Choice recipes

CHEESE STRAWS— Miss Laughlin Take a pint of flour and one-half pint grated cheese. Mix them and make a paste with lard as you do for pies. Roll out in a thick sheet, cut in strips half an inch broad and five or six inches long, bake a light brown. BEEF BROTH— Mrs. Baldwin Trim off all the fat from one pound round steak, add three coffee cups cold water, also salt and pepper and let simmer about one-half hour or until there is a pint of broth. Strain through fine sieve and serve hot. EXTRACT OF BEEF BLOOD Catch in bowl warm beef blood and let stand until it clots, which will not be long. Now take out and lay on a clean and smooth board and cut in narrow strips, tilt board and stand in hot sun. In a short time all watery substance will have run away and that left is dry and will crumble. It must crumble or it is not ready, rub in palm of hand until a fine powder, sift through fine wire sieve, bottle and it will keep for years. This can be taken in plain soup or dry as most acceptable to patient; the strength gained is wonderful. When cutting to dry, cut in as narrow strips as possible. To be given to any person with little strength or vitality. FOR THE INVALID'S TRAY GRAPE JUICE— Mrs. Wm. Woolsey Take Zinfandel grapes and run through a cider mill. Put juice in earthen jars, where it stands over night. Next morning pour into preserving kettle only what looks clear, rejecting sediment, which is the sugar that ferments. Put kettle on fire and bring juice to a good boiling point only. Skim if needful. Bottle while hot, straining through a thin cloth. Seal bottles and keep in a dark place. BLACKBERRY CORDIAL Pick over and wash the berries, and drain ; place in double boiler and let them steam, the water boiling well about them for good thirty minutes. Turn them into a jelly bag and hang up to drain ; do not squeeze the bag. To one pint of juice put one-half pound sugar and boil five minutes. When cold add half as much brandy as juice. Bottle and cork tight. MUTTON TOAST Cut in pieces one pound of mutton, the bony part is the best, and put on the stove early, in one quart of cold water. Cook slowly. When the meat is tender, strain the broth through a sieve and set away to cool. After removing the grease that has risen to the top, let the broth come to boiling, and add flour thickening, with a little cream or butter. Meanwhile toast slices of white or brown bread , and dip in hot water to soften. Pour the stew over the bread, adding the pieces of mutton. OAT MEAL BLANC MANGE Stir two heaping tablespoonfuls fine oat meal into a little cold water and then stir in a quart of boiling milk ; boil a few minutes, salt, turn into a mold. When cold, eat with jelly and cream. PURE BEEF JUICE Take good juicy round steak, remove all fat. Place in hot skillet, sear both sides of meat, gash pieces with knife, place on earthen plate, cover with another plate and set in hot oven. Let remain until all juice leaves meat. One tablespoon of this juice is equivalent to one cup of broth. REFRESHING DRINK Cover raspberries with vinegar and soak over night. Drain off or squeeze out the juice, to every pint of which add one pound of sugar. Let it simmer about fifteen minutes; when cool, bottle, and when u.sed as a drink put in as much of it to a glass of water as''_is palatable to the invalid.