Lowney's cook book

Add one egg yolk and one tablespoon brandy or sherry to Oatmeal Gruel. Rice Gruel 2 tablespoons ground rice 2 cups milk 1/4 cup cold water 1/4 teaspoon salt Mix rice and cold water; add scalded milk and cook in double boiler two hours, stirring occasionally. Strain, add salt, and serve. Dry Toast Cut stale bread in one quarter inch slices ; remove crusts or not as preferred. Dry in oven; place on toaster and toast over clear fire, first on one side and then on the other, having both sides a golden brown. Arrange in toast rack or cover with napkin. Buttered Toast Prepare bread as for Dry Toast, and spread with butter as soon as taken from toaster. Water Toast Prepare bread as for Dry Toast, dip in hot salted water, drain, and spread with butter. Milk Toast 3 cups scalded milk 3 tablespoons flour 3 tablespoons butter 1/4 teaspoon salt 1/4 cup cold milk toasted bread Toast bread according to recipe for Dry Toast. Mix flour and cold milk; add to scalded milk and cook in double boiler twenty minutes, stirring constantly at first; add salt and butter; dip toast in sauce; serve in hot dish; add remaining sauce. Cream Toast Prepare in the same way as Milk Toast, substituting cream for milk. Brown Bread Toast Cut brown bread in thin slices; dry in oven, then toast; butter each slice, and cover with scalded milk. Pulled Bread Remove the crust from fresh bread and tear the center in small pieces. Dry in slow oven ; the center of biscuits may be prepared in the same way. Bread and Butter Sandwiches Cut bread in thin slices; remove crusts; spread with creamed butter; put two slices together; cut in desired shapes. Arrange on fancy plate. Raw Beef Sandwiches Cut bread in thin slices; remove crusts; shape and spread with raw beef. Serve as soon as made. To scrape Raw Beef Buy bottom or top of round of beef; wipe, then scrape with a teaspoon ; there should be nothing but fiber left when all meat is scraped. Fig Sandwiches Fill bread and butter sandwiches with stewed figs. Beef Juice Buy one half pound from top of round; wipe, and set in oven five minutes; cut in thin slices, squeeze, using meat press or lemon squeezer. Serve in warm, not hot cups, with salt or not. Beef Tea Wipe one half pound of round steak; remove all fat; cut in small pieces; add one cup cold water; place in preserve jar, cover, and let stand ten minutes ; place jar on trivet in saucepan surrounded with cold water. Heat gradually on back of range ; keep water just simmering for one hour. Strain, add salt, and serve in hot cup. Beef Essence Wipe one half pound round steak; remove fat ; chop veryfine; place in fruit jar; cover, place jar on trivet, surround with cold water, and keep water just bubbling for one and a half hours. Strain, press meat to extract all juice, season, serve in hot cup. Frozen Beef Tea Prepare beef tea, pour into glass, surrounded with ice and salt, and freeze, turning often. Scraped Beef Balls Prepare scraped beef according to rule. Season; shape in round balls about the size of marbles; cook in hissing hot frying pan; keep pan constantly in motion, and cook balls two minutes. Serve on small strips of toasted bread; garnish with parsley. Mutton Broth