Pulled Bread

Remove the crust from fresh bread and tear the center in small pieces. Dry in slow oven; the center of biscuits may be prepared in the same way.

Bread And Butter Sandwiches

Cut bread in thin slices; remove crusts; spread with creamed butter; put two slices together; cut in desired shapes. Arrange on fancy plate.

Raw Beef Sandwiches

Cut bread in thin slices; remove crusts; shape and spread with raw beef. Serve as soon as made.

How To Scrape Raw Beef

Buy bottom or top of round of beef; wipe, then scrape with a teaspoon; there should be nothing but fiber left when all meat is scraped.

Fig Sandwiches

Fill bread and butter sandwiches with stewed figs.

Beef Juice

Buy one half pound from top of round; wipe, and set in oven five minutes; cut in thin slices, squeeze, using meat press or lemon squeezer. Serve in warm, not hot cups, with salt or not.

Beef Tea

Wipe one half pound of round steak; remove all fat; cut in small pieces; add one cup cold water; place in preserve jar, cover, and let stand ten minutes; place jar on trivet in saucepan surrounded with cold water. Heat gradually on back of range; keep water just simmering for one hour. Strain, add salt, and serve in hot cup.

Beef Essence

Wipe one half pound round steak; remove fat; chop very fine; place in fruit jar; cover, place jar on trivet, surround with cold water, and keep water just bubbling for one and a half hours. Strain, press meat to extract all juice, season, serve in hot cup.

Frozen Beef Tea

Prepare Beef Tea, pour into glass, surrounded with ice and salt, and freeze, turning glass often, and scraping the frozen part into the liquid.

Scraped Beef Balls

Prepare scraped beef according to rule. Season; shape in round balls about the size of marbles; cook in hissing hot frying pan; keep pan constantly in motion, and cook balls two minutes. Serve on small strips of toasted bread; garnish with parsley.

Mutton Broth

Wipe two pounds neck of mutton; remove all fat and cut off skin; cut meat in small pieces. Put meat and bones in kettle; add four cups cold water, and simmer gently several hours; add salt to taste. Strain, let stand over night to cool; in the morning remove fat, reheat, and serve with two tablespoons cooked rice in broth.

Chicken Broth

Cut up a three-pound fowl; remove skin and all fat. Put in soup kettle; add ten cups cold water, and simmer until meat falls from bones. Strain ; let stand over night to cool; remove fat; reheat, season with salt, and serve with Boiled Rice or Croutons.

Clam Broth

Wash one dozen clams, put in kettle, cover, and cook until shells open. Strain clam liquor through cheese cloth and serve very hot.

Rennet Custard

4 cups milk.

1 tablespoon liquid rennet.

1 tablespoon brandy few grains salt.

4 tablespoons sugar.

Mix sugar, brandy and salt. Heat milk until lukewarm ; add rennet and other ingredients ; pour into serving dish and let stand until a firm curd is formed, then chill. Serve with cream and sugar.

Calf's Foot Jelly

1 calf's foot.

4 cups cold water.

½ cup sherry.

½ cup lemon juice ½ cup sugar 3 egg whites.

Cook the calf's foot in cold water, slowly, for four hours. Skim often while cooking. Strain; let stand over night. Remove fat; add whites of eggs slightly beaten, and bring slowly to the boiling point, stirring all of the time; boil one minute, strain through cheese cloth, add remaining ingredients, and pour into molds. Chill and serve.

Strawberry Whip

2 egg whites 1 cup strawberries.

½ cup powdered sugar 1 tablespoon lemon juice.

Hull and wash the strawberries, add sugar and lemon juice. Beat the whites of eggs until stiff, add other ingredients, and serve ice-cold in frappe glasses.

Arrowroot Blanc Mange

2 tablespoons arrowroot few grains of salt.

2 tablespoons sugar 1⅓ cups milk.

Flavoring.

Mix arrowroot, salt and sugar; add milk, a little at a time, until the mixture is smooth, then add the remainder, and cook in double boiler one half hour, stirring all the time. Add flavoring, pour into molds, and serve with Soft Custard or cream.

Stewed Prunes

Wash prunes; soak over night in water to cover; cook slowly, in same water, until tender. A small amount of sugar and lemon juice may be added if desired.

Stewed Figs

Wash figs; cut in pieces; for each cup of figs add one quarter cup cold water, simmer one hour; add sugar and lemon juice if allowed.