Marrow Bones
Have the bones cut two or four inches long and wash and wipe them. Make a stiff dough of flour and water and roll it out to one-fourth inch in thickness. Put a piece about two inches square over each end of the bones and tie in a piece of cloth; lay them in a stewpan, cover with boiling water Serve very and bo'l one hour; then remove the cloth and paste. hot. If the four-inch bones are used small fringed napkins must be pinned around them and long-handled small spoons must be provided with which to take out the marrow. The latter is usually seasoned with cayenne, and the bones are passed with little squares