Raw-beef Soup.—­This is made by chopping up one pound of raw beef and placing it in a bottle with one pint of water and five drops of strong hydrochloric acid.  This mixture is allowed to stand on the ice over night and in the morning the bottle is placed in a pan of water at 110 degrees and kept at about this temperature for two hours.  It is then placed in a stout cloth and strained until the mass that remains is almost dry.  The filtrate is given in three portions daily.  If the taste of the raw meat is objectionable, the meat may quickly be roasted on one side and the process completed in the manner previously described.

Barley Gruel with Beef Extract.—­One-half teaspoonful of “Soluble Beef,” two cupfuls of hot water, one tablespoonful of barley flour, one saltspoonful of salt.  Dissolve the beef in the hot water, and mix the flour and salt together with a little cold water.  Pour the boiling stock on the flour and cook for ten minutes.  Strain, and serve very hot.

Beef Broth with Poached Eggs.—­Prepare the broth in the proportion of half a teaspoonful of “Soluble Beef” to one cupful of hot water and add a poached egg.

A Nutritive Drink for Delicate Women and Children.—­This is made by mixing one-fourth to one-half teaspoonful of “Soluble Beef,” five ounces of boiling water and one-half ounce of cream; season with salt and pepper to suit the taste.

Beef Broth with Grain.—­Take one teaspoonful of “Soluble Beef,” one quart of water, one tablespoonful of rice, and salt to taste.  Dissolve the “Soluble Beef” in the hot water and add the well-washed rice.  Simmer slowly until dissolved and absorbed by the rice, adding more beef broth if too much boils away.  If not entirely dissolved the broth should be strained before using.

Beef Tea Egg-Nog.—­This requires one-eighth teaspoonful of “Soluble Beef,” one-half cupful of hot water, one tablespoonful of brandy, and a pinch of salt.  Beat the egg slightly and add the salt and sugar.  Dissolve the “Soluble 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.