_Beef Juice No. 2_—Chop finely one pound of steak; place it in a jar; pour in sufficient cold water to cover the meat; add a pinch of salt. Cover the jar and place on the ice for six hours; shake from time to time. Strain through a piece of muslin. This is very nourishing. _Mutton or Chicken Broth_—Cover one pound of meat, free from fat, with one pint of cold water; add a little salt; let it simmer for three or four hours. Add water from time to time, and cook down to one-half pint. Strain, and remove fat when cold. Serve hot or cold in jelly form, as desired. _Chicken Broth No. 2_—Cut fowl in small pieces; lay in salted water for one hour; then place in cold water, bringing it slowly to a boil. Boil gently until liquor has diminished one-third. Remove chicken. Season liquor; bring to boil; and strain. Stir cup of hot milk slowly into two beaten eggs; add mixture to broth, stirring slowly. _Clam Broth_—For this use two separate pots, one for clams and one for milk. Twelve clams to one pint of milk. Bring to a boil the clams and liquor, removing the scum; bring the milk to a boil, seasoning with pepper and butter. Strain the liquor from the clams and turn into the milk. Serve hot at once. _Split-pea Soup_—Take one cup of split-peas; wash well; and soak in two quarts of water over night. In the morning put into kettle, with one quart of soup stock and small piece of salt pork. Allow the whole to boil slowly or simmer for about five hours. Strain; and return to fire, with small lump of butter, salt and pepper. _Potato Soup_—Take one cup of mashed potatoes well seasoned with salt and pepper. Heat one quart of milk; thicken with flour. Stir in the potatoes, with two tablespoonfuls of butter. Strain; and then beat in one egg. Serve hot. _Gruels: Rice, Barley, Wheat, Oats_—If made from flour use two to four tablespoonfuls to one pint of water. If made from the grains soak over night two tablespoonfuls, and then cook four hours. Strain, and if milk is added stir in immediately after removing the gruel from the fire. _Farina_—Stir slowly four heaping tablespoons of farina into one pint of boiling water or milk. Boil ten or fifteen minutes; salt to taste. This can be served cold or hot, with syrup, sugar and cream or butter and sugar. _Chicken Jellied_—Cover a small chicken with water; boil until meat comes off the bones, and the water is reduced to about a pint. Take off the meat in good-sized pieces, removing fat and bones. Skim fat from liquor; add salt and pepper to taste, together with half an ounce of gelatine. When dissolved pour over meat. Liquor can be seasoned highly, as meat absorbs much of the flavor. Place mixture in deep bowls to form, and keep cool. _Scraped Beef_—Slightly broil a small piece of sirloin steak. With a dull knife scrape or shred this, taking the pulp only for use. A tablespoonful may be given with salt.