Lincoln's rules for living: "Don't worry, eat three good meals a day, say your prayers, be courteous to your creditors, keep your digestion good, steer clear of biliousness, exercise, go slow and go easy. Maybe there are other things that your special case requires to make you happy, but, my friend, these, I reckon, will give you a good lift."
"This cook-book will do very nicely," said Mrs. Nuwedd to the book department clerk; "and now I want a good, standard work on taxidermy." "We don't keep any in stock," said the clerk. "How annoying!" sighed the young housewife, "and I not knowing a blessed thing about stuffing a fowl!"
Terrine of Chicken and Cooked Ham Garnished: Aspic Jelly and Lettuce Hearts
Seasonable Recipes
By Janet M. Hill
In all recipes where flour is used, unless otherwise stated, the flour is measured after sifting once. When flour is measured by cups, the cup is filled with a spoon, and a level cupful is meant. A tablespoonful or a teaspoonful of any designated material is a level spoonful of such material.
Clam Broth, Chantilly Style
This most refreshing broth may be served hot or cold. Canned broth may be used, or, when fresh clams are obtainable, the broth may be fresh made from either clams in bulk or in the shells. For clams in bulk, to serve eight, take one pint of fresh opened clams, two stalks of celery, broken in pieces, and one quart of cold water. Bring the whole slowly to the boiling point and let boil five minutes. Skim carefully as soon as the boiling point is reached. Strain through a napkin wrung out of boiling water. Season with salt, if needed; add also a little paprika or other pepper. Beat one cup of double cream until firm throughout. Set a tablespoonful of the cream on the top of the broth in each cup.