I pound of lean meat I pint of water The white of one egg 1 teasooonful of sugar

1/2 teaspoonful of salt

1 bay leaf

1 whole clove A saltspoonful of celery seed

Put the sugar into a saucepan and stand it over a strong fire until it burns, then add the water and the meat; stir until they are well. mixed, add the seasonings, simmer gently for one hour, and strain. Beat the white of the egg slightly, add a teaspoonful of lemon juice, add this to the bouillon, boil rapidly five minutes and strain through two thicknesses of cheesecloth.

This is appetizing, clear, brilliant and slightly stimulating, but is not nutritious.

Double Bouillon

In cases of fever where stimulants of other kinds cannot be given, double bouillon is exceedingly valuable.

Cover two pounds of lean meat, finely chopped, with one pint of cold water, stir it constantly for five minutes and stand it aside to soak for two hours. Put it in a double boiler, and allow the water surrounding the boiler to boil continuously for three hours; then strain, pressing the meat. Use in small quantities, from one to two ounces at a feeding.

Bouillon Jelly

Make bouillon according to the preceding recipe. After it has been clarified and is slightly cool, add a tablespoonful of granulated gelatin; soak for fifteen minutes; stir over the fire until the gelatin is dissolved and stand it aside for use. Serve cold as beef jelly.

Bouillon A La Colbert

Put one poached egg in the bottom of a bouillon cup, pour over nicely-seasoned hot bouillon and serve.