Tried favourites cookery book

Cut beef in thin strips, and shred with knife on board. Put in jar with salt and water, stir well with fork ; stand for 2 hours, stirring occasionally to draw out all albumen. Place buttered paper over, to prevent steam condensing and adding to its bulk, and. stand in pan of boiling water half-way up jar. Simmer 2^ hours ; give final stir when taken out, and strain through coarse strainer, pressing out beef tea with fork. Another Good Recipe. Take some very lean beef, cut it into small pieces, removing any fat, and put into a stone jar, more than covering it with water. Allow this to stand 12 hours; next put it into the oven to stew slowly for 3 hours, or in saucepan with water, and steam 3 hours. Beef Tea (Diabetic). 1 lb. Beof Steak, i pint Water. 1 teaspoonfull Plasmon. pnich of Salt Shred beef finely and place in the water to which the salt and Plasmon have been added, and let it stand about 1 hour; H^en pat into a pan and cook gently for 20 minutes. Do not let it boil, and stir well while cooking. Beef tea jelly may be made in the same way, using 1 gill water and 1 teaspoonfull Plasmon. Beef Tea and Eggs. Beat the whites of eggs to a light froth, and add to it gradually a teacupful of beef tea or chicken broth, which must be hot, but not boiling. Beef Tea with Oatmeal. 2 tablespoonfuls of Scott's Midlothian Oatflour, 2 tablespoonfuls Water. Mix them smoothly together; add a pint of good beef tea just brought to boiling point. Then boil them together for 5 minutes, stirring it all the time and strain through a hair sieve. Convalescent Beef Tea. i lb. lean juicy Beef, a small piece Carrot, small piece Turnip, a slice of scalded Onion, a blade of' Mace, sprig of Herbs, tiny sprig Marjoram, Parsley, pinch of Salt and Pepper. _ Prepare beef as usual ; well wash vegetables. Put into jar, and cook as ordinary beef tea. When ready, strain and serve. Hasty Beef Tea. i lb. lean Beef to i pint Cold Water, and pinch of Salt. Remove all fat and skin, shred beef, and mix with water. Put in small pan and stir well over rather cool part of fire with spoon or fork against the sides of pan. Do this constantly about ^ hour, or 15 minutes at least Raw Beef Tea (for fever). i lb. Lean Beef, i pint Cold Water, tiny pinch Salt, and tiny drop Lemon Juice. Stir well together and stand 2 hours, stirring occasionally. Give in coloured glass to disguise colour ; the lemon juice helps the process. For infantile wasting, and when child is very weak and sinking, raw beef juice has saved many lives Cut beef into small squares, and pound well till you see. a creamy-looking juice. Give either as it is, or warm by setting in a basin of boiling water. Give in teaspoonfuls to very young infants. For older children the pounded meat may be given in sort of sandwiches Beef Essence. 1 lb. Rump Steak, pinch of Salt. Shred the meat as before (removing all fat, skin, &c.). Put it into a jar with salt ; well cover it down, and place it in a pan with hot water three parts up jar. Let it cook slowly 4 hours, lifting the lid and stirring it occasionally. Then press it through a sieve. 1 gill from 1 lb. for extreme cases of illness. Give in teaspoonfuls. Beef Tea Pudding;. 1 gill of Beef Tea, 2 tablespoonfuls of Bread Crumbs, 1 Egg, about i oz. of Butter.