Beef Tea by Cold Process
Let finely chopped round steak and pinch of salt sit in a covered jar full of cold water for 5-6 hrs. Strain and squeeze, twisting hard in muslin. Very nutritious and better than extract from the store.
Beef Juice from Broiled Steak
With one pound of round steak, all fat trimmed off, broil slightly and press juice out. You'll get 2-4oz. Season with salt.
Take one pound lean mutton, including some of the bone, one pt of water and pinch of salt. Cook three hrs. over a slow fire adding water as necessary to make half pint. Strain through muslin cloth. Cool. Remove fat. A very nutritious and delicious broth is made from this by adding corn starch or arrowroot, cook ten min., add three oz. milk or 1 1/2 oz. cream.
With rare round or sirloin steak, outer parts trimmed, shred with a knife and salt well. one teaspoon to one tablespoon may be given to child eighteen months and over.
Junkets or Curds and Whey
One pint fresh cows milk, warmed, pinch salt and teaspoon sugar; add two teaspoons essence of pepsin, or liquid rennet, or one junket tablet dissolved in water; stir for a moment then allow to stand at room temp. for 20min. or until firmly coagulated; set in ice box or cool place until thoroughly cold. For older children may be seasoned with grated nutmeg.
The coagulated milk, prepared as above, is broken up with a fork and the whey is strained through muslin. This is best given cold. If some stimulant is desired, sherry wine in the proportion of 1:12, or brandy 1:24 may be added. This whey is useful in many cases of indigestion.
Barley Jelly from the Grains
Take three tablespoons of pearl barley, soak overnight then place in 1qt. fresh water; add pinch of salt and boil in double boiler steadily 4hrs. or down to 1pt., adding water from time to time; strain through muslin..
When cold this makes a rather thick jelly. If a thinner gruel or barley water is desired, one half the quantity of barley should be used.
(Same goes for oatmeal, wheaten grits, or rice grains.)