The Samaritan cookery book

Beat the eggs well, add the beef tea and salt. Pour into a buttered bowl. Butter a piece of paper and fasten over bowl, and place in a saucepan of boiling water. Cover the saucepan with a tightly-fitting lid, and let the custard steam for 20 minutes. Miss Morton, Samaritan Hospital, Glasgow. ESSENCE OF MEAT. 1 lb. lean beef. | i lb. mutton. 1 lb. veal. Put in a jar with a little salt and no water. Cover the jar and set in a saucepan with water, and keep constantly boiling for 8 hours. Be careful that the water does not come quite to the top of the jar. Mrs. Harris, Kinross. MUTTON BROTH. Cut up two pounds of lean mutton. Add a tablespoonful of barley, a quart of cold water, and a teaspoonful of salt. Let it ’ boil slowly for two hours, then strain. A teaspoonful of “ Lemco ” may be added. The flavour may be varied by adding a bunch of parsley and a little celery. Miss Morton, Samaritan Hospital, Glasgow, VEAL BROTH (Strong). 2 lbs. veal free from fat. | J lb. pearl barley. Boil till they can be passed through sieve. Salt to taste. VEAL JELLY. $ lb. lean veal. . I a ozs. pearl barley. Few slices of turnip. | Pinch of salt. Put all on together and boil gently for two hours. Strain, pour into a wet shape, allow to cool. The veal may be pounded and added after the liquid is strained. Mrs. Murchie, Sibbaldbie, Lockerbie. BEVERAGES FOR INVALIDS. Barley Water. — Wash well through two or three waters 3 ozs. of pearl barley. Pour over it 3 breakfastcupfuls of cold water. Simmer till the water has evaporated one-half, strain. Two tablespoonfuls of barley water made thus, added to half a cupful of beef tea, is sometimes a pleasant change. For a fever drink barley water should not be so thick ; but after boiling half an hour it should be strained into a jug, in which are the rind of half a lemon and a teaspoonful sugar. Cover the jug and infuse for a quarter of an hour; lift out the lemon rind and it is ready. Toast Water. — Boil a quart of water and put into a jug to cool. Toast one slice of stale bread thoroughly to dark brown. Put bread in jug after water or it will crumble. Allow to stand two hours. Decant the water from the bread. Orange or lemon rind added with the bread flavours the toast water pleasantly. Treacle Posset. — To be taken hot for a cold. — Bring to the boil \ pint of milk, add a wineglassful of treacle, allow to stand till whey separates. The whey only is used. Wine Posset is made in the same way, with wine instead of treacle. Gruel. — Wet with cold water ij tablespoonfuls of oatmeal. Pour over it 3 teacupfuls boiling water, stirring all the time. Allow meal to settle. Pour off the water into a small pan, and boil till it thickens, stirring all the time. Either sugar or salt may be added, as may be agreeable to the invalid. Miss Mary Smith, 77 Hill Street, Glasgow. AMERICAN EGG FOAM. 1 egg. | Salt, pepper. A small piece of butter. Separate white and yolk of egg. Beat white very stiffly with knife. Heap stiffly beaten white into a very small bowl or egg cup. Make a hole in centre of white and drop in yolk. Stand in a saucepan of boiling water for 2 or 3 minutes. Serve in the bowl, with the little bit of butter, salt, and pepper placed on top. Miss Hunter, Lenzie. STEAMED CUSTARD. 1 egg. I 1 teaspoonful of sugar. 1 teacupful of milk. | Flavouring.