.

MUTTON BROTH.--Take one pound of finely chopped lean mutton, including
some of the bone, one pint of cold water and a pinch of salt, cook for
three hours over a slow fire down to half a pint, adding water to make
up this quantity if necessary; strain through muslin. When it is cold
remove the fat and add more salt if required. It may be fed warm or cold
in the form of a jelly.

MUTTON BROTH WITH CORNSTARCH OR ARROWROOT.--Add to the above sufficient
cornstarch or arrowroot to thicken, cook for ten minutes and then add
three ounces of milk, or one ounce of thick cream, to a half pint of
broth. This makes a nutritious and extremely palatable broth.

CHICKEN, VEAL, AND BEEF BROTHS.--These may be made and used in the same
way as mutton broth.

SCRAPED BEEF OR MEAT PULP.--Take a rare piece of round or sirloin steak,
cut the outer part away, scrape or shred with a blunt knife. Cutting the
meat into small pieces is not satisfactory. One teaspoonful to one
tablespoonful may be given well salted, to a child a year and a half
old. It is best to begin with a small dose and work up to the larger to
accustom the digestive apparatus to its use.

JUNKET, OR CURDS AND WHEY.--Take one pint of warm fresh cow's milk, a
pinch of salt, a teaspoonful of granulated sugar, to which add two
teaspoonfuls of Fairchild's essence of pepsin and allow the mixture to
stand until firmly coagulated--this may take about twenty minutes--place
in the ice box until thoroughly cold. Nutmeg may be added for older
children and adults.

WHEY.--The coagulated milk prepared as above is broken up with a fork
and the whey is strained off through cheesecloth. If a stimulant is
desired, brandy, in the proportion of one teaspoonful to six
tablespoonfuls of the whey may be added.

BARLEY WATER.--One level tablespoonful of Robinson's barley is rubbed up
with a little cold water, to this is added one pint of boiled water
containing a pinch of salt. The mixture should be stirred while the
water is being added. Cook for thirty minutes in a double boiler and
strain. Enough boiling water should be added to the mixture to make up
the full pint if any has boiled away.

BARLEY GRUEL OR BARLEY JELLY.--Repeat the above process, but instead of
using one tablespoonful of the barley powder, use from two to four
according to the consistency of the gruel or jelly desired.

Barley water may be made from the grains. A formula for this process
will be found in the chapter on