BEVERAGES.

Barley Water.—­Take 2 ounces of pearl barley and wash well with cold water at least 2 or 3 times.  Put into a saucepan with 1-1/2 pint of water, and allow it to boil for 20 minutes closely covered.  Strain and sweeten, and flavor with lemon juice; a little lemon peel may be added while boiling if desired.

Apple Water.—­Take 2 or 3 tart apples.  After baking, put them in a bowl and pour over them 1 cup of boiling water, strain and sweeten to taste; serve when cold.

Flax Seed Tea.—­One-half cupful of flax seed—­which has been carefully washed in cold water—­to 1 quart of boiling water; boil slowly 30 minutes, move to the back of the stove and allow it to remain 10 or 15 minutes longer.  Strain, and flavor to taste with lemon juice and sugar.

Lemonade.—­Slice 1 lemon, add 1 tablespoonful of sugar, press the lemon and sugar, add 1 cup of boiling water.  Strain and serve hot or cold as required.

Orange Water.—­Made the same as lemonade.

MEAT EXTRACTIVES.

Beef Juice is prepared by broiling until the meat is heated through, then placing it in a lemon squeezer and pressing until all the juice is extracted.  Heat until warm enough to be palatable, add a little salt, and by way of variety it may be poured over a slice of hot dry toast.

Beef Tea.—­Cut juicy pieces of steak—­the round steak is the best—­into small pieces, cover with cold water and heat gradually to 160 F. Allow it to remain at this temperature 10 or 15 minutes.  Press, strain, and flavor with salt and pepper.

Beef Tea (No. 2).—­Put a pound of finely minced beef into a glass fruit jar, add a pint of cold water.  Let it stand for an hour, stirring and pressing occasionally.  Place the jar in a kettle of water; place over the fire and allow the water to reach boiling point.  Move back where the water will just simmer for an hour, keeping the jar closely covered.  Strain the beef tea through a fine wire strainer; allowing the fine sediment to pass through, which should be drunk with the liquid.  Flavor with salt. (For an especially strong beef stimulant, see recipe for Bouillon, in a former chapter.)

Beef Essence.—­(This method is highly recommended.) One ounce of finely chopped fresh beef, free from fat; pour over it 8 ounces of soft water, add 5 or 6 drops of dilute hydrochloric acid, and 50 or 60 grains of common salt, stir well, and leave for 3 hours in a cool place.  Strain the fluid through a hair sieve, pressing the meat slightly; adding gradually toward the end of the straining, 2 ounces of water.  The liquid is of a bright red color, tasting like soup.  It should be served cold, in a small quantity at a time.  If preferred warm it must not be put on the fire, but heated in a covered vessel placed in hot water.