BEEF TEA AND EGGS.—­Beat the yolk of an egg thoroughly in a teacup and fill the cup with boiling beef tea, stirring all the while.  Season with a little salt if desired.

BEEF BROTH AND OATMEAL.—­Rub two tablespoonfuls of oatmeal smooth in an equal quantity of cold water, and stir into a quart of boiling beef broth.  Cook in a double broiler for two hours, strain, and season with salt and a little cream if allowed.  Or, thin well-cooked oatmeal mush with beef-tea; strain, reheat, season, and serve.

BOTTLED BEEF TEA.—­Cut two pounds of round steak into small dice, rejecting all skin and fat.  Put it into a glass fruit jar with one cup of cold water.  Cover the can sufficiently tight to prevent any water from boiling in, and place it on a wisp of straw or a muffin ring in a kettle of cold water.  Heat very gradually, and keep it just below the boiling point for two or more hours; or, place the can in a deep dish of hot water, and cook in a moderate oven for three hours.  Allow the meat to cook thus four or five hours, or until it appears white, by which time it will have discharged all its juice.  Turn the liquor off, strain through a piece of muslin or cheese cloth laid in a colander, and cool; then if any fat has been left, it will harden on the top, and can be removed.  When needed for use, reheat, season, and serve.

CHICKEN BROTH.—­Take a well dressed, plump spring chicken, cut it into half-inch pieces, cracking well all the bones; add cold water,—­a quart to the pound of meat and bones,—­and cook the same as beef-tea.  Allow the broth to cool before using, and carefully skim off all particles of fat before reheating.  If allowed, a tablespoonful of steamed rice may be added to the broth, or a well-beaten egg may be stirred in while hot just before serving.  Heat until the whole becomes thickened, but do not boil.

If preferred, the broth may be prepared by using only the white portion of the chicken in connection with lean beef.  This is liked better by some to whom the strong flavor of the chicken is not pleasant.  Or, prepare equal quantity of rich milk, season with salt, reheat, and serve.  The broth may be flavored with celery if allowed.

MUTTON BROTH.—­Cut a pound of perfectly fresh, lean mutton or lamb—­the scrags of neck are best—­into small dice.  Add a quart of cold water, and simmer gently for two or three hours.  Strain, and when cold skim off all fat.  Reheat when needed for use.

If preferred, a tablespoonful of rice which has been soaked for an hour in a little warm water, or a tablespoonful of cooked barley, may be simmered in the broth for a half hour before serving.  Season with salt as desired.

VEGETABLE BROTH.—­Put a cupful of well washed white beans into a quart of cold water in a double boiler, and cook slowly until but a cupful of the liquor remains.  Strain off the broth, add salt, and serve hot.  If preferred, a few grains of powdered thyme may be added as flavoring.