The Monmouth Baptist ladies' cook book

Take a pound of juicy beef cut from the round, remove all the fat and cut into very small pieces. Put in double boiler, using a quart of cold water to cover beef. Simmer gently from two to three hours, strain through coarse strainer, season with salt and pepper. A little celery, salt or butter will make it more palatable. Beat two eggs, turn on beef tea or broth, gradually stirring all the time. Good for dyspeptics. Reduce beef tea with boiling milk. It is nutricious for invalids. Boiled milk with a little salt added to make it palatable, sooths an irritated stomach, nourishes the flesh tissues and tends to clear the complexion. "Sweets grown common lose their dear delights." — Poems FONDANT FOR FRENCH CREAM CANDY. Fondant is the foundation of all of the French candies. Put two cups of sugar in a granite pan with one-half cup water, a quarter of a teaspoon of cream tartar, stir the whole till entirely dissolved, then place on a bright fire and cover well. Boil until it can be blown in a hair from a straw or from a spoon, or rolled by the fingers into a soft (not sticky) ball. Pour into a dish and watch carefully until it begins to form a scum. Then with a wooden paddle or spoon beat until the mass is creamy, then put on a marbleslab or a board and mould until it is the consistency desired. It is now ready to be used in any way the fancy may dictate. Nuts, fruits and flavors may be added as desired. A wet napkin spread over the fondant will keep it soft a day or two. the finest granulated sugar is best. In making other candies do not add butter until candy is almost done, and flavor after taking from the fire. Cream should always be used in preference to milk; failing cream, butter should be substituted; pure fruit juices—strawberry, pineapple, lemon and orange—make the best flavoring, and vegetable colorings are best. Blood beets give a dark red colorr ; cranberry juice a delicate pink; fresh spinach, allowed to stand a day in a tablespoonful of alcohol, gives a delicate green, and the yolk of an egg or juice of a grated carrot will furnish yellow. Taffy is made with glucose in the proportion of three parts of the glucose to five of granulated sugar. Flavor to suit. The longer it is pulled the better it is. If kept several days it becomes creamy and is better. BUTTER SCOTCH. Two cups coffee sugar, one-half of water, one tablespoon of molasses, butter size of an egg added when candy is nearly done. BUTTER SCOTCH. Miss Ellen Brewer. Three tablespoons sugar, two of water, one of butter, two of molasses. Boil until it hairs, do not stir. BUTTER SCOTCH. One cup New Orleans molasses, one of sugar brown or granulated, half cup butter added when nearly done. Boil until it snaps when put in cold water. Pour into buttered tins. When cool, make into squares. CHOCOLATE CARAMELS. Mrs. H. B. Smith. Four cups granulated sugar, one of cold water, three tablespoons glucose. Boil until brittle, then add half cake chocolate (melted), one cup cream. Boil again until brittle. Flavor. Mark when partly cool. CHOCOLATE CARAMELS. Mrs. J. W. Wonder. Six pounds sugar, one-half ounce cream of tartar, one-half ounce parifme, four ounces Baker's chocolate. Boil to soft ball. When cool mark and cut in squares.