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FOOD
FOR
INVALIDS
IT
may
not
be
out
of
place
to
give
a
few
well-
tried
recipes
for
the
benefit
of
invalids.
Beef-tea,
—
Procure
beef
which
has
been
freshly
killed.
Take
one
pound
of
beef
free
from
the
least
particle
of
fat,
gristle,
sinew,
or
skin.
Mince
it
with
a
knife,
not
with
a
machine.
Put
the
beef
into
one
pint
of
cold
water,
and
stir
for
ten
minutes.
Bring
it
to
the
boil,
and
boil
it
for
half
an
hour,
never
ceasing
to
stir
it.
Strain,
and
add
a
dust
of
salt
only.
Serve
with
strips
of
dry
toast,
and
salt
in
a
salt-cellar.
Cold
Beef-tea,
—
This
can
be
digested
by
persons
who
cannot
take
the
usual
beef-tea.
Mince
one
pound
of
raw
beef
as
finely
as
possible.
Pour
upon
it
one
quart
of
boiling
water.
Plunge
the
jar
in
a
deep
saucepan
ready
filled
with
boiling
water.
Set
it
near
the
fire,
but
not
so
close
as
to
make
it
simmer.
Draw
the
saucepan
gradually
away
from
the
fire,
and
let
the
beef-tea
get
nearly
cold.
Then
strain
it
through
muslin,
and
after
that
filter
it
through
clean
white
blotting-paper.
Ser\'e
cold.
'
Chicke7i
Broth,
—
Roast
a
chicken
for
fifteen
minutes,
not
longer.
Cut
it
into
slices,
and
put
it
into
a
saucepan
with
three
pints
of
cold
water.
Season
very
lightly
with
pepper
and
salt.
Bring
it
gradually
to
the
boil,
and
let
it
simmer
very
gently.
An
old
fowl
will
take
from
four
to
six
hours,
a
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