Whipped Apple Sauce

1 cup apple sauce White of 1 egg

Grated nutmeg

Beat the egg very stiff, alone and then with the apple sauce; add more sugar if necessary; serve in a sherbet glass, sprinkling a little grated nutmeg over the top.

Custard

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.

Calf's Foot Jelly

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.

Potatoes On The Half-Shell

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.

Koumiss

2 quarts new milk 2 tablespoons water

2 tablespoons sugar 1/3 cake compressed yeast

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.

Stewed Figs

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.

Tapioca

½ cup tapioca 1 tablespoon lemon Juice

1 pint boiling water Sugar

Grated nutmeg

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.

Beef Pats

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.

Chicken Panada

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.

Oysters On Toast

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.

Squabs Or Any Small Birds

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.