Baked Milk—In a jar put two quarts of fresh milk; cover this with white paper, tied down tightly. Bake ten hours in a moderate oven.
Egg Lemonade—Beat the yolks of two eggs light; add the juice of two lemons, and sugar to taste. Thin slightly with water, and turn all into one cup of snow or pounded ice. Whip the whites of the eggs to a stiff froth, and beat all together as quickly as possible. Serve immediately.
Egg-nog—Separate one egg, and beat the yolk and white lightly. To one glass of cold milk add the yolk, one tablespoonful of sugar, and vanilla or nutmeg to taste. Lastly, add the beaten white of the egg and stir lightly.
Beef Juice—One pound of round steak cut thick. Broil slightly, press out juice with meat-press or lemon-squeezer; add a little salt.
Beef Juice No. 2—Chop finely one pound of steak; place it in a jar; pour in sufficient cold water to cover the meat; add a pinch of salt. Cover the jar and place on the ice for six hours; shake from time to time. Strain through a piece of muslin. This is very nourishing.
Mutton or Chicken Broth—Cover one pound of meat, free from fat, with one pint of cold water; add a little salt; let it simmer for three or four hours. Add water from time to time, and cook down to one-half pint. Strain, and remove fat when cold. Serve hot or cold in jelly form, as desired.
Chicken Broth No. 2—Cut fowl in small pieces; lay in salted water for one hour; then place in cold water, bringing it slowly to a boil. Boil gently until liquor has diminished one-third. Remove chicken. Season liquor; bring to boil; and strain. Stir cup of hot milk slowly into two beaten eggs; add mixture to broth, stirring slowly.
Clam Broth—For this use two separate pots, one for clams and one for milk. Twelve clams to one pint of milk. Bring to a boil the clams and liquor, removing the scum; bring the milk to a boil, seasoning with pepper and butter. Strain the liquor from the clams and turn into the milk. Serve hot at once.
Split-pea Soup—Take one cup of split-peas; wash well; and soak in two quarts of water over night. In the morning put into kettle, with one quart of soup stock and small piece of salt pork. Allow the whole to boil slowly or simmer for about five hours. Strain; and return to fire, with small lump of butter, salt and pepper.
Potato Soup—Take one cup of mashed potatoes well seasoned with salt and pepper. Heat one quart of milk; thicken with flour. Stir in the potatoes, with two tablespoonfuls of butter. Strain; and then beat in one egg. Serve hot.