Domestic science (Johnson, for schools and homes)

Beef Tea: 1 lb. lean beef, 1 pt. cold water, salt to taste. Chop the meat fine, and place it in the cold water, allowing it to stand 30 minutes or more. If a double boiler is available, place the meat, and water in which it has been standing, in the top part, and set it into the lower part, which should be 1-8 full of cold water. (If no double boiler is at hand, place the meat and water in a glass jar with a cover, and set the jar into any convenient vessel containing cold water.) Place the meat thus prepared over the flame, or where it will heat slowly, stirring frequently, until the liquid becomes of a reddish brown color. Strain it through a coarse strainer, into a heated cup. Remove all fat from the cop; by laying upon the surface for a moment a thin piece of bread, or by holding a piece of bread between thumb and APPENDIX 113 finger, and touching the drops of fat, lightly, until all are removed. In case of using a glass jar, place it upon some rest, in the vessel of water, to prevent breakage of jar. The tea may be canned, and kept for an indefinite period. Mutton Broth: 2 lbs. neck or forequarter, 2-3 large onion, 1-6 c. of rice or barley, 11-3 qts. cold water, salt, pep- per. Wash meat until sure that all dust is removed. Re- move all fat, cut lean meat into small pieces. Put meat and bones into a kettle containing cold water, and let it stand thirty min., add the sliced onion, the washed rice or barley. Cook, slowly, three hours; remove bones and meat, take oflF all fat by touching it lightly with a piece of bread; season it to taste with salt and pepper; serve hot Tapioca or sago may be used instead of rice or barley. Dry Toast: Cut stale bread in 1-4 in. slices; toast on a toaster or a fork until of a chestnut brown. Gash the crusts. Serve with or without butter. Water Toast: Prepare as for dry toast. Dip slices into boiling, salted water, removing and buttering quickly; or place them on a plate, salt, butter, and pour hot water or hot tea over them. Some prefer hot milk. Milk Sherbet: 1 1-2 c.milk, 1-4 c. sugar, 1-2 lemon. Freeze the milk and sugar until partially stifi^ened. Add the lemon juice, and freeze stiff. Egg Lemonade: 1 lemon,3 tbsp. sugar, 1 c. boiling water. Pare the lemon very thin, using only the yellow rind. Put the rind and the sugar into a bowl, add the boiling water, cover tightly, and allow to stand twenty minutes; add the juice, and strain. Weaken, at pleasure, with a little ice or cold water. Frozen Custards: 1 pt. milk, 1 tbsp. flour, 1 c. sugar, 2 or 3 eggs, 1-8 tsp. salt, 1 pt. cream, 1 tbsp. flavoring. Scald the milk in a double boiler; beat the eggs slightly, adding half the sugar, and pour the milk slowly into this, stirring constantly. Pour back into the double boiler, and cook until the mixture begins to thicken; add the remaining sugar, cool, add cream and flavoring, and freeze. 114 DOMESTIC SCIENCE Farina Gruel: 3 tbsp. farina, 1 tsp. salt, 1 c. boiling water, 1 c. milk. Bring water to the boiling point, add farina slowly, stirring constantly. Let the mixture boil 1-2 minute, then remove from heat, but to remain at boiling point, without boiling, for fifteen min. Add milk slowly; bring to boiling point; remove from heat and allow to stand fifteen minutes longer. Serve sweetend, if desired. Pastry.