ce with
fruit press or potato ricer. Strain and serve with cracked ice.

BEEF TEA

1 pound lean beef
1 cup cold water

Cut beef into small pieces or put through meat chopper. Put into fruit
jar; add cold water and allow to stand 15 to 20 minutes to draw out
juice. Place on trivet or rack in pan of cold water and heat very
slowly for about 2 hours. The water must not boil. Season, strain,
cool and remove fat. Serve hot or cold.

SCRAPED BEEF

Scrape meat with knife from lean beef cut from round until nothing but
connective tissue is left. Form into small balls and broil on both
sides for about 2 minutes. Season and serve. For sandwiches spread
uncooked scraped beef on thin slices of bread and season.

SPANISH CREAM

2 cups scalded milk
4 eggs
1/4 cup sugar
2 tablespoons granulated gelatine
1 teaspoon vanilla extract
1 pint cream

Pour scalded milk over egg yolks and sugar which have been mixed
together. Put into double boiler and cook slowly until thick and
smooth. Pour over gelatine which has been soaking in 1/4 cup cold
water. Chill; add vanilla and beat with egg whip until thick. Fold in
beaten egg whites. Chill in molds and serve with sweetened whipped
cream.

GLUTEN MUFFINS

2 cups gluten flour
3 teaspoons Dr. Price's Baking Powder
1 egg
1 tablespoon melted butter
2 cups milk

Sift together flour and baking powder, add beaten egg and butter to
milk and mix well. Bake in greased muffin tins in moderate oven about
35 minutes.

In addition to the above, many recipes such as soups, broths, jellies,
ices, and plain drop cakes suitable for invalids and convalescents are
to be found in the preceding pages.

PRESERVING AND CANNING

(Material adapted from U.S. Food Administration and N.Y. State
Department of Agriculture.)

GENERAL DIRECTIONS

Test all jars for leakage before using. To do this, fill with water,
put on rubber and cover, seal and invert.

Sterilize all utensils, jars, covers, etc., by covering with cold
water, and boil for 10 minutes. Use only new rubbers and dip in
boiling water just before using.

Use wide-mouthed funnel when filling jars to avoid loss of material
and keep jar rim clean.

Invert all jars after filling and sealing.

Fruit should be sound, firm and not overripe and carefully prepared.

Clean fruit, clean hands, clean utensils, and a clean kitchen free
from flies, are essential for safety and success.

Keep products in a cool place. A