1/2 pound of lean beef 2 ounces of grated fresh pineapple

1/2 teaspoonful of salt

A saltspoonful of celery seed

Put the meat twice through a meat chopper; add the grated pineapple and stir constantly for five or ten minutes; this should be done in an earthen or china vessel. Stand the bowl in a pan of hot water and stir until the thermometer registers 103o Fahr. Keep it at this temperature for at least two hours, agitating every fifteen minutes. Add the salt and the celery seed, crushed, and press the contents through a fine sieve and heat to 200o Fahr. Chill quickly and keep in a cold place. To serve, put two table-spoonfuls of this mixture in a cup, and fill the cup with hot water.

Beef Gruel

Soak two tablespoonfuls of farina in one pint of beef tea in a cold place over night. Next morning bring to a boil, simmer gently thirty minutes, strain, season with salt, and it is ready to serve.

Beef And Oats

Three Servings

Moisten one level tablespoonful of finely-ground oats (groats) with two tablespoonfuls of cold water, add one pint of freshly-made beef tea, stir and boil ten minutes, strain through two thicknesses of cheesecloth and stand aside to cool.

Double Soup

Cover one pound of chopped beef with one pint of cold water, stir until the meat is reduced to pulp, add one table-spoonful of granulated tapioca and stand the mixture in a cold place for one hour. Then bring slowly to a boil, stirring every now and then; strain through cheesecloth. Reheat the soup and stir into it a half pound of freshly-ground raw beef; stir constantly until it reaches boiling point, add a few drops of lemon juice and strain through cheesecloth. In low fever cases one ounce of this soup is considered a feeding.