Savory Custard Recipe

Beat the yolks of two or three eggs; add a few grains of salt, a dash of pepper, if permissible, and a cup of beef tea, or broth of any kind; strain into a buttered cup and poach in a dish of hot water until the custard is set. Serve hot or cold in the cup.

Egg And Gruel Or Caudle Recipe

Beat an egg to a froth; have ready a cup of smooth and very hot gruel and stir this into the egg; add from one fourth to one half cup of sherry, a teaspoonful of sugar and grated nutmeg one or all as is desired.

Chicken Custard Recipe

Fill a buttered custard cup lightly with stale bread crumbs (centre of loaf) and fine-chopped breast of chicken. Beat a whole egg, or the yolks of two; add a few grains of celery salt and half a cup or more of milk Poach as any custard. Serve hot

Beef Tea Custard Recipe

Beat the yolks of three eggs slightly; add a few grains of salt and, very gradually, a cup of hot beef tea; cook in a double-boiler, stirring constantly until the mixture thickens; then pass through a fine sieve. Serve hot or cold in a custard cup. If permissible the beef tea may be flavored with celery or parsley.

Egg-Nogg Recipe

Beat the yolk of an egg; add one or two tablespoonfuls of sugar and, when mixed with the egg, a tablespoonful of sherry or brandy; mix again, then add, gradually, a cup of milk, and, lastly, fold in the white of the egg beaten stiff.

Egg And Wine Recipe

Beat an egg to a froth; add one or two tablespoonfuls of sugar and beat again. Heat half a cup of cold water and one fourth cup of sherry wine until vapor rises, then pour over the egg and sugar, stirring constantly. Cook over hot water until slightly thickened. Serve in a glass, hot or cold.

Raw Beef Sandwiches Recipe

Cut stale bread into slices one fourth an inch thick; put two slices together, remove the crusts and cut into such shape as desired. Keep the pairs together, spread these with butter, then with the pulp of meat, scraped from the fibre and seasoned with salt, and press the pairs together. In scraping the beef, scrape the pulp from one side and then turn and scrape the pulp from the fibres on the other side.

Broiled Raw Beef Cakes Recipe

Season raw beef pulp, prepared as above, with salt and shape into small flat cakes of uniform thickness throughout. Broil in a well-oiled oyster broiler about four minutes, turning every ten seconds. Season with salt and spread with butter.

Tenderloin Steak With Beef Juice Recipe

Have a piece of steak cut an inch and a half thick from the middle of the tenderloin lying under the rump. This is tender meat, but lacking in juiciness and flavor. Put into a well-oiled broiler with nearly half a pound of round steak. Broil in the usual manner about ten minutes; place the tenderloin on a hot plate, dust lightly with salt and, with a hot lemon squeezer or meat press, express the juice from the round steak over it. Garnish with cress or parsley and serve at once.

Fillets Of Chicken In Aspic Jelly Recipe

Remove the fillets from the breast of a young and tender chicken. After the tendon is removed from the small fillets and all are of the same thickness, wrap the fillets securely in pieces of well-buttered writing paper, and broil over a moderate fire, turning very often, to avoid burning the paper. Cool under a weight and mould in aspic jelly.

Broiled Squabs Recipe

See that the squabs are carefully dressed and singed (split them down the backbone and dress as a chicken for broiling), wipe carefully and broil in a well-oiled double-broiler; season lightly with salt, also pepper and butter if agreeable. Serve on a slice of toast. Garnish with a slice or two of orange and a stem of watercress.

Sea Moss Farine Blanc-Mange Recipe

1 tablespoonful of sea moss farine. 1/2 cup of sugar. 1 quart of milk. The juice of a lemon.

Stir the farine into the milk and sugar; let heat gradually (over hot water), stirring meanwhile. When the mixture thickens slightly, discontinue stirring, except occasionally, and let cook about half an hour. Add the lemon juice or not, as desired. Turn into small moulds. Serve cold with boiled custard, currant jelly, or cream and sugar.