Twentieth century home cook book

Raw Beef Tea. — Made by allowing one ounce of fine chopped lean beef to each tablespoonful of cold water. Let them stand together fifteen minutes, strain and season to taste. For any of the above recipes the fiber of the meat may be scraped away with a knife. Broths. — Broths are made and thickened in the usual way, but care must be taken to strain, and skim off all fat. Breaded Chops and Cutlets. — The meat must be tender and lean. At least the fat should not be eaten. They are prepared by dipping the chop into melted butter, or better, the beaten yolk of egg, to which is added a very little melted butter. Sprinkle with fine crumbs of stale bread, and fry. If broiled, dip into melted butter instead of into the egg. TWENTIETH CENTURY HOME COOK BOOK. Broiled Fowl and Game.— The fowl must be young and tender. Divide it down the back, flatten it out, rub with a little butter (and pepper if allowed), and cook the inner side before the outer side. Salt when it is turned over to cook the skin side. Or, it may be partly roasted and then broiled or fried. Serve hot, and on a hot dish. Roasting.— This should be done before a elear fire, if possible. It may be easily managed with a fire of anthracite coal in the stove, since the bird or meat to be served will presumably be small. Boiling. — The rules heretofore given for boiling may be consulted, and some nice bit selected from that prepared for the family dinner. See directions for boiling vegetables. In boiling tish use as little water as will serve to cover it. XIII. Jelly of Meat. We do not think any meat jelly so good as that made from calves' feet. The jellies and meat extracts of commerce are never so good as those prepared at home; but they are good substitutes. The jelly made from the heels of older cattle come next to calf's-foot jelly. OVAL JELLY MOULD. JKLl.V SlliVE. Calf's-Foot Jelly. — It is made thus: Take two calf's feet, scald, and scrape the hair clean, take off the hoofs and remove the fat between the toes, and wash all thoroughly in warm water. Put the feet into cold water and let it gradually come to a boil, carefully skimming. Simmer six or seven hours, strain through a sieve and lot it cool. When it gets firm, remove the fat from the toj), the jelly from the sediment, and put the jelly into a saucepan. To each quart of jelly add six ounces of best granulated or loaf sugar and the shells and whites of five eggs, thoroughly beaten. Stir all together while cold, but not after it begins to heat. Let it simmer five minutes ; throw in a teacup of cold water and let it boil five minutes more; cover the saucepan closely and let it remain where it will keej> hot for half an hour. Have ready a flannel bag, wrung out of hot water, and pour in the jelly, keeping all quite near the fire to prevent the jelly setting before it is strained. If it is not clear the first time it runs through pass it, through again. The jelly bag is made larger at the toj) and narrows to a point, and is best of closely woven flannel, with the seams double sewed. Wine or lemon juice may be added before straining if desired. Jelly of Cows' Heels. — This is prepared precisely as is calf's-foot jelly. When cooked, made cold, and the fat removed, a quart of ale or wine, the juice and rind of two lemons, a quarter of a pound of sugar and the whites of six eggs are added, and it is then finished like calf's-foot jelly. Calf S-Foot Blanc Mange. — The stock of calf's-foot jelly is reduced, to bear the addition of milk, flavored with vanilla, lemon-peel or other flavor, and is improved by the addition of a little wine or brandy. XIV. Other Simple Dishes.