ed plate. Melt the chocolate
in two tablespoonfuls of water with a cup of sugar, and boil five minutes.
When just warm, dip in the little balls till well coated, and lay on
plates to dry. Very nice.

* * * * *

SICK-ROOM COOKERY.

GENERAL HINTS.

As recovery from any illness depends in large part upon proper food, and
as the appetite of the sick is always capricious and often requires
tempting, the greatest pains should be taken in the preparation of their
meals. If only dry toast and tea, let each be perfect, remembering
instructions for making each, and serving on the freshest of napkins and
in dainty china. A _tete-a-tete_ service is very nice for use in a
sick-room; and in any case a very small teapot can be had, that the tea
may always be made fresh. Prepare only a small amount of any thing, and
never discuss it beforehand. A surprise will often rouse a flagging
appetite. Be ready, too, to have your best attempts rejected. The article
disliked one day may be just what is wanted the next. Never let food stand
in a sick-room,--for it becomes hateful to a sensitive patient,--and have
every thing as daintily clean as possible. Remember, too, that gelatine is
not nourishing, and do not be satisfied to feed a patient on jellies.
Bread from any brown flour will be more nourishing than wheat. Corn meal
is especially valuable for thin, chilly invalids, as it contains so much
heat. In severe sickness a glass tube is very useful for feeding gruels
and drinks, and little white china boats with spouts are also good. A
wooden tray with legs six or seven inches high, to stand on the bed, is
very convenient for serving meals. Let ventilation, sunshine, and absolute
cleanliness rule in the sick-room. Never raise a dust, but wipe the carpet
with a damp cloth, and pick up bits as needed. Never let lamp or sun light
shine directly in the eyes, and, when the patient shows desire to sleep,
darken the room a little. Never whisper, nor wear rustling dresses, nor
become irritated at exactions, but keep a cheerful countenance, which
helps often far more than drugs. Experience must teach the rest.

BEEF TEA, OR ESSENCE OF BEEF.

Cut a pound of perfectly lean beef into small bits. Do not allow any
particle of fat to remain. Put in a wide-mouthed bottle, cork tightly, and
set in a kettle of cold water. Boil for three hours; pour off the juice,
which is now completely extracted from the meat. There will be