THE EMIGRANT'S HAND-BOOK. 207 



ISINGLASS JELLY, ETC. 



Put an ounce of isinglass, and half an ounce of cloves, 

 into a quart of water. Boil it down to a pint, strain it 

 upon a pound of loaf-sugar, and when cold add a little 

 wine, when it will be fit for use. A very nourishing 

 beverage may be made by merely boiling the isinglass 

 with milk, and sweetening with lump-sugar. 



BEEF TEA. 



Take off the fat and skin from a pound of lean beef, 

 and cut it into pieces. Then put it into a gallon of water, 

 with the under crust of a penny loaf, and a small portion 

 of salt. Let the whole boil till reduced to two quarts, and 

 strain, when it will be fit for use. 



Another method. In some cases, when the patient is 

 very weak, the tea must be made thus : Take a piece of 

 lean beef, cut it across and across, then pour on it scald- 

 ing water. Cover it up close, and let it stand till cold. 

 Then pour it off, and warm it as the patient requires, 

 having seasoned it moderately. 



TRANSPARENT SOUP FOR CONVALESCENTS. 



Cut the meat from a leg of veal into small pieces, and 

 break the bone into several bits. Put the meat into a very 

 large jug, and the bones at the top, with a bunch of com- 

 mon sweet herbs, a quarter of an ounce of mace, and half 

 a pound of almonds, finely blanched and beaten. Pour 

 on it four quarts of boiling water, and let it stand all 

 night, covered close by the fireside. The next day put it 

 into a well-tinned saucepan, and let it boil slowly, till it 

 is reduced to two quarts. Be careful, at the time it is 

 boiling, to skim it, and take off the fat as it rises. Strain 

 into a bowl, and when settled for two hours, pour it into 



