Beef Juice
Broil half a pound of lean, juicy round steak, cut one inch thick, until each side is just seared and the juice will flow when cut. Divide into small pieces and press into a lemon squeezer or meat press, put the juice into a small saucepan and stand it in hot water, and stir until the liquid is hot, but do not let it boil or curdle. Salt slightly and serve immediately. If you have cup in hot water and work quickly, there will be no need of reheating juice.
Gruel
Have two cups of water (if rolled or flaked oatmeal is used - or three cups of water if the oatmeal is granulated) and one level teaspoon salt boiling briskly in the top of a double boiler. Stir in one cup of meal, and boil rapidly for five minutes. Then place top part of boiler over the lower part, cover, and cook from 30 to 60 minutes. When thoroughly cooked, take one-fourth cup of the mush, stir into milk or water, and rub through a strainer. Heat, season, and serve. Dilute with cream or milk.
Hot Eggs for Invalids
Place a small bowl, suitable for serving, in a pan of water just off the boiling point; put in one teaspoon of butter and let it run over the bottom and sides. Break in one or two eggs, add a bit of salt and pepper if liked, and stir with a spoon until the egg is mingled and tastes hot; serve at once with toast or wafers. This is more acceptable to an invalid than a cold raw egg, or a soft egg with the white stringy and half-cooked.
Junket
Warm one pint of milk to blood heat. Dissolve in it one tablespoon sugar and one-fourth teaspoon salt, flavor with one teaspoon vanilla or one tablespoon wine or strong coffee. Stir in quickly one junket tablet* and then turn into a dish for serving. When firm and cold, serve with sugar and cream or with any fruit whip made by beating one egg white and one cup of mashed or grated fresh or stewed fruit, slowly until stiff.
*(Editor's Note: Rennet. The stuff that makes cheese into cheese!)