The Pennsylvania German cook book

For your health’s sake do not use such strong tea every day. Scald your tea, aud do not boil nor let stand long, after first tea has been ponr^l out, put more hot water in teapot for second cup, and will be as g(HNl as first. A tablesiK)on of coffee t(» a cup of water a<ld a little white of an egg and cohl water, then pour on boiling water, set on back of stove where it simmers and distills, use goo<l cream. For large company one- half found coffee to one gallon water. Many put all together cold on the stove and let it just get to a boil, then set back ARTIFICIAL COFFEE. Take two quarts wheat bran, one cup of corn meal, three-fourths cup of baking molasses, add enough w’ater to dampen it, then put in the oven and stir fre¬ quently until it browns, then mix in one egg, mix thoroughly. To make coffee take two- thirds of artificial coffee to one- third coffee, with g<KHl cream it is nice, aud should be used in family where are children, it is iiu»re heathful. Aunt Anna. TMK ]*ENXSVLVAXTA (;EKMAX COOK KOOK. UNFERMENTED GRAPE JUICE. Cook the grapes ufitil the seeds sepa¬ rate from tlie pulp, inclose ill a hag, hang up and set a bowl underneath, when done dripping, return juice into the kettle and let boil a few’ ininiites with a little sugar added then bottle and cork tightly and when cold dip the corks into melted wax. FRUIT JUICE. Take two quarts of raspberries or any other fruit, and pour on it a pint of vine¬ gar, let it stand two days and nights, 5d then boil, strain and add a pint or more of sugar, let boil again, and bottle like g ape juice, when ready to use put a spoonful into a tumbler of water and sweeten to taste. PUNCH. One and a half dozen lemons, and half a dozen oranges, one gallon of water, take the juice of the lemons and half the oranges and sweeten to taste, then add the remaining oranges sliced without peeling and half pint grat(‘d pineapple. SICK ROOM. TOAST. Put bread in oven until dried thor¬ oughly, then put in toaster and brown, put a little butter in a tin cup with some hot water, let butter melt, and as soon as hot, pour over bread. A poached egg may be use I instead of butter. CORN MEAL PORRIDGE. Put a teaspoonful of corn meal into a pint of boiling water andJ)oil several hours, add hot water occasionally so as to keep the amount of water, put a slight si)eck of salt in it, this is nourishing. Oat meal may be u.sed instead of the corn meal. PANADA. Take half milk and half water, let it come to a boil, stir a large cup of Hour into a stiff dough, adding water, then drop this dough into the hot milk and water by the spoonfuls, boil a long time, then pour off the litiuid and let the pa¬ tient drink of it .sometimes. BEEF. Scrape heef with a knife, taking out all fiber, put very little salt and pepper on it. make your pan hot, but do not butter it, press beef into a pattie and lay in hot pan, as so<m as it is hot and loosens from pan, turn it and as soon as other side is hot take up and serve with toast. BEEF TEA.