The Ideal cook book

Scrape with a knife, because no cutting divides it finely enough, half a pound of beef steak, and remove all the fat and skin. Put it into a basin with half a pint of tepid water; and let it stand fifteen minutes or longer. The result is what is commonly known as raw beef tea or meat juice, every year. more widely known as a restorative for infants as well as adults in cases of wasting or acute disease. Its appearance is against it, but the taste is simply that of any cold beef tea. Children generally take it without difficulty ; but adults, unless they are too weak to have an opinion on the point, have often an insurmountable objection to it. Nothing can then be done but to hide it in a colored or covered cup, or to add a little Liebig’s, - extract to conceal the color. Meat juice is easier to 1 than any form of cooked beef tea, and is the only sort : may at all times be safely given to very young infants. It saved many lives, especially those of ricketty and wasted | should know how to set about making it. But, to vehi t our 3 Br 897. Quickly Made Beef Tea. ; Take the above juice and meat together, and puta itona slow’ fire. Let it boil for not longer than five minutes, strain it and sit is ready for use. If it has been carefully scraped there will be no fat upon it, but if there should be some it can easily be ; removed with paper. Salt must be added to taste. ae 898. Another Quick Method. GE ag . Jae Scrape the beef as before, and remember that it is sees ton put in gristle or sinew, because in none of these quick methods is there sufficient time to cook it. Set the meat overa very slow fire without water for a quarter of an hour, then add warm -water and simmer for half an hour or longer. “99. 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 inacup,adda small pinch of salt, and enough strong beef tea to half fillthe cup; butter a tiny mould and pour in the mixture. Steam it for twenty minutes, and turn it out ina shape. 900. Savory Beef Tea—Ingredients—3 Ibs. of beef chopped up finely, 3 leeks, I onion with 6 cloves stuck into it, I small carrot,a little celery seed, a small bunch of herbs, consisting of thyme, marjoram, and parsley, I teaspoonful of salt, 14 a teacupful of mushroom ae ketchup, and 3 pts. of water. be Prepare according to the directions given in the first recipe. oa gol. Mush. vo Put some water or milk into a pot and bring it to boil, then let the corn meal out of one hand gently into the milk or water, and keep stirring with the other until you have got itintoa — pretty stiff state; after which let it stand ten minutes or a quarter of an hour or less, or even only one minute, and then — take it out, and put it into a dish or bowl. This sort of half - pudding, half porridge, you eat either hot or cold, vee a little © . “Sick Room Cookery. age Sait or without it. It is eaten without any liquid matter, but the general way is to have a basin of milk, and taking a lump of the mush you put it into the milk, and eat the two together. Here is an excellent pudding, whether eaten with milk or without it, whether you take it hot or cold. It is neither hard nor lumpy when cold, but quite light and digestible for the most feeble stomachs. Be) SS asa. i = 902. Fowl (stewed in Barley)—Ingredients—1 chicken, % lb. of pearl barley, enough milk to cover the barley, only a little salt, a bunch of sweet herbs.