Beef Essence

Put one pound of lean beef minced fine, into a jar, without any water whatever, cover the jar tightly and set in a pot or kettle of cold water, bringing the water slowly to a boil and allowing the jar containing meat to so remain simmering- until the juice of the meat is all extracted and the fibre becomes colorless. Season to taste and skim when cold.

Barley Water

Put two ounces of pearl barley into half a pint of boiling water and let it simmer a few minutes. Drain, and add two quarts of boiling water with a few figs and stoned raisins cut fine. Boil slowly until reduced about one-half and strain. Sweeten to taste, adding the juice of a lemon and nutmeg if desired.

Toast Water

Toast nicely, but do not burn the slices of bread, and pour upon them sufficient boiling water to cover. Let them steep until cold, keeping the bowl or dish containing the toast closely covered. Strain off the water and sweeten to taste, putting a piece of ice into it as drank.

Flaxseed Lemonade

Pour one quart of boiling water on four tablespoonfuls of whole flaxseed and add the juice of two lemons. Let it steep three hours, keeping it closely covered. Sweeten to taste. Excellent for colds.

Mulled Butter Milk

The well beaten yolk of one egg added to boiling butter-milk and allowed to boil up; or add to the boiling butter-milk a little thickening of flour and cold butter-milk.

Baked Milk

Put the milk into a jar, covering the opening with white paper and bake in a moderate oven until as thick as cream.

Mrs. C. A. Hudson.

Plain Chicken Broth

Cut a nice fat hen into four parts, wash well in cold water and put the pieces into a stewpan with one quart of water and a very little salt. When it comes to a boil, skim well, and add one carrot and a little celery. Boil for about two hours, then strain through a napkin or a fine sieve. F. W. SChroeder.

Beef Tea

Cut in dice a large thick round steak, using only the lean. Put in double boiler with a quart of cold water, adding salt to taste; cook three or four hours, then strain carefully through hair sieve; heat as needed. Beef and mutton, or veal, in equal quantities, cooked as above make a tasty and nourishing broth.

Mrs. G. B. Richmond.