A textbook of domestic science for high schools

lated by heat and removed by straining, the extractives alone remaining in the broth. To prepare meat for broths wash it carefully with a wet cloth and remove all fat. Beef Tea, No. i 1 Ib. beef from round 1 pt. cold water | ts. salt Prepare meat as given in directions for broths and cut in small cubes. Put in a fruit jar with the water and salt, and let stand \ hour. Place in a pan of cold water on a trivet, having the water in the pan as high as the contents of the jar. Heat gradually in the oven or on top of the stove, not letting the water become hotter than 180° F. Keep at this temperature for two hours, strain and season. In reheating care should be taken not to coagulate the juices. Beef Tea, No. 2 Remove all fat from 1 Ib. round steak. Chop meat fine. Add 1 pt. cold water and \ ts. salt, and let stand in ice box from 1 to 3 hours. Heat very gently, stirring all the time until it just changes color. Pour into wire strainer and press the meat. Season liquid with salt and reheat very carefully, not to coagulate the juices. Do not remove the brown flakes if they form. Mutton Broth 2 Ib. mutton or lamb cut 1 tb. boiled rice from forequarter or leg f ts. salt 2 pts. water Prepare meat as for broths. Cut in small pieces. Add water and salt. Cook slowly until meat is tender and bones clean. Strain, cool, remove every particle of fat. Reheat and add boiled rice. Gruels. — Gruels are a liquid preparation of some cereal and water or milk. They must be cooked thoroughly that the starch may be well hydrated, and then be strained to remove any cellulose. Milk should be added just before serving and the gruel then be reheated. Flour, barley, and cracker gruels act as astringents. Flour Gruel 2 c. milk 2 tb. flour 1 ts. salt Scald milk; thicken with flour wet in cold milk. Cook over hot water 30 minutes. Add salt. Serve. Oatmeal Gruel 1 c. oatmeal i ts. salt 3 c. boiling water Milk Add oatmeal to boiling water and salt. Cook in double boiler 2 hours. Strain. Add milk or cream and reheat. Cracker Gruel 2 butter crackers 1 c. milk | ts. salt Roll crackers and add to scalded milk. Cook 5 minutes in double boiler. Add salt and serve. Albumen Drinks. — Add the white of egg, beaten only enough to break the fiber slightly, to any liquid, as milk, water, fruit juices, adding sugar to taste. Eggnog 1 egg beaten separately f c. milk 1 tb. sugar | ts. vanilla or a little Few grains salt nutmeg Add sugar, salt, milk, flavoring, to beaten yolk. Strain, add the beaten white. Stir well before serving. Apple Water 1 large sour apple 2 ts. sugar 1 c. boiling water Lemon to taste Wipe and core apple. Put sugar in center and bake till tender ; mash. Pour on the water, let stand ^ hour, and strain. Add lemon juice. Used as a cooling drink for fever patients. Lemonade ^ lemon f glass water 2 tb. sugar Add sugar and water to the lemon. Soda water, Apollinaris, or Seltzer water may be used. All fruit drinks are improved if sweetened with syrup instead of sugar. Syrup for Fruit Beverages Boil 1 c. sugar and 1 c. water for 10 minutes. Cool, bottle, and use as desired. Flaxseed Lemonade 2 tb. whole flaxseed Lemon juice 1 pt. boiling water Sugar