Cut a pound of the lean of fresh juicy beef into small thin slices, and sprinkle them with a very little salt. Put the meat into a wide-mouthed glass or stone jar closely corked, and set it in a kettle or pan of water, which must be made to boil, and kept boiling hard round the jar for an hour or more. Then take out the jar and strain the essence of the beef into a bowl. Chicken tea may be made in the same manner. MUTTON BROTH. Cut off all the fat from a loin of mutton, and to each pound of the lean allow a quart of water. Season it with a little salt and some shred parsley, and put in some large pieces of the crust of bread. Boil it slowly for two or three hours, skimming it carefully. Beef, veal, or chicken broth may be made in the same manner. Vegetables may be added if approved. Also barley or rice. MUTTON BROTH MADE QUICKLY. Cut three chops from the best part of a neck of mutton, and remove the fat and skin. Beat the meat on both sides and slice it thin. Put into a small sauce-pan with a pint of water, a little salt, and some crust of bread cut into pieces. You may add a little parsley, and a small onion sliced thin. Cover the sauce-pan, and set it over the fire. Boil it fast, skim it, and in half an hour it should be ready for use. WINE WHEY. Boil a pint of milk; and when it rises to the top of the sauce-pan, pour in a large glass of sherry or Madeira. It will be the better for adding a glass of currant wine also. Let it again boil up, and then take the sauce-pan off the fire, and set it aside to stand for a few minutes, but do not stir it. Then remove the curd, (if it has completely formed,) and pour the clear whey into a bowl and sweeten it. When wine is considered too heating, the whey may be made by turning the milk with lemon juice. RENNET WHEY. Wash a small bit of rennet about two inches square, in cold water, to get off the salt. Put it into a tea-cup and pour on it sufficient lukewarm water to cover it. Let it stand all night, and in the morning stir the rennet water into a quart pitcher of warm milk. Cover it, and set it near the fire till a firm curd is formed. Pour off the whey from it, and it will be found an excellent and cooling drink. The curd may be eaten (though not by a sick person) with wine, sugar, and nutmeg. CALF’S FEET BROTH. Boil two calf’s feet in two quarts of water, till the liquid is reduced one half, and the meat has dropped to pieces. Then strain it into a deep dish or pan, and set it by to get cold. When it has congealed, take all the fat carefully off; put a tea-cupful of the jelly into a sauce-pan, and set it on hot coals. When it has nearly boiled, stir in by degrees the beaten yolk of an egg, and then take it off immediately. You may add to it a little sugar, and some grated lemon-peel and nutmeg. CHICKEN BROTH AND PANADA.