This section is from the book "Food Facts For The Home-Maker", by Lucile Stimson Harvey. Also available from Amazon: Food facts for the home-maker.
2 slices stale bread 1 cup boiling water
Cut stale bread in 1 /3 inch slices and remove crusts. Put in pan and bake in slow oven until thoroughly dried and well browned. Break in small pieces, add boiling water, cover, let stand one hour. Squeeze through cheesecloth. Season with salt and serve hot or cold. It often proves efficient in extreme cases of nausea.
Gout and rheumatism
1/4 cup milk 2 teaspoons lemon juice
Add lemon juice to milk and let stand 5 minutes. Strain through double thickness of cheesecloth.
3/4 cup sugar 3/4 cup boiling water
Add sugar to boiling water and place on front of range. Stir until sugar is dissolved, then let boil, without stirring, twelve minutes. Cool and bottle.
1 1/2 tablespoons syrup
2 tablespoons lemon juice
3/4 cup cold water
Mix syrup and lemon juice, and add cold water. Use a glass lemon-squeezer or wooden drill for expressing juice, to avoid extracting oil from rind, strain juice before using. Soda water or Apollinaris may be used instead of part or all of cold water.
1 egg
1 tablespoon powdered sugar 1/4 cup cold water
2 tablespoons lemon juice
2 teaspoons sherry
2 tablespoons crushed ice
Beat egg slightly, add sugar, water, lemon juice, and wine, then strain over crushed ice. Wine may be omitted.
2 tablespoons flaxseed 2 cups boiling water
2 tablespoons lemon juice Syrup
Pick over and wash flaxseed. Cover with boiling water, and let simmer one hour. Strain, add lemon juice and syrup. Serve hot or cold.
1/8 cup Irish moss 1 cup cold water
2 tablespoons lemon juice Sugar
2 tablespoons sugar 2 tablespoons water
Cook to syrup, rinse pan with 1/2 cup water, put into bowl with 1 quart milk, 1/8 cup compressed yeast made smooth with part of the milk. Mix well; fill bottles 3/4 full, tie corks in. Stand bottles in refrigerator 3 days; lay them down in refrigerator 5 days. Draw kumyss with a champagne top.
I pound steak from top of round
Wipe steak, remove all fat, and cut in small pieces. Place in canning jar, cover; place on trivet in kettle and surround with cold water. Allow water to heat slowly, care being taken not to have it reach a higher temperature than 130o F. Let stand 2 hours; strain, and press the meat to obtain all the juices. Salt to taste.
I pound steak from top of round I pint cold water Salt
Prepare the beef as for bottled beef essence. Soak 15 minutes in the water, and cook 3 hours same as bottled beef essence. Strain and season. In reheating, care should be taken not to coagulate the juices.
Freeze beef tea to the consistency of a mush.
 
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