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, place the cup in hot water. (2) Broil quickly, cut up and put the small pieces 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 8 tablespoonfuls of juice. (3) Grind raw beef and place in a lightly covered jar with 1 gill of cold water to a pound of beef. Stand it on ice overnight and squeeze through a bag. Strain, season, and serve. _Meat Tea._ Meat tea is made by using a pound of meat to a pint of water. Grind the meat, place in a jar, and cover with the 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 by squeezing through a bag, skim off the fat, and season. _Meat Broth._ Meat broth is made from meat and bone, with or 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. It may be seasoned with onions, celery, bay-leaves, cloves, carrots, parsnips, rice, barley, or tapioca. Stale bread crumbs may be added. _Mutton and Chicken Broth._ Cut up a chicken or a pound of mutton, because it is free from fat, put into cold water to cover, and let stand on ice two or three hours. Cook over a slow fire until the meat falls from the bone. Strain, cool, skim off the fat, salt to taste, and allow to cool. This may be served hot or cold. _Broth for the Sick._ To 1 pound of chopped lean meat of any kind, except pork or veal, add 1 pint of cold water or one pint and a half on ice. Let stand in a covered glass fruit jar for from four to six hours, cook for three hours in a closed jar placed in a kettle of water, strain, cool, skim off the fat, clear with a beaten egg, season to taste. This may be given warm or cold. _Beef Tea and Oatmeal._ Two tablespoonfuls of oatmeal and 2 of cold water, mix thoroughly. Add a pint of good beef tea which has been brought to the boiling point. Boil together for five minutes. The oatmeal must have been previously cooked for a long time. It may be taken from that prepared for the morning meal. * * * * * _Soups._ Clear soups are made by cooking raw meat or vegetables, or both together, slowly, for a long time, then straining the liquid. The flavor may be changed by browning the meat or vegetables in butter before adding the water. * * * * *