The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

may be required. CHAPTER X. Receipts for Invalids. BEEF TEA. Cut one pound of fleshy beef in dice, or thin slices, simmer for a short time without water, to extract the juices, then add, by degrees, one quart of water, a little salt, a piece of lemon peel, and a sprig of parsley, are the only necessary seasonings; if the broth is required to be stronger put less water. * * * * * CHICKEN PANADA. Boil a chicken till rather more than half done in a quart of water, take of the skin, cut off the white parts when cold, and pound it to a paste in a mortar, with a small quantity of the liquor it was boiled in, season with salt, a little nutmeg, and the least piece of lemon peel; boil it gently, and make it with the liquor in which the fowl has been boiled of the required consistency. It should be rather thicker than cream. * * * * * CHICKEN BROTH. After the white parts have been removed for the panada, return the rest of the chicken to the saucepan, with the liquid, add one blade of mace, one slice only of onion, a little salt, and a piece of lemon peel; carefully remove every particle of fat. Vermicelli is very well adapted for this broth. * * * * * RESTORATIVE JELLIES. There are various kinds of simple restorative jellies suited to an invalid, among the best are the following:-- * * * * * HARTSHORN JELLY. Boil half a pound of hartshorn shavings in two quarts of water over a gentle fire until it becomes thick enough to hang about a spoon, then strain it into a clean saucepan and add half a pint of sherry wine, and a quarter of a pound of white sugar, clear it by stirring in the whites of a couple of eggs, whisked to a froth; boil it for about four or five minutes, add the juice of three lemons, and stir all together, when it is well curdled, strain it and pour into the