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The loss of a few teaspoonfuls, tablespoonfuls, or, for the matter of that, cupfuls, of blood won't do you any harm, and its free flow will wash out the cut from the bottom, and carry out most of the germs that may happen to be present on the knife or nail.
Now pour on a cupful of boiling water; stir into this two tablespoonfuls of sifted flour, rubbed smooth in half a cup of water; then add a tablespoonful of melted butter; cook until it thickens. When cold, spread between the layers of cake. Oranges can be used in place of lemons. No. 12.
V.V. sat down by the white iron bed and introduced a thermometer into her mouth. He possessed himself of her wrist, took out his silver watch and presently wrote something on the chart. He took out the thermometer and again jotted upon the chart. Then he gave the patient two tablespoonfuls of peptonoids. All this in silence. And then Kern said in a whimpering little voice: "Mr.
SAGO JELLY. Simmer gently in a pint of water two tablespoonfuls of sago until it thickens, frequently stirring. A little sugar may be added if desired. CHICKEN JELLY. Take half a raw chicken, tie in a coarse cloth and pound, till well mashed, bones and meat together. Place the mass in a covered dish with water sufficient to cover it well.
To 3 tablespoonfuls of the syrup in a glass half or two thirds full of water add one third of a teaspoonful of carbonate of soda made fine, stir well, and drink at your leisure.
Now after the meringue in the cups has stood four or five hours, turn them out of the molds, place them in a glass dish and pour this custard around the base. Grate as much cocoanut as will weigh a pound. Mix half a pound of powdered white sugar with the milk of the cocoanut, or with a pint of cream, adding two tablespoonfuls of rose-water. Then stir in gradually a pint of rich milk.
Mix well with 1/4 pound of flour or enough to make a stiff dough; roll out and cut into round biscuits. Bake in a moderate oven for twenty minutes, and serve. French Fritters. Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of butter; then stir in enough sifted flour until thick and smooth. When cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste.
Serve hot, and pour over the sauce; garnish with parsley. Russian Omelet. Chop 2 shallots with a little parsley and cook in hot water. Add 2 tablespoonfuls of caviare and a teaspoonful of lemon-juice; season to taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done. Put the mixture in the centre; turn in the ends and serve at once.
Pour upon the florets, hot, a quart of vinegar, seasoned with a mixture of two tablespoonfuls salad oil, teaspoonful dry mustard, tablespoonful sugar, teaspoonful salt, half-teaspoonful onion juice, half-teaspoonful black pepper, dash of paprika, ten drops tabasco.
Put this, with the butter, in a saucepan, and shake over the fire until the peppers are soft. Add the flour, mix, and add the stock or milk; stir until boiling, add the salt and pepper and the crab flakes. Do not stir, but heat slowly over hot water. When hot, add the yolks of the eggs, beaten with two tablespoonfuls of cream.
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