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Drain again, this time saving the liquor. Return it to the kettle with the peppercorns and allspice, crushed, and water. Chop the oysters with a silver knife, put them back in the kettle, simmer gently a half hour, and add the salt. Strain through two thicknesses of cheese cloth, reheat and serve with whipped cream on top of each cup. This serves fifteen persons. TOMATO PUREE a la RORER
Reheat to serve. This may be used in place of beef bouillon, with the clam broth, for Bellevue bouillon. This will serve twelve persons. 50 fat oysters 2 quarts of water 12 whole peppercorns 12 whole allspice 1-1/2 teaspoonfuls of salt Drain and wash the oysters. Throw them at once in a hot kettle, shake until the gills have curled, cover the kettle, and simmer gently for fifteen minutes.
With fine platinum wire there is very little risk of the tube cracking if care is taken to avoid formation of any lump and to reheat the whole circumference of the tube at that point. Any glass adhering to the end of the platinum wire, where the scrap of glass was sealed on for a handle, may be removed when the glass has cooled by crushing it carefully with a pair of pliers.
It thus increases the resisting power of the skin, by enabling it to reheat the surface after a chill, and this is the reason why people who habitually use the cold bath are practically proof against "colds." People employed in sedentary occupations are especially benefited by the cold bath, but should employ a hot bath for three or four minutes beforehand.
Strain through cheese-cloth or jelly bag, pressing out all the juice possible; return to fire and with two pounds of sugar conk for fifteen minutes; strain again, reheat and pour into sterilized bottles thoroughly heated. Put in sterilized corks and dip the necks of the bottles in hot sealing-wax. If you can get the self-sealing bottles, the work of putting up grape juice will be light.
When the water boils low, add more boiling water and boil until the beans are soft. To make soup, dip out a heaping cupful of the boiled beans, mash them to a paste, then pour the liquid from the boiled beans over the paste and stir until well mixed; if too thin add more beans; if too thick add hot water until of the right consistency, place the soup over the fire to reheat, and serve very hot.
Cook rice until tender; then reheat in a well-seasoned chicken stock. Put on a platter; sprinkle with chopped chicken liver, scrambled eggs and grated cheese and serve at once. Spanish Broiled Kidney. Take a fresh kidney; clean and cut into thin slices; run a skewer through them to hold them together. Sprinkle with salt and pepper and brush with butter; put on a broiler and cook for five minutes.
Eat with melted butter or cream. Break the macaroni into small pieces; boil for half an hour; drain and blanch in cold water. Reheat in tomato or cream sauce and serve. Grated cheese may be sprinkled over the dish if desired. Spaghetti is a small and more delicate form of macaroni.
Cook this until it thickens and then add the cheese, 1 teaspoonful of salt, and the pepper. Pour the entire mixture over the cooked spaghetti, reheat, and serve. Left-Over Italian Pastes. No cooked Italian paste of any kind should ever be wasted. Any left-over macaroni, spaghetti, or vermicelli can be reheated and served as it was originally or it can be used in soups.
1 c. macaroni 2 qt. boiling water 2 tsp. salt 2 Tb. butter 2 Tb. flour 1-1/2 c. scalded milk 2/3 c. grated cheese 1 tsp. salt 1/2 tsp. paprika 1/2 c. finely chopped, cold boiled ham 1/4 c. crumbs Break the macaroni into inch lengths and cook it in the boiling water to which has been added 2 teaspoonfuls of salt. Drain, and then reheat it in a white sauce made of the butter, flour, and milk.
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