The household (of the Detroit free press)

Barley Water — To a tablespoonful of pearl barley washed in cold water, add two or three lumps of sugar and the juice of half a lemon. On these pour one quart of boiling water, and let it stand seven or eight hours ; strain, never use the barley a second time. Half an ounce of isinglass may be boiled in the water. Increase the sugar if desirable. For fevers or weak stomach it is a strengthening drink. Flax-Seed Lemonade — Pour a quart of boiling water on half a cupful of whole flax seed ; add one dozen large, plump raisins, the juice of two lemons and a little licorice root shredded fine ; sweeten to the taste ; let all come to a boil, then set away in a covered pitcher for two hours ; strain it off as wanted. This is an excellent remedy for colds, and very palatable. In winter it can be taken warm, if it is necessary to get up a perspiration. Jelly Water — Currant, raspberry, wild cherry, blackberry or cranberry jelly dissolved in a little hot water, then put into ice-water, forms a most refreshing drink to persons suffering from fever. Save the surplus syrup from preserves and bottle it for use, Every family should be provided with a few bottles of nice syrup, made trom the juice of any fruit; a pound of sugar to a pint of juice, and boiled until thick as cream. Bottle and set in a cool place. Beef Soup — Prepare the extract as indicated above, add a tumbler ot boiled milk slightly thickened with flour (see that there are no lumps in it) ; flavor with extract of celery. Chicken Jelly — Crack the bones of a fowl and put it into two quarts of cold water ; boil it slowly, removing the scum as it rises ; salt to the taste, and when the chicken is well done remove the meat from the bones, chop fine and return it to the broth ; boil until the liquor is reduced to a pint ; add a little pepper and strain it into small cups, which should first be wet with cold water; when cold remove the scum from the surface and put the jelly on ice ; serve very cold. The chicken can be made into a salad or a little of the broth can be retained with the chicken, and some gelatine distributed in it. This, turned into a mold — with the chicken picked in flakes — will make a very nice dish of jellied chicken for the family table. Beef Tea No. 3 — Take two pounds of very juicy beef, cut from the fleshy part of the animal. Be sure it is not young, immature meat, and that it has not been on the ice. Remove fat and gristle; wipe clean but do not wash ; chop into pieces the size of a hazel nut, and put into a tin bucket of suitable size ; cover tightly and set in a larger vessel containing as much cold water as will permit your bucket to sit steady. Let the water heat as quickly as you please, stirring the beef occasionally. As the juice appears drain it off into a cup and set it aside ; repeating the process until all the juice is extracted. If the liquid looks red and tastes unpalatable, remove the meat from the bucket, put the tea in it and set it in the hot water again, stirring frequently. As soon as the color changes to a brownish hue, remove from the fire, as it soon coagulates if heated too long, and is far less nutritious when allowed to become watery. Add no salt till it is finished, as a sick palate is very sensitive, and good meat will require but little salt.