Let the water be boiled and cooled; then toast bread of a deep brown, and pour over it the water; let it stand half an hour. A small piece of dried lemon or orange peel gives it a pleasant taste.
SAGO.
Sago should be well washed; put a tablespoonful in a pint of milk, and boil it until it is quite soft; sweeten to the taste, and add wine or lemon juice. Tapioca is made in the same way, but does not require so much washing.
CARRAGEEN MOSS.
Pour upon one ounce of carrageen (after it has been well washed) one quart of warm water; cover it, and let it stand on top of a stove all night: it will form a tasteless jelly, which when sweetened and seasoned with lemon, is palatable and strengthening.
CRACKER JELLY.
Take a quarter of a pound of crackers; pour on them two quarts of water; boil down to one quart; strain it: add one pound of sugar, one pint of Madeira wine, and a little nutmeg.
BEEF TEA.
Take a tender, juicy piece of beef; cut into small pieces; put into a bottle with a little salt, and a tablespoonful of water: place the bottle in a pan of hot water, and let it boil three quarters of an hour.