The Portland Woman's Exchange Cook Book

Mix the arrowroot smoothly in a basin with cold water; pour on the boiling water, stirring all the time. Put the arrowroot into a tumbler and sweeten with one lump of sugar; flavor with grated nutmeg, cinnamon or piece of lemon rind, 3 tablespoons of Sherry or Port when allowed. Arrowroot made with milk instead of water is far nicer but not so easily digested. It should be mixed in the same way with 5 tablespoons of cold water, then boiling milk poured on it and well stirred. When made in this manner no wine should be used. Barley Water. 1 tablespoon of pearl barley. 1 or 2 lumps of sugar. Rind of 1 lemon. Juice of j/2 lemon. 1 qt. boiling water. Wash the barley in cold water, add the sugar, lemon rind and juice, pour on the boiling water; let it stand in a cool place for 3 or 4 hours, then strain for use through a fine hair sieve. Mrs, J, W. Bridgman. Scraped Beef Balls. One pound of round steak, 1 inch thick; wash and scrape pulp off with spoon. Make into small balls, add a pinch of salt and broil quickly under flame or fry in very hot pan in which a small piece of butter has been put. This makes enough for six people. If a sauce is wanted put a tablespoon of flour into the pan in which the balls have been cooked; slowly add a cup of milk, stir until smooth and pour over the balls. Mrs. Otis Wight. Quickly Made Beef Tea. Chop beef as finely as possible. Have it free from fat. Soak it in its own weight of water for 10 minutes. Then heat to boiling point for 2 or 3 minutes. You will have a strong, delicious broth. Mrs. Frothingham. Chicken Mince. j/^ lb. of raw chicken. 1 teaspoon of butter. 1 teaspoon of flour. % cup of milk or stock from the bones. Small blade of mace. Salt. 1 yolk of egg. Scrape or shred the meat very fine, taking away the skin and any sinews; melt the butter; stir the chicken in it for a few minutes until it turns white; add the flour; take off the fire and stir in the stock by degrees; add the salt and mace; stir until it thickens but do not boil; cook very gently for nearly an hour, or until the meat is quite tender; take off the fire; stir in the egg yolk and a dust of finely-chopped parsley ; take out the mace and serve with sippets of dry toast. Miss Frothingham. Codfish Soup for Invalids. One small cup of codfish picked fine, 1 large cup of cold water. Cook slowly for about half an hour. Beat 1 egg with egg beater, and after adding a little milk and butter to the soup, pour it slowly over the egg, stirring well at the same time. Mrs. W. D. Scott. INVALID DISHES 249 Egg in a Nest. 1 small round of buttered toast. A little salt. 1 fresh egg. Separate the white of the egg from the yolk. Put the yolk carefully on the center of the toast without breaking, whisk the white stiffly with a good pinch of salt and pile it lightly all round the yolk; put it in a cool oven for 5 minutes, just to set the egg; serve at once. M. R. Invalid Cutlet. 1 choice cutlet from loin of mutton. 2 teacups water. 1 small stick of celery sliced thin. Pepper and salt. Take off fat from cutlet; put it in a stewpan with celery and seasoning, stew gently for 2 hours. Skim off every particle of fat that may rise. Miss Rotherham. Invalid Soup. 1 lb. beef. 1 lb. veal. 1 lb. Mutton neck. 1 calf's foot. 1 pt. of water. Simmer for 6 hours; skim carefully; strain and season as is expedient. Dr. Chappell. Invalid Soup. 4 or 5 lbs. shin of beef. 4 or 5 lbs. shin of veal. 2 qts. water. A few carrots and onions. Put the cut-up meat in saucepan with the water. Boil 4 hours; add the vegetables; boil 1 hour. Strain off. Next day remove fat and thicken with arrowroot. Add a little Sherry if allowed. It may be taken cold, as jelly, or hot, as soup. Miss Rotherham. Mutton Broth. 1 lb. neck of mutton. Salt.