17. Beef Tea. — To every pound of beef, cut
fine (not chopped), add one pint cold water✪ Beef Tea,
and let stand two hours ; Ihen place over a
slow fire, or place on the extreme back part of
a range, where it may heat through very grad-
ually; then pull forward where it may come
quickly to a simmer, or just below the boiling
point. Stir thoroughly at intervals of about
ten minutes. In two hours from time it is
placed over the fire it may be considered done,
although no harm will be done if it remain
one-half hour longer, provided it does not boil.
Strain through a colander into an earthen
bowl. Strain the second time through a fine
tin strainer. If it has been properly cooked
and not allowed to boil or get hot too quickly,
there will remain but little sediment from the
last straining. If, on the other hand, these
rules have not been observed, the body and
substance of the meat will remain in the
strainer, leaving a thin watery mixture of little
value. Practice and watchful care only will
enable the cook to bring the beef tea up t'o the
THE PHYSICAL CULTURE COOK BOOK. 221
boiling point without letting it boil. This is
the test of the article. Do not salt while cook-
ing, as that causes it to separate.
18. Broth and Egg. — Make a good broth and
pour over a well-beaten egg. Season with
salt and serve with a slice of delicately
browned toast✪ Broth and Egg.
19. Mutton Broth. — Put about four pounds
of mutton (not lamb), neck piece preferred, in
cold water enough to cover. Simmer — not
boil — nearly all day, or until the meat is in
shreds. Strain through a colander; place
liquor in ice box over night. Next morning
remove the grease which has risen, being care-
ful not to let any particles remain on the jelly.
Keep jelly on ice, and when required for use,
take one tablespoonful to one-half cup of boil-
ing water. Salt to taste✪ Mutton Broth, before serving. This
is excellent for those suffering from dysenteric
troubles.
20. Chicken Tea. — Cut in small pieces a
chicken from which the skin and fat have
been removed. Boil the pieces in one quart
of water, with a little salt✪ Chicken Tea' for twenty minutes.
The tea should be poured from the chicken
before the meat is quite cold.
222 THE PHYSICAL CULTURE COOK BOOK.
21. Stewed Prunes. — Buy box prunes, as
they are of better quality than the open sort.
Soak for an hour in cold water, put in a porce-
lain-lined saucepan and add a little sugar✪ Stewed Prunes. Let
them stew an hour or more slowly, or until
they are soft. These are very good in small-
pox, measles, scarlet fever, and the like, not
only as food, but as medicine also.
22. Graham Bread for Invalids. — One pint
Graham flour, one pint flour, one teaspoonful
of sugar, one of salt, two of baking powder.
Sift all well together, rejecting coarse bran left
in sieve. Add one and one-half pints milk✪ Graham Bread for Invalids. Mix
quickly into smooth, soft dough. Bake in two
small greased tins twenty-five minutes. Pro-
tect with paper ten minutes.
23. Junket. — Sweeten to taste one quart
fresh milk, stir in one tablespoonful liquid ren-
net✪ Junket, and pour into glass dish. Set near the
stove where it will get warm, and as soon as it
begins to thicken, set on ice. Serve with pre-
serves and cream.
TABLE OF CONTENTS
AND
INDEX
TABLE OF CONTENTS.
PAGE.
PREFACE
CHAPTER I.
Bills of Fare ..................................... 7
Page 73 · 8 recipe records on this page
Presented as published in 1901. 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
17. Beef Tea. — To every pound of beef, cut fine (not chopped), add one pint cold water, and let stand two hours ; Ihen place over a slow fire, or place on the extreme back part of a range, where it may heat through very gradually; then pull forward where it may come quickly to a simmer, or just below the boiling point. Stir thoroughly at intervals of about ten minutes. In two hours from time it is placed over the fire it may be considered done, although no harm will be done if it remain one-half hour longer, provided it does not boil. Strain through a colander into an earthen bowl. Strain the second time through a fine tin strainer. If it has been properly cooked and not allowed to boil or get hot too quickly, there will remain but little sediment from the last straining. If, on the other hand, these rules have not been observed, the body and substance of the meat will remain in the strainer, leaving a thin watery mixture of little value. Practice and watchful care only will enable the cook to bring the beef tea up t'o the
boiling point without letting it boil. This is the test of the article. Do not salt while cooking, as that causes it to separate.
18. Broth and Egg. — Make a good broth and pour over a well-beaten egg. Season with salt and serve with a slice of delicately browned toast.
19. Mutton Broth. — Put about four pounds of mutton (not lamb), neck piece preferred, in cold water enough to cover. Simmer — not boil — nearly all day, or until the meat is in shreds. Strain through a colander; place liquor in ice box over night. Next morning remove the grease which has risen, being careful not to let any particles remain on the jelly. Keep jelly on ice, and when required for use, take one tablespoonful to one-half cup of boiling water. Salt to taste, before serving. This is excellent for those suffering from dysenteric troubles.
20. Chicken Tea. — Cut in small pieces a chicken from which the skin and fat have been removed. Boil the pieces in one quart of water, with a little salt for twenty minutes. The tea should be poured from the chicken before the meat is quite cold.
21. Stewed Prunes. — Buy box prunes, as they are of better quality than the open sort. Soak for an hour in cold water, put in a porcelain-lined saucepan and add a little sugar. Let them stew an hour or more slowly, or until they are soft. These are very good in smallpox, measles, scarlet fever, and the like, not only as food, but as medicine also.
22. Graham Bread for Invalids. — One pint Graham flour, one pint flour, one teaspoonful of sugar, one of salt, two of baking powder. Sift all well together, rejecting coarse bran left in sieve. Add one and one-half pints milk. Mix quickly into smooth, soft dough. Bake in two small greased tins twenty-five minutes. Protect with paper ten minutes.
23. Junket. — Sweeten to taste one quart fresh milk, stir in one tablespoonful liquid rennet, and pour into glass dish. Set near the stove where it will get warm, and as soon as it begins to thicken, set on ice. Serve with preserves and cream.
TABLE OF CONTENTS
AND
TABLE OF CONTENTS.
PREFACE
CHAPTER I. Bills of Fare ..................................... 7
Records on this page
Beef TeaBeef TeaBroth and EggMutton BrothChicken TeaStewed PrunesGraham Bread for InvalidsJunket