The Sick-Room. BeeF Tea+

1 lb. lean beef, cut into small pieces.

Put into a 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. The patient will often prefer this ice-cold to hot. Serve with Albert biscuit or thin " wafers," unleavened, made by a receipt given under the head of Bread.

Mutton Broth+

1 lb. lean mutton or lamb, cut small.

1 quart water - cold.

1 tablespoonful rice, or barley, soaked in a very little warm water.

4 tablespoonfuls milk.

Salt and pepper, with a little chopped parsley.

Boil the meat, unsalted, in the water, keeping it closely covered, until it falls to pieces. Strain it out, skim, add the soaked barley or rice; simmer half an hour, stirring often; stir in the seasoning and the milk, and simmer five minutes after it heats up well, taking care it does not burn.

Serve hot with cream crackers.

Chicken Broth+

Is excellent made in the same manner as mutton, cracking the bones well before you put in the fowl.

Veal And Sago Broth

2 lbs. knuckle of veal, cracked all to pieces.

2 quarts of cold water.

3 tablespoonfuls best pearl sago, soaked in a cup of cold water.

1 cup cream, heated to boiling. Yolks of two eggs, beaten light.

Boil the veal and water in a covered saucepan very slowly until reduced to one quart of liquid; strain, skim, season with salt, and stir in the soaked sago (having previously warmed it by setting for half an hour in a saucepan of boiling water, and stirring from time to time.) Simmer half an hour, taking care it does not burn ; beat in the cream and eggs; give one good boil up, and turn out.

This is excellent for consumptives.

Beef And Sago Broth

2 lbs. of beef - cut up small. 2 quarts of water.

1 cup of sago, soaked soft in a little lukewarm water. Yolks of three eggs. Salt to taste.

Stew the beef until it falls to pieces ; strain it out, salt the liquid and stir in the sago. Simmer gently one hour, stirring often. Add the beaten yolks: boil up once and serve.

This is a strengthening and nice soup. Eat with dry toast.

Arrowroot Jelly (plain.)+

1 cup boiling water.

2 heaping teaspoonfuls of best Bermuda arrowroot.

1 teaspoonful lemon juice.

2 teaspoonfuls of white sugar.

Wet the arrowroot in a little cold water, and rub smooth. Then stir into the hot, which should be on the fire and actually boiling at the time, with the sugar already melted in it. Stir until clear, boiling steadily all the while, and add the lemon. Wet a cup in cold water, and pour in the jelly to form. Eat cold with sugar and cream flavored with rose-water.

An invaluable preparation in cases where wine is forbidden.