The white ribbon cook book

Put the meat, sweet herbs and peppercorns into a nice tin saucepan, with the water, and simmer till reduced to 3 quarts. Remove the fat when cold. Add the onion, if approved. Mutton Cutlets (Delicate) — Two or 3 small cutlets from the best end of a neck or loin of mutton, 1 cupful of water or broth, a little salt, and a few peppercorns. Trim the cutlets very nicely, cut off all the fat, place them in a flat dish with enough water or broth to cover them, add the salt and peppercorns and allow them to stew gently for 2 hours, carefully skimming off every particle of fat which may rise to the top during the process. At the end of this time, provided the cutlets have not been allowed to boil fast, they will be found extremely tender. Turn them when half done. Rabbit (Stewed) — Two nice young rabbits, 1 quart of milk, 1 tablespoonful of flour, a blade of mace, salt and pepper. Mix into a smooth paste the flour with }4 glass of milk, then add the rest of the milk; cut the rabbits up into convenient pieces; place in a stewpan with the other ingredients and simmer gently until perfectly tender. Meat Jelly (l) — 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 [illustration: Sickroom Cookery. 265] earthen jar with alternate layers of the best isinglass (it is more digestible than gelatine) until the jar is full. Then add a teacupfui 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 liquor 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 a shape. 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. Meat Jelly (2)— A calf's foot, 1}4 lbs. neck of veal or beef, a slice or two of lean ham, 1 small onion, a bunch of parsley, a teaspoonful of salt, a little spice, 3 quarts of water. Simmer slowly 5 or 6 hours, and strain. The above makes a strong but not highly flavored jelly. More ham or any bones of unboiled meat, game or poultry will improve it. The liquor in which chicken or veal has been boiled should, when at hand, be used instead of water. Meat jellies keep better when no vegetables are stewed in them. Baked Hominy — To a cupful of cold boiled hominy (small kind) allow 2 cups of milk, a heaping teaspoonful of white sugar, a little salt, and 3 eggs. Beat the eggs very light, yolks and whites separately. Work the yolks into the hominy, alternately with the butter. When thoroughly mixed, put in the sugar and salt, and go on beating while you soften the batter gradually with milk. Be careful to leave no lumps in the batter. Lastly, stir in the whites and bake in a buttered pudding-dish until light, firm and delicately browned. It may be used as a dessert. 266 White Ribbon Cook Book. Strengthening Blanc-Mange — One pint milk, 3^ oz. isinglass, rind of i^ small lemon, 2 oz. sugar, yolks of 3 fresh eggs.