Beef Tea

Very nice beef tea is made by cutting up tender, juicy beef into pieces about one inch square; put into a strong bottle, cork tightly, and set in a kettle of cold water. Boil it about two hours; the fluid then obtained will be the pure nutriment of the meat, and the tonic effects are powerful.

2. Cut raw beef into small pieces, cover with cold water, and set on the back of the stove where it will not boil, until all the juice is extracted from the beef. When wanted for use skim off all the fat, strain, season, and let it come to a boil.

Veal Or Mutton Broth

To each pound of meat add one quart of cold water; bring it gently to a boil; skim it, and add salt; simmer the broth about three hours. A little rice may be boiled with the meat. "When cold skim off the fat.

Chicken Broth

Take part of the chicken, joint it, and cover with water; let it boil closely covered until the meat drops from the bones; then skim off the fat, strain, and season with a little salt, and if liked, add a teaspoonful of rice, and let boil until the rice is cooked.

Scraped Beef

Take a good piece of raw steak, lay it on a meat-board, and with a knife scrape into fine bits; after removing all hard and gristly parts, put it into a pan over the fire, and let it remain just long enough to become thoroughly heated through, stirring it up from the bottom occasionally. Season with a little salt. This is very nutritious, and quite palatable.

How To Prepare An Egg

Beat an egg until very light, add seasoning to the taste, and then steam until thoroughly warmed through, but not hardened; this will take about two minutes. An egg prepared in this way will not distress a sensitive stomach.

Milk Porridge

Make a thin batter of white flour and cold milk, and stir it into boiling milk, with a little salt. Let it boil for a few minutes, stirring all the time.

Panada

Shave very thin soft parts of light bread into a bowl; put in a piece of butter the size of a large hickory-nut, grate over this some nutmeg, pour on boiling water, cover, and let stand a few minutes.

2. Break the soft part of a stale loaf in pieces, and soak in cold water for an hour, then mash; put it on the fire, with a little salt, butter, and sugar to taste, and cook slowly for an hour; add two yolks of eggs, beaten, with two tablespoonfuls of milk.

Oat-Meal Gruel

Put two large spoonfuls of oat-meal, wet in cold water, into one pint of boiling water, boil it gently one-half hour, skim, and add a little salt, sugar, and nutmeg.

Port Wine Jelly

Melt in a little warm water one ounce of isinglass, stir into it one pint of port wine, adding two ounces of sugar, an ounce of gum arabic, and half a nutmeg, grated; mix all well, and boil ten minutes, or until everything is thoroughly dissolved; then strain, and set away to get cold.

Barley Water

Soak one pint of barley in lukewarm water for a few minutes; then drain off the water. Put the barley in three quarts of cold water, and cook slowly until the barley is quite soft, skimming occasionally. This barley water, when cold, flavor with a little jelly or lemonade.