probably a
small cupful. Season with a saltspoonful of salt. This is given in extreme
sickness, feeding a teaspoonful at a time.

BEEF TEA FOR CONVALESCENTS.

One pound of lean beef prepared as above. Add a pint of cold
water,--rain-water is best,--and soak for an hour. Cover closely, and boil
for ten minutes; or put in the oven, and let it remain an hour. Pour off
the juice, season with half a teaspoonful of salt, and use. A little
celery salt makes a change.

CHICKEN BROTH.

The bones and a pound of meat from a chicken put in three pints of cold
water. Skim thoroughly when it comes to a boil, add a teaspoonful of salt,
and simmer for three hours. Strain and serve. A tablespoonful of soaked
rice or tapioca may be added after the broth is strained. Return it in
this case to the fire, and boil half an hour longer.

CHICKEN JELLY.

Boil chicken as for broth, but reduce the liquid to half a pint. Strain
into a cup or little mold, and turn out when cold.

CHICKEN PANADA.

Take the breast of the chicken boiled as above; cut in bits, and pound
smooth in a mortar. Take a teacupful of bread-crumbs; soak them soft in
warm milk, or, if liked better, in a little broth. Mix them with the
chicken; add a saltspoonful of salt, and, if allowed, a pinch of mace; and
serve in a cup with a spoon.

BEEF, TAPIOCA, AND EGG BROTH.

One pound of lean beef, prepared as for beef tea, and soaked one hour in a
quart of cold water. Boil slowly for two hours. Strain it. Add a half
teaspoonful of salt, and half a cupful of tapioca which has been washed
and soaked an hour in warm water. Boil slowly half an hour. Serve in a
shallow bowl, in which a poached egg is put at the last, or stir a beaten
egg into one cup of the boiling soup, and serve at once with wafers or
crackers.

MUTTON BROTH.

Made as chicken broth. Any strong stock, from which the fat has been
taken, answers for broths.

OATMEAL GRUEL.

Have ready, in a double boiler, one quart of boiling water with a
teaspoonful of salt, and sprinkle in two tablespoonfuls of fine oatmeal.
Boil an hour; then strain, and serve with cream or milk and sugar if
ordered. Farina gruel is made in the same way.

INDIAN OR CORN MEAL GRUEL.

One quart of boiling water; one teaspoonful of salt. Mix three
tablespoonfuls of corn meal with a little cold water, and stir in slowly.
Boil one hour; strain and serve, a cupful at once.

MILK PORRIDGE.

One quart of boiling milk;