Dr. M'Millan's formulas and domestic guide

EXTRACT OF BEEF. Cut into small pieces one-half pound lean beef, cork it tightly in a wide-mouth porter bottle, which is to be placed in a kettle of cold water. The kettle is to be heated until the water boils, and is to be kept boiling for 3 hours. The bottle is then taken out and decanted, and seasoned with salt and pepper. ESSENCE OF BEEF. Take i pound of gravy beef, free from skin and fat, chop it up as fine as mince meat and pound it in a mortar with 2 table-spoonfuls of soft water. Then put it into a covered earthern jar with a little salt, cementing the edges with pudding paste. Place the jar in an oven, or tie it tightly in a cloth and plunge it in a pot of boiling water for 3 hours. Then strain off the liquid essence, which will amount to about a wine-glassful in quantity. Give 2 or 3 tea-spoonfuls frequently. A NOURISHING SOUP. Beef, a shin. Cold water 2 quarts. Boil until the meat is in shreds ; season with r red-pepper pod. This soft, jelly-like mass constitutes what is known as the "stock of soup." It can be kept for a week in a cool place. Whenever soup is wanted take a tea-cupful of this stock and add one-half pint of water, with vegetables. Boil and strain. Then toast small pieces of stale bread and put into the soup. This preparation, the extracted nutriment of the meat and vegetables, without the solid matter, is often of great service when neither meat nor vegetables can be taken. AN EXCELLENT RESTORATIVE SOUP Take I pound of newly killed beef or fowl, chop it fine, and add one-half pint soft water, 6 drops muriatic acid, i tea-spoonful of common salt, and stir together. After 3 hours the whole is to be thrown upon a conical hair sieve, and the fluid allowed to pass through with a slight pressure. On the flesh residue in the sieve pour a wine-glassful of water and let it run through while squeezing the meat. You will now have a cupful of cold juice of a pleasant taste, and a wine-glassful may be taken at pleasure. STRONG BROTHS FOR CONVALES- CENTS. These may be made by mixing together several kinds of meat, such as beef, mutton and veal, cow's shin, etc. Bones may be added and any leavings of meat that are not too stale. Allow a pound of meat to a pint of water. Stew some slices of onions and pepper-corns with a little hot water. Pour it over the meat and cover close. Keep the mass from burning until it is nicely browned. Then add the remainder of the water cold, and simmer, closely covered, for 3 hours. If there be much fat skim it off when cold, and warm the hquor again. It must not be boiled fast. This is a strong broth and beneficial when the appetite is good. CHICKEN BROTH. Put the leg and wing of a chicken into i quart of water, and boil down to half the quantity. Add a tea-cupful of hot water, a table-spoonful of rice or barley, a little pepper, salt, and parsley ; if desired a little potato may be added. LAMB BROTH. Stew a lamb chop in a quart of water until it comes to shreds. Add a table-spoonful of barley or rice and a little salt and onion if desired. Strain and add a little parsley.