Beef Juice.—­One pound of rare round steak, cut thick, slightly broiled, and the juice pressed out by a lemon-squeezer, or, better, a meat-press.  From two to four ounces of juice can generally be obtained.  This, seasoned with salt, may be given cold, or warmed by placing the cup which holds it in warm water.  It should not be heated sufficiently to coagulate the albumin which is in solution, and which then appears as flakes of meat floating in the fluid.

Beef Juice by the Cold Process.—­One pound of finely chopped round steak, six ounces of cold water, a pinch of salt; place in a covered jar and stand on ice or in a cold place, five or six hours or overnight.  It is well to shake occasionally.  This is now strained and all the juice squeezed out by placing the meat in coarse muslin and twisting it very hard.  It is then seasoned and fed like the above.

Beef juice so made is not quite as palatable as that prepared from broiled steak, but it is even more nutritious, and is more economical, as fully twice as much juice, can be obtained from a given quantity of meat.  Beef juice prepared in either of these ways is greatly to be preferred to the beef extracts sold.

Mutton Broth.—­One pound of finely chopped lean mutton, including some of the bone, one pint cold water, pinch of salt.  Cook for three hours over a slow fire down to half a pint, adding water if necessary; strain through muslin, and when cold carefully remove the fat, adding more salt if required.  It may be fed warm, or cold in the form of a jelly.

A very nutritious and delicious broth is made by thickening this with cornstarch or arrowroot, cooking for ten minutes and then adding three ounces of milk, or one ounce and a half of thin cream, to a half pint of broth.

Chicken, Veal, and Beef Broths.—­These are made and used in precisely the same manner as mutton broth.

Meat Pulp.—­A rare piece of round or sirloin steak, the outer part having been cut away, is scraped or shredded with a knife; one teaspoonful to one tablespoonful may be given, well salted, to a child of eighteen months.  Scraping is much better than cutting the meat fine.

For this on a large scale, as in institutions, a Hamburg-steak cutter may be employed.

Junket, or Curds and Whey.—­One pint of fresh cow’s milk, warmed; pinch of salt; a teaspoonful of granulated sugar; add two teaspoonfuls of Fairchild’s essence of pepsin, or liquid rennet, or one junket tablet dissolved in water; stir for a moment, and then allow it to stand at the temperature of the room for twenty minutes, or until firmly coagulated; place in the ice box until thoroughly cold.  For older children this may be seasoned with grated nutmeg.

Whey.—­The coagulated milk prepared as above is broken up with a fork and the whey strained off through muslin.  It is best given cold.  If some stimulant is desired, sherry wine in the proportion of one part to twelve, or brandy one part to twenty-four, may be added.  Whey is useful in many cases of acute indigestion.