Lime Water.—­Into an earthen jar containing hot water stir a handful of fresh unslaked lime.  Allow it to settle; then decant the clear fluid and bottle it.  Water may again be added to the lime, and the mixture covered and allowed to stand to be decanted as needed.

Vanilla Snow.—­Cook one-half cup of rice.  When nearly done add one-half cup of cream, small pinch of salt, beaten white of one egg, one-half cup of sugar, flavor with vanilla.  Pile in a dish and dot with jelly.  Serve with sugar and cream.

Omelet.—­One egg, white and yolk beaten separately; two tablespoons milk, one-third teaspoon each of flour and melted butter, a little salt.  Add the beaten white last.  Pour in small spider in which is a little melted butter (hot) and cook over moderate fire.  When it thickens and looks from under the edges, fold it over and slip it on a hot dish.

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Almond Milk.—­Blanch one pound of sweet and two of bitter almonds that have been soaked in cold water for twenty-four hours.  This is done by pouring boiling water over the almonds when, after a few minutes, they can easily be pressed out of their hulls.  Grind the almonds in a mill or pound them in a mortar; mix with a half-pint of warm milk or water and allow the mixture to stand two hours after which strain through a cloth, pressing the juice out well.

Brandy and Egg Mixture.—­Rub the yolks of two eggs with half an ounce of white sugar; add four ounces of cinnamon water; one coffee-spoonful of white sugar.

Cold Eggnog.—­Beat up an egg; add to it two teaspoonfuls of sugar, a glassful of milk and a tablespoonful of brandy or good whisky; mix thoroughly.

Hot Eggnog.—­Beat up the yolk of one egg; add a teaspoonful or two of sugar and a glassful of hot milk; strain and add a tablespoonful of brandy or old whisky, or flavor with nutmeg or wine.

Egg Broth.—­Beat up an egg and add to it half a teaspoonful of sugar and a pinch of salt; over this pour a glass of hot milk and serve immediately.  Hot water, broth, soup, or tea may be used in place of milk.

Egg Cordial.—­Beat up the white of an egg until light; add a tablespoonful of cream and beat up together, then add two tablespoonfuls of sugar and a tablespoonful of brandy.

Caudle.—­Beat up an egg to a froth; add a wineglassful of sherry wine, and sweeten with a teaspoonful of sugar; if desired flavor with lemon peel.  Stir this mixture into a half-pint of gruel; over this grate a little nutmeg and serve with hot toast.

Albumin Water.—­Beat the white of one egg until very light and strain through a clean napkin.  Add six ounces of water.  If intended for an infant a pinch of salt may be added.  A teaspoonful or more of sugar and a teaspoonful or more of lemon juice, orange juice, or sherry wine may be added to enhance its palatableness.  This drink may also conveniently be made by placing all the ingredients in a lemon-shaker, shaking until thoroughly mixed and then straining.  Serve cold.