Calf's Foot Jelly

4 calves' feet 3 quarts water

1/2 pound powdered sugar 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 sugar

2 tablespoons water

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 hall.

Tapioca

1/2 cup tapioca

1 pint boiling water

1 tablespoon lemon juice 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 andgrate 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

1/2 tablespoon butter

Salt and pepper 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.