The complete cook book

deer, and also whatever bones may remain from the trimming of the saddle; let this simmer together with the following aromats: Mace, one-fifth; sage, twofifths; fenouil, one-fifth; thyme, one- fifth; two carrots and One onion stuck with four cloves, two leeks, one root of celery; put a little butter with the whole and cover it as tight as possible; let it steam until it begins to fry, stir it until it gets to a golden color, then pour in three quarts of pure spring water, and one quart of ale, let come to a boil, skim well, season to taste, and let boil slowly for two hours; now prepare two pounds of lean, well-skinned and sinewed deer, cut this in dice shape, and also one-quarter pound of well cured ham. When the broth is nearly cooked smother gently the above, strain the broth over the meat, adding half a pint of cracked oats well soaked, let cook for fifteen minutes more, serve with toasted bread, the latter separate from the soup; add to the pottage before serving a little savory chopped fine. SOUP BALLS. Mix together cracker crumbs and butter into a firm round ball. Drop into the soup a short time before serving. This is very nice for chicken broth. NOODLES FOR SOUP. One tablespoonful water, one pinch of salt, one egg. Stir in all the flour it will take. Roll as thin as you possibly can, let it lay on the mixing board and dry, then roll it up like a jelly cake and slice off as thin as possible. They will cook in twenty minutes. HOME-MADE NOODLES FOR SOUP. Beat up one egg light, add a pinch of salt, one-half gill water; beat well. Sift in as much flour as can be worked in with a spoon, then sift in more flour with hand, stiff enough to roll, but be careful not to use too much. When rolled out, leave it to dry, after which, roll it up and shave. 34 The Complete Cook Book. NOODLES. There are few things nicer than noodles when they are properly made. Make a stiff dough with two eggs, a little salt, and sufficient flour. Koll this out verythin, shake on a little flour and rub it in; fold the dough over, and roll it up, after which cut it fine with a knife. Have ready a pot almost full of boiling water into which you have put a little salt. Drop the noodles in, and boil them for five or six hours. Pour the water off, and fry the noodles in plenty of butter, and they will be splendid. FARINA CAKE. Beat two eggs without separating with one-half teaspoonful of salt, one-quarter teaspoonful of pepper and stir in four tablespoonfuls of corn meal. Pour into a buttered pan one-quarter inch thick and fry on both sides. Cut into squares and serve with clear soups. EGG BALLS FOR CHICKEN BROTH. Chop chicken up fine, season with pepper, salt, butter and an egg; make into balls size of marbles, roll in as little flour as possible and drop them in the broth a few minutes before serving. LITTLE EGG BALLS. Take the yolks of three eggs that have been boiled twenty minutes, mash fine and add the raw yolk of one egg. Season with salt and a little red pepper. Roll into balls the size of marbles with as little flour as possible, and either drop into a kettle of boiling water or fry carefully in butter and drop into soup. The Complete Cook Book. 35 SHELL FISH. OYSTEES. The flavorings most favored for oysters are lemon juice, onion juice, parsley, bay leaf, celery, salt, cayenne, paprika, mace and 'nutmeg; but no dish should be so highly seasoned as to deprive the oyster of its individuality. Raw oysters should always be served very cold, and if on the half shell (whether their own or silver) the latter should be sunk down in a plate of finely chopped ice and half a lemon placed in the center of the plate. SAUTEED OYSTERS.