Beef-Tea

Take 1 lb. lean beef, 1 pint water, and 1/2 saltspoonful salt.

Cut the meat into very small pieces, carefully removing the fat. Put into a stone jar with the salt and water; cover with the lid, and tie over a piece of thick brown paper. Put it into a moderate oven, simmer slowly for 4 hours, and strain.

Beef-Tea Custard

This may be served alone, either hot or cold, or a few small pieces can be put in a cup of beef-tea, which is thus transferred into a kind of soupe royale. Beat up an egg in a cup, add a small pinch of salt, and enough strong beef-tea to half fill the cup; butter a tiny mould and pour in the mixture. Steam it for 20 minutes, and turn it out in a shape.

Slippery-Elm Bark Tea

Break the bark into bits, pour boiling water over it, cover it closely and let it stand until cold. Put sugar and ice in for summer diseases, or add lemon juice for colds.

Chamomile Tea

One oz. dried chamomile flowers, 1/2 oz. dried orange peel, 1 quart boiling water.

Put the chamomile into a jug with the orange peel. Pour over it the boiling water, and stand in the back of the stove, just close enough to the fire to keep it simmering till the strength of the peel and flower is drawn out; then strain off for use.

Dandelion Tea

Six or 8 dandelion roots, according to size, 1 pint boiling water.

Pull up the dandelion roots and cut off the leaves; wash the roots well and scrape off a little of the skin. Cut them up into small pieces and pour the boiling water on them. Let stand ail night; then strain through muslin. It should be quite clear and of a light brown color. About 1/2 glassful should be taken at a time. This decoction should be made only in small quantities, as it will keep fresh only two or three days.