Broiling for the Itwalid {Broiled Steak or Venison). — Wipe with a clean wet cloth. Grease the gridiron with a bit of the fat. Broil over a clear fire, turning as often as you can count ten. Cook four minutes if the steak be about one inch thick ; not longer, as further cooking dries up the juices and destroys some of the nutritive qualities. Be careful to serve on a hot platter, and season with salt^ and with pepper and butter if approved. Birds, chicken breasts, fish, and chops are better when seasoned, and wrapped in buttered paper, and then broiled, as this pre- vents them from burning or becoming too dry. Birds, fish, and chops are better, and more conveniently eaten, if boned before broiling. Broiled Steak ^ N'o. 2. — Broil half a pound of round steak and one slice of tenderloin. With a meat or lemon squeezer squeeze the juice from the round over the tender- loin. Season, and serve hot. Chicken Panada, — One cup of cold roasted or boiled chicken^ pounded to a paste. Add half a cup of stale bread crumbs, and enough boiling chicken liquor to make it a thick gruel. Salt to taste✪ Chicken Panada. Boil one minute, and serve hot. When the chicken has been roasted, boil the bones to obtain the liquor. Chicken Custard. — Scald together one cup of stro7ig chicken stock and one cup of cream. Pour it over the well-beaten yolks of three eggs✪ Chicken Custard., and cook in a double boiler till slightly thickened. Salt to taste, and serve cool in custard cups. The Boston Cook Booh. 427 Crackers and Orange Marmalade, — Toast three crack- ers slightly. Dip them quickly into hoiling salted water. Spread with a little butter,^ and put a layer of orange mar- mala✪ Crackers and Orange Marmaladede,^ or any other jelly or preserve, between them. Set them in the oven a few minutes before serving. pound best French chocolate. I 34 pound arrowroot. These materials are to be thoroughly mixed and rubbed together. A dessert spoonful of this mixture should be slightly wet with milk or water,, then stirred into one pint of boiling milk,, and boiled five minutes. This is excellent food for invalids or convalescents. Serve hot, as a bever- age ; or make much thicker, to be eaten cold as a delicate pudding. Laban, {Miss Parloa. ) — Oiie quart of new milk,, into which stir one tablespoonful of yeast. Let it stand in a cool place to harden, which wall take from three to twent}^- four hours. When hard, take a tablespoonfal of the mix- ture, and stir it into a quart of new milk,, and set away to harden. This is " Laban✪ Laban." It should be eaten with sugar and cream. If a constant supply be needed, reserve 07ie tahlespoonful each day for the next preparation. This re- ceipt is furnished by a lady who obtained it in Syria, and who advises a second or a third trial if the first attempt be unsuccessful. The dish is often palatable when the stomach is too weak for almost any other sohd food. This is similar to Koumiss, or fermented mare's milk. Ash Cake. {Mrs. Henderson.) — Wet corn meal,, salted to taste, with enough cold water to make a soft dough✪ Ash Cake. Let it stand half an hour, or longer. Mould into a cake one or two inches thick, as 3^ou prefer. Place it on a clean spot on the hearth, and cover w^ith wood ashes. Bake from half to three quarters of an hour. Wipe before eating. The alkaline properties left by the ashes in the crust render it especiall}^ good for dyspeptics with an acid stomach.

AI-modernized reading of the original text

Broiling for the Invalid (Broiled Steak or Venison). — Wipe with a clean wet cloth. Grease the gridiron with a bit of the fat. Broil over a clear fire, turning as often as you can count ten. Cook four minutes if the steak be about one inch thick ; not longer, as further cooking dries up the juices and destroys some of the nutritive qualities. Be careful to serve on a hot platter, and season with salt and with pepper and butter if approved. Birds, chicken breasts, fish, and chops are better when seasoned, and wrapped in buttered paper, and then broiled, as this prevents them from burning or becoming too dry. Birds, fish, and chops are better, and more conveniently eaten, if boned before broiling. Broiled Steak, No. 2. — Broil half a pound of round steak and one slice of tenderloin. With a meat or lemon squeezer squeeze the juice from the round over the tenderloin. Season, and serve hot. Chicken Panada, — One cup of cold roasted or boiled chicken, pounded to a paste. Add half a cup of stale bread crumbs, and enough boiling chicken liquor to make it a thick gruel. Salt to taste. Boil one minute, and serve hot. When the chicken has been roasted, boil the bones to obtain the liquor. Chicken Custard. — Scald together one cup of strong chicken stock and one cup of cream. Pour it over the well-beaten yolks of three eggs, and cook in a double boiler till slightly thickened. Salt to taste, and serve cool in custard cups. The Boston Cook Booh. 427 Crackers and Orange Marmalade, — Toast three crackers slightly. Dip them quickly into hoiling salted water. Spread with a little butter, and put a layer of orange marmalade, or any other jelly or preserve, between them. Set them in the oven a few minutes before serving. pound best French chocolate. I 34 pound arrowroot. These materials are to be thoroughly mixed and rubbed together. A dessert spoonful of this mixture should be slightly wet with milk or water, then stirred into one pint of boiling milk, and boiled five minutes. This is excellent food for invalids or convalescents. Serve hot, as a beverage ; or make much thicker, to be eaten cold as a delicate pudding. Laban, (Miss Parloa.) — One quart of new milk, into which stir one tablespoonful of yeast. Let it stand in a cool place to harden, which wall take from three to twent}^- four hours. When hard, take a tablespoonful of the mixture, and stir it into a quart of new milk, and set away to harden. This is " Laban." It should be eaten with sugar and cream. If a constant supply be needed, reserve one tablespoonful each day for the next preparation. This receipt is furnished by a lady who obtained it in Syria, and who advises a second or a third trial if the first attempt be unsuccessful. The dish is often palatable when the stomach is too weak for almost any other solid food. This is similar to Koumiss, or fermented mare's milk. Ash Cake. (Mrs. Henderson.) — Wet corn meal, salted to taste, with enough cold water to make a soft dough. Let it stand half an hour, or longer. Mould into a cake one or two inches thick, as 3^ou prefer. Place it on a clean spot on the hearth, and cover with wood ashes. Bake from half to three quarters of an hour. Wipe before eating. The alkaline properties left by the ashes in the crust render it especially good for dyspeptics with an acid stomach.

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Chicken PanadaChicken CustardCrackers and Orange MarmaladeLabanAsh Cake

Mrs. Lincoln's Boston cook book