The cooky not the physic, saved my life.

- Quaint Tales

THE proper feeding of an invalid plays an inestimable part in his recovery. The general rules to remember are: Give only food that is easily digested, served as temptingly as possible. When the temperature is high, water and liquid food should be given freely to repair the rapid waste caused by fever. As the fever abates, semi-solid foods may be used; and as convalescence advances, soft foods such as eggs, toast, and simple puddings.

Lamb Broth

2 pounds neck of lamb

1 teaspoon salt

1 quart cold water

Clean the meat with a damp cloth; remove the skin and fat; cut the meat into small pieces and hack or separate the bones. Put bones and meat into a saucepan; add cold water; let stand one hour; then heat gradually and let it cook below the boiling point for two hours. Strain through a sieve; season and serve, adding a little boiled rice if desired.

Beef Tea

1 pound ground lean beef

1 pint cold water

Salt and pepper

Choose beef from the under side of the round, as that contains the greatest strength, and have it ground. Put it in a closely covered saucepan and let it stand on the range, without boiling, for twenty minutes; then boil for six minutes; strain and season.

Oatmeal Gruel No. 1

1 tablespoon oatmeal 3 tablespoons water

1 pint milk or water Pinch of salt

Mix the oatmeal with the three tablespoons of water. Boil the pint of milk or water and into it pour the oatmeal slowly. Season and boil for five minutes, stirring constantly.

Oatmeal Gruel No. 2

1 quart water

3 tablespoons oatmeal

Milk Sugar

1/2 tablespoon butter

Boil the water and into it stir the oatmeal; boil until it thickens, stirring constantly. Then pour it into a double boiler and let it cook for three or four hours. Thin with rich milk; strain carefully; add the butter and sweeten to taste.

If sugar is not desired, salt may be substituted.

Indian Gruel

2 tablespoons corn meal 1 quart water

Salt Sugar

Mix the meal with a little cold water. Boil the quart of water; pour it on the corn meal; beat well; return it to the saucepan and boil fifteen or twenty minutes. Add a little salt and sweeten to taste.

Sago Gruel

2 tablespoons sago

1 pint cold water

Sugar

Soak the sago for an hour in cold water sufficient to cover it; add the pint of water; place over a slow fire and stir until the sago is dissolved and becomes thickened. Sweeten to taste, and if too thick add a little boiling water.

If desired, add flavoring and a little nutmeg.

Egg Gruel

1 egg

1 teaspoon sugar

1 cup hot milk

Grated nutmeg or lemon juice

Beat the yolk of the egg with the sugar until light; add the well-beaten white; pour over this the hot milk; flavor and serve at once.