uble Beef" in the hot water, add to the egg and strain. Mix
thoroughly, adding wine, and serve.

[NURSING DEPARTMENT 659]

Chicken Jelly.--Half a grown chicken should be well pounded, and boiled in
one quart of water for two hours until only a pint remains; season and
strain. Serve hot or place on ice, where it will jelly.

Veal-bone Jelly.--Place ten pounds of veal bones and ten quarts of water
or weak bouillon over the fire and bring to just a boil. Skim and add two
pounds of barley and a little salt. Simmer for five or six hours and then
strain. If too thick dilute, before serving, with bouillon. Stir in the
yolk of an egg in a cup and serve.

Meat Jelly.--This is made by cooking good boneless, lean beef on a water
bath with a little water for sixteen hours or until it becomes
gelatinized. Of the artificial preparations on the market for making
bouillon the most reliable is Leibig's Extract of Meat (10:250 gm.) or
Cibil's Bouillon (one teaspoonfnl to 250 gm.), Inaglio's Bouillon Capsules
are also very convenient. If it is desired to make a bouillon more
nutritious one teaspoonful of meat peptone may be added.

Jelly for Dyspeptics.--Remove the skin and meat from one calf 's foot;
wash the bone and place in cold water on the stove; when it begins to foam
skim off the refuse which gathers on top. After rinsing off the scum with
cold water put the bones into a pot with one-quarter kilo of beef or half
an old hen, one-quarter liter of water, and little salt, and boil slowly
for from four to five hours. Pour the jelly thus formed through a fine
sieve and place overnight in a cellar. Next morning remove the fat and
clarify the cold jelly by adding one egg with its shells mashed, beating
and stirring steadily. Then, with the addition of a little cornstarch,
subject the whole to a temperature not over 60 degrees F., or the white of
the egg will curdle. Constantly beat and stir. If the jelly begins to get
grainy, cover and let it cool until the white of the egg becomes flaky and
separates. Then strain again several times until it becomes perfectly
clear; add 5 gm. of extract of meat, pour the jelly into a mold, and let
it cool again. The gravy from a roast may be utilized and is very
palatable. It must be stirred in while the mass is still warm and liquid.
This jelly is usually relished with cold fowl, but spoils easily in
summer; it must therefore be kept on ice.

Gluten Bread.--Mix one pound of gluten flour with three-