The art of German cooking and baking

very sensitive in their taste, and the slightest taint in an article of food prepared for them' will at once destroy all desire for it. The utensils should, as much as possible, consist of small earthenware and enameled pots, kettles, pans, spiders, etc. ; a small bouillon pot with tightly-fitting cover should also be provided. The dishes in which the food is served should be adapted to the small portions given, because neatness in everything connected with giving invalids their sustenance is certain to sharpen the appetite ; furthermore, the victuals are likely to cool too rapidly when contained in large receptacles. For invalids who can only take their food and beverages slowly, vessels provided with hot water heaters are the best. No. 1— STRONG BEEF TEA. Ingredients for 1 pint. % lb. lean beef 1 old pigeon 1 tsp. of salt % lb. breast of veal 1 qt. of water Small piece of carrot Preparation: Cut the beef and veal into small pieces, clean the pigeon carefully, remove the breast and cut up into small pieces, crush drumsticks and bones, put everything into a very clean kettle, pour over the required quantity of cold water and set aside for one hour ; then add salt and carrot, and cook slowly for 3 hours, rub through a very fine sieve, take off the fat and pour the soup carefully from the settlings. This bouillon can be served in cups, or be used in any kind of soup, as desired. No. 2— WEAK VEAL BOUILLON. Ingredients for 1 pint. % lb. breast of veal 1 qt. of water 1 small carrot 1 tsp. of salt Preparation: Wash the veal, cut into very small pieces, put it into the cold water and boil very slowly for 2 hours with the carrot and 1 teaspoonful of salt, then pass through a sieve and use in soups as desired. No. 3— BEEF BOUILLON. Ingredients for 1 pint. 1 % lbs. of lean beef 1 qt. of water 1 tsp. of salt Vi small carrot Preparation: Cut the beef into dice, put them into the required quantity of cold water, add carrot and salt and boil in a small covered kettle or double boiler for 3 Ihours; pour through a sieve and remove all of the fat. This bouillon may be mixed with the yolk of 1 egg and served in cups. — 373 — No. 4— BEEF TEA. Ingredients for % cup. % lb. fresh beef steak % pt. boiled water, cold 1/10 tsp. of salt Preparation: Chop the meat, put into a fruit jar together with the water and salt, close top lightly, put in a kettle with water, cover and boil very slowly for 2 'hours, then pour the tea through a fine sieve. Administer a teaspoonful at a time. Beef tea must be freshly prepared every day. No. 5— BEEF TEA WITH COGNAC. Ingredients and preparation same as in No. 4. Add 1 tablespoonful of cognac to the beef tea ; the beverage must be served cold. No. 6— POULTRY BOUILLON. Ingredients for 1 quart. 1 chicken, either young or old 2 qts. of water 1 tsp. of salt A. piece of carrot Preparation: Clean chicken carefully, remove breast and cut it into small pieces. Chop drumsticks and bones, put into the water together with carrot and salt, boil very slowly for 2 hours and strain through a fine sieve. The pieces of the breast are added to the bouillon at the last hour of the boiling, and the cooking finished over a very slow fire. The bouillon is served with the meat in it. No. 7— PIGEON OR PARTRIDGE BOUILLON. Prepare same as in No. 6. No. 8— LAMB BOUILLON. Ingredients for 1 pint. 2 qts. of water 1 lb. of lamb's trotters 1 tsp. of salt Vz Ih. of lean mutton Preparation: The lamb's trotters are carefully cleaned, and then chopped into small pieces ; the meat is cut up very fine, salt added and boiled slowly in a small, tightly covered kettle for 3i^ hours. Strain through a fine sieve and take off the fat carefully. This bouillon can be used for rice or barley soups. No. 9— BOUILLON OF GAME. Ingredients for 1 pint. 1 % lbs. of fresh game % lb. of bones 1 small fresh tomato