Beef Tea

One pound of lean beef cut fine, put in a glass fruit jar, without water, cover tightly and set in a pot of cold water. Heat gradually to a boil and keep hot for three or four hours, until the meat is light-colored and the juice is all drawn out. Season with pepper and salt.

Invalid's Cream Hash

Boil a good lean, tender, piece of beef until well done; chop fine two tablespoonfuls of the meat; roll four crackers fine, salt and pepper. Mix all together, cover with sweet cream, set in the stove and heat.

Barley Water

Put a large tablespoon-ful of pearl barley in a pitcher, pour over it boiling water, cover and let stand till cold, then drain off the water, sweeten to taste. If desired add the juice of a lemon and grated nutmeg.

Broiled Oysters

Select large oysters. Lightly grease with butter a wire broiler, place oysters on it and broil over hot coals, watching them closely as they cook quickly. When the edges begin to look ruffled turn them and in a short time they will be done. Have ready a slice of bread nicely toasted and buttered slightly. Place the oysters on it, salt, pepper and butter slightly. Let stand in oven a minute or two. This is a most tempting dish for a sick person.

Oatmeal Gruel

Mix together two tablespoonfuls of oatmeal, one-fourth tea-spoonful salt, one teaspoonful sugar and one cup boiling water. Cook thirty minutes and strain through a fine wire strainer to remove the hulls. Add one cup milk and heat to boiling-point.

Eggs For Invalids

Put them in a pan, pour boiling water over them, set back on the stove five minutes; season to taste. After eating them this way the sick will not want them any other way.

Corn Meal Gruel

Stir slowly two tablespoonfuls of corn meal in one quart of boiling water, cook twenty minutes, stir often, add hot water if too thick.

Mutton Broth

Take two pounds mutton, put in a sauce pan, with two quarts of cold water and one ounce of pearl barley or rice. When it boils skim well; add one-half teaspoonful of salt; let boil until reduced to one-half. Strain it off and skim off all the fat.

Clam Broth

Take twelve small hard-shell clams, chop fine, add one-half pint clam juice, or hot water, a pinch of cayenne pepper, small lump butter; simmer thirty minutes, add one gill boiling milk. Strain and serve.

Toast Crackers or Bread Panade. Toast crackers or stale bread until very brown. Pour over them hot water to cover; cover tightly and steep until cold. Strain and sweeten to taste or drink hot with cream and sugar. Or add lemon juice or a very little nutmeg. 428

Oyster Toast

Take six oysters, strain off the liquor, add to it one-half cup milk. When hot add the oysters ; boil one minute. Season with butter, salt and pepper. Then pour over hot buttered toast and serve.

Flax Seed Tea

To one tablespoonful of flax seed add one pint of cold water. Boil slowly for one hour ; add sugar to taste and the juice of one lemon. Very good for a cough.

Koumyss

H'eat two quarts of perfectly fresh milk to 165 degrees. Boil together two tablespoonfuls of sugar and two of water ; add this to the milk. When it has cooled to 100 degrees, add one-third of a yeast cake dissolved in warm milk. Mix. by pouring from one vessel to another. Bottle, cork and tie. Stand upright in a moderately cool place (60 degrees) for twelve hours ; then turn the bottles on their sides in a cool place (40 degrees to 50 degrees) for twenty-four hours, and it is ready for use. Open with a syphon.

Cooling Drinks In Fever

Crush a bunch of Malaga grapes, pour over them one pint of hot water; let stand until cold. Or pour one-half pint of boiling water over one tablespoonful of currant jelly, and stir until jelly is dissolved. Other jellies are good prepared in like manner.