Arrowroot Gruel.—­Dissolve 2 level teaspoonfuls of arrowroot in a little cold water, add 1 cup of boiling water, cook for a few seconds; take from the fire, add a tablespoonful of sugar, 1 tablespoonful of lemon juice. (One egg may be beaten, white and yolk separately, until very light, mix them carefully and pour over the egg slowly one pint of hot arrowroot gruel, made as above; stir until well mixed.)

Rice Water or Jelly.—­Pick over and wash carefully 2 tablespoonfuls of rice, and cook in water until the rice is dissolved.  Add salt and sugar to taste.  If intended to jelly, add lemon juice and strain into a mould.  Serve cold with cream and sugar.  If to be used as a drink, add enough hot water to make a thin liquid, and boil longer.  A little stick cinnamon may be added a few minutes before straining.  Serve hot or cold.

Stewed Figs.—­Take some choice figs, wash, then cover them with cold water.  Soak over night.  In the morning bring them to boiling point, and keep them over the fire, just simmering for 20 minutes, or until the figs are plump and soft.  Lift them out carefully, and boil down the liquor until it forms a syrup.  Pour this over the figs and serve cold.  Whipped or plain cream may be served with them.

Jellied Chicken.—­Take a young, tender chicken.  Prepare and disjoint it as for a fricassee.  Put a bay leaf, a stock of celery about 4 inches long, and 2 whole pepper corns in the bottom of a bowl.  Then put in the chicken.  Stand the bowl in a pot of boiling water, being careful that the steam shall not drip, or the water boil over into the chicken.  Cover the pot closely and keep the water boiling until the meat is tender enough to allow the bones to slip out.  Remove the skin and bones and put the remainder of the chicken into a pint bowl or mould.  Season the remaining liquor with salt, and strain over the meat.  Stand in a cool place to harden. (Do not add water to the chicken when cooking.)

Raw Meat Sandwiches.—­Three ounces of raw beef, which may be chopped very fine and rubbed through a hair sieve or scraped from a slice of steak.  Mix with it 1 ounce of fine bread crumbs, 1 teaspoonful of sugar, pepper and salt to taste.  Spread it between thin slices of brown or white bread and butter. (A few drops of lemon juice may be added if the flavor is liked.)

Broiled Steak, Hamburg Steak, Broiled White Fish, Stews, Etc. (See recipes in preceding chapters.)

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A FEW GENERAL HINTS FOR SCHOOL CHILDREN.