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