Note.—String beans, celery, or carrots may be used. A beef cube may be added if desired. This soup may be varied by using a combination of vegetables and its nutritive value may be increased by the addition of a beaten egg yolk.
Shredded fish or clams may be substituted for the vegetables.
TO BONE A BIRD.
Select and dress a plump squab; cut off the head and feet and the wings at the first joint; singe, and with a sharp knife make an incision down the back and wings. Scrape away the bones without tearing the meat. Put into shape and broil between buttered paper.
STUFFED BAKED POTATO.
Select a smooth potato; scrub well, and bake in a hot oven about fifty minutes. Cut one end partly off lengthwise; scrape out the potato into a dish; add pepper, salt, and butter. Refill the skin, place a bit of butter in the top, and brown in an oven.
FRIED CALF’S BRAINS.
Soak the brains for a few minutes in cold water, drain, cover with boiling salted water, and cook for three minutes. Drain again, lay in iced water until cold, and set in the ice to get firm. Cut into pieces the size of an oyster, dip in egg and slightly salted cracker crumbs, and fry to a golden brown. Serve very hot.
BOILED MUTTON.
Wipe a leg of mutton with a damp cloth and put it into a large kettle with enough boiling water to cover it and bring to a boil, then cook slowly until done. After the boil is reached allow fifteen minutes for each pound of the meat. When nearly done add salt and pepper to taste and a small onion, a minced carrot, and a stalk of celery. Lift from liquor and lay on a heated platter. Serve with drawn butter or caper sauce.