.

MUTTON CHOP.--Select a chop containing a large tenderloin: cut
thick, and broil for eight or ten minutes as directed for beef steak.
Season lightly with salt, and serve hot.

MINCED STEAK.--Mince some nice, juicy steak with a chopping knife,
or in a sausage-cutter, rejecting as much of the fiber as possible; make
into small cakes and broil the same as steak. Salt lightly when done,
and for dressing use a little beef juice prepared as directed on page
427. It may be thickened with a little flour as for gravy, if preferred.

SCRAPED STEAK.--Take a small piece of nice, juicy steak, and with a
blunt case-knife or tablespoon, scrape off all the pulp, being careful
to get none of the fibers. Press the pulp together in the form of
patties, and broil quickly over glowing coals. Salt lightly, and serve
hot. It is better to be as rare as the patient can take it. Instead of
butter, turn a spoonful or two of thick, hot beef juice over the steak,
if any dressing other than salt is required.

EGGS FOR THE SICK.

_RECIPES._

FLOATED EGG.--Separate the white from the yolk, and drop the yolk,
taking great care not to break it, into boiling, salted water. Cook
until hard and mealy. In the meantime, beat the white of the egg until
stiff and firm. When the yolk is cooked, remove it from the water with a
skimmer. Let the water cease to boil, then dip the beaten white in
spoonfuls on the top of the scalding water, allowing it to remain for a
second or two until coagulated, but not hardened. Arrange the white in a
hot egg saucer, and place the cooked yolk in the center, or serve on
toast. This makes a very pretty, as well as appetising dish, if care is
taken to keep the yolk intact.

GLUTEN MEAL CUSTARD.--Beat together thoroughly, one pint of rich
milk, one egg, and four tablespoonfuls of gluten meal. Add a little salt
if desired, and cook with the dish set in another containing boiling
water, until the custard has set. Or, turn the custard into cups, which
place in a dripping pan partly filled with hot water, and cook in a
moderate oven until the custard is set.

GLUTEN CUSTARD.--Into a quart of boiling milk stir four
tablespoonfuls of wheat gluten moistened with a little of the milk,
which may be reserved for the purpose. Allow it to cook until thickened.
Cool to lukewarm temperature, and add three well-beaten eggs, and a
trifle of salt, if desired. Turn into cups, and steam over a kettle of
boiling water until the custard