n a small basin or cup; also various drinks,
such as milk punch, wine, whey, apple-toddy, and various other
nourishing drinks.

BEEFSTEAK AND MUTTON CHOPS.

Select the tenderest cuts and broil over a clear, hot fire. Let the
steak be rare, the chops well done. Salt and pepper, lay between two
_hot_ plates three minutes and serve to your patient. If he is very
weak do not let him swallow anything except the juice, when he has
chewed the meat well. The essence of rare beef, roasted or broiled,
thus expressed, is considered by some physicians to be more
strengthening than beef tea prepared in the usual manner.

BEEF TEA.

One pound of _lean_ beef, cut into small pieces. Put into a glass
canning jar, without a drop of water, cover tightly and set in a pot
of cold water. Heat gradually to a boil and continue this steadily for
three or four hours, until the meat is like white rags and the juice
all drawn out. Season with salt to taste and, when cold, skim.

VEAL OR MUTTON BROTH.

Take a scrag-end of mutton (two pounds), put it in a saucepan with two
quarts of cold water and an ounce of pearl barley or rice. When it is
coming to a boil, skim it well, then add half a teaspoonful of salt;
let it boil until half reduced, then strain it and take off all the
fat and it is ready for use. This is excellent for an invalid. If
vegetables are liked in this broth, take one turnip, one carrot and
one onion, cut them in shreds and boil them in the broth half an hour.
In that case, the barley may be served with the vegetables in broth.

CHICKEN BROTH.

Make the same as mutton or beef broth. Boil the chicken slowly,
putting on just enough water to cover it well, watching it closely
that it does not boil down too much. When the chicken is tender,
season with salt and a very little pepper. The yolk of an egg beaten
light and added, is very nourishing.

OATMEAL GRUEL.

Put four tablespoonfuls of the best grits (oatmeal coarsely ground)
into a pint of boiling water. Let it boil gently, and stir it often,
till it becomes as thick as you wish it. Then strain it, and add to it
while warm, butter, wine, nutmeg, or whatever is thought proper to
flavor it. Salt to taste.

If you make a gruel of fine oatmeal, sift it, mix it first to a thick
batter with a little cold water, and then put it into the saucepan of
boiling water. Stir it all the time it is boiling, lifting the spoon
gently up and down, and letting the gruel fall slo