Note. — To remove fat, use a piece of bread or soft white paper, or cool broth and collect fat from top. Reheat broth over hot water, being careful not to have temperature higher than 135°F. CHICKEN BROTH. 33^ lbs. fowl. 3 pints cold water. 2 T. salt✪ Chicken Broth. 1. Clean fowl, cut into pieces. 2. Cover with cold water; let stand 1 hour. 3. Heat very slowly to simmering; keep at that tem- perature 23/2 to 3 hours, or until meat is very tender; add salt near the end of cooking. 4. Strain; chill broth and remove fat. 316 CANADIAN COOK BOOK 5. Reheat over hot water. Note. — Cooked rice, pressed through a sieve, may be added to broth. VEAL BROTH. Make as Chicken Broth using a knuckle of veal. SCRAPED BEEF BALLS. 1. Use juicy, round steak✪ Scraped Beef Balls, wipe with damp cloth. 2. Scrape with a teaspoon, to remove connective tissue. 3. Season with salt; celery salt may be added; shape into flat cakes or into small balls, the size of a marble. 4. Broil, until the outside is changed in color, or brush over hot frying pan very slightly with piece of fat, roll the balls over until surface is seared. 5. Serve at once. SCRAPED BEEF SANDWICHES. 1. Prepare beef as for beef balls✪ Scraped Beef Sandwiches. 2. Spread very thinly between slices of bread which may be buttered or not; cut into small sandwiches. Note. — Raw beef sandwiches may be given to children, especially in cases of anaemia. When prepared for adults, sandwiches may be slightly toasted; this should be done without cooking the meat. MARROWBONES. 1. Have the bones cut 2 to 4 inches long✪ Marrowbones; scrape the outside until clean. 2. Make a stiff dough of flour and water, roll into a thin sheet; cover each end of bones with a piece of dough. 3. Tie in a piece of white cotton. 4. Place in steamer or cover with boiling water and cook 30 to 45 mins., according to the size of bones. 5. Remove cloth and paste. 6. Serve while hot. INVALID FOODS AND BEVERAGES 317 (a) Remove marrowfat carefully; spread on small squares of thin, crisp toast or serve on tenderloin steak; season with salt. (b) Place bones upright on plate; fasten around with small, folded serviette; serve with a long handled spoon- CUSTARD JUNKET. He H c. milk. 1 yolk of egg. 1 T. % tb. sugar. f.g. f.g. salt. f.g. Few gratings nutmeg or 4 drops vanilla. 1 T. dissolved rennet✪ Custard Junket. 1. Beat egg; add sugar and salt. 2. Add milk, heated; strain, add flavoring; cool until lukewarm. 3. Add rennet; pour into serving dish. 4. Let stand in warm place until firm, then chill. PURITY CUSTARD. 1 2 whites of eggs. 3^ tb. 1 tb. sugar, f.g. f.g. salt. ^ c. %c. milk. Few gratings nutmeg or 3 6 drops vanilla. 1. Beat whites of eggs slightly, add sugar and salt. 2. Mix well, add milk and flavoring; strain. 3. Oven-poach or steam until firm. EGG CREAM. 2 eggs. 1 tb. H c. sugar. ^ tb. 2 tb. lemon juice. H T. grated lemon rind. 1. Beat yolks of eggs, add sugar; mix well. 2. Add lemon juice and rind; cook over hot water as soft custard, until thick. 3. Beat whites stiff, add to yolk mixture, beating until well blended; remove from heat, pile in serving dish; chill. 318 CANADIAN COOK BOOK FRUIT WHIP. 1 white of egg. 2 to 4 tb. fruit pulp. 2 tb. fruit sugar. Lemon juice.✪ Fruit Whip 1. Prepare fruit pulp by pressing through a sieve or by- grating.

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Note. — To remove fat, use a piece of bread or soft white paper, or cool broth and collect fat from top. Reheat broth over hot water, being careful not to have temperature higher than 135°F. CHICKEN BROTH. 33^ lbs. fowl. 3 pints cold water. 2 T. salt. 1. Clean fowl, cut into pieces. 2. Cover with cold water; let stand 1 hour. 3. Heat very slowly to simmering; keep at that tem- perature 23/2 to 3 hours, or until meat is very tender; add salt near the end of cooking. 4. Strain; chill broth and remove fat. 316 CANADIAN COOK BOOK 5. Reheat over hot water. Note. — Cooked rice, pressed through a sieve, may be added to broth. VEAL BROTH. Make as Chicken Broth using a knuckle of veal. SCRAPED BEEF BALLS. 1. Use juicy, round steak, wipe with damp cloth. 2. Scrape with a teaspoon, to remove connective tissue. 3. Season with salt; celery salt may be added; shape into flat cakes or into small balls, the size of a marble. 4. Broil, until the outside is changed in color, or brush over hot frying pan very slightly with piece of fat, roll the balls over until surface is seared. 5. Serve at once. SCRAPED BEEF SANDWICHES. 1. Prepare beef as for beef balls. 2. Spread very thinly between slices of bread which may be buttered or not; cut into small sandwiches. Note. — Raw beef sandwiches may be given to children, especially in cases of anaemia. When prepared for adults, sandwiches may be slightly toasted; this should be done without cooking the meat. MARROWBONES. 1. Have the bones cut 2 to 4 inches long; scrape the outside until clean. 2. Make a stiff dough of flour and water, roll into a thin sheet; cover each end of bones with a piece of dough. 3. Tie in a piece of white cotton. 4. Place in steamer or cover with boiling water and cook 30 to 45 mins., according to the size of bones. 5. Remove cloth and paste. 6. Serve while hot. INVALID FOODS AND BEVERAGES 317 (a) Remove marrowfat carefully; spread on small squares of thin, crisp toast or serve on tenderloin steak; season with salt. (b) Place bones upright on plate; fasten around with small, folded serviette; serve with a long handled spoon- CUSTARD JUNKET. He H c. milk. 1 yolk of egg. 1 T. % tb. sugar. f.g. f.g. salt. f.g. Few gratings nutmeg or 4 drops vanilla. 1 T. dissolved rennet. 1. Beat egg; add sugar and salt. 2. Add milk, heated; strain, add flavoring; cool until lukewarm. 3. Add rennet; pour into serving dish. 4. Let stand in warm place until firm, then chill. PURITY CUSTARD. 1 2 whites of eggs. 3^ tb. 1 tb. sugar, f.g. f.g. salt. ^ c. %c. milk. Few gratings nutmeg or 3 6 drops vanilla. 1. Beat whites of eggs slightly, add sugar and salt. 2. Mix well, add milk and flavoring; strain. 3. Oven-poach or steam until firm. EGG CREAM. 2 eggs. 1 tb. H c. sugar. ^ tb. 2 tb. lemon juice. H T. grated lemon rind. 1. Beat yolks of eggs, add sugar; mix well. 2. Add lemon juice and rind; cook over hot water as soft custard, until thick. 3. Beat whites stiff, add to yolk mixture, beating until well blended; remove from heat, pile in serving dish; chill. 318 CANADIAN COOK BOOK FRUIT WHIP. 1 white of egg. 2 to 4 tb. fruit pulp. 2 tb. fruit sugar. Lemon juice. 1. Prepare fruit pulp by pressing through a sieve or by- grating.

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