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Updated: May 16, 2025
1 pound of round of beef 2 quarts of water 2 small, new carrots, or 1/2 of an old carrot 1/2 pound of beef bones 2 small potatoes 1 onion 1 tomato, fresh or canned Parsley Boil the beef, bones, and vegetables in two quarts of water over a slow fire adding pepper and salt. Skim occasionally, and after two hours add two tablespoons of sherry; then strain through fine soup-strainer or cheese-cloth.
Soak stale bread overnight in sour milk, mash the bread fine in the morning, and put in one-half teaspoon of salt, two eggs, two teaspoons of baking soda, dissolved in hot water, and thicken with finely sifted flour. Boil in a double boiler one pint of milk, three tablespoons of rice and two tablespoons of granulated sugar.
Let this boil a few minutes, add a little vinegar and sugar; strain this sauce through a wire sieve and add a few capers and a wineglass of white wine and let it boil up once again and thicken with the yolk of one egg. Rub the mixing bowl with a clove of garlic, add one-half teaspoon of salt, dash of white pepper, and a teaspoon of cold water or a bit of ice, then four tablespoons of oil.
Serve with melted butter poured over them. Make as much egg barley as required. Heat two tablespoons of fat, add one-quarter cup of onions, fry until golden brown, add the dried egg barley and brown nicely. Place in a pudding-dish, add three cups of hot soup stock or water to more than cover.
This rice can be served alone or with fried sausages, or with cold chicken, or any left-over meat prepared in the following manner: Take one and one-half tablespoons of butter in a saucepan. Cut the cold meat into slices, and add them to the butter. Add to the meat a little at a time.
Pour a cup of mayonnaise sauce over, and garnish with quarters of hard-boiled egg, one tablespoon of capers, six stoned olives, and some small, tender lettuce-leaves. Cut into small pieces one cold boiled beet and half an onion. Add some cold boiled string-beans, some cold boiled asparagus tips, two tablespoons of cold cooked peas, one cold boiled carrot, and some celery.
Beat six eggs and six tablespoons of sugar to a stiff froth, add four cups of unfermented grape juice and the same amount of sweet cider. Have two porcelain pitchers as hot as possible, pour the mixture into one of them. Then pour the mixture back and forth from one pitcher to the other five or six times, and pour the foaming beverage into hot cups and serve.
Sift two cups of flour with one-half teaspoon of salt, four teaspoons of baking-powder, and four tablespoons of butter; cut butter in with two knives and mix with one-half to two-thirds cup of water or milk, stir this in quickly with a knife, when well mixed place on a well-floured board and roll out about one inch thick, work quickly, cut with a biscuit cutter or the cover of a half-pound baking-powder can; place on a greased pan and bake quickly in a well-heated quick oven tea to fifteen minutes.
Mix the whites of two eggs, beaten stiff, with one-half cup of sugar, add one-half cup of shredded cocoanut, fold in two cups of corn flakes, a pinch of salt, one-half teaspoon of vanilla. Make and bake same as kisses above. Beat whites of three eggs to a snow, add three-fourths cup of powdered sugar, one cup of ground sweet chocolate, one cup of walnuts chopped, three tablespoons of flour.
Put one tablespoon of fat in skillet, and when hot add two tablespoons of flour, rub until smooth, and brown lightly, then add one-half can of tomatoes, season with salt, pepper, finely-chopped parsley, and a dash of cayenne pepper, and the brains which have previously been cleaned, scalded with boiling water, and cut in small pieces. Cook a few minutes, and then fill the shells with the mixture.
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