Beef In Various Ways

1 pound lean beef.

2 wineglasses sherry. 1 tablespoonful sugar.

Lemon-juice to taste. 1 heaping tablespoonful gelatine.

Cut up the beef; put it in a bottle; cork tightly; plunge it into boiling water, and boil until the juice is extracted (about two hours). To this juice add the sherry and other ingredients, and pour it into little moulds to cool. This cannot be distinguished from ordinary jelly, and is much more nourishing.

Another. Chop fine one pound lean beef. Add one and one half pints cold water, eight drops muriatic acid, and one pinch of salt. Let it stand one hour; drain off the liquid without pressure, and add half a pint of cold water. Strain and give iced as a drink. It will not keep long in warm weather.

Another. To one pint chopped beef add one pint water; place it in a covered vessel, and cook very slowly,

until the beef is hard. Strain off the juice, which should be a clear liquid like water. Freeze it and give in lumps like cracked ice.

Another. 1 pound beef. 1 tumbler milk. 1 teaspoonful cornstarch.

A little celery salt, or A few bits of celery.

Extract the juice of the beef in a bottle (as in the first method). Boil the milk; thicken it with the cornstarch and add it to the juice. Flavor with the celery salt, or with the bits of celery. If you use the last, boil them in the milk and take them out before serving.

Hints On Giving Milk

When milk cannot be retained, add four tablespoonfuls lime-water to one pint of milk, and give in small quantities, beginning with one teaspoonful at short intervals. The quantity may be increased when more can be taken. Milk made lukewarm, or milk made very hot, but not boiled, can sometimes be retained when cold milk is rejected. The latter is excellent to induce sleep, taken after getting into bed.

Boiled milk, given cold, is the best form for use when there is diarrhoea.

Milk in the form of "Junket" makes a soft and digestible blanc mange.

Cream and water can often be digested when milk cannot.

Albuminized Milk

Break the whites of two eggs into one pint of milk. Shake well in a bottle or self-sealing jar, until they are thoroughly incorporated. This is a valuable food in fever or cases of debility. It may be flavored with rose water or extract of vanilla for convalescents.

Albuminized Lemonade

Put into a self-sealing jar one pint of water, the juice of two lemons, the whites of two eggs, and three tablespoonfuls of sugar. Shake the jar until the contents are thoroughly mixed. More sugar may be added if required.

Koumiss

1 quart milk.

2 tablespoonfuls sugar.

1 1/2 tablespoonfuls liquid yeast.

Use morning's milk before the cream rises. Dissolve the sugar in as little water as possible, and add that and the yeast to the milk. Mix well. Let it stand in an earthen dish near the fire for four or five hours, as you would yeast till the surface is covered with bubbles. Then put into two champagne bottles, each holding a quart (i. e. put one and one half pints koumiss in each bottle, for the bottles should not be filled to the top). Cork tight and tie securely. Leave the bottles upright for three, four or five days, in a temperature of from fifty degrees to sixtyfive degrees. When ready for use, there will be a leakage around the corks. Set on ice before drinking. It should be used within a week at farthest. It is well to draw it off by a syphon, as it will not keep after being uncorked.

This is very delicate and is easily retained by a weak stomach, when ordinary milk cannot be taken.