Scientific cooking with scientific methods

Butter slices of bread, and use two tablespoons of scraped raw beef from the top of the round, seasoned with salt and a little cayenne pepper. The butter may be omitted, using only the scraped and seasoned beef. Egg Sandwiches. Cut verj^ thin slices of stale bread into any fancy shape you may desire. Put together in pairs with thoroughly cooked yolks of eggs rubbed to a paste, seasoned with salt, and moistened with soft butter. Birds Broiled in Buttered Cases. Butter a sheet of letter paper. Place a boned bird on lower half of sheet; fold upper half over bird, bringing the edges of the sheet together, and fold over the side and two ends three times. Place in wire broiler, and broil twelve minutes over slow fire, using care that the paper does not catch on fire. Remove from case and season with salt, pepper and butter, and place on piece of hot toast. Garnish with parsley and thin slice of lemon. Lamb chop, tenderloin of steak or breast of chicken may be prepared in the same way. Oysters on Toast. Place in granite pan or in chafing-dish, one tablespoon best butter, one dozen large oysters (with muscular portion removed), a salt-spoon of salt, and a little white pepper. When thoroughly heated, stir in three-fourths cup of good cream. (Be sure the cream does not boil. ) Serve on hot buttered toast immediately. Asparagus on Toast. Asparagus is especially recommended for diabetics. It should be scraped, the stalks cut even, tied together, and placed in an upright position in saucepan of boiling water with a little salt added to the water, and cooked until quite tender. Serve on toast moistened with some of the water in which the asparagus was cooked. Season with a little salt and some melted butter. I^se the butter sparingly. Cream of Corn Soup. 1.5 pint grated corn. 1 tablespoon butter, 1.5 pints boiling water. 0.5 tablespoon flour. 1 cup thin cream. Grate the corn (using young corn), add it to the water in double boiler, and cook for one hour. Strain, put into saucepan the butter and flour, and cook for a minute. Add the strained corn, and return to double boiler, and when ready to serve add the cream. Heat again, but be sure you do not boil after the cream is added. This is for the convalescent. Broiled Chicken Breast. Remove bones from breast of tender chicken. Season and rub with soft butter, and broil in wire broiler directly over the fire, so it will get a little flavor of burning of the juices and butter. This is sometimes very savory. The breast of the chicken is always best for the sick, as it is more easily digested. Chicken Croquettes. 1 cup chicken breast. 14 cup sweetbreads. 0.5 cup white sauce. Salt and parsley. 1 egg, heaten. Cut the chicken in small pieces with scissors, also the sweetbreads that have been parboiled. Make the sauce with one tablespoon butter, one of flour and half a cup of milk. Put butter in small saucepan, add flour as soon as frothy, add milk slowly, then remove from fire. Add egg, then the minced chicken and sweetbread. Spread on tin until cold Shape in croquettes, egg and crumb, and fry in deep fat. Drain all fat from them on paper. Garnisli with parsley, and serve. CHAPTER XXXVIII. FOOD FOR CHILDREN.