Hot Beef Tea.
II.—Extract beef bouillon, 1 teaspoonful; extract aromatic soup herbs (see Condiments), 10 drops; hot soda, 1 cupful. Mix.
| III.— | Extract of beef | 1 teaspoonful |
|---|---|---|
| Hot water | q. s. | |
| Pepper, salt, and celery salt. | ||
| Mix. | ||
Hot Bouillon.—
| Beef extract | 1 ounce | |
| Hot water, q. s. to make | 8 ounces | |
| Pepper, salt, etc. | q. s. | |
| Mix. |
Clam Bouillon.—
| I.— | Clam juice | 12 drachms |
|---|---|---|
| Cream | 2 ounces | |
| Hot water, q. s. to make | 8 ounces | |
| Mix. | ||
| II.— | Extract clam bouillon | 2 ounces |
| Prepared milk | 2 drachms | |
| Extract of aromatic soup herbs | 5 drops | |
| Extract white pepper | 5 drops | |
| Hot soda | 1 cupful | |
| Mix. |
III.—Clam juice may be served with hot water, salt and pepper added. Adding butter makes this bouillon a broth.
It may also be served with milk or cream, lemon juice, tomato catsup, etc. Hot oyster juice may be served in the same way.