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Beef Extract (Nourishing)

Cut round steak into small pieces. Put in sterile canning jar, cover, and place jar in kettle of cold water. Heat water gradually and keep at temperature of 130° F. for 2 hours. Turn meat from jar and press to extract juice; season with salt.

Eggs à la Goldenrod 1/2 cup hot milk 1/2 tbsp. flour 1/2 tbsp. butter 1/4 tsp. salt Make a sauce of first ingredients. Finely chop white of 1 hard-cooked egg 1 slice toast 6 toast points parsley egg and reheat in sauce. Remove crusts from bread, cut in two lengthwise, and toast until delicately browned. Arrange on a serving dish, pour over sauce. Cover sauce with yolk of egg forced through a strainer and garnish with toast points and parsley.