BEEF STEAK OR CHOPS, ETC.

With beef steak, cut a small thick piece of a nice shape; broil carefully, and serve on a very hot plate, salting a little, but using no butter unless allowed by the physician.

Chops should be trimmed very neatly, and cooked in the same way.  A nice way of serving a chop is to broil, and cut in small bits.  Have ready a baked potato.  Cut a slice from the top; take out the inside, and season as for eating; add the chop, and return all to the skin, covering it, and serving as hot as possible.

When appetite has returned, poached eggs on toast, a little salt cod with cream, or many of the dishes given under the head of Breakfast Dishes, are relished.  Prepare small quantities, preserving the right proportions of seasoning.

TAPIOCA JELLY.

Two ounces of tapioca,—­about two tablespoonfuls,—­soaked over-night in one cup of cold water.  In the morning add a second cup of cold water, and boil till very clear.  Add quarter of a cup of sugar; two teaspoonfuls of brandy or four of wine; or the thin rind and juice of a lemon may be used instead.  Very good hot, but better poured into small molds wet with cold water, and turned out when firm.

TAPIOCA GRUEL.

Half a cup of tapioca soaked over-night in a cup of cold water.  In the morning add a quart of milk and half a teaspoonful of salt, and boil three hours.  It can be eaten plain, or with sugar and wine.  Most of the blancmanges and creams given can be prepared in smaller quantities, if allowed.  Baked custards can be made with the whites of the eggs, if a very delicate one is desired.

APPLE WATER.

Two roasted sour apples, or one pint of washed dried apples.  Pour on one quart of boiling water; cover, and let it stand half an hour, when it is ready for use.

HOUSEHOLD HINTS.

SOFT SOAP.

All mutton and ham fat should be melted and strained into a large stone pot.  The practice of throwing lumps of fat into a pot, and waiting till there are several pounds before trying them out, is a disgusting one, as often such a receptacle is alive with maggots.  Try out the fat, and strain as carefully as you would lard or beef drippings, and it is then always ready for use.  If concentrated lye or potash, which comes in little tins, is used, directions will be found on the tins.  Otherwise allow a pound of stone potash to every pound of grease.  Twelve pounds of each will make a barrel of soft soap.

Crack the potash in small pieces.  Put in a large kettle with two gallons of water, and boil till dissolved.  Then add the grease, and, when melted, pour all into a tight barrel.  Fill it up with boiling water, and for a week, stir daily for five or ten minutes.  It will gradually become like jelly.