BEEF JUICE.--Take one pound of round steak and broil it slightly. Press the juice out with a lemon squeezer, or, with a meat-press. Season with salt and serve hot or cold as desired. If it is heated after it has once been cold, it should not be overheated as this will coagulate the albumen which will appear as flakes floating on the surface of the juice. BEEF JUICE BY THE COLD PROCESS.--Take one pound of finely chopped round steak, six ounces of cold water, a pinch of salt; place in a covered jar and stand on ice, or in a cool place, six hours. This mixture should be shaken from time to time. Strain and squeeze all the juice out by placing the meat in a coarse cloth and twisting it very hard. Season and feed as above. Beef juice made in this way is more nutritious than that made from the steak when broiled; it is not, however, quite so palatable. Beef juice made in either of the above ways is much more nutritious than the beef extracts sold ready to use. MUTTON BROTH.--Take one pound of finely chopped lean mutton, including some of the bone, one pint of cold water and a pinch of salt, cook for three hours over a slow fire down to half a pint, adding water to make up this quantity if necessary; strain through muslin. When it is cold remove the fat and add more salt if required. It may be fed warm or cold in the form of a jelly. MUTTON BROTH WITH CORNSTARCH OR ARROWROOT.--Add to the above sufficient cornstarch or arrowroot to thicken, cook for ten minutes and then add three ounces of milk, or one ounce of thick cream, to a half pint of broth. This makes a nutritious and extremely palatable broth. CHICKEN, VEAL, AND BEEF BROTHS.--These may be made and used in the same way as mutton broth. SCRAPED BEEF OR MEAT PULP.--Take a rare piece of round or sirloin steak, cut the outer part away, scrape or shred with a blunt knife. Cutting the meat into small pieces is not satisfactory. One teaspoonful to one tablespoonful may be given well salted, to a child a year and a half old. It is best to begin with a small dose and work up to the larger to accustom the digestive apparatus to its use. JUNKET, OR CURDS AND WHEY.--Take one pint of warm fresh cow's milk, a pinch of salt, a teaspoonful of granulated sugar, to which add two teaspoonfuls of Fairchild's essence of pepsin and allow the mixture to stand until firmly coagulated--this may take about twenty minutes--place in the ice box until thoroughly cold. Nutmeg may be added for older children and adults. WHEY.--The coagulated milk prepared as above is broken up with a fork and the whey is strained off through cheesecloth. If a stimulant is desired, brandy, in the proportion of one teaspoonful to six tablespoonfuls of the whey may be added.