add the peptonizing fluid or powder, stir
well, and let it stand in the hot water bath for ten minutes. The
temperature must not be allowed to rise over 130 deg. Put into a clean
dish and serve at once, or place on ice till needed. Other well-cooked
gruels maybe peptonized in the same way.

RAISIN GRUEL.--Stone and quarter two dozen raisins and boil them
twenty minutes in a small quantity of water. When the water has nearly
boiled away, add two cups of new milk. When the milk is boiling, add one
heaping tablespoonful of Graham or whole-wheat flour which has been
rubbed to a thin paste with a little cold milk. Boil until thickened,
stirring all the time; then turn into a double boiler and cook for
twenty minutes or half an hour. Season with salt and serve.

RICE WATER.--Wash half a cup of rice very thoroughly in several
waters. Put it into a saucepan with three cups of cold water and boil
for half an hour. Strain off the rice water, season with salt if
desired, and serve.

PREPARATIONS OF MILK.

MILK DIET.--An almost exclusive milk diet is sometimes a great
advantage in cases of sickness. It is usually necessary to begin the use
of the milk in moderate quantities, gradually withdrawing the more solid
food and increasing the quantity of milk. In the course of a week, all
other food should be withdrawn, and the quantity of milk increased to
three or four quarts a day. Milk is easily digested, and hence may be
taken at more frequent intervals than other food.

_RECIPES._

ALBUMINIZED MILK.--Shake together in a well-corked bottle or glass
fruit can, a pint of fresh milk and the well-beaten whites of two eggs,
until thoroughly mixed. Serve at once.

HOT MILK.--Hot milk is an excellent food for many classes of
invalids. The milk should be fresh, and should be heated in a double
boiler until the top is wrinkled over the entire surface.

JUNKET, OR MILK CURD.--Heat a cup of fresh milk to 85 deg., add one
teaspoonful of the essence of pepsin, and stir just enough to mix
thoroughly. Let it stand until firmly curded, and serve.

KOUMISS.--Dissolve one fourth of a two-cent cake of compressed
yeast, and two teaspoonfuls of white sugar, in three tablespoonfuls of
lukewarm water. Pour this into a quart bottle and add sufficient fresh,
sweet milk to nearly fill. Shake well, and place in a room of the
temperature of 70 deg. to 80 deg. F., and allow it to ferment about six
hours. Cork tightly and tie the cork in. Put in a