Here are pages 79 and 80 from the vintage booklet The Enterprising Housekeeper from the sixth edition (1906).

Beef Juice

Take a thick (1 1/2 inches) cut of steak from the round and free it from all fat and membrane. Broil it over hot coals from six to eight minutes–long enough to heat it through and start the juices. Cut it in strips and pass it through the Meat Juice Extractor. Season the extracted juice with salt and serve at once. If required re-warmed at any time, heat in the farina boiler, allowing the water in the outer kettle to simmer only, as the beef juice is spoiled for the invalid if the albumen be coagulated.

The dryness of the pulp is regulated by the thumb-screw (seen at the left end or outlet of the cylinder in the cut). The yield of juice should be about six ounces from one pound of round steak.

When the juice has been extracted, take the machine apart, wash with a brush in clear, hot water, wipe and thoroughly dry over the range. Too much care cannot be exercised in the preparation of infants’ and invalids’ food, and this must begin and end with the care of the utensils employed in their preparation.

Clam Broth

To one pint of clams add one-half of a cup of cold water, and put in the farina boiler. Have the water in the outside kettle cold, and let it slowly heat. Cook for thirty minutes after the water in the outside kettle is boiling. Strain the liquid from the clams, put them through the Meat Juice Extractor, and add extracted liquor to strained liquid. Heat when ready to serve, unless desired cold, and dilute with water if necessary. The clams are often so salt that water is needed.

Oyster Tea

Chop the oysters. Add to each cup of oysters one-fourth of a cup of water. Put in the farina boiler and slowly heat. When thoroughly heated put through the Meat Juice Extractor. Heat and season tea when wanted for use. This will rarely need diluting.

Fruit Soda

1 pint of currants
1 1/2 cupfuls of sugar

Cover the currants with the sugar and let stand several hours, then heat. When the sugar is dissolved and the currants thoroughly heated, put through the Fruit Press, or if there is but small quantity, through the Meat Juice Extractor. Heat the juice–not to boiling point, but just below–and cook without allowing the heat to increase or decrease for one hour. Bottle while hot. When ready to use take one-half of a glass of syrup to one-half of a glass of soda, and serve at once. Other fruits may be used as desired, proportioning the sugar to the sweetness or acidity of the fruit.

Grape Juice

1 quart of grapes
1/2 cup of water

Put the grapes in the farina boiler with the water, which should be cold. Heat slowly and cook at a low temperature until the grapes are soft. Put the grapes through the Fruit Press. Add to two cupfuls of juice one-fourth of a cup of sugar and heat to just below boiling point. Do not let it boil, but keep it at a temperature of at least 200 degrees Fahr. for one hour. Bottle and seal. When ready to use take one cup of syrup to a cup of cold water. Drinks should be chilled but not iced for an invalid.

Apple Water

Put one good-sized tart apple through the Fruit Press or Meat Juice Extractor. Add one cup of boiling water and let it stand where it will keep at a little less than boiling heat for one hour. Sweeten to taste and serve cold.