The century cook book

The Invalid's Cutlet. One nice cutlet from a loin or neck of mutton, two teacupfuls of water, one very small stick of celery, pepper and salt to taste. Have the cutlet cut from a very nice loin or neck. of mutton; take off all the fat; put it into a stewpan, with the other ingredients; stew gently indeed for nearly two hours, and skim off every particle of fat that may rise to the surface from time to time. The celery should be tut into thin slices before it is added to the meat, and care must be taken not to put in too much of this ingredient, or the dish will not be good. If the water is allowed to boil, the cutlet will be hard. It is better cooked in a jar set in a saucepan of water, as it must then be below boiling point. Eel Broth. One-half pound of eels, a small bunch of sweet herbs, including parsley; onehalf onion, ten peppercorns, three pints of water, two cloves, salt and pepper to taste. After having cleaned and skinned the eel, cut it into small pieces, and put it into a stewpan with the other ingredients; simmer gently until the liquid is reduced nearly half, carefully removing the scum as it rises. Strain it through a hair sieve ; put it by in a cool place, and when wanted, take off all the fat from the top, warm up as much as is required, and serve with sippets of toasted bread. This is very nutritious broth, and easy of digestion. Calf s Foot Blancmange. One calf's foot, one quart of milk, one egg, sugar, nutmeg and lemon, or seasoning to taste. Get a calf's foot that has been already cooked, such as is sold in first-class markets and put it on the fire with milk enough to cover it, a strip of lemon peel, a piece of nutmeg, and sugar to taste. Let it cook very slowly for three or four hours, and then strain it. While still hot stir in the yolk of an egg, and set it in small moulds. This Dishes for Invalids 187 blancmange can be made savory by using a little salt, peppercorns, parsley, nutmeg or cloves, onion and celery instead of the sugar. The lemon peel may be added in any case. The egg may be omitted if not liked; a little cream might also be added. It is directed that small moulds shall be used. For an invalid, it is better to set just as much as is wanted for one meal rather than to cut a piece out of a large quantity. Arrowroot. Use milk or water as preferred. Put a heaping teaspoonful of ground arrowroot into a cup, and mix with a little cold milk. Stir into a pan containing a pint of either cream or water that has been brought to a boil, adding a little salt. Let it simmer for a few minutes, and then pour out. May be sweetened or flavored with grated nutmeg if desired. Should be made only as it is wanted. Herb Teas. Made by infusing the dried or green stalks and leaves in boiling water, and letting stand until cold. Sweeten to taste.