Method. — Cut round steak into small pieces. Put into
a sterile canning jar, cover and place the jar into a kettle
of cold water. Heat the water gradually and keep at a
temperature of 130° F. for 2 hours. Turn meat from the
jar and press until the juice is extracted. Season the
juice with salt, and serve.
326 DOMESTIC SCIENCE
12. Beef Tea
1 pound of beefsteak cut from the round 2 c. cold water
Salt to season✪ Beef Tea
Method. — Prepare the beef as for beef extract, put in a
sterile jar or double boiler, add cold water, and heat grad-
ually, keeping the tempferature at 130° F. for 2 hours.
Increase the temperature at the end of that time until
the liquid becomes a chocolate color and the albuminous
juices are slightly coagulated. This removes the raw
taste of the tea. Season with salt.
13. Mutton Broth
2 pounds of mutton from the neck
2 c. cold water
Method. — Cut the meat in small pieces, soak in water
1 hour. Simmer for 3 hours, strain, and remove the fat.
3 tablespoons of rice✪ Mutton Broth may be boiled and served with the
strained broth.
APPENDIX
EMERGENCIES AND FIRST AID
In all cases of emergencies, th^e thing to remember is
self-control, and then to render first aid as quickly as
possible. If the accident is serious, send for a physician
at once, but many cases can be cared for by any one who
understands first-aid treatments.
Fainting is caused by mental impression, exhaustion,
pain, heat, bleeding, overcrowded rooms, etc. The symp-
toms are sudden unsconciousness, pale face, cool, moist
skin, weak pulse, shallow breathing, and dilated pupils.
Treatment. — If face is pale, get more blood to the brain.
Lay the patient flat on his back with the head low and
the legs raised; sprinkle cold water on his face, and gently
apply ammonia or smelling salts to the nostrils to make
him breathe. Get him out into the fresh air, and loosen
the clothing about the neck and waist. An attack of
fainting can often be prevented by sitting in a chair and
thrusting the head down between the knees and holding
it there until the face becomes flushed. If unconscious-
ness is accompanied by a flushed face, elevate the head
on a pillow.
Heat Stroke. — Heat stroke is the same as fainting.
Apply cold water to the body and ice to the head.
Bleeding from the Nose. — This is caused by excess
blood pressure or from a foreign substance in the nose,
and is often hard to check.
Treatment. — Hold arms vertically above the head; put
ice or cold water on back of the neck, between the shoulders,
and over the root of the nose at the forehead ; very cold or
(327)
328 DOMESTIC SCIENCE
very hot water or hydrogen peroxide should be snuffed
up the nose. Pressure by placing a roll of cotton or cloth
under the upper lip next to the gum may be a benefit. Should
the bleeding still continue, plug the nostrils with absorbent
cotton; if the blood then runs in the throat from the back
of the nose, the assistance of a surgeon will be required.
Bleeding from a Cut. — If the blood is bright red and
comes in spurts it is from an artery, and needs prompt
attention. If the blood is bright red but flows slowly, it
comes from a capillary. If blood is dark red or blue and
flows steadily, it comes from a vein.
Page 136 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Method. — Cut round steak into small pieces. Put into a sterile canning jar, cover and place the jar into a kettle of cold water. Heat the water gradually and keep at a temperature of 130° F. for 2 hours. Turn meat from the jar and press until the juice is extracted. Season the juice with salt, and serve.
12. Beef Tea
1 pound of beefsteak cut from the round 2 c. cold water Salt to season
Method. — Prepare the beef as for beef extract, put in a sterile jar or double boiler, add cold water, and heat gradually, keeping the temperature at 130° F. for 2 hours. Increase the temperature at the end of that time until the liquid becomes a chocolate color and the albuminous juices are slightly coagulated. This removes the raw taste of the tea. Season with salt.
13. Mutton Broth
2 pounds of mutton from the neck 2 c. cold water
Method. — Cut the meat in small pieces, soak in water 1 hour. Simmer for 3 hours, strain, and remove the fat. 3 tablespoons of rice may be boiled and served with the strained broth.
APPENDIX
EMERGENCIES AND FIRST AID
In all cases of emergencies, th^e thing to remember is self-control, and then to render first aid as quickly as possible. If the accident is serious, send for a physician at once, but many cases can be cared for by any one who understands first-aid treatments.
Fainting is caused by mental impression, exhaustion, pain, heat, bleeding, overcrowded rooms, etc. The symptoms are sudden unsconciousness, pale face, cool, moist skin, weak pulse, shallow breathing, and dilated pupils.
Treatment. — If face is pale, get more blood to the brain. Lay the patient flat on his back with the head low and the legs raised; sprinkle cold water on his face, and gently apply ammonia or smelling salts to the nostrils to make him breathe. Get him out into the fresh air, and loosen the clothing about the neck and waist. An attack of fainting can often be prevented by sitting in a chair and thrusting the head down between the knees and holding it there until the face becomes flushed. If unconsciousness is accompanied by a flushed face, elevate the head on a pillow.
Heat Stroke. — Heat stroke is the same as fainting. Apply cold water to the body and ice to the head.
Bleeding from the Nose. — This is caused by excess blood pressure or from a foreign substance in the nose, and is often hard to check.
Treatment. — Hold arms vertically above the head; put ice or cold water on back of the neck, between the shoulders, and over the root of the nose at the forehead ; very cold or
(327)
very hot water or hydrogen peroxide should be snuffed up the nose. Pressure by placing a roll of cotton or cloth under the upper lip next to the gum may be a benefit. Should the bleeding still continue, plug the nostrils with absorbent cotton; if the blood then runs in the throat from the back of the nose, the assistance of a surgeon will be required.
Bleeding from a Cut. — If the blood is bright red and comes in spurts it is from an artery, and needs prompt attention. If the blood is bright red but flows slowly, it comes from a capillary. If blood is dark red or blue and flows steadily, it comes from a vein.
Records on this page
Beef TeaMutton Broth