The Cooking Manual of Practical Directions for Economical Every-Day Cookery

in a porcelain lined sauce-pan, bring them slowly to a boil, remove the pan to the side of the fire, where it will simmer slowly, the heat striking it on one side; simmer it in this way for two hours, and then strain it through a napkin, set it to cool; if any fat rises to the surface in cooling remove it entirely. Eat it either cold, say half a teacupful when a little nourishment is required; or warm a pint, and eat it with graham crackers at meal time. 251. =Beefsteak Juice.=--Quickly broil a juicy steak, and after laying it on a hot platter, cut and press it to extract all the juice; season this with a very little salt, and pour it over a slice of delicately browned toast; serve it at once. 252. =Salmon Steak.=--Choose a slice of salmon nearly an inch thick, remove the scales, wipe with a dry cloth, roll it first in cracker dust, then dip it very lightly in melted butter, and season with a dust of white pepper and a pinch of salt; then roll it again in cracker dust, and put it over a clear fire on a greased gridiron, to broil slowly, taking care that it does not burn before the flakes separate; serve it with some fresh watercresses and plain boiled potatoes. (Any _red-blooded_ fish may be used in the same way.) 253. =Broiled Oysters.=--Dry some large oysters on a napkin; roll them in cracker dust, dip them in melted butter as for salmon steaks, again in cracker dust, dust over them a very little salt and white pepper, or cayenne, and broil them on a buttered wire gridiron, over a clear fire. They will be done as soon as they are light brown. They make a very delicate and digestible meal. CHAPTER XIV. BREAD. The preparation of wheat and other grains, in the form of bread, is one of the most important of all culinary operations, and to many persons one of the most difficult. It is impossible to set exact rules as to the quantity of flour