The Landmarks club cook book

Two dozen raisins quartered, two cups milk, one tablespoon flour, one saltspoon salt. Boil the raisins in a little water twenty minutes. Let the water boil away, and add the milk. When boiling, add the flour rubbed to a thin paste with a little cold milk. Boil eight or ten minutes. Season with salt, and strain before serving. MULLED BUTTERMILK. One quart buttermilk, one scant, rounded tablespoon flour. Put the buttermilk in a bowl ; place in a saucepan of cold water and put over the fire ; stir slowly all the time. Mix the flour smooth with a little buttermilk or water ; when the buttermilk is a little more than lukewarm, stir in the thickening. Now stir thoroughly, watching closely, and when it looks as if full of fine grains as it runs from the spoon, remove from the fire, take out of the hot water and keep stirring for five or ten minutes. In order to make this successfully, the buttermilk must be fresh, and procured where churning is done frequently, so that it shall be good and sweet. Mrs. W. F. Marshall. INVALID COOKERY. WINE WHEY. Three tablespoons milk ; when boiling, add one tablespoon port wine. Strain and sweeten to taste for invalids. EGGS FOR INVALIDS. One of the most delicate ways in which to prepare an egg for an invalid is to beat the yolk and white separately until extremely light. Add a pinch of salt, pour into a china cup, which set in a saucepan of hot water, stirring constantly till scalded, but not cooked. When this is done slowly, the egg just thickens slightly, but puffs up until the cup is almost filled with the creamy custard. Set in the oven a moment and serve at once. Topeka Journal. OYSTER ROAST. Heat half pint oysters in their own liquor to boiling point, add one generous tablespoon butter, enough salt and pepper to season. Pour the oysters and liquor over a slice of hot toast. Serve at once. UNLEAVENED BREAD. Take graham, rye or oatmeal, add a very little salt, and water enough to make a batter as for griddle cakes; beat and work it, the more the better; have your oven hissing hot; make a thin loaf about a quarter of an inch thick. CHAPTER XXIV. BREAKFAST. Fruit. Cracked Wheat, with Cream. Broiled Lamb Chops. Baked Potatos. Rolls. Orange Marmalade. Coffee. breakfast. Oven-broiled Quails. Raised Waffles; Grape Jelly. Buttered Toast. Bread-crumb Griddles. Fruit. BREAKFAST. July — Grapefruit. Wheaten Grits ; Cream. Fried Calves’ Brains, Cream Sauce. Coffee Cake. Buttered Toast. Coffee. Henrietta J. Wigmore. BREAKFAST. Fruit. Malt Breakfast Food, with Cream. Omelette with Kidney. Lamb Cutlets, Broiled. Country Sausages. Potatos, Maitre d’Hotel. Coffee. Mrs. M J. Connell. THANKSGIVING BREAKFAST (New England) Chicken Pie. Baked Potatos. Baked Sweet Apples. Coffee. SOUTHERN BREAKFAST. Fruit. Oatmeal in Molds, and Whipped Cream. Broiled Chicken. Corn Meal Muffins. Potato Puff. Coffee. Chocolate. Waffles and Maple Syrup. Mrs. Jerry Conroy. SPRING LUNCHEON. Grapefruit. Stuffed Olives. Salted Almonds. .Iced Bouillon. Soft-shelled Crabs. Sherry. Timbales of Sweet-breads, with Peas. Asparagus, Sauce Hollandaise. Squab on Toast; Hominy Croquettes. Tomatos, filled with chopped Cucumber and Mayonnaise. Cheese Biscuit. Strawberry Mousse. Petits Fours. Creme de Menthe. Coffee. Miss M. n. Ryan. AN EASTER LUNCHEON. Grapefruit.