Lowney's cook book

Wipe two pounds neck of mutton; remove all fat and cut off skin; cut meat in small pieces. Put meat and bones in kettle; add four cups cold water, and simmer gently several hours; add salt to taste. Strain, let stand over night to cool; in the morning remove fat, reheat, and serve with two tablespoons cooked rice in broth. Chicken Broth Cut up a three-pound fowl; remove skin and all fat. Put in soup kettle ; add ten cups cold water, and simmer until meat falls from bones. Strain; let stand over night to cool; remove fat; reheat, season with salt, and serve with boiled rice or croutons. Clam Broth Wash dozen clams, put in kettle, cover, and cook until shells open. Strain clam liquor through cheese cloth and serve very hot. Rennet Custard 4 cups milk 1 tablespoon brandy 1 tablespoon liquid rennet few grains salt 4 tablespoons sugar Mix sugar, brandy and salt. Heat milk until lukewarm ; add rennet and other ingredients ; pour into serving dish and let stand until a firm curd is formed, then chill. Serve with cream and sugar. Calf's Foot Jelly 1 calf's foot I cup lemon juice 4 cups cold water ^ cup sugar ^ cup sherry 3 egg whites Cook the calf's foot in cold water, slowly, for four hours. Skim often while cooking. Strain ; let stand over night. Remove fat ; add whites of eggs slightly beaten, and bring slowly to the boiling point ; boil one minute, strain through cheese cloth, add remaining ingredients, and pour into molds. Chill and serve. Strawberry Whip 2 egg whites 1 cup strawberries 1 cup powdered sugar 1 tablespoon lemon juice Hull and wash the strawberries, add sugar and lemon juice. Beat the whites of eggs until stiff, add other ingredients, and serve ice-cold in frappe glasses. Arrowroot Blanc Mange 2 tablespoons arrowroot 2 tablespoons sugar few grains of salt 1 1/2 cups milk flavoring Mix arrowroot, salt and sugar; add milk, a little at a time, until the mixture is smooth, then add the remainder, and cook in double boiler one half hour, stirring all the time. Add flavoring, pour into molds, and serve with soft custard or cream. Stewed Prunes Wash prunes ; soak over night in water to cover ; cook slowly, in same water, until tender. A small amount of sugar and lemon juice may be added if desired. Stewed Figs Wash figs ; cut in pieces; for each cup of figs add one quarter cup cold water, simmer one hour; add sugar and lemon juice if allowed. Oatmeal Wafers 1 cup flour 2 tablespoons butter 1/2 cup fine oatmeal 1/2 teaspoon salt 1/2 cup rolled oats 1 cup hot milk 4 tablespoons sugar 1 teaspoon lemon juice Mix butter and milk; when cool, add remaining ingredients. Roll very thin, shape in squares, and bake in a slow oven. BIBLIOGRAPHY A Cook Book for Nurses Boston Cook Book Boston Cooking School Cook Book Canning and Preserving Century Cook Book Chemistry of Cookery . Chemistry and Economy of Food Cost of Food .... Cost of Living Dainty Breakfasts Dietetic Value of Bread Fish as Food Food Products of the World . Handbook of Invalid Cooking Home Science Cook Book How to Cook for the Sick and Convalescent I Go A-marketing .... Luncheons Made Over Dishes .... Marion Harland's Complete Cook Book Practical Cooking and Serving Salads, Sandwiches, and Chafing Dish Dainties Young Housekeeper