Port Tobacco times, and Charles County advertiser. (Port Tobacco, Md.) 1845-1898, 1875-08-06
Hygeia.

/ EXTRACT OF BEEF.-Take one pound
OF rump steak. mince it like sausage
meat, and mix it with one pint of cold
water. Place it in a pot mt the side Of
the fire to heat very slowly. It's vel
to let il stand two or three hours be.
fore il is allowed to simmer, and then
let it boil very gently for fifteen
minutes. Skim and serve. The adj
dition ola tablespoonful of fresh. sweet
cream to u teacupful Of this beef tie;
renders it richer and more nourishing
sometimes tits preferred when thickcn.
| cd with Il little flour or arrow root
Children, and even adults, will FIRE.
quently take the raw meat simply
minced when they are suffering from
great debility. One tablespoonful OF
such meat should be given every three
or four hours. If found disagreeable
all unpleasantness may be removed
by thoroughly mixing in mortar
two parts of pounded white sugar with
one part Of meat.
EssENCEoF BEEF.-Take one pound
of beef free from skin and fat, chop il
up as fine rs mince meat, pound it in
4 mortar with three tablespoonful OF
soft water, ana let it soak for two
hours. Then put it in covered
earthen jar with little salt, cement.
ing the edges of the cover with pud-
ding paste, and tying piece of cloth
over the top. Place the jar in pot
full of boiling water, and keep the pot
on the fire for four hours. Strain oil
through coarse sieve so as to allow
the smaller particles of meat to pass
the liquid essence will amount to a.
bout five or six ounces i'll quantity
Give two or more teaspoonful frequent
ly. Useful in great debility, diptheria
typhus, exhaustion from hemorrhage
etc.
BEEF ESSENCE-Ia0fher Mode
Take Il pound of good beef, free from
fat, cut into small bits, and put into
Il porter bottle, loosely corked. Place
the bottle in kettle or pan of boiling
water, and keep it there until the
water has been boiling at least AT
hour. AS the boiling goes on the corh
may be made IA little more secure tC
prevent the contents of the bottle from
escaping. The juices of the beef art
collected in the bottle, constituting
the essence. This is to be seasoned
with salt, &C., us may be most agree
able. 1t is exceedingly nutritious and
was fayorite article of diet with the
late DR.. Parrish.
BEEF TEA.-This should not be
confounded with the essence, us it is
IL much weaker or far less nutritious
preparation, yet often found useful
1t is made by boiling beef without
fatty portions in given quantity Of
water-say a pound to II quart-fol
the space of an hour. The resulting
fluid, though far below the essence as
a means of nutrition, is taken in much
larger quantities, and with grated
crackers or toasted bread makes &
pleasant kind of soup.
PANADA.-This is ordered by DR..
Warren to be made thus: Take white
bread, one ounce; ground cinnamon
one teaspoonful; water, one pint. Boil
them until well mixed, and add 8
little sugar and nutmeg. Wine OIL
butter may also be added, if desirable
Or cut two slices of stale bread half
an inch in thickness; toast them to q
nice brown; break them up, place them
in bowl, sprinkle a little salt over
them and some sugar, and pour on a
pint of boiling water; CRATE 4 little
nutmeg.