Cut up into small pieces a pound of juicy beef; cover it with a quart of water, and let it stand for two hours: then boil it until it is reduced to a pint; let it cool: skim off all the grease; then boil again; drink it while warm.
BALM TEA.
Pour upon a tea-cup full of the leaves of dried balm, a pint of boiling water; let it stand fifteen minutes, when it is ready for use.
CHICKEN TEA.
Wash in cold water the leg and wing of a young chicken; put it in a stew pan, with a pint of water and a little salt; cover it, and let it boil twenty minutes; then skim and strain it.
MILK TOAST.
Cut a thin slice from a loaf of stale baker’s bread; toast it a light brown. Boil half a pint of milk, and a small piece of butter ten minutes; then sprinkle in a little salt, and pour over the toast. Cream toast is made in the same way.
TO KEEP FLOWERS FOR A LONG TIME.
To one quart of water, add one teaspoonful of carbonate of soda: do not change the water.