Journal Cook Book: Compiled From Recipes and Home-Talks Contributed to the Journal "Household" (Classic Reprint)

Excerpt from Journal Cook Book: Compiled From Recipes and Home-Talks Contributed to the Journal "Household"

Cabbage Soup. Cut one quart cabbage as for cold-slaw; put on the stove with' one pint water; add more if necessary; cook until thoroughly done; then add one pint sweet milk; season with salt, pepper and a small piece of butter. Pour all over broken crackers, and serve hot. Mrs. O. E. B., Delmar.

Beef Broth. Take a slice of good juicy beef, the round is good, but be careful not to get that which is too young as the old is much richer. Out in small pieces, sprinkle a little salt over it, and cover with cold water. Set it where it will be warm, but not come to a scalding heat for one hour, then set where it °will simmer gently for one hour, skimming carefully. Be sure to remove all particles of fat and skin before putting in the sauce pan. This is good in cases where the patient can take from one fourth to one-half a teacupful at a time. If only to be taken by the spoonful the clear extract of beef is better, in which case the beef, after being cut up as before, is placed in a glass jar with no water, the cover fastened on, and the jar placed in cold water, which must come to a boil, and be kept at that point from one to two hours, to extract the juice of the meat.

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