squeezer, skim carefully and salt. Serve either very cold, or
place the cup containing the juice in a bowl of boiling water,
stir carefully, and as soon as the juice is warm serve. If left a
moment too long it is spoiled, as it curdles. One pound of beef
makes an after dinner coffee cup almost full of juice.

BEEF TEA IN A BOTTLE.

Put into a Mason's preserve jar, tightly corked, one pound of beef
chopped as for ordinary beef tea. Put this into a kettle of cold
water, with a saucer on the bottom, let it come slowly to a boil
and boil for an hour. Take out of the bottle and squeeze the beef.

SCRAPED BEEF.

Take a piece of lean round steak, scrape with the edge of a spoon
until the place scraped has no more meat on the surface, but only
the white fibre, cut this off with a sharp knife, exposing once
more a fresh surface. Season, and spread raw on bread and butter,
or make into little cakes and broil slightly, according to the
doctor's orders, or your patient's taste.

MUTTON BROTH.

Mutton from the neck. Proportions, 1 lb. of mutton to 1 quart of
water, put the mutton and the water (cold) on the back of the
stove, let it come slowly to a boil, boil until the meat is ready
to fall from the bones. After straining out all the meat etc. add
one tablespoonful of rice or barley. Simmer half an hour after
adding rice or barley.