Beef Tea (Quick)

Cut the beef (without fat) in inch bits, put in an open saucepan over the fire, with very little water, not nearly enough to cover it. Take an iron spoon and press continually against the side of the pan until every particle of the juice is pressed out, and the meat is white and leathery. Remove the meat, and, if the broth must be very clear, strain. Season as above. Can be prepared in fifteen minutes.

Beef-Steak Tea

Broil 1 pound of tender, juicy beef-steak for two minutes, season it with salt and pepper, cut in small pieces, pour over it 1 pint of boiling water, steep one-half hour, then press well and pour off the liquid.

Raw Beef Sandwich

Scrape, or chop fine, a little raw beef from a tender piece, season with pepper and salt, spread on a thin slice of thinly buttered bread, cover with another and cut in three of four pieces. Very nice and nutritious.

Chicken Broth

Boil an ordinary sized chicken in 2 quarts of water, cracking the bones before putting in the fowl, (the water must be cold at first.) Cover and boil until the meat is ready to fall to pieces. Strain; let simmer, adding 4 or 5 tablespoonfuls of milk, and a little salt and pepper. A tablespoonful of well soaked rice, or pearl barley, may be added also; boil slowly one-half hour if this is done; serve with dry toast. The meat of the chicken will make a very nice chicken salad for the family.

Sago Soap

Wash 5 ounces of sago in warm water, set in a saucepan with 2 quarts of milk, and simmer until the sago is thoroughly dissolved; season with pepper and salt, and add a small cupful of cream before serving. Good clear stock is generally used for sago and tapioca soup; but they are even nicer made with milk.

Broiled Chicken Or Quail

Broil the breast only, on both sides. Season lightly with pepper, salt and butter.

Beef Feet

Put the feet over in cold water and let them come to a boil. Take out and remove the loosened hoofs. Soak over night in cold water, boil until tender. Chop fine; season with pepper, salt, butter and a little cream. Heat well through before serving. A very weak stomach can retain this. Be sure not to boil until gluey.

Codfish Relish

Sliver some codfish fine, put in cold water, let come slowly to a boil to freshen it. Boil a moment, turn off the water and add hot cream, seasoned lightly with pepper if allowable, or rich milk in which a small lump of butter has been dissolved. Split and toast a Boston cracker, or a half slice of baker's bread from which the crust has been removed, and turn the codfish over this.

Fruit

Invalids will find it safer to take raw fruit about the middle of a meal, other dishes preceeding and following it. Cooked fruit may be taken at any period of the meal.

Scrambled Eggs For Invalids

For 1 egg allow 3 table-spoonfuls boiling water, a little salt and a bit of butter the size of a hazel-nut. Stir rapidly from the moment the egg is dropped into the water until the mixture is of the consistency of cold, thick cream, but do not allow it, to whey. Have ready slices of moist buttered toast, put the eggs on the toast and serve. This will not be found too rich for an invalid's stomach, and nice for the family as well.