17. Beef Tea

To every pound of beef, cut fine (not chopped), add one pint cold water, and let stand two hours; then place over a slow fire, or place on the extreme back part of a range, where it may heat through very gradually; then pull forward where it may come quickly to a simmer, or just below the boiling point. Stir thoroughly at intervals of about ten minutes. In two hours from time it is placed over the fire it may be considered done, although no harm will be done if it remain one-half hour longer, provided it does not boil. Strain through a colander into an earthen bowl. Strain the second time through a fine tin strainer. If it has been properly cooked and not allowed to boil or get hot too quickly, there will remain but little sediment from the last straining. If, on the other hand, these rules have not been observed, the body and substance of the meat will remain in the strainer, leaving a thin watery mixture of little value. Practice and watchful care only will enable the cook to bring the beef tea up to the boiling point without letting it boil. This is the test of the article. Do not salt while cooking, as that causes it to separate.

18. Broth And Egg

Make a good broth and pour over a well-beaten egg. Season with salt and serve with a slice of delicately browned toast.

19. Mutton Broth

Put about four pounds of mutton (not lamb), neck piece preferred, in cold water enough to cover. Simmer - not boil - nearly all day, or until the meat is in shreds. Strain through a colander; place liquor in ice box over night. Next morning remove the grease which has risen, being careful not to let any particles remain on the jelly. Keep jelly on ice, and when required for use, take one tablespoonful to one-half cup of boiling water. Salt to taste, before serving. This is excellent for those suffering from dysenteric troubles.

20. Chicken Tea

Cut in small pieces a chicken from which the skin and fat have been removed. Boil the pieces in one quart of water, with a little salt' for twenty minutes. The tea should be poured from the chicken before the meat is quite cold.

21. Stewed Prunes

Buy box prunes, as they are of better quality than the open sort. Soak for an hour in cold water, put in a porcelain-lined saucepan and add a little sugar. Let them stew an hour or more slowly, or until they are soft. These are very good in smallpox, measles, scarlet fever, and the like, not only as food, but as medicine also.

22. Graham Bread For Invalids

One pint Graham flour, one pint flour, one teaspoonful of sugar, one of salt, two of baking powder. Sift all well together, rejecting coarse bran left in sieve. Add one and one-half pints milk. Mix quickly into smooth, soft dough. Bake in two small greased tins twenty-five minutes. Protect with paper ten minutes.

23. Junket

Sweeten to taste one quart fresh milk, stir in one tablespoonful liquid rennet, and pour into glass dish. Set near the stove where it will get warm, and as soon as it begins to thicken, set on ice. Serve with preserves and cream.