- Many times a small piece of "tenderloin" or "porterhouse" is more wholesome, for an invalid, than broths and teas; and with this may be served a potato, roasted in the ashes, dressed with sweet cream (or a little butter) and salt, or nicely cooked tomatoes. Have the steak from half an inch to an inch thick, broil carefully two or three minutes over hot coals, turning often with a knife and fork, so as not to pierce it. When done, put on a small dish, season slightly with salt and pepper, and a small bit of butter, garnish with the potato, and serve hot. *
- Remove all bits of shell from a half dozen fresh, select oysters, place in a colander, pour over a tea-cup of water, drain, place liquor, drained off in a porcelain-lined sauce-pan, let come to boiling point, skim well; pour off into another heated dish, all except the last spoonful which will contain sediment and bits of shell which may have been overlooked wipe out sauce-pan, return liquor, add oysters, let come to the boiling point, add a small lump of good butter, a tea-spoon of cracker-dust, a very little cayenne pepper and salt, and a half tea-cup fresh, sweet cream.
Take three quarts of good, rich, sweet milk; one quart of hot water, in which dissolve ones-half pint sugar; add the hot water to the milk; when this mixture is lukewarm add three table-spoons of brewer's yeast; set in a moderately warm place, stir often, and, when it begins to sparkle (which will be in about one and a half hours), put it into strong bottles and cork tight; put in a cool place and in eight hours it will be ready for use. Procure a champagne tap (cost $1), and draw the best kumyss ever made.
- Take a double handful of flour, tie up tightly in cloth and put in a kettle of boiling water, boil from three to six hours, take out, remove the cloth, and you will have a hard, round ball. Keep in a dry, cool place, and when wanted for use, prepare by placing some sweet milk (new always preferred) to boil, and grating into the milk from the ball enough to make it as thick as you desire, stirring it just before removing from the stove with a stick of cinnamon; this gives it a pleasant flavor; put a little salt into the milk. Very good for children having summer complaint.
- Place on stove in skillet one pint new sweet milk and a very little pinch of salt; when it boils have ready sifted flour, and sprinkle with one hand into the boiling milk, stirring all the while with a spoon. Keep adding flour until it is about the consistency of thick molasses; eat warm with a little butter and sugar. This is excellent for children suffering with summer complaint. Or, mix the flour with a little cold milk until a smooth paste, and then stir into the boiled milk. Or, break an egg into the dry flour and rub it with the hands until it is all in fine crumbs (size of a grain of wheat), then stir this mixture into the boiling milk.