=Toast Water.= Toast thin slices of stale bread in the oven; break up into crumbs; add 1 cup of boiling water and let it stand for an hour. Rub through a fine strainer, season with a little salt. Milk, or cream and sugar may be added if desirable. This is valuable in cases of fever or extreme nausea. * * * * * =Crust Coffee.= Dry crusts of brown bread in the oven until they are hard and crisp. Pound or roll them and pour boiling water over. Let soak for fifteen minutes, then strain carefully through a fine sieve. * * * * * =Meat Juice.= Meat juice may be prepared in three ways: (1) Broil quickly, or even scorch, a small piece of beef. Squeeze out the juice with a lemon squeezer, previously dipped in boiling water. Catch the juice in a hot cup. Season and serve. If desirable to heat it further, do so by placing the cup in hot water. (2) Broil quickly and put the small piece into a glass jar. Set the covered jar in a pan of cold water. Heat gradually for an hour, never allowing the water to come to a boil. Strain and press out the clear, red juice, season and serve. One pound of beef yields eight tablespoonsful of juice. (3) Grind raw beef in a meat grinder; place in a jar with a light cover and add one gill of cold water to a pound of beef. Stand it on ice over night, strain and squeeze through a bag. Season and serve. * * * * * =Meat Tea.= Meat tea is made in the proportion of a pound of meat to a pint of water. Grind the meat in the meat grinder, place in a jar and cover with cold water. Set the jar in an open kettle of water and cook for two hours or more, not allowing the water to boil. Strain, squeeze through a bag, skim off the fat and season. * * * * * =Meat Broth.= Meat broth is made from meat and bone, with and without vegetables. The proportion is a quart of water to a pound of meat. Cut the meat into small pieces, add the cold water and simmer until the quantity is reduced one-half. Strain, skim and season with salt. Chicken, veal, mutton and beef may be used in this way. They may be seasoned with onions, celery, bay-leaves, cloves, carrots, parsnips, rice, barley, tapioca; stale bread crumbs may be added. * * * * * =Soups.= Clear soups are made by cooking raw meat or vegetables, or both together, slowly, for a long time, straining and using the liquid. The flavor may be changed by browning the meat or vegetables in butter before adding the water.