A Course of Lectures on the Principles of Domestic Economy and Cookery

very lightly with salt and pepper and use the broth in that shape. If you are using canned clams heat the clams in the juice, then remove the juice and season slightly, using the juice. Strain the juice. Take the clams and cut away the hard part from the soft part. Boil the juice, with the hard part, long enough to extract the flavor. Use the juice to make the soup, adding water or milk. When the soup is made season it, putting the soft part of the clam in it. Boil it a couple of minutes and serve it. Use butter and flour in the same manner as for thickening oyster soup. Make orange salad to serve with broiled chicken in the following manner: For a small chicken use two small sour oranges, sliced very thin. Arrange them nicely on a dish. Place over the slices of orange a very little salt, a little cayenne pepper, and three tablespoonfuls of salad oil. If the oranges are sweet a few drops of vinegar or lemon juice must be added. Serve the chicken on top of the orange salad. RENNET CUSTARD. Heat a half pint of milk until it is lukewarm. While the milk is heating beat one egg with a teaspoonful of powdered sugar and stir the egg and sugar in with it. When the milk is lukewarm add one teaspoonful of liquid rennet and one teaspoonful of wine or one tablespoonful of rennet wine. Mix all together and let it become cold. Rennet custard may be given safely when the invalid is not able to take more than broth. BEEF TEA. For a pint of beef tea take one pound of beef chopped very fine. All the fat is to be cut away. Put it in a bowl with a pint of cold water. Let it stand in an earthen bowl at least an hour, and longer if possible. Put the water and beef in the sauce pan over the fire, and heat them very slowly indeed. When the beef tea arrives at the boiling point pour it into