lean saucepan; boil the gruel for 10 minutes, keeping it
well stirred; sweeten to taste, and serve. It may be flavoured with a
small piece of lemon-peel, by boiling it in the gruel, or a little
grated nutmeg may be put in; but in these matters the taste of the
patient should be consulted. Pour the gruel in a tumbler and serve. When
wine is allowed to the invalid, 2 tablespoonfuls of sherry or port make
this preparation very nice. In cases of colds, the same quantity of
spirits is sometimes added instead of wine.

_Time_.--10 minutes.

_Sufficient_ to make a pint of gruel.

INVALID'S JELLY.

1869. INGREDIENTS.--12 shanks of mutton, 3 quarts of water, a bunch of
sweet herbs, pepper and salt to taste, 3 blades of mace, 1 onion, 1 lb.
of lean beef, a crust of bread toasted brown.

_Mode_.--Soak the shanks in plenty of water for some hours, and scrub
them well; put them, with the beef and other ingredients, into a
saucepan with the water, and let them simmer very gently for 5 hours.
Strain the broth, and, when cold, take off all the fat. It may be eaten
either warmed up or cold as a jelly.

_Time_.--5 hours. _Average cost_, 1s.

_Sufficient_ to make from 1-1/2 to 2 pints of jelly.

_Seasonable_ at any time.

LEMONADE FOR INVALIDS.

1870. INGREDIENTS.--1/2 lemon, lump sugar to taste, 1 pint of boiling
water.

_Mode_.--Pare off the rind of the lemon thinly; cut the lemon into 2 or
3 thick slices, and remove as much as possible of the white outside
pith, and all the pips. Put the slices of lemon, the peel, and lump
sugar into a jug; pour over the boiling water; cover it closely, and in
2 hours it will be fit to drink. It should either be strained or poured
off from the sediment.

_Time_.--2 hours. _Average cost_, 2d.

_Sufficient_ to make 1 pint of lemonade. _Seasonable_ at any time.

NOURISHING LEMONADE.

1871. INGREDIENTS.--1-1/2 pint of boiling water, the juice of 4 lemons,
the rinds of 2, 1/2 pint of sherry, 4 eggs, 6 oz. of loaf sugar.

_Mode_.--Pare off the lemon-rind thinly, put it into a jug with the
sugar, and pour over the boiling water. Let it cool, then strain it; add
the wine, lemon-juice, and eggs, previously well beaten, and also
strained, and the beverage will be ready for use. If thought desirable,
the quantity of sherry and water could be lessened, and milk substituted
for them. To obtain the flavour of the lemon-rind properly, a few lumps
of the sugar should be rubbed over it, until