This is excellent for consumptives.
Beef and Sago Broth.
- 2 lbs. of beef—cut up small.
- 2 quarts of water.
- 1 cup of sago, soaked soft in a little lukewarm water.
- Yolks of three eggs.
- Salt to taste.
Stew the beef until it falls to pieces; strain it out, salt the liquid and stir in the sago. Simmer gently one hour, stirring often. Add the beaten yolks: boil up once and serve.
This is a strengthening and nice soup. Eat with dry toast.
Arrowroot Jelly (Plain.) ✠
- 1 cup boiling water.
- 2 heaping teaspoonfuls of best Bermuda arrowroot.
- 1 teaspoonful lemon juice.
- 2 teaspoonfuls of white sugar.
Wet the arrowroot in a little cold water, and rub smooth. Then stir into the hot, which should be on the fire and actually boiling at the time, with the sugar already melted in it. Stir until clear, boiling steadily all the while, and add the lemon. Wet a cup in cold water, and pour in the jelly to form. Eat cold with sugar and cream flavored with rose-water.
An invaluable preparation in cases where wine is forbidden.