The blue ribbon cook book

Procure slices of steak from the top of the round, without fat. Cut meat into strips, removing all fat, gristle, etc., with a knife. Put meat through mincer at least twice. Then beat it well in a roomy saucepan with cold water or skimmed beef tea, to the consistency of cream. The right proportion is one teaspoonful of liquid to eight of pulp. Add black pepper and salt to taste. Stir the mince briskly with a wooden spoon the whole time it is cooking, over a slow fire, or on the cool part of cupboard range, until hot through and through and the red color disappears. This requires one and one half hours. When done it should be a soft, stiff, smooth puree, of the consistency of good paste. Serve hot. Add for the first few meals a softly poached white of an egg. STERILIZED MILK. Put the required amount of milk in clean bottles; if for infants, each bottle holding enough for one feeding. Plug the mouths lightly with rubber stoppers, immerse to the shoulders in a kettle of cold water. Boil twenty minutes, or better, steam thirty minutes in ordinary steamer. Push in the stoppers firmly, cool the bottles rapidly, and keep in a refrigerator. Warm each bottle just before using. BEEF TEA WITH ACID. One and one half pounds of beef from the round, cut in small pieces; same quantity ice broken small. Let it stand in a deep vessel twelve hours; strain thoroughly and forcibly through a coarse towel. Boil quickly ten minutes in a porcelain vessel. Let cool. Add one half teaspoonful of acid, or acid phosphate, to a pint. Serve hot or cold. OATMEAL GRUEL. One half a cup of coarse oatmeal, three cups boiling water, one teaspoonful of salt, and cream. Add oatmeal and salt to boiling water, and cook three hours in a double boiler. Force through a strainer, dilute with cream, reheat and strain a second time. Serve with salt or sugar. CREAMED EGGS. J glassful of chicken stock. 4 eggs. i glassful of cream. | teaspoonful of salt. Pepper to taste. Heat together the cream and the stock in a double boiler. Beat the eggs without separating, and stir into it slowly. Stir until thick, season and serve. This is the most nourishing preparation of eggs for an invalid. CREAMED CALF BRAINS. Parboil the brains. Blanch them and cut into small pieces. Put into a double boiler one tablespoonful of butter and a scant one of flour. Add half a pint of cream. Put in slowly the beaten yelk of one egg, stirring constantly. Season with salt and pepper, add the brains, cook three minutes, and serve on toast. CREAMED CHICKEN. One tablespoonful of butter and one of flour, and add to that half a pint of cream, a little salt, pepper, and celery salt and the meat from half a chicken which has been put through the meat grinder. MUTTON BROTH. Lean loin of mutton, one and one half pounds, including bone. Three pints of water. Boil gently until tender, throwing in a little salt and onion, according to taste. Pour out broth into basin; when cold, skim off the fat. Warm up when wanted. CHICKEN BROTH. Chop up a small chicken, or half of a large fowl. Boil it, bones and all, with a blade of mace, a sprig of parsley, a tablespoonful of rice, and a crust of bread in one quart of water, for an hour, skimming it from time to time. Strain through a colander. EGG LEMONADE. Beat one egg with one tablespoonful of sugar until very light; stir in three tablespoonfuls cold water and the juice of a small lemon. Fill the glass with pounded ice and drink through a straw. CREAM SOUP.