1920 What to Drink E L Bertha

WHAT TO DRINK

124

Bring the milk to the boiling point, add the buttermilk and boil for a minute. Strain and use.

MEAT BROTHS AND TEAS BEEF TEA OR BROTH

i pound of beef, i teaspoonful of salt, i pint of water.

Select a piece of beef which has little or no fat, prefer- ably from the top round; remove any fats, and cut into strips, then cut across, shredding the meat. Put the shredded meat, salt and cold water in an enamel saucepan and allow it to soak for fifteen minutes, then place over a slow fire. Cook until the meat is white and the juice or broth a deep red-brown. Strain through a fine strainer, pressing the beef hard. Remove any particles of grease by drawing a piece of brown paper over the top. Serve hot. Be sure to serve in an attractive cup on a doylie. Please the eye and the appetite is more likely to be tempted.

BEEF TEA (MADE IN A JAR)

pound of top round,

I

i pint of cold water, £ teaspoonful of salt.

Remove the fat, shred the meat finely and put into a glass jar. A two quart glass can such as is used for preserving is desirable. Fasten the cover, whether a screw-top or patent fastener, and place in a deep pan of boiling water. Keep the water simmering for at least three hours. Stir the beef occasionally. Strain and ; remove, any jat by drawing, a rpaper over the pp. ... .Serve.