Practical home cookery

Another method of making beef-tea very simply, in a way in which no careful watching is required, is to cut up a pound of gravy-beef as before, and simply put it with a pint of water into a stone jar, and put the jar in the oven ; if the oven is not too hot — i.e. not hot enough to absolutely make the liquid boil in the jar — this way wiU be found to be very good. Or the jar may be tied over with a cloth, and placed in a large saucepan of boiling water on the fire, the water in the saucepan to be kept gently simmering. Very often young children, and even babies, are ordered beef-tea. Now all mothers know the difficulty at times of inducing sick children to take anything, and beef-tea by no means recommends itself to a child’s appetite. Forcing food down a child’s throat against its will should never be resorted to, save as a last resource. and at the doctor’s order. There are many means, however, by which little children can be persuaded to take things, which sensible mothers probably know of. In the case of beef-tea an admirable plan is, instead of using salt, use a little sugar, and make the beef-tea sweet. Grown-up persons would probably consider such a mixture nasty to a degree ; not so, however, the child. Young children have a natural taste for sweet things, and a natural dislike to salt. In very early hfe the food that nature has supplied for children is sweet. Salt, on the other hand, is decidedly an acquired taste. Our dear old friend Robinson Crusoe had considerable difficulty in inducing his man Friday to eat salt ; and when he did, it was only in very small quantities. The next dish of importance for consideration is arrowroot. First I would strongly recommend the Bermuda arrowroot, and not the St. Vincent ; the latter is cheaper, but very inferior in quality. Bad arrowroot is absolutely unwholesome, and a good deal of the bad arrowroot — too bad, in fact, to be sold as arrowroot at all — is, I fear, used to mix with and adulterate corn-flour. The first point to ascertain is whether the patient wiU take the arrowroot thick or thin ; some persons have strong prejudices on this point, and thick arrowroot will require double the quantity of thin. Arrowroot is also made with water and milk, but the method is the same for both. Take a spoonful or two of cold water or milk, as the case may be, and mix in the powdered arrowroot in the cup or basin, and stir it up thoroughly ; then pour the boiling water or milk slowly on to it, keeping it stirred the whole time. A little sugar may be added, and of course, when allowable, a httle wine or brandy is a great improvement. When made with milk, a httle grated nutmeg on the top also vastly improves the compound both in flavor and appearance. A great deal of the prepared cocoa is simply cocoa and arrowroot mixed, consequently when the bothng water is poured on, the arrowroot causes the cocoa to look thick and nourishing. If you want to make a good cup of chocolate out of cake chocolate, all you have to do is to mix a little arrowroot in the cup with it, and the result will be that the chocolate will appear to be ten times as strong as it would otherwise do. With regard to chicken broth, that fashionable invalid's preparation many years ago, we ought to say a few words, and these few will be unfavourable. There