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Updated: July 5, 2025
Put it in a pan and pour the gravy over it, then let it simmer ten minutes. Serve this on buttered toast. Take a teacupful of freshened codfish picked up fine. Fry a sliced onion in a tablespoonful of butter; when it has turned a light brown, put in the fish with water enough to cover it; add half a can of tomatoes, or half a dozen of fresh ones.
Procure a nice breast or brisket of veal, well jointed, put the pieces into the pot with one quart of water to every five pounds of meat; put the pot over a slow fire; just before it comes to a boil, skim it well and pour in a teacupful of cold water; then turn over the meat in order that all the scum may rise; remove all the scum, boil quite hard, season with pepper and salt to your taste, always remembering that the crust will take up part of the seasoning; when this is done cut off your crust in pieces of equal size, but do not roll or mould them; lay them on top of the meat, so as to cover it; put the lid on the pot closely, let the whole boil slowly one hour.
Strain the juice, and add a heaping cup of sugar, and then gelatine soaked as above, and dissolved in a teacup of boiling water. Add the pint of whipped cream, and pour into molds. Half a pint of peach or pine-apple marmalade stirred smooth with a teacupful of sweet cream. Add gelatine dissolved as in rule for strawberry cream, and, when cold, the pint of whipped cream.
It will take a roast of this size about two hours' time to be properly done, leaving the inside a little rare or red half an hour less would make the inside quite rare. Remove the beef to a heated dish, set where it will keep hot; then skim the drippings from all fat, add a tablespoonful of sifted flour, a little pepper and a teacupful of boiling water. Boil up once and serve hot in a gravy boat.
This broth is not to be seasoned while it is being cooked, but a little salt may be added when it is ready to serve. To one pound of lean meat there should be about one quart of broth. A teacupful to begin with is enough for a meal, and it is often necessary to give less than this. The gravest mistake is to be in a hurry about returning to full meals.
Persons who have to our knowledge been ill and miserable with their stomachs for years have become perfectly well from doing nothing but taking half a teacupful of hot water regularly before taking any food. It is true that great good is effected in cases of this kind by giving the weakened organ light work to do for a time.
She has with Pharisaic scrupulosity taken four eggs and no more, and two cups of sugar, and two teaspoonfuls of sifted flour, and a pinch of baking powder, and a small teacupful of hot water. She has beaten the eggs very light and stirred in the flour only a little at a time. She has beaten the dough and added granulated sugar with discretion.
One teacupful of corn meal; one and one-half teacupfuls of flour; two teaspoonfuls yeast powder; two tablespoonfuls sugar; one tablespoonful of butter; one and one-half teacupfuls of milk; one egg or two yolks of eggs. From MRS. MINNA G. HOOKER, of VERMONT, Alternate Lady Manager.
Boil chicken as for broth, but reduce the liquid to half a pint. Strain into a cup or little mold, and turn out when cold. Take the breast of the chicken boiled as above; cut in bits, and pound smooth in a mortar. Take a teacupful of bread-crumbs; soak them soft in warm milk, or, if liked better, in a little broth.
Cream together a cupful of sifted sugar and half a cupful of butter, add a teaspoonful of ground cinnamon and an egg well beaten. Boil a teacupful of milk and turn it, boiling hot, over the mixture slowly, stirring all the time; this will cook the egg smoothly. It may be served cold or hot. One coffeecupful of granulated sugar, half of a cupful of water, a piece of butter the size of a walnut.
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