ALBUMINIZED ORANGE

1 egg white Juice of 1 orange Sugar

Add orange juice sweetened to taste to egg white and beat well.  Chill and serve cold.

PINEAPPLE JUICE

Peel a ripe pineapple, cut into small pieces and extract juice with fruit press or potato ricer.  Strain and serve with cracked ice.

BEEF TEA

1 pound lean beef 1 cup cold water

Cut beef into small pieces or put through meat chopper.  Put into fruit jar; add cold water and allow to stand 15 to 20 minutes to draw out juice.  Place on trivet or rack in pan of cold water and heat very slowly for about 2 hours.  The water must not boil.  Season, strain, cool and remove fat.  Serve hot or cold.

SCRAPED BEEF

Scrape meat with knife from lean beef cut from round until nothing but connective tissue is left.  Form into small balls and broil on both sides for about 2 minutes.  Season and serve.  For sandwiches spread uncooked scraped beef on thin slices of bread and season.

SPANISH CREAM

2 cups scalded milk 4 eggs 1/4 cup sugar 2 tablespoons granulated gelatine 1 teaspoon vanilla extract 1 pint cream

Pour scalded milk over egg yolks and sugar which have been mixed together.  Put into double boiler and cook slowly until thick and smooth.  Pour over gelatine which has been soaking in 1/4 cup cold water.  Chill; add vanilla and beat with egg whip until thick.  Fold in beaten egg whites.  Chill in molds and serve with sweetened whipped cream.

GLUTEN MUFFINS

2 cups gluten flour 3 teaspoons Dr. Price’s Baking Powder 1 egg 1 tablespoon melted butter 2 cups milk

Sift together flour and baking powder, add beaten egg and butter to milk and mix well.  Bake in greased muffin tins in moderate oven about 35 minutes.

In addition to the above, many recipes such as soups, broths, jellies, ices, and plain drop cakes suitable for invalids and convalescents are to be found in the preceding pages.

PRESERVING AND CANNING

(Material adapted from U.S.  Food Administration and N.Y.  State Department of Agriculture.)

GENERAL DIRECTIONS

Test all jars for leakage before using.  To do this, fill with water, put on rubber and cover, seal and invert.

Sterilize all utensils, jars, covers, etc., by covering with cold water, and boil for 10 minutes.  Use only new rubbers and dip in boiling water just before using.

Use wide-mouthed funnel when filling jars to avoid loss of material and keep jar rim clean.