The school cookery book

Whisk the yolks and white of egg well together in a basin ; stir in the cold beef-tea. Butter slightly a cup or small jar; put the mixture in; cover with a slightly-buttered paper. Place this in a pan of boiling water, the water coming half-way up the jar. Steam thus for about twenty minutes, taking care not to shake the jar, which would curdle the egg. The water must be boiled slowly, to prevent the custard becoming honey-combed. Serve either hot or cold. Nourishing. Mutton Broth : Required : r lb. neck of mutton (scrag end) ; i oz. whole rice; i quart water; J/ teaspoonful salt. /+ Remove all the fat from the meat ; cut the meat into small pieces ; wash the rice. Put the meat and salt into a pan, pour the cold water over them, bring slowly to the boil, skim carefully, and simmer for an hour. Then add the rice, bring to the boil, skim, and simmer for another hour. Remove the pieces of meat, and serve hot. Ground rice, flour, corn-flour, semolina, tapioca, or sago may be used instead of whole rice. The first three must be broken with cold water before being added to the broth, and need only be added a quarter of an hour before the broth is ready. Semolina may be strewed in, and cooked for a quarter of an hour. If tapioca or sago is used, it should be first soaked and then put into the pan at the same time as the meat and water, as they take long to cook. Chicken or Veal Broth.— Prepare in the same way as mutton broth, using chicken or veal instead of mutton. Ox Foot Jelly.— Required: 1 skinned ox foot, ]/x ]b. loaf sugar; 2 lemons; 1 white and shell ot egg ; 2 quarts water ; inch cinnamon stick ; 2 cloves. Remove all the fat from the foot ; wash well in water, cut in four pieces. Put the pieces in a pan, covering them with cold water ; bring to the boil and throw away the water. Wash them again in cold water ; put again into the pan with the two quarts of cold water, simmer slowly for five hours, skimming carefully. By this time it will be reduced to about one quart. Strain the liquid off into a bowl : let it become cold. When stiff remove all fat from the top. Then put this jelly into a pan with the cloves, cinnamon, sugar, juice of two lemons (keeping out the pips), and thinly-pared rind of one lemon, the white and shell of one egg (slightly beaten together), and stir continuously till it almost boils. Draw the pan to the side of the fire, and let it stand till a thick scum is formed, then strain through a clean cloth. Fill a basin or mould with cold water, let it stand ten minutes, pour away the water, and pour in the jelly. Let it stand until stiff. Nourishing if other foods are also taken, and cooling. Calf’s Foot Jelly. — Prepare it in the same way as ox foot jelly, using two calf’s feet instead of one ox foot. Milk and Suet. — Required: oz. suet; x pirn milk. Chop the suet finely, tie it loosely in a piece of muslin, place it in the cold milk, bring slowly to the boil, and boil for about fifteen minutes. Then strain and serve tepid or warm, taking not more than a gill at a time. This preparation is nourishing and fattening; it is often given in consumption. Arrowroot. — Required: Yz oz. arrowroot; Yz pint cold water ; x teaspoonful sugar.