The bride's cook book

Take the leg and cut slices from it, having a quick, clear fire. Turn them constantly. They should be served underdone. Grease both sides of the steak; sprinkle salt and pepper over the venison, garnish with parsley and accompanying it by a jelly sauce. ROAST VENISON Slit the venison and lard it with pieces of pork or bacon. Place pieces of pork or bacon on the bottom of the pan; slice very fine, vegetables on the bacon, then place your meat on this. Season, brown well on the top of the stove, then turn over and brown on the other side; then set in the oven and put soup stock or water in the bottom of the pan and cover closely. Serve with gravy. The vegetables may be chopped fine and served with it, or not. Be careful not to let them burn. Baste with port wine. SNOWHUGG'D SYRUP, a delicate and delicious Table Synip Your Grocer will have it — ask for it. CONSOMME OR PLAIN MEAT . STOCK FOR SOUP Consomme or stock forms the basis of all meat soups, gravies and purees. The simpler it is made, the longer it keeps. It is best made of fresh uncooked beef and some broken bones, to which may be added the remnants of broken meats. In a home where meat forms part of the every-day diet, a good cook will seldom be without a stock-pot. Four pounds of beef and broken bones, one gallon of cold water and two teaspoons of salt. Put the meat and water on the back of the stove and let it slowly come to a boil, then simmer three or four hours, until the water is boiled away one-half; add the salt, strain and set to cool, in an earthenware dish well covered. When cold, take off the fat from the top and it is ready for use. To make soup for a family of six, take one-quarter of the stock, to which add one-quarter of boiling water, and any vegetables desired — boil three hours. Season with salt and pepper. MIXED STOCK FOR SOUPS To six pounds of lean beef, with the bones well cracked, add six quarts of water. Put the beef, bones and water in a covered kettle on the stove to heat slowly. Let it boil gently for six hours. After it ha$ boiled for six hours, strain and set aside well covered until the next day. Before needed, remove the fat, set the soup over the fire and put in a little salt, two carrots, two onions, one turnip, one head of celery. Stew in sufficient water to cover them. When tender, add the vegetables and the water in which they were cooked, to the soup. Boil slowly for one-half hour. Strain when done. A bay leaf added to the stock before cooking the second day, adds greatly to the flavor. MUTTON BROTH Place in a kettle three pounds of a neck of mutton from which the fat has been cut, and chopped into small pieces, with six pints of water. Boil, skim, set the pan to the rear of the stove, where it can simmer for an hour. Add three ounces of washed rice, with a turnip and some celery. Simmer for two hours. Strain, free from fat and salt. BEEF TEA Take two pounds of lean rump beef, remove all fat, cut into small pieces and place in a tightly corked bottle. Place the bottle in a deep saucepan of cold water, reaching two-thirds of the way to the top of the bottle, place over a slow fire, and keep it boiling slowly for fifteen minutes, take out the bottle, pour out the liquor, and use as required. BOUILLON