oths prepared from grains and legumes possess a much higher
nutritive value, while they lack the objectionable features of meat
broths.

_RECIPES._

BEEF EXTRACT.--Take a pound of lean beef, cut it up into small
dice, and put into a glass fruit jar. Screw on the cover tightly, put
the jar into a vessel filled with cold water to a depth sufficient to
come to the top of contents of the jar, and set over a slow fire. As
soon as the water boils, set where it will keep just boiling, but no
more; and cook for an hour or an hour and a quarter. Then strain,
season, and serve. If preferred, a double boiler may be used for the
preparation of the extract.

BEEF JUICE.--Cut a thick slice of round steak, trim off every
particle of fat, and broil it over a clear fire just long enough to heat
it throughout. Next gash it in many places with a sharp knife, and with
the aid of a beef-juice press or lemon squeezer, press out all the juice
into a bowl set in hot water, salt but very slightly, remove all
globules of fat, and serve. This may also be frozen and given the
patient in small lumps, if so ordered.

BEEF TEA.--Take a pound of fresh, lean, juicy beef of good
flavor,--the top of the round and the back and middle of the rump are
the best portions for the purpose,--from which all fat, bones, and
sinews have been carefully removed; cut into pieces a quarter of an inch
square, or grind in a sausage-cutter. Add a quart of cold water, and put
into a clean double boiler. Place over the fire, and heat very slowly,
carefully removing all scum as it rises. Allow it to cook gently for two
or three hours, or until the water has been reduced one half. Strain,
and put away to cool. Before using, remove all fat from the surface, and
season. In reheating, a good way is to place a quantity in a cup, and
set the cup into hot water until the tea is sufficiently hot. This
prevents waste, and if the patient is not ready for the tea, it can be
easily kept hot.

BEEF TEA AND EGGS.--Beat the yolk of an egg thoroughly in a teacup
and fill the cup with boiling beef tea, stirring all the while. Season
with a little salt if desired.

BEEF BROTH AND OATMEAL.--Rub two tablespoonfuls of oatmeal smooth
in an equal quantity of cold water, and stir into a quart of boiling
beef broth. Cook in a double broiler for two hours, strain, and season
with salt and a little cream if allowed. Or, thin well-cooked oatmeal
mush with beef-tea; strain, reheat, season, and