The Monmouth Baptist ladies' cook book

Meat for beef tea should be lean, juicy and of good flavor. Every particle of fat should be removed. Put two pounds of round steak, cut into small pieces, into a jar, without water, cover closely and set the jar into a kettle of cold water ; put a wire frame in the bottom of kettle to keep the jar from breaking. Heat gradually and keep not quite at boiling point for two hours, or until the meat is white. Strain, pressing the meat to obtain all the juice; season with a little salt. . BLACKBERRY CORDIAL. Crush berries ; to each gallon of juice add one quart of boiling water. Let stand twenty-four hours, stirring occasionally. Strain and add two pounds of sugar to each gallon of liquid. Bottle and cork tightly. Or the juice may be boiled after straining with the sugar and spices — nutmeg, cinnamon, allspice and ground cloves — in muslin bag. CORN MEAL GRUEL. Two tablespoons corn meal, wet with cold water, add to three pints of boiling water, a little salt, and boil twenty-five minutes. Serve plain or with a little nutmeg and sweet cream for a change. CRUST COFFEE. Mrs. J. A. Joel. Toast bread very brown, pour on boiling water, strain, add sugar and cream. BEATEN EGG. Beat one fresh egg very light, add one tablespoon of ice water, one teaspoon of cream or lemon juice. TO COOK AN EGG. Beat the white and yoik separately, adding a pinch of salt to the white. Pour both into a cup or mold which has been slightly buttered ; stand in a saucepan of boiling water and stir it constantly until it becomes thick and rises up like creamy custard, not allowing it to boil. May be put in hot oven for a minute. It can be served either in the cup or turned out on a piece of toast. A teaspoon of pure meat gravy or strong beef tea may be beaten up with the yolk instead of the milk. STEAMED EGG. A nice way to cook an egg for an invalid or a small child. Drop a rather thick teacup into a kettle of boiling water and let it remain until thoroughly heated. Take it out with a skimmer and break into it at once a perfectly fresh egg. Cover it over with a napkin; let it stand for a few minutes and it is ready to serve. SPANISH GINGERETTE. One gallon of water, two cups granulated sugar, one-half ounce best bruised ginger root, one-fourth ounce of cream of tartar and two lemons sliced. Boil ginger and lemons five minutes in two quarts of the water; the sugar and cream of tartar to be dissolved in the balance of the cold water ; mix and add onefourth of a yeast cake. Let it ferment over night. Strain and bottle in the morning. Recommended to persons suffering with dyspepsia or sick headache. FLAXSEED LEMONADE. Pour on four tablespoons of whole flaxseed, one quart of boiling water and add the juice of two lemons. Let it steep for three hours, keeping it closely covered. Sweeten to taste. Excellent for colds. Use. slippery elm bark the same way. MULLED BUTTERMILK. The well beaten yolks of an egg added to boiling buttermilk and allowed to boil up ; or add to the boiling buttermilk a little thickening of flour and cold buttermilk. OATMEAL GRUEL. Add to one cup of well cooked oat meal, while hot one cup of milk and one of hot water, beat all well and strain. Salt if desired.