Part 43

Heat a select piece of round steak so that the juice may be freely pressed. Cut steak into pieces that will fit into a lemon squeezer, and squeeze juice into a cup. Set cup in a dish of warm water, which must not be allowed to boil. Season to taste. May be served on toast.

CHICKEN AND VEAL EXTRACT.

Make chicken broth from an old hen and cook down until it jellies.

Cook a neck of veal until broth jellies; cool, and skim off fat. As needed, use equal parts of each. The nourishment is in the veal and the chicken gives it flavor.

N. B.—The most delicate stomach can digest this.

SCRAPED BEEF SANDWICH.

From a piece of steak scrape all the fiber from the connective tissue with a knife. Season with salt and pepper. Serve spread between slices of buttered toast.

CORNMEAL GRUEL.

Mix 2 tablespoonfuls of cornmeal, tablespoonful of flour, teaspoonful of salt, teaspoonful of sugar, into a thin paste with a little cold water. Add quart of boiling water, and cook three hours. Add cup of milk, and serve.

CRACKER GRUEL.

Two tablespoonfuls of cracker crumbs rolled fine, teaspoonful of salt, teaspoonful of sugar, cup of boiling water, cup of boiling milk. Mix salt, sugar, and crumbs; add boiling water, then milk; simmer two minutes.

OATMEAL GRUEL.

Two tablespoonfuls of rolled oats; teaspoonful of salt, teaspoonful of sugar, cup of boiling milk. Mix oatmeal, sugar, and salt; add boiling water; cook in a saucepan thirty minutes, or in a double boiler for two hours. Strain, and add hot milk. Bring to a boil, and serve hot.

OYSTER BROTH.

Chop a dozen oysters fine; put into a saucepan with a cup of cold water. Bring to boiling-point; simmer five minutes, then strain and season. By adding milk three minutes before broth is taken from the fire it is made more palatable.

SCALLOPED OYSTERS.

Clean oysters; roll crackers, and mix with melted butter. Sprinkle dish with crumbs, then place a layer of oysters, a layer of crumbs, another layer of oysters, and so on until all are used. Bake in a hot oven.

OYSTERS ON THE HALFSHELL.

Wash the shells, and put them on hot coals or upon the top of a hot stove, or bake in a hot oven. Open the shells, taking care not to lose any of the liquor. Serve at once on hot plates with toast. Oysters may be steamed in the shells.

TO BOIL CLAMS.

Wash the shells clean, and put the clams (the edges downward) in a kettle; pour about a quart of boiling water over them. Cover the pot, and set it over a brisk fire for forty-five minutes. The boiling water will open the shells quickly, and let out the sand. When done remove the black skin which covers the hard part, trim clean, and put into a stewpan. Add some of the liquor in which they were boiled, and a large piece of butter; pepper and salt to taste. Serve hot.

CLAM BROTH.

Take several large clams; scrub them clean, and boil in a cup of water. The broth is simply the juice of the clams with the water, boiled for a minute or two. As soon as the shells open the broth is done.

MAYONNAISE DRESSING.

Yolks of 2 eggs, half-teaspoonful of salt, pinch of Cayenne pepper, 2 teaspoonfuls of mustard, and half-teaspoonful of powdered sugar. Mix the ingredients thoroughly, then drip in half-cup of olive oil, drop by drop, stirring all the time one way. When thick add a teaspoonful of lemon juice. When the dressing is thick and smooth add a tablespoonful of cream. Stir with a wooden spoon or paddle.

COCOA.

Cup of boiling water, cup of boiling milk, a teaspoonful of cocoa; sugar to taste.

CHOCOLATE.