Beef Tea

Buy the top of the round for beef tea; it contains the most nutriment and is the best flavored; remove every particle of fat; cut the meat into very fine pieces; add one pint of water to each pound of beef; put into a glass jar and set the jar in a pan of warm water; do not heat the water above 110 degrees; let stand for two hours; strain through a strainer cloth; season with salt and serve.

Broiled Beef Tea

Broil a thick round steak for five minutes; cut into small pieces and press out the juice; salt and serve, or if too strong add half a cupful of hot water.

Barley Water

One tablespoonful of pearl barley, Three cubes of sugar,

One-half of a lemon,

One quart of boiling water.

Wash the barley in cold water, then put with the sugar and lemon juice into the boiling water; place where it will keep hot for three hours; strain and serve; orange juice may be used instead of lemon.

Oatmeal Gruel

Cover three tablespoonfuls of oatmeal with one quart of boiling water; add one-fourth of a teaspoonful of salt; boil one hour; put into an oatmeal boiler and cook two hours; strain, and serve with cream and sugar.

Flaxseed Lemonade

Four tablespoonfuls of flaxseed, One quart of boling water,

Juice of two lemons.

Pour the boiling water over the flaxseed and steep three hours; strain; add the lemon juice and sweeten to taste.


Cut stale bread one-third of an inch in thickness; remove the crusts; place on the toaster on the back part of the stove, turning frequently until it is dry; push to the hottest part of the stove and brown nicely; toast should be brown and crisp, not hard or soggy in the middle.


Beat the yolk of one egg until creamy; whip the white and beat in with the yolk; add one tablespoonfnl of sugar, one tablespoonfnl of wine or brandy and half a cupful of milk; lastly, a little nutmeg.

Chicken Jelly Or Broth

Clean a small chicken; cut into small pieces; cover it with cold water; heat very slowly and simmer until the meat is tender; strain, and when cold remove the fat; season with salt, pepper and lemon; add the shell and white of one egg and cook for five minutes; skim and strain through a fine towel or napkin; put into cups and cool if intended for jelly; small cubes of the breast meat may be moulded in the jelly or served in the broth if the patient can take it; serve hot without clearing, if intended for broth.