The Ideal cook book

in by degrees the arrowroot; then return the whole into the saucepan ; stir and boil it three minutes. 911. Tapioca Jelly—lIngredients—Some of largest kind of tapioca, some lemon juice and sugar. , Pour cold water on to wash it two or three times, then soak it in fresh water five or :ix hours, and simmer it in the same until quite clear ; then add the lemon juice and sugar. The peel should have been boiled in it. It thickens very much. 912. Meat Jelly—lIngredients—Beef, isinglass, 1 teacupful of water, salt to taste. Cut some beef into very small pieces and carefully remove all the fat. Put it in an earthen jar with alternate layers of the best isinglass (it is more digestible than gelatine) until the jar is full. Then add a teacupful of water with a little salt, cover it down closely, and cook it all day in a very slow oven. In the morning scald a jelly mould and strain the liquid into it. It will be quite clear, except at the bottom, where will be the brown sediment such as is in all beef tea, and it will turn out in ashape.. It is, of course, intended to be eaten cold, and is very useful in cases where hot food is forbidden, or as a variety from the usual diet. 913. Invalid’s Cutiet—Ingredients—1 cutlet from the loin or neck of mutton, 2 cupfuls of water, I 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 ingre- dients ; stew very gently for nearly two hours, and skim off every particle of fat that may rise to the surface. The celery should be cut 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. 914. Chicken Panada—Ingredients—A chicken, qt. of water, a little salt, a grate of nutmeg, and the least piece of lemon peel. Boil the chicken about three parts done in the water, take off the skin, cut the white meat off when cold, and pound ina mortar ; pound it to a paste with a :ittle of the water it was boiled in; season with salt, nutmeg and lemon peel. Boil gently for a few minutes to the consistency you desire. [illustration: The Dominion Cook Book.] 915. Gravy Sippets—lIngredients—2 or 3 sippets of bread, gravy © from mutton, beef or veal, salt to taste. Le ~ oe eee Oe ae On an extremely y hot plate put the sippets and pou over them the gravy. Sprinkle a little salt over. 916. A Good Restorative (1)—Ingredients—z2 caves feet, 2 pts. of water, 2 pts. of new milk. Bake all together in a closely covered jar for three hours and a half. When cold, remove the fat. Give a large teacupful the last and first thing. Whatever flavor is approved, give it by baking init lemon peel, cinnamon, or mace. Add sugar after. 917. Another (2)—Ingredients—6 sheep’s trotters, 2 blades of mace, a little cinnamon, lemon peel, a few hartshorn shavings, a little isinglass, and 2 qts.. of water. Simmer to one quart, when cold take off the fat, and give nearly half a pint twice a day, warming with it a little new milk. 918. Another (3)—Ingredients—1 oz. of isinglass shavings, 40 Jamaica peppers, a piece of brown crust of bread, 1 qt. of water. Boil to a pint and strain. This makes a pleasant jelly to keep in the house, of which a large spoonful may be taken in milk, tea, soup, or any way. 919. Another (a most pleasant draught) (4)—Ingredients —Y¥ oz. of isinglass shavings, I pt. of new milk, a little sugar. Boil to half-pint ; add for change, a bitter almond. Give this at bed-time, not too warm. 920. Sago Cream— Ingredients —- pt. of boiling cream, 1 qt. of beef tea, I oz. of sago, 1 gill water, and the yolks of 4 fresh eggs. Boil the sago in the water till quite tender, when add the other ingredients. 21. Chocolate—Ingredients—A cake of chocolate, 1 pt. of water, milk, sugar.