Broiled Beef Essence

1/2 pound steak from top of round (cut 3/4 inch thick). Wipe steak, remove all fat, and place in heated broiler. Broil 3 minutes over a clear fire, turning every 10 seconds to prevent escape of juices. Put on a hot plate and cut in 1 1/2 inch pieces; gash each piece two or three times on each side. Press out all the juice with a lemon-squeezer into a warm bowl, set in a dish of hot water, care being taken that the heat is not sufficient to coagulate juices. Salt the juice very slightly. Remove the globules of fat. Serve by teaspoonfuls, or, if solid food can be taken, the juice may be poured on some dry, fresh-made toast.

Broiled Beef Tea

Dilute broiled beef essence with water.

EGGNOGS 1

Egg

Sugar

Fluid

Flavor

Plain:

1

3/4 tb.

3/4 c. milk or cream

1 tb. brandy

Coffee:

1

1 1/2 tb.

6 tb. milk or cream

6 tb. strong coffee

Fruit:

1

2 tb.

1/4 c. water

2 tb. fruit juice

1/4 c. chopped ice

Method: Beat egg well. Add sugar, beat again. Add remaining ingredients. Serve very cold in glass.

GRUELS

Flour

Salt

Boiling water

Milk {scalded)

Barley flour, 1 tb.

1/4 t.

1/2 c.

1/2 c.

Rice flour, 1 tb.

1/4 t.

1/2 c.

1/2 c.

Farina, 1 tb.

1/4 t.

1/2 c.

1/2 c.

Oat flour, 1 tb.

1/4 t.

1/2 c.

1/2 c.

Cracker crumbs, 2 tb.

1/4 t.

1/2 c.

1/2 c.

1 These tables of recipes were taken from A Cook Book for Nurses, by Sarah C. Hill. (Whitcomb and Barrows. Boston, 1907.)

Method: In top of double boiler mix the flour with cold water enough to form a paste. Add the boiling water. Boil 2 or 3 minutes, then set over lower part of double boiler to cook for 15 minutes, stirring frequently. Add the salt and scalded milk, and serve in a hot cup or bowl. The cracker gruel does not need to be mixed with cold water nor cooked over hot water, but is sufficiently cooked by the 2 or 3 minutes boiling.