Mother, Nurse and Infant / A Manual Especially Adapted for the Guidance of Mothers and Monthly Nurses, Comprising Full Instruction in Regard To Pregnancy, Preparation for Child-birth, and the Care of Mother and Child, and Designed to Impart so Much Knowledge of Anatomy, Physiology, Midwifery, and the Proper Use of Medicines as Will Serve Intelligently to Direct the Wife, Mother and Nurse in All Emergencies.

by S. P. Sackett

55. EGGS, CREAM, AND EXTRACT OF BEEF.

Wash two ounces of the best pearl sago until the water poured from it is clear, then stir the sago in half a pint of water until it is tender and very thick; mix with it half a pint of good boiling cream, and the yolks of four fresh eggs, and mingle the whole carefully with one quart of good beef tea, which should be boiling; serve. Good in cases of lingering convalescence after acute diseases.

56. BEEF TEA MADE NUTRITIOUS.

To a pint of beef tea add bread crumbs, and boil for five minutes; or mix a table spoonful of cooked oatmeal or rice with two of boiling water, add a cupful of strong beef tea and boil a few moments. Serve with toast.

57. MUTTON BROTH.

To a pound of meat cut in small pieces put a quart of cold water, boil slowly three or four hours in a closely covered kettle till the meat falls to pieces; strain, remove all fat, and put in two table spoonfuls of rice that has been soaked half an hour; simmer until the rice is well cooked, season with salt, and serve with toasted cracker.

58. BEEF TEA.

Take lean beef, cut into shreds one pound, cold water one quart; boil for thirty minutes, taking off the scum as it rises; when it grows cold, strain.

59. ESSENCE OF BEEF.

Take of lean beef sliced, one pound; put into a bottle or fruit jar, cork it loosely and place it in a pot of cold water (attaching the neck by means of a string to the handle of the vessel.) Boil for two hours and then decant the liquor and skim it.