Blueberry, Cherry, Raspberry or Strawberry Soups. Ingredients for 1 pint. ½ lb. of fruit 1½ pts. of water ⅓ cupful of sugar ½ tbsp. of lemon juice 1 tbsp. of corn starch Preparation: Prepare and wash the fruit thoroughly and crush it with a potato masher, add the water and boil the soup for half an hour, put in sugar, lemon juice and corn starch stirred up with a tablespoonful of water, then boil the soup until it is quite smooth. No.25—RED WINE SOUP. Preparation is designated in Chapter 1, No. 29, Soups; take only ⅙ of the quantities given. No. 26—RYE FLOUR SOUP AND MILK SOUP. Are described in Chapter 1, Nos. 53 and 54. No. 27—MEAT PUREE FOR THE SERIOUSLY ILL No. 1. Quantity for 1 Person. ½ lb. of veal or beef roast, medium well done 2 yolks of eggs 1 pinch of salt, if necessary 5 tbsps. of stock from the roast Preparation: Chop the meat very finely, pass through a sieve on a porcelain dish, stir with the yolks of eggs and the stock, from which all fat has been removed, then put in a double boiler, and boil until quite thick, stirring occasionally. No. 28—PUREE OF GAME ROAST. For a Seriously Ill Patient. Quantity for 1 Person. 1 tbsp. of red wine 3 tbsps. of bouillon or stock ⅛ lb. game roast Yolk of an egg 1 tbsp. of Madeira Preparation: Chop the meat very fine, rub through a sieve, and heat in a small porcelain dish with the Madeira, red wine, meat stock and yolk of egg in a double boiler, stirring until it thickens. No. 29—MINCED BEEF, VEAL OR LAMB STEAK. Quantity for 1 Person. ⅓ lb. of good meat, free from bones or fat ½ tsp. of salt 1 tbsp. of butter Yolk of an egg For the Gravy. ⅛ tsp. of extract of meat 1 drop of extract of lemon Yolk of an egg ¼ pt. of bouillon or water 1 tsp. of cream Preparation: Chop the meat very finely and rub it through a fine sieve, stir into it the yolk of an egg and the salt, form into a steak about an inch thick, which is fried with brown butter in a small pan for about 5 minutes, turning frequently, then serve on a hot plate. Yolk of an egg, extract of meat, lemon juice, cream and bouillon are stirred in a double boiler, boiled until thick and this gravy poured over the steak. No. 30—FRIED CALF’S BRAIN. Quantity for 1 Person. ½ of a calf’s brain Yolk of an egg 1½ tbsps. of milk 1 tbsp. of flour White of 1 egg 1 pinch of salt 1 tbsp. of sugar Preparation: Rinse the calf’s brain and then pour hot water over it; drain off the water and remove all veins or blood vessels, then cut up the brain into small pieces. Stir together yolk of egg, milk, flour and salt, add the brain and the beaten white of egg. This mixture is fried in the butter in two pancakes, and served on a hot dish with a little spinage. No. 31—CALF’S TONGUE. Quantity for 1 Person. 1 calf’s tongue 1½ pts. of water ¼ tsp. of lemon juice ½ tsp. of extract of meat 1 tsp. of flour 1 tbsp. of Madeira, if permitted by physician