which the juice is to be extracted must always be put into cold water, and gradually heated. It may be allowed to simmer until the meat has quite lost its color, but should never reach the boiling-point. On the other hand, if the meat itself is to be eaten, it should be in the beginning exposed to a high temperature, which will coagulate the fibrin near the surface, and so prevent the escape of the juices.

All soups should be allowed to stand until cold, as the fat can not be perfectly removed while hot. Heat, when required for use, only to the palatable point, without further boiling. Any floating particles of fat that may still remain can be taken off by wiping over the surface with a piece of bread.

A variety of gruels, porridges, and panadas, are made of oatmeal, Indian-meal, arrow-root, rice-flour, corn-starch, etc. Different crushed cereals may be obtained already steam-cooked, which will be found excellent and very convenient, as they take little time for preparation. Directions for use are supplied with them.

Both oatmeal and Indian-meal have a loosening effect upon the bowels, and are consequently objectionable when there is any tendency to diarrhoea. In such cases boiled milk is preferable to raw. When there is nausea arising from over-acidity of the stomach, limewater may be added to the milk, in any proportion up to one half. If there is also constipation, carbonic acid water, or Vichy, is to be preferred.

Milk may be kept for some time from souring, even in warm weather, by adding to each quart fifteen grains of bicarbonate of soda, and a little sugar.

Koumyss is a very nutritious and somewhat stimulant form of food. The original is prepared in Tartary from mare's or camel's milk; but an excellent imitation

may be made by fermenting cow's milk. For directions, see receipt No. 23. This is very valuable, and will sometimes be assimilated when nothing else can be retained. Each quart is said to contain four ounces of solid food.

The following receipts for sick-cookery are all of tested value, and simple enough to be used successfully by the least experienced in culinary art.

FIFTY FORMS OF FLUID FOOD.

1. Beef-tea, No. 1.-Take a pound of juicy beef cut from the round, remove all the fat, and cut into very small pieces. Put in an earthen pot and add a quart of cold water. Cover it closely, let it soak for an hour, and then simmer gently for two hours more, or until the strength is quite extracted from the beef. Strain, and season with salt and pepper.

2. Beef-tea, No. 2.-Mince finely a pound of lean, juicy beef, from which all the fat has been removed; put into a wide-mouthed bottle or fruit-jar, just cover with cold water and cork tightly. Set the jar into a kettle of cold water, over a slow fire, and let it boil for three hours. Strain and season with salt.

3. Raw Beef-tea.-To half a pound of raw beef, free from fat, and finely minced, add ten grains of pepsin, and two drops of hydrochloric acid. Put in a large tumbler, and cover with cold water. Let it stand for two hours at a temperature of 90°, being frequently stirred. Strain and serve in a red glass, ice-cold. Peptonized food does not keep well, and should never be used more than twelve hours old.

4. Beef Juice.-Place half a pound of lean, juicy beef on a broiler over a clear hot fire, and heat it through. Press out the juice with a lemon-squeezer

into a hot cup, add salt, and serve hot with toast or crackers.

5. Beef-tea with Oatmeal.-Mix a tablespoonful of well-cooked oatmeal with two of boiling water. Add a cupful of strong beef-tea, and bring to the boiling point. Salt and pepper to taste, and serve with toast or crackers. Rice may be used in place of the oatmeal.

6. White Celery Soup.-To half a pint of strong beef-tea, add an equal quantity of boiled milk, slightly and evenly thickened with flour. Flavor with celery seeds, or pieces of celery, which are to be strained out before serving. Salt to taste.

7. Chicken Broth.-An old fowl will make a more nutritious broth than a young chicken. Skin, cut it up and break the bones with a mallet. Cover well with cold water, and boil slowly for three hours. Salt to A little rice or tapioca may be boiled with it,

taste.

if desired.

8. Mutton Broth.-Cut up fine two pounds of lean mutton, without fat or skin. Add a tablespoonful of barley, a quart of cold water, and a teaspoonful of salt. Let it boil slowly for two hours. If rice is used in place of the barley, it will not need to be put in till half an hour before the broth is done.

9. Oyster Broth.-Cut into small pieces a pint of oysters; put them into half a pint of cold water, and let them simmer gently for ten minutes over a slow fire. Skim, strain, add salt and pepper.

10. Clam Broth.-Take three large clams, and let them stand in boiling water till the shells begin to open. Drain out the liquor, add an equal quantity of boiling water, a teaspoonful of finely pulverized cracker crumbs, a little butter, and salt to taste.

11. Rice Soup.-Take half a pint of chicken stock,

and two tablespoonfuls of rice. Let them simmer together for two hours, then strain and add half a pint of boiling cream and salt to taste. Boil up once, and serve hot.

12. Peptonized Milk.-Stir up five grains of pancreatic extract, and fifteen of bicarbonate of soda, in a gill of water; mix thoroughly and add a pint of fresh milk. Put in a bottle or a covered jug, and let it stand where it will keep warm for an hour. Then put on ice until required for use, or boil for two or three minutes to stop further digestive action. Milk so prepared will have a faintly bitter flavor; it may be sweetened to taste, or used in punch, gruels, etc., like ordinary milk.

13. Flour Gruel.—Mix a tablespoonful of flour with milk enough to make a smooth paste, and stir it into a quart of boiling milk. Boil for half an hour, being careful not to let it burn. Salt and strain. This is good in cases of diarrhoea.

14. Boiled-Flour Gruel.-Moisten a pint of flour with a couple of ounces of cold water, make it into a ball, and tie it up tightly in a strong cloth. Slightly dampen the cloth, sprinkle it with flour, and boil it hard for ten hours. Then take off the cloth, and let the ball dry in a slow oven for ten hours more. Grate two teaspoonfuls of flour from the dry ball, mix it with cold water to a smooth paste, and stir it into half a pint of boiling milk. Simmer about three minutes, and sweet

en.

This is considered especially good for children while teething.

15. Oatmeal Gruel.-Boil a tablespoonful of oatmeal in a pint of water for three quarters of an hour, then put it through a strainer. If too thick, reduce with boiling water to the desired consistency. Season with salt.

16. Oatmeal Gruel with Milk. -Soak half a pint of oatmeal in a quart of water over night. In the morning add more water, if necessary, and boil for an hour. Squeeze through a fine strainer as much as you can, and blend it thoroughly with a pint of boiling milk. Boil the mixture for five minutes, and salt to taste.

17. Cracker Gruel.-Pour a pint of boiling milk over three tablespoonfuls of fine cracker-crumbs. Butter-crackers are the best to use. Add half a teaspoonful of salt, boil up once all together, and serve immediately. Do not sweeten.

18. Indian-meal Gruel.-Mix a scant tablespoonful of Indian-meal with a little cold water, and stir into a pint of boiling water. Boil for half an hour. Strain Sugar and cream may be added,

and season with salt. if desired.

19. Arrowroot.-Mix a teaspoonful of Bermuda arrowroot with four of cold milk. Stir it slowly into half a pint of boiling milk, and let it simmer for five minutes. It must be stirred all the time, to prevent lumps and keep it from burning. Add half a teaspoonful of sugar, a pinch of salt, and one of cinnamon, if desired. In place of the cinnamon, half a teaspoonful of brandy may be used, or a dozen large raisins may be boiled in the milk. If the raisins are preferred, they should be stoned, and the sugar may be omitted.

Corn-starch or rice-flour gruel is made in the same

way.

20. Sago Milk.-Wash a tablespoonful of pearl sago, and soak it over night in four of cold water. Put it in a double kettle, with a quart of milk, and boil till the sago is nearly dissolved. Sweeten to taste, and serve either hot or cold.

21. Treacle Posset.-Bring a cupful of milk to the