Toast Water

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

Lemon Whey

1/4 cup milk 2 teaspoons lemon juice

Add lemon juice to milk and let stand 5 minutes. Strain through double thickness of cheesecloth.

Syrup For Fruit Beverages

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.

Lemonade

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.

Egg Lemonade

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.

Flaxseed Lemonade

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.

Irish Moss Lemonade

1/8 cup Irish moss 1 cup cold water

2 tablespoons lemon juice Sugar

Kumyss

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.

Bottled Beef Essence

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.

Bottled Beef Tea

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.

Frozen Beef Tea

Freeze beef tea to the consistency of a mush.