Orange And Lemon Juice

A fine preparation for an invalid is made of orange or lemon juice, strained and boiled with an equal weight of loaf sugar and then bottled and corked closely. It is an agreeable and valuable addition to gruel and other warm drinks. It takes fifteen minutes to boil. A dessert-spoonful of lemon juice must be added to one-half of a pint of gruel.

M. S. Bonnie.

Celery For Rheumatism

Celery has medicinal qualities above the average. It should be used extensively by people suffering from rheumatism and nervous diseases.

An Invalid's Dinner

Select a good chop from a loin of mutton and trim all the fat from the meat and put it in a covered jar (a salt jar does very well for the purpose) with three tablespoonfuls of water; stand it in a moderately hot oven, steam it one-half hour, and a few minutes before serving add a pinch of salt. Serve very hot, with the gravy poured over it. Steak or chops cooked in this manner are very tender and easily digested by the weak and delicate. Bertha R.

Fiberless Beef For Invalids

For those who are fond of beef steak and whose stomach will not permit of the regular broiled steak try the following method of cooking it. Take one pound of fresh juicy round steak and with a dull knife scrape out the beef, leaving the fiber by itself until all the meat has been scraped out. Now put just a trifle of butter in the bottom of a frying-pan, let it get hot and put in the scraped meat. Turn two or three times, salt slightly and serve hot. It is delicious. Dr. Rockwell.

Baltimore Punch

One quart of Jamaica rum, one quart of brandy, one quart of port, one-half pint of Curacoa, three cupfuls of white sugar, one dozen lemons, one quart of strong black tea. To mix: To the tea while hot, add the sugar and lemon juice; mix thoroughly and strain through cotton cloth. When cool add the brandy, rum and Curacoa. If to keep awhile, bottle and seal it. To Serve: Over a clear and clean cake of ice in the punch bowl place your stock, adding three pint bottles of soda (aerated water) to each quart bottle of stock. Stir gently and serve at. once. The ice may be put outside the bowl; it keeps the strength of the punch much steadier. The tea should not draw long enough to become bitter. A bottle of champagne with each three bottles of soda, or in place of them, enlivens the punch. Mrs. T. R. Smith.

A Light Custard

Break one egg into a teacup, beat it up and sweeten as liked. Add milk to fill the cup, mix once more, and tie a piece of linen over it. Set it into a shallow pan one-half full of water, and boil ten minutes. J. D. T.

Thickened Milk

With a little milk, mix a smooth tablespoonful of flour and a pinch of salt. Pour upon it a quart of boiling milk and when it is thoroughly mixed put all back into the saucepan and boil up once, being careful not to burn and stirring all the time, to keep it perfectly smooth and free from lumps. Serve with slices of dry toast. It is excellent in diarrhea and becomes a specific by scorching the flour before mixing with the milk.

Mary C. Jones.

Milk Porridge

Take a tablespoonful of Indian meal and one tablespooftful of flour. Wet to a paste with cold water. Add the paste to two cupfuls of boiling water and boil twenty minutes. Add two cupfuls of milk and a little salt and cook ten minutes more, stirring often. Eat with sugar and milk, while hot. A Nurse.

Stewed Prunes

These are good in measles, and scarlet fever, both as food and medicine. Get the box prunes as they are generally of a much better quality than the open sort. Soak them for one hour in cold water, then put them into a porcelain-lined saucepan, with a little more water if necessary, and a little sugar. Cover and let them stew slowly for one hour, or until they are swollen large and quite soft. They are excellent as an accompaniment to breakfast for a sick person. Julia Tubbs.

Parched Rice

Roast the rice to a rich brown. Put into boiling water that has been salted, and boil till tender. Do not disturb it if you can help. Drain from the water and serve with sugar. E. Reynolds.

Pudding For A Convalescent

Four ounces of Ko-nut, six ounces of sugar, six eggs beaten separately, cinnamon, cloves and lemon rind grated to taste, one teaspoonful of salt, one-quarter of a pound of currants, one-naif pound of grated swartsbrod (black bread). Mix butter and sugar to a cream, add yolks of eggs, spices, bread, currants, and then the whites of eggs beaten to a stiff froth; one-half glassful of rum added gives a very piquant flavor. Boil two hours and serve with wine sauce. C. G. T.

Ko-Nut Pastry (For Weak Stomachs)

One and one-fourth cupfuls of flour, one-fourth teaspoonful of baking-powder, one-fourth teaspoonful of salt, one-third cupful of Ko-nut and one-third cupful of cold water. Mix flour, salt and baking-powder. Work the Ko-nut lightly into flour with tips of fingers, then add water, mixing with a knife. Dr. Gray.