Put two teaspoonfuls of granulated gelatin in four tablespoonfuls of cold water and soak for a half hour. While this is soaking dissolve a teaspoonful of Liebig's beef extract in a cupful of boiling water, add a whole clove, a bay leaf and a half teaspoonful of celery salt; stir until the gelatin is dissolved. Let this stand until nearly cold, and add the white of one egg beaten with a table-spoonful of cold water. Put the mixture over the fire, bring to a boil, boil rapidly two minutes and strain through two thicknesses of cheesecloth. If well made this will be as clear as wine. Turn it at once into a small pan or dish, and stand it aside to harden.

Use as a garnish for cold meat dishes, or it may be given in the place of beef tea where cold substitutes are ordered.

This can be made in a very few minutes, and quickly chilled on the ice.