Beef Tea

Buy the top of the round for beef tea; it contains the most nutriment and is the best flavored; remove every particle of fat; cut the meat into very fine pieces; add one pint of water to each pound of beef; put into a glass jar and set the jar in a pan of warm water; do not heat the water above no degrees; let stand for two hours; strain through a strainer cloth; season with salt, and serve.

Broiled Beef Tea

Broil a thick round steak for five minutes; cut into small pieces and press out the juice; salt and serve, or if too strong add half a cupful of hot water.

Oatmeal Gruel

Cover three tablespoonfuls of oatmeal with one quart of boiling water; add one-fourth of a teaspoonful of salt; boil one hour; put into an oatmeal boiler and cook two hours; strain, and serve with cream and sugar.

Toast

Cut stale bread one-third of an inch in thickness; remove the crusts; place on the toaster on the back part of the stove, turning frequently until it is dry; push to the hottest parts of the stove and brown nicely; toast should be dry and crisp, not hard or soggy in the middle.

Tarvence Chicken Custard

Scald together one cupful of chicken stock and one cupful of cream; add slowly one and a half tablespoonfuls of Tarvence, and stir until smooth; beat the yolks of two eggs until creamy; pour the hot Tarvence mixture over the beaten egg; return to the fire and cook until thickened; season with pepper, salt and a little celery salt; may be served hot or cold.

Eggnog

Beat the yolk of one egg until creamy; add one tablespoonful of sugar, one tablespoonful of wine or brandy and half a cupful of milk; add the white of the egg, beaten to a stiff froth, and lastly a little nutmeg.