BEEF BROTH.
Wash one pound of lean beef from the shoulder or round. Chop the meat fine and remove pieces of fat; put meat into a pint of cold water with one-fourth teaspoon of salt and let it soak in a cold place for an hour. Place meat in a small cooker pan set over a large cooker pail of hot (but not boiling) water; heat the broth until it registers 165 degrees Fahrenheit. Slip pails into cooker for half an hour. Strain through coarse wire strainer, remove fat and serve at once in a heated cup. It may be chilled or frozen to the consistency of mush.