Broil one pound of thick round steak, cut into small pieces and press the juice out with a lemon squeezer or meat press. It may be served with or without lemon juice and be diluted with warm water, if desired. When heating, do not coagulate the albumen by boiling, but place the cup or bottle containing the juice in a kettle of warm water. BEEF JUICE. No. 2. Grind or chop some round steak, put into a quart jar and fill with warm water. Place the jar in warm water and let stand three or four hours. The temperature must not rise above 155° F. Strain through a cheese-cloth, and flavor with a little lemon or salt. BEEF BROTH. Wash a beef bone thoroughly with hot and cold water. Put on to boil and cook very slowly for three or four hours. It may be flavored with onion, potato or soup greens. Strain through a fine strainer or cheese-cloth. Serve hot or cold. If a few teaspoonsful of hot sterilized cream or the yolk of an egg is added before serving it will improve the taste and make it more nutritious. JULIENNE BROTH. Soak the desired amount of dried vegetable. Prepare as directed on package. Add some soup stock or beef extract before serving. VEAL BROTH OR JELLY. Take a bone of veal without meat, wash it thoroughly first with cold and then with warm water. Bring to a boil with cold water and pour off the first water. Bring to a boil again with hot or cold water, skim carefully, add salt, and let it simmer gently for several hours. Strain through a fine sieve or cheese-cloth. When cool set on ice. If thickening is desired, cook one-half a cup of Cook’s flaked rice in an equal amount of water, and add a little salt. Mix with one-half a cup of veal jelly, and serve. A few tablespoons of cream may be added to it, or the broth may be served clear with zwieback. BROTH WITH EGG. Stir the yolk of an egg with two tablespoonsful of cold water until well mixed. Then gradually add eight to fifteen ounces of broth. Stir constantly to prevent the egg from curdling. If the whole egg is desired, beat it with an egg-beater and prepare in same way. Less than eight ounces of broth to one egg will make it too rich. A few drops of lemon may be added. TOMATO AND VEAL JELLY. Mix an equal amount of strained veal broth and strained tomato juice. Let cool and serve. If freshly strained canned tomatoes are used, do not cook the tomatoes. If it stands longer than twelve hours, bring to the boiling point in order to prevent fermentation. VEAL JELLY. Veal jelly may be flavored in many different ways. It is better to cook the stock with salt only. In this way the flavor can be changed each time by adding vegetable broth obtained by boiling vegetables in a small amount of water and straining. Onions are a very good flavoring. A great variety of vegetables should not be used at one time. MALTED MILK. No. 1. Put two teaspoonsful of malted milk into a cup, pour on some boiling water and add a pinch of salt and one-fourth of a cup of cream.