The Ideal cook book

The best diet for brain workers who take proper care of their health is brown bread, cream, fresh butter, oatmeal, fresh cheese (if it agrees), eggs, fish anda moderate amount of meat. Oysters may be used freely in their season, and fruits should not be omitted. There should be a variety and change as the season and health require. The diet should be varied in kind and form quite frequently, though not necessarily every day. Even in health, the best viands when continued from day to day become unpalatable, and even nauseous. An occasional change of diet, in short, is indispensable to a proper relish for food, and the maintenance of the appetite and good health. 885. Chicken Milk—Ingredients—Chicken, heads of celery, a little parsley, 6 peppercorns and a little salt. After carefully cleaning the chicken, skin and cut into small pieces. Put these into a china lined saucepan with the bones’ _ < af 4 AS 1 ——- *“ a. ae SP oe SS ee PH <a ee and neck, the heart of the celery, stalks of a bunch of parsley, peppercorns and a little salt. Now put equal proportions of jelly and milk into a china lined saucepan, boil up three times and strain into an inviting looking © cup and serve hot or cold. Good for invalids recovering from oS typhoid fever. 886. Veal Broth—Ingredients—1½ Ib. of veal, 1 doz. sweet almonds, a qt. of spring water, a little salt, 1 pt. of boiling water, Remove all the fat from the veal, and simmer gently in the spring water till it is reduced to a pint; blanch and poundthe almonds till they are a smooth paste, then pour over them the boiling water very slowly, stirring all the time till it is as smooth as milk; strain both the almond and veal liquors — through a fine sieve and mix well together, and add the salt and boil up again. 887. Chicken Broth—Ingredients—An old fowl, 3 pts. of water, a pinch of salt, a blade of mace, 6 or 8 peppercorns, a very small Chopped onion, a few sprigs of sweet herbs. Cut up the fowl and put it, bones as well, in a saucepan with the water, salt, mace, peppercorns, onion and sweet herbs ; let it simmer very gently till the meat is very tender, which will take about three hours, skimming well during the time. Strain carefully and set aside to cool. 888. Egg Broth—Ingredients—An egg, ½ pt. of good unflavored veal or mutton broth quite hot, salt, toast.. Beat the egg well in a broth basin; when frothy add the broth, salt to taste, and serve with toast. 889. Eel Broth—Ingredients—½ Ib. of small eels, 3 pts. of water, ae parsley, I slice of onion, a few peppercorns, salt to taste. Clean the eels and set them on the fire with the water, pars- ~ ley, onion and peppercorns; let them simmer tiil the eels are broken and the broth good. Add salt to taste and strain. These ingredients should make about a pint and a half of broth, 890. Beef Broth (1)— Ingredients—1 Ib. of good lean beef, 2 qts. of | y Cover with cold water and allow to simmer till the meat will drop from the bones. Strain, © and when cold take a clean soft cloth dipped in hot water and | wipe over the jelly gently to remove any fat that may appear. — cold water, 4% a teacup of tapioca, a small piece of parsley, an onion ; if liked, pepper and salt. Soak the tapioca one hour, cut in small pieces the beef, put THE Dominion. Cook Book. in a stewpan the above proportion of water, boil slowly (keep-_ ‘¥ ing well covered) one and a half hours, then add the tapioca, — and boil half an hour longer. Some add with the tapioca a small piece of parsley, and a slice or two of onion; strain before serving, seasoning slightly with pepper and salt. It is more strengthening to add, just before serving, a soft poached egy. Rice may be used instead of tapioca, straining the broth, and. adding one or two tablespoons of rice (soaked for a short Bee and then boiling half an hour.