Public school household science

fifteen minutes longer. Strain, and flavor to taste with lemon juice and sugar. 4. — Lemonade. — Slice one lemon, add one tablespoonful of sugar, press the lemon and sugar, add one cup of boiling water. Strain and serve hot or cold as required. 5. — Orange Water. — Made the same as lemonade. Meat Extractives. 6. — Beef Juice is prepared by broiling until the meat is heated through, then placing it in a lemon squeezer and pressing until all the juice is extracted. Heat until warm enough to be palatable, add a little salt, and by way of variety it may be poured over a slice of hot dry toast. 7. — Beef Tea. — Cut juicy pieces of steak — the round steak is the best — into small pieces, cover with cold water and heat gradually to 160 F. Allow it to remain at this temperature ten or fifteen minutes. Press, strain, and flavor with salt and pepper. 8. — Beef Tea (No. 2). — Put a pound of finely minced beef into a glass fruit jar, add a pint of cold water. Let it stand for an hour, stirring and pressing occasionally. Place the jar in a kettle of water ; place over the fire and allow the water to reach boiling point. Move back where the water will just simmer for an hour, keeping the jar closely covered. Strain the beef tea through a fine wire strainer; allowing the fine sediment to pass through, which should be drunk with the liquid. Flavor with salt. \9. — Beef Essence. — (This method is highly recommended.) One ounce of tinely chopped fresh beef, free from fat; pour over it eight ounces of soft water, add five or six drops of dilute hydrochloric acid, and fifty or sixty grains of common salt, stir well, and leave for three hours in a cool place. Strain the fluid through a hair sieve, pressing the meat slightly ; adding gradually toward the end of the straining, two ounces of water. The liquid is of a bright red color, tasting like soup. It should be served cold, in a small quantity at a time. If preferred warm it must not be put on the fire, but heated in a covered vessel placed in hot water. 10. — Chicken Broth. — Singe and clean a small chicken. One-half of the chicken may be used for broth, and the other half for broiling or a fricassee. Disjoint, and cut the meat into small pieces. Break or crush the bones. Dip the feet into boiling water and scald until the skin and nails will peel off" (as the feet contain gelatin). Cover the meat, feet and bones with cold water; heat very slowly, and simmer till the meat is tender. A few minutes, before removing from the fire add salt and pepper to taste, also one-half of a teaspoonful of sugar. Strain and when cool remove the fat. When needed, heat the necessary quantity, and if desired very clear add the shell and white of one egg. Let this boil slowly three or four minutes. Skim and strain through a fine cloth. A little lemon juice may be added to vary the flavor. This may be poured into small cups and kept in a cool place ; or if the patient can take it some of the breast meat may be cut into small pieces and moulded with it. If the broth is served hot, it should not be cleared with egg. 11. — Mutton Broth. — Chop one pound of lean, juicy mutton very fine ; pour over it one pint of cold water. Let it stand until the water is very red, then heat it slowly.