Tea is best, made fresh in the sick-room. A little tête-à-tête china service is a pretty ornament for a bedroom, and it is a convenient and tasteful arrangement for serving tea to invalids. If one has no little tea-pot like that belonging to the service here referred to, a small one of any other kind is desirable.
Put two tea-spoonfuls of tea-leaves into the small tea-pot; pour two tea-cupf uls of boiling water over it; cover it closely, and let it steam for a few moments.
With a small table at the side of the invalid's bed, it is a de-cidedly pleasant little diversion to make tea in this manner, be-ing sure at the same time that it is perfectly fresh. However it is made though, do not present a cupful of tea to a sufferer with a part of the tea spilled into the saucer.
Cut, say, a pound of perfectly lean beef into small pieces, put them into a wide-mouthed bottle (a pickle-bottle answers the purpose), cork it tightly, and place it in a pot of cold water in which there is a saucer at the bottom. Heat it gradu-ally, then let it boil slowly for two or three hours, when all the juice will be drawn ont of the meat.
Now pour off the juice, season it with sait carefully, as it re-quires very little. When it is cold, skim off all the globules of fat.
This is an invaluable aliment for invalids who are very ill, or for weak infants, when they need much nourishment in small compass. This beef tea can then be given by the tea-spoonful at regular intervals, administering it as medicine.
Soak three-quarters of a pound of small-cut pieces of lean steak (say a cut from a round steak) in a pint of cold rain-water for half an hour, squeezing the beef occasionally; then put it on the fire, cover it, and boil it slowly for ten minutes, removing the scum. Season with salt, and serve hot. Serve Albert biscuit, or thin wafers (see page 72), with it. The addition of a little boiled rice makes a pleasant change.
Choose a thick cut of fine, fresh, juicy steak without fat. Broil it over the coals for only a minute, or long enough to merely heat it throughout. Put it over a warm bowl set in a basin of hot water; cut it in many places, and squeeze out all the juice with the aid of the meat - squeezer (see page 56). Salt it very slightly. It should be served immediately, freed from every atom of fat, and accompanied with a wafer cracker.
Cut up a fowl, and crack the bones. Put it into three pints of cold water. Boil it slowly, closely covered, for three or four hours, or until the meat falls in pieces. Strain it, then add two table-spoonfuls of rice which has been soaked for half an hour in a very little warm water, also a chopped sprig of parsley, if you have it. Simmer it for twenty minutes longer, or until the rice is thoroughly cooked. Season with salt and pepper, but not too highly. Serve with crackers, which should be broken into the broth the last minute.