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People with consumptive tendencies should eat wholesome, easily
digested food, with plenty of fat, such as cream, butter, fat of bacon
and of roast beef, mutton, olive oil, salads, cornmeal and cereals,
and take plenty of outdoor exercise. Soups which have in them cream or
milk are better for invalids than those containing a greater amount of
gelatine. A few simple recipes are given, which are suitable for
invalids.

BEVERAGES.

_Barley Water._--Take 2 ounces of pearl barley and wash well with cold
water at least 2 or 3 times. Put into a saucepan with 1-1/2 pint of
water, and allow it to boil for 20 minutes closely covered. Strain
and sweeten, and flavor with lemon juice; a little lemon peel may be
added while boiling if desired.

_Apple Water._--Take 2 or 3 tart apples. After baking, put them in a
bowl and pour over them 1 cup of boiling water, strain and sweeten to
taste; serve when cold.

_Flax Seed Tea._--One-half cupful of flax seed--which has been
carefully washed in cold water--to 1 quart of boiling water; boil
slowly 30 minutes, move to the back of the stove and allow it to
remain 10 or 15 minutes longer. Strain, and flavor to taste with lemon
juice and sugar.

_Lemonade._--Slice 1 lemon, add 1 tablespoonful of sugar, press the
lemon and sugar, add 1 cup of boiling water. Strain and serve hot or
cold as required.

_Orange Water._--Made the same as lemonade.

MEAT EXTRACTIVES.

_Beef Juice_ is prepared by broiling until the meat is heated through,
then placing it in a lemon squeezer and pressing until all the juice
is extracted. Heat until warm enough to be palatable, add a little
salt, and by way of variety it may be poured over a slice of hot dry
toast.

_Beef Tea._--Cut juicy pieces of steak--the round steak is the
best--into small pieces, cover with cold water and heat gradually to
160 F. Allow it to remain at this temperature 10 or 15 minutes. Press,
strain, and flavor with salt and pepper.

_Beef Tea_ (_No. 2_).--Put a pound of finely minced beef into a glass
fruit jar, add a pint of cold water. Let it stand for an hour,
stirring and pressing occasionally. Place the jar in a kettle of
water; place over the fire and allow the water to reach boiling point.
Move back where the water will just simmer for an hour, keeping the
jar closely covered. Strain the beef tea through a fine wire strainer;
allowing the fine sediment to pass through, which should be drunk with
the liquid. Flavor with