2 eggs Sugar
1 cup milk 1 teaspoon vanilla
Beat the eggs; stir them into the milk; sweeten to taste and cook in a double boiler. Stir until the mixture begins to thicken; remove from the fire and when the steam has passed off add the vanilla.
Lemon or other flavoring may be used in place of the vanilla if desired.
4 calves' feet ½ pound powdered sugar
3 quarts water 2 lemons
Whites of 2 eggs
Clean the feet thoroughly and boil them slowly until the three quarts of water are reduced to one. Strain and set away until cold; remove the grease and place the jelly in a saucepan, being careful to avoid the settlings. Add the sugar, lemon juice and whites of eggs; let all boil together for a few minutes; pour into bowls or glasses and set away to cool. This is much more nourishing than the commercial gelatine.
Bake large, smooth potatoes; cut each in half lengthwise; scrape out the inside, leaving the skins whole. Beat the potato to a cream with melted butter and cream; season with pepper and salt, and fill the "shells," rounding the potato on top. Put a speck of butter on each half and brown slightly in the oven.
Potatoes on the half-shell are more delicate than the ordinary baked potato.
2 quarts new milk 2 tablespoons water
Let the yeast dissolve in the water; add it to the sugar and milk and let the mixture stand in a warm place for about ten hours or until it has thickened. Pour from one vessel to another until thoroughly smooth; bottle and keep in a warm place for twenty-four hours, or longer in winter. Cork the bottles tightly and tie the corks down. Shake for a few moments before using.
1 pound figs 1 pint water
Wash the figs thoroughly and put them to soak over night in the pint of water. Bring them to a boil in the same water and let them cook until the syrup is reduced about one half.
½ cup tapioca 1 tablespoon lemon Juice
1 pint boiling water Sugar
Soak the tapioca in water sufficient to cover it; stir it into the boiling water and let it simmer until thoroughly dissolved. If too thick, add more boiling water. Sweeten to taste; add the lemon and grate a little nutmeg over the top.
Scrape clean, uncooked beef until you have the desired quantity of paste; make it into tiny pats; put each pat on a square of bread; toast quickly in a hot oven and serve with a little salt and butter.
1 cup cold chicken
1 cup water
1 tablespoon cornstarch
1 pint milk
1 tablespoon butter
Salt and pepper
Chop the chicken very fine and put it over the fire with the water. When boiling, add the cornstarch moistened in a little cold milk; then add the pint of milk; bring to a boil; add the seasoning and butter and serve.
6 oysters Salt and pepper
½ tablespoon butter 1 slice toast
Put the oysters and butter in a pan, without any juice, over the fire; bring to a boil and serve on a slice of toast, delicately browned on both sides and slightly buttered.
Clean and singe the squabs the same as chicken. Split them down the back; flatten with a rolling-pin and broil over hot coals. Put them on a hot plate; butter slightly and season with pepper and salt. Serve on buttered toast.