Beef Juice

Cut one pound beef into small cubes, place in an earthen bowl, keeping at medium heat for twelve hours. When the juice has been extracted, clarify with boiling water and salt to taste. - Miss Tomasito J. Jinso, Williams, Ariz.

Cream Punch

One-half teacupful of fresh milk, one-half teacupful of cream, one teaspoon of sugar, one egg. Put the milk into a pint preserving-jar and add the egg, cream and sugar. Fasten the top on the jar carefully, and shake well for a couple of minutes; then pour into a glass and serve immediately. In cases of typhoid fever you should take especial care to leave out the yolk of the egg unless the attending physician says it would be perfectly proper to give it to the patient.

Tapioca Pudding

One-fourth cupful of tapioca, one pint of milk, two table-spoonfuls of sugar, one egg, salt. The tapioca should be measured rather scantily, and should be soaked in cold water over night. In the morning add the milk, and cook for one hour in a double boiler; then add a pinch of salt and the sugar, which should be measured level and beaten with the yolk of the egg. Stir for one minute, then take from the fire. When the pudding is almost cold, beat the white of the egg quite stiff and fold it in. Flavor to taste.

Raw Beef Sandwich

A small piece of steak, two slices of bread, butter, seasoning. Sandwiches made in this way taste good and are quite nourishing. Usually the patient has no idea that the meat has not been cooked. Lay the steak on a board and scrape both sides with a dull knife, leaving the tough sinews. Season with salt and pepper. Toast two slices of bread, and when you have buttered them spread the scraped meat on the toast. Turn the two slices together like a sandwich, cut them in strips, place them in the oven for a minute and then serve.

Tomato Soup

One cupful of tomatoes, butter, tiny pinch of soda, one cupful of milk, salt and pepper. Strain the cupful of tomatoes through a fine sieve in order to get rid of all the fiber and seeds. Pour the liquid into a granite kettle and add a piece of butter the size of a walnut. Heat to the boiling point. Add the soda, stirring well; and when the tomato stops foaming add a cupful of hot milk and salt and pepper to suit your taste. If you like, a tablespoonful of cracker crumbs may be added also. Serve at once.

Beef Tea

One pound of round steak, one and one-fourth pints of cold water, seasoning. It is best to have the meat from the hind quarter. Beat it thin. Let an ungreased skillet or frying-pan get smoking hot, and lay the beef in it for a few minutes, until it turns whitish on the under side; then turn it over and let the other side get in the same condition. When this has been done remove it from the fire at once. Cut it in small pieces, and, covering it with the cold water, cook it at the back of the stove, where it will be just below the boiling point, for three of four hours. Salt to taste. If you wish the broth very delicate remove the bone before simmering the beef.