Farm and home cook book and housekeeper's assistant

Boil ripe cherries with a very little water, and when soft, strain through a jelly bag. For each qt juice allow 3 lbs sugar. Put the sugar on with freshly boiled water, allowing 1 pt •water for every 3 lbs sugar. Stir until dissolved, then add the cherry juice, bring to a boil, skim, and boil rapidly for 1 or 2 minutes. Bottle, cork and seal. This syrup is delicious with hot cakes, or for flavoring puddings, sauces, ice cream, etc. — [Mrs. O. M. P., N. H. Toast Water Cut slices of stale bread % inch thick, put in slow oven to crisp, and when a golden brown, break in pieces, add an equal amount boiling water, let stand 1 hour, then strain, and serve hot or cold with or without sugar. — [J. H. [illustration: BEEF AND OYSTER TEA 203] Rice Water Wash 2 tablesp rice first in cold water and then in hot water, add 1 qt cold water, let simmer gently 1 hour, then strain, and add salt and sugar to taste. Serve as it is, or diluted with milk. — [J. H. Barley Water Wash 3 or 4 teasp pearl barley and put over the fire with a little cold water. Boil 4 or 5 minutes, then drain, rinse in cold water, add 1 qt fresh cold water, let come to the boiling point, and then simmer slowly until reduced to about 3 cups liquid. Add salt and sugar to taste and serve as it is, or diluted with milk. — [J. H. Oyster Tea Chop fine 2 doz oysters, add 1 pt cold water, boil 5 minutes, strain, season with salt and pepper, and serve with crisp oyster crackers. — [M. P., N. H. Beef Tea ' Cut 2 lbs top-round beefsteak in %-inch pieces, put into a porcelain-lined or agate saucepan, cover with, pounded ice 1 inch thick, and let stand about 2 hours. Then put over the fire, let heat nearly to the boiling point, and strain. Another way is to put into an earthern jar the same amount of beef round, with a knuckle of veal, broken up. Cover the jar and place in a large saucepan of boiling water, and let boil slowly 5 or 6 hours, after which the jar will be well filled with meat juice. Strain and cool. It will jelly. Serve cold in summer, and dissolved in a little hot water in winter. Remember that this is extract of beef, and therefore a little of it goes a long way. — [A. G., Mass. Flaxseed Tea Wash 2 tablesp whole flaxseed, add 1 qt boiling water, let boil 1 or 2 hours, strain, and add lemon juice and sugar to taste. Very soothing and good for those suffering with a cold. — [J. H. Serve cold chocolate or cocoa topped off with whipped cream. — [E. M. C., Mich. Add a little rolled oats to lemonade, on days when it is 'almost too hot to eat." — [Mrs. D. L. P., Cuba. Freshly made buttermilk, nice and clean, chilled on ice, and sweetened to taste, is a very healthful beverage. — [A. G., Mass. Beat 1 egg, put in a glass with 1 tablesp sugar, mix well and fill with hot, sweet cider, stirring constantly. — [F. L. R., Ct. Cook rhubarb in plenty of water, strain, sweeten to taste, and boil about 5 minutes. This is nice syrup to add to lemonade.— [E. B., Mass. Put 1 level teasp ground ginger in a pt pitcher, add a dash of grated nutmeg, the juice of 1 lemon, sugar to taste, and fill up with boiling water. Steep a few minutes, then strain. — [F. L. R., Ct.