The school cookery book

2. Nothing should, if possible, be cooked within sight of the patient. 3. Food should be served punctually at the hour expected, no more than is likely to be eaten should be offered at one time, and all uneaten food should at once be removed. Ordinary Beef Tea. — Proportions: 1 pint cold water to 1 lb. lean beef. Required for a small quantity, % lb. beef ; 1 gill water. Remove all skin and fat, cut the meat into very small pieces, put it into a jar, basin, or jug ; pour the cold water over it, stir, cover it tightly with a lid or with paper, let it stand half an hour. Place it (still covered) in a pan of boiling water (to come half-way up the jar). Boil this for one hour, then pour the beef-tea off. Remove any fat floating on it by passing small pieces of kitchen paper or blotting paper lightly over it. If not wanted immediately, let it cool, and warm as much as is wanted at a time, as beef-tea spoils when kept warm. The fat is easily removed when it is cold. If salt is permitted by the doctor, add it when the beef and water are set to stand for half an hour. A larger quantity of meat takes longer in proportion to cook. Newly-killed beef is the best for beef-tea, as it con- tains more juice than beef that has been kept. After the beef-tea is made, do not throw the meat away ; although much of the strength is drawn out, some remains, and it may be used for various cheap dishes for which chopped meat is wanted, or may be added to the stock-pot. Essence of Beef. — Required: % lb. lean beef. Remove all skin and fat; mince the meat very small ; put it into a jar or jug, and cook as m last recipe, omitting the water. Essence of beef takes from four to seven or eight hours to make, according to the quantity of meat. If wanted weaker, add hot water to the liquor when it is to be used. Raw Beef-Tea. — Required: 2 oz. lean beef; x gill water. Remove all skin and fat, mince the meat very small, put it into a basin or jug, pour the cold water over it, and let it stand for half an hour ; then strain off the liquid, and serve it. It should be made fresh each time it is wanted, as it soon becomes putrid. Raw beef-tea is sometimes given during teething, dysentery, and typhoid fever, but should not be given without a doctor’s orders. Raw beef-tea should, if possible, be given in a covered cup, as the appearance is not attractive. Veal or Mutton Tea.— Prepare in the same way as ordinary beef-tea, using one of those meats instead of beef. Savoury Sago Soup. — Required: 1 oz. sago; 2 yolks of eggs ; 1 pint beef-tea ; 1 gill cream ; 1 gill cold water. Put the sago in a pan with the water ; stew gently till tender ; then add 1 pint of boiling beef-tea ; cook together for a few minutes. Draw to the side of the fire ; add 1 gill of cream. Beat the yolks well in a basin ; pour in slowly the mixture from the pan, stirring with a wooden spoon to prevent the eggs curdling Serve warm. Nourishing a Savoury Custard —Required: 2 yolks of eggs: r white of egg; i g,M of beef-tea; g 02. ofbutfra small pinch of salt. /+