Strong Broth.
Heat the contents of your stock-pot, adding a quart or more of boiling water. Let all simmer together one hour. Strain and press out the nourishment from the meat. Cool; skim, add seasoning, and half a cup of soaked rice. Cook gently until this is soft.
N. B.—Whenever the stock-pot is empty, scald it with soda and water, and set in the sun.
Beefsteak.
Flatten a steak; broil upon a greased gridiron over a clear fire. Lay upon a hot dish; pepper and salt; lay bits of butter over it, and cover three or four times before sending to table.
Omelette, with Tomatoes.
Beat seven eggs just enough to break up the yolks. Put a piece of butter as large as an egg in the frying-pan, and, when it heats, pour in the eggs. Loosen from the sides and bottom of the pan, from the first, by shaking the pan, and using your cake-turner. When “set” in the middle, cover one half with hot stewed tomatoes; fold over the other half so as to enclose it, and invert the pan upon a hot dish.
Mashed Potatoes.
Whip up soft with butter, milk, and salt, and heap roughly upon a deep dish.
Lemon Puffs.
1 cup of prepared flour; ½ cup of powdered sugar; 1 tablespoonful of butter; 3 beaten eggs; juice and grated peel of half a lemon; 3 tablespoonfuls of milk, with a tiny pinch of soda.
Rub butter and sugar together; beat in the yolks, the milk, whites, flour; at last, and quickly, the lemon. Bake in buttered corn-bread pans, or in paté-pans. The oven should be quick. Turn out, and eat hot with sauce.