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.
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.
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.
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.
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.
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.