124 / 184
124
WHAT
TO DRINK
Bring
the
milk
to
the
boiling
point,
add
the
buttermilk
and
boil
for
a
minute.
Strain
and
use.
MEAT
BROTHS
AND
TEAS
BEEF
TEA
OR
BROTH
i
pound
of
beef,
i
teaspoonful
of
salt,
i
pint
of
water.
Select
a
piece
of
beef
which
has
little
or
no
fat,
prefer-
ably
from
the
top
round;
remove
any
fats,
and
cut
into
strips,
then
cut
across,
shredding
the
meat.
Put
the
shredded
meat,
salt
and
cold
water
in
an
enamel
saucepan
and
allow
it
to
soak
for
fifteen
minutes,
then
place
over
a
slow
fire.
Cook
until
the
meat
is
white
and
the
juice
or
broth
a
deep
red-brown.
Strain
through
a
fine
strainer,
pressing
the
beef
hard.
Remove
any
particles
of
grease
by
drawing
a
piece
of
brown
paper
over
the
top.
Serve
hot.
Be
sure
to
serve
in
an
attractive
cup
on
a
doylie.
Please
the
eye
and
the
appetite
is
more
likely
to
be
tempted.
BEEF
TEA
(MADE
IN
A
JAR)
I
pound
of
top round,
i
pint
of
cold
water,
£
teaspoonful
of
salt.
Remove
the
fat,
shred
the
meat
finely
and
put
into
a
glass
jar.
A
two
quart
glass
can
such
as
is
used
for
preserving
is
desirable.
Fasten
the
cover,
whether
a
screw-top
or
patent
fastener,
and
place
in
a
deep
pan
of
boiling
water.
Keep
the
water
simmering
for
at
least
three
hours.
Stir
the
beef
occasionally.
Strain
and
;
remove,
any
jat by
drawing,
a
rpaper
over
the
pp.
...
.Serve.