The St. Mungo cookery book

Put on with 4 pints of cold water, and simmer (not boil), for 8 or 9 hours, until it is reduced to 3 pints. Strain into jars. When cold and firm there will be about i oz. of fat on each jar — this must not be taken off until wanted for use. When wanted for use .bring the soup to boil, add pepper and salt. One jar ought to make 3 breakfastcupfuls of soup. A. O’Riley, Matron, Ireland. RAW BEEF TEA. Lean juicy meat. | Cold water. Pinch of .salt. Shred the meat finely. Put it into a bowl with salt, and just cover with water. Let it stand covered i or 2 hours as is convenient, pressing it frequently. When required, strain through a coarse muslin or sieve, and serve in red coloured glass, which hides the colour from the patient. When wine of any kind is being given, it is .sometimes added to this. This makes the taste less unpleasant. Note. — Bone marrow is done in the same way. Another Way of getting the juice out of meat, but richer, is to bold the meat near to the fire for i or 2 seconds, then wring it with the fingers, lieat it again and wring again, into a spoon or very small dish. Compared to the other GEORGE Gow, 100 Easier Road INCREASED TEA DUTY OF 2d. PER POUND. GEORGE GOW,, Tea Merchant, loo Easter Road, Edinburgh, has pleasure in informing his customers and the public generally that having been fortunate in securing a large stock of the specially choice growths of first crop Ceylon and Darjeeling Teas before the increase of duty was enforced, he is in a position to offer his well-known blends of Tea at the old prices, without any advance whatever. Purchasers would do well to secure a supply as long as the opportunity lasts. First comOf first served F GEORGE GOW, Merchant - 100 EASTER ROAD HOW TO MAKE TEA. Take FRESH Water, boil as quickly as possible, and use it whenever it boils, for if allowed to boil even a few minutes, it will not extract the full strength and flavour of the Tea. After .scalding the Teapot well, put in a teaspoonful for each person to partake, “and one for the Teapot” ; infuse in a cosy for ten minutes, but never more than fifleen. Orders called for daily and punctually attended to. way, very much less juice is got out, but it is very much stronger, having no water, and can be swallowed with less effort. The meat can afterwards be used for a general purpose. Jean Lamrie, Edinburgh. RAW EGG. By kind permission of Liebig’s Extract of Meat Coy. Time — 5 minutes. I egg. 1 tablespoonful of milk. A pinch of salt. 1 teaspoonful of Liebig Company's extract of meat. Heat the milk and dissolve in it the “ Lemco.” Whip up the white of the egg to a stiff froth, first adding the salt, then stir in lightly the yolk and the milk. Pile up on a small dish and serve. RESTORATIVE GRUEL. I oz. of barley. | i oz. of sago, fine. I oz. of rice. ^Vash each in cold water, put into a saucepan, and add i (jLiart of cold water, set on to a gentle fire, simmer slowly for 1½ hours. Place a hair sieve over a bowl, press the thick part through, adding a little of the liquid occasionally. Boil in a saucepan, adding a tablespoonful of sugar for each pint of gruel. Pour into a basin with 4 tablespoonfuls of cream or if ordered by doctor, 2 tablespoonfuls of wine (port). M. E. G. RHUBARB WATER.