CHICKEN PANADA.
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. Mix them with the
chicken; add a saltspoonful of salt, and, if allowed, a pinch of mace; and
serve in a cup with a spoon.
BEEF, TAPIOCA, AND EGG BROTH.
One pound of lean beef, prepared as for beef tea, and soaked one hour in a
quart of cold water. Boil slowly for two hours. Strain it. Add a half
teaspoonful of salt, and half a cupful of tapioca which has been washed
and soaked an hour in warm water. Boil slowly half an hour. Serve in a
shallow bowl, in which a poached egg is put at the last, or stir a beaten
egg into one cup of the boiling soup, and serve at once with wafers or
crackers.
MUTTON BROTH.
Made as chicken broth. Any strong stock, from which the fat has been
taken, answers for broths.
OATMEAL GRUEL.
Have ready, in a double boiler, one quart of boiling water with a
teaspoonful of salt, and sprinkle in two tablespoonfuls of fine oatmeal.
Boil an hour; then strain, and serve with cream or milk and sugar if
ordered. Farina gruel is made in the same way.
INDIAN OR CORN MEAL GRUEL.
One quart of boiling water; one teaspoonful of salt.
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