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.
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