Turkish Soup

1 quart of stock, yolks of 2 eggs, 1/2 teacup of rice, 1 tablespoon cream; salt and pepper.

Boil the rice and stock together for 20 minutes; then press through a seive, and return to the kettle. Beat the egg yolks well, and add the cream to them. Add this to the stock and rice, and stir for two minutes over the fire, hut do not let it boil. Season with salt and pepper and serve.

Veal Or Chicken With Sago

1 1/4 lbs. veal or chicken, 1/8 lb. of sago, 1/2 pt. milk, 2 eggs, 3 pts. water.

Boil the meat chopped fine, till the water is reduced to about half the quantity. Strain out the meat, and put the soup over the fire again. Have the sago washed, and soaked for half an hour in warm water enough to cover it. Stir into the soup, and boil for half an hour, stirring it often to prevent scorching. Heat the milk nearly to boiling, beat the eggs very light and stir gradually into the hot milk, and pour into the soup, stirring all the time. If too thick add hot water, till it is about like hot custard. To secure the protein of the meat, add also the shredded meat.

Chicken And Clam Bouillon

Mix 1 qt. chicken stock with 1 qt. of clam juice, heat to boiling point, and season with salt, pepper, and cayenne. Serve in cups with whipped cream.

Oyster Stew

Put a quart of oysters on in their own liquor. As soon as they begin to boil, skim them out, and add to the liquor after skimming it well, 1/2 pt. of hot cream, and salt and cayenne pepper to taste. Lastly add the oysters with an ounce and a half of butter, and serve at once.

Beef Or Chicken Tea

Cut in very small pieces freed from fat. Put into a stout jar with no water, and immerse it in a kettle of water, which may then be boiled for several hours, giving as a result, the juices and extractives only of the meat. By simmering at a temperature of about 130, considerable protein may be extracted.

Macaroni Soup

1 qt. of boiling stock to which may be added 2 tablespoonfuls of boiled mararoni. Salt and pepper to taste.

Barley Broth

To 3 pints of stock, add 5 tablespoonfuls of pearl barley, which has been washed, and soaked an hour. Flavor with herbs and an onion if allowed. Add salt and pepper.

Mutton Broth

Lean mutton with the bones, about 3 lbs., clear it of all fat if possible, 4 tablespoonfuls of rice, 1 of salt. Boil all together slowly, skimming if necessary. Take out the bones when done, clear it of all fat, and serve hot.

Nicer if cooked long enough before hand to cool so as to take all the fat off at once; and then heated to serve.

Beef Tea With Oatmeal

Wet two tablespoonfuls of oatmeal with cold water, and add it to a pint of beef tea while boiling. Cook slowly till the meal is done, and strain and serve hot. Flavor with salt and pepper. Other cereals may be substituted.

Wafers

1 quart of sifted flour, 2 tablespoonfuls of butter, and a little salt. Mix with sweet milk to a stiff dough, roll out very thin, cut into round cakes, and roll these as thin as possible. Lay them in a pan well floured, and bake very quickly. Very delicate.

Pop Overs

2 eggs, 1/2 pt. milk, 1/2 pt. flour, 1/4 teaspoonful salt. Beat the eggs well, add the milk and salt. Put the flour into a bowl, add the eggs and milk, stirring all the while. Bake in popover cups or gem pans, buttered and heated, fill half full, and bake in hot oven about 1/2 an hour. They should rise to four times their first bulk. Good at breakfast, or for dessert with a sauce.

Baked Macaroni

Break 1 cupful of macaroni into small pieces, boil in water rapidly for twenty minutes, drain, and place in cold water for a few minutes, melt two tablespoonfuls of butter in a sauce pan, add two tablespoonfuls of flour, and 1 pt. of milk, stirring all the time. Put the macaroni in a baking dish, sprinkle with salt and pepper, pour over it the dressing. Cover with bread crumbs, and butter and bake.

Potato Puffs

Take 1 cupful of cold mashed potato, stir into it 1 tablespoon-ful of melted butter and beat to a cream. Beat 1 egg very light and add to the potato with 1/2 cup of cream or milk, and salt to taste. When all well beaten, put in a deep dish, or in cups, and bake till brown.

Broiled Potatoes

Slice lengthwise cold boiled potatoes, either Irish or sweet, and broil on a toasting iron over a hot fire. Salt and butter them, and serve hot.

Potato Roll

Put 1 cup of cold mashed potato into a bowl, add 2 tablespoon-fuls of cream, 1/2 teaspoonful of salt, mix well and add 3 well beaten eggs. Heat 1 tablespoon of butter in a frying pan, put in the potatoes spread evenly. Cook till they are brown, turn one half over the other, and serve hot.

Sweet potatoes can be used in the same way.

Raw Meat Balls

Scrape raw steak with a sharp knife, removing first all fat and tendon. Flavor with salt and pepper, and a little of allspice if liked.

Make into little balls and roll round in a hot frying pan, just to cook the outside a trifle.

Sandwiches

Scraped meat spread on very thin bread and butter is readily eaten.

Raw Meat And Crackers

Toast soda crackers, butter slightly and spread with scraped meat. Heat for 2 minutes, and serve.

Steak

The tenderloin, cleared of fat, broiled over a hot fire, seasoned with salt, pepper and a little butter.

Chops. Cooked as above till well done.

Frizzled Beef

1 cup of dried beef chipped fine, 1/2 tablespoonful of butter, 1/2 tablespoonful of flour, 4 tablespoonfuls of milk.

Freshen the beef in cold water, and drain. Melt the butter in a frying pan and stir till the butter begins to brown, dredge in the flour, and stir, then add the milk and a little pepper. Stir till it boils and serve, on toast if liked. A beaten egg is a welcome addition.

Fillets Of Fish

Take the sides of the fish from the bones, working them loose with a fork handle or knife. Trim neatly, and broil. Season with salt, pepper, and butter.

Creamed Salmon Or Other Fish

1 can of salmon minced fine, and all the liquor drained off.

For the sauce boil 1 pint of milk, 2 tablespoonfuls of butter, salt and pepper to suit. Take 1 pint of fine bread crumbs, place alternately a layer of crumbs and one of fish in a baking dish. Pour the dressing over each layer of fish, and finish with a layer of crumbs on top. Bake brown.

Creamed Oysters

1/2tablespoonful of butter, 1 heaping tablespoonful of flour, 1 cup of hot milk, 1 pint large oysters.

Melt the butter in a sauce-pan, stir gradually into the butter the flour. When cooked for a few minutes add slowly the milk, seasoned with salt and pepper, and 1 teaspoonful of celery salt. Wash the oysters, boil them in their own liquor till plump, drain them, and pour over them the hot sauce.

Roast Oysters On Toast

Toast slices of bread. Wash and wipe large oysters, spread on the toast as many as possible, season with salt, pepper and plenty of butter. Bake in a hot oven until the oysters are done. Serve hot on the same dish on which they were cooked.

Fish Sauces

Drawn Butter

4 tablespoonfuls of butter, 1 tablespoonful of flour, 1 cup of boiling water.

Rub butter and flour together, and stir into the boiling water, stirring steadily. Flavor with a little parsley.

Egg Sauce. To the above add 3 hard boiled eggs chopped fine.