serve.

BOTTLED BEEF TEA.--Cut two pounds of round steak into small dice,
rejecting all skin and fat. Put it into a glass fruit jar with one cup
of cold water. Cover the can sufficiently tight to prevent any water
from boiling in, and place it on a wisp of straw or a muffin ring in a
kettle of cold water. Heat very gradually, and keep it just below the
boiling point for two or more hours; or, place the can in a deep dish of
hot water, and cook in a moderate oven for three hours. Allow the meat
to cook thus four or five hours, or until it appears white, by which
time it will have discharged all its juice. Turn the liquor off, strain
through a piece of muslin or cheese cloth laid in a colander, and cool;
then if any fat has been left, it will harden on the top, and can be
removed. When needed for use, reheat, season, and serve.

CHICKEN BROTH.--Take a well dressed, plump spring chicken, cut it
into half-inch pieces, cracking well all the bones; add cold water,--a
quart to the pound of meat and bones,--and cook the same as beef-tea.
Allow the broth to cool before using, and carefully skim off all
particles of fat before reheating. If allowed, a tablespoonful of
steamed rice may be added to the broth, or a well-beaten egg may be
stirred in while hot just before serving. Heat until the whole becomes
thickened, but do not boil.

If preferred, the broth may be prepared by using only the white portion
of the chicken in connection with lean beef. This is liked better by
some to whom the strong flavor of the chicken is not pleasant. Or,
prepare equal quantity of rich milk, season with salt, reheat, and
serve. The broth may be flavored with celery if allowed.

MUTTON BROTH.--Cut a pound of perfectly fresh, lean mutton or
lamb--the scrags of neck are best--into small dice. Add a quart of cold
water, and simmer gently for two or three hours. Strain, and when cold
skim off all fat. Reheat when needed for use.

If preferred, a tablespoonful of rice which has been soaked for an hour
in a little warm water, or a tablespoonful of cooked barley, may be
simmered in the broth for a half hour before serving. Season with salt
as desired.

VEGETABLE BROTH.--Put a cupful of well washed white beans into a
quart of cold water in a double boiler, and cook slowly until but a
cupful of the liquor remains. Strain off the broth, add salt, and serve
hot. If preferred, a few grains of powdered thyme may be added as
flavoring.

VEGETABLE BROTH