"No further service, doctor, Until I send for thee."

Cymbeline.

Beef Tea No. 1

Cut one pound of lean beef in small pieces. Cover with one pint of cold water, and add two level teaspoonfuls of salt. Let soak one hour. Put in a double boiler and let simmer gently. Do not let it boil. Strain and serve at once with toasted crackers.

Beef Tea No. 2

Cut a pound of lean beef in small pieces and put into a sterilized Mason jar. Add a sprig of parsley, two or three celery leaves, and salt. Pour over a pint of cold water. Screw on the top and put into a kettle of lukewarm water, and let it come gradually to a boil. Cook for three or four hours. Strain and serve.

Beef Tea No. 3

Pour hot water over one half teaspoonful of beef extract. Stir well, and season with salt, pepper, and celery salt. This may be served hot or in a glass with cracked ice.

Bouillon And Celery

Dissolve one bouillon cube in hot water. Stir well, add cream, and season with salt and celery salt. Serve with saltines.

Bouillon And Cream

Dissolve a bouillon cube in hot water. Stir well and add sweet cream. Season with pepper and salt.

Bouillon And Curry

Dissolve one bouillon cube in hot water, and add a little curry powder and salt to season. Stir well.

Bouillon And Tomato Catsup

Mix one teaspoonful of beef extract with one tablespoonful of tomato catsup. Add hot water, and season with salt and a little white pepper.

Rice Water No. 1

Wash three tablespoonfuls of rice. Soak in five cups of cold water for one half hour, and then boil for an hour. Strain through a fine sieve, and serve hot with either salt or sugar.

Rice Water No. 2

Wash two tablespoonfuls of rice and boil in two cups of cold water for about an hour. Add a small piece of cinnamon. Strain and serve with milk or cream. Season with salt.

Raisin Rice Water

Wash four tablespoonfuls of rice and put with one tablespoonful of stoned raisins in one pint and a half of boiling water. Boil until the rice is soft. Strain and serve cold. Season with either salt or sugar.

Rice Milk

Wash and soak for several hours two tablespoonfuls of rice. Strain and cover with one pint of scalded milk, and cook for an hour in a double boiler. Add one saltspoonful of salt. When thoroughly cooked rub through a fine sieve and add more milk. Serve cold. A half teaspoonful of vanilla may be added.

Boiled Milk

Boil one ounce of shredded suet, a small piece of cinnamon, a grating of nutmeg, and one half pint of milk for five minutes. Remove the cinnamon, and when cool skim. Serve either hot or cold with crackers. This is beneficial for intestinal or consumptive troubles.

Matzoon

Mix in a pitcher one and one half ounces of matzoon and one quart of fresh milk. The prepared matzoon may be bought in a drug store. Stir well and keep in a warm place for twelve hours, until it begins to thicken. Then heat it for ten minutes and put in patent stoppered bottles. Do not fill full as it effervesces. Keep on ice.