FOR the patient, sick and! weary with suffering, food should be prepared with the utmost care, and served in the daintiest manner.

Convalescence depends much upon the appetite and proper food.

Fevers require that the patient's strength be kept up; at the same time, everything that quickens circulation should be avoided. Milk diet is largely resorted to in such cases.

On giving an invalid a drink of water when the draught must be limited, hand him a small glass full. This will satisfy his thirst. Never offer a goblet of water in such a case and direct how many swallows may be taken.

Beef tea or broth should be cooled and the fat carefully removed before given to an invalid. If there is great haste the fat may be very nearly removed by absorbing it with blotting paper. This will not necessitate the cooling of the liquid.

Dishes should be heated if the food is to be served hot, and kept cold if to be served cold., Custards should be set in ice or in pans of cold water.

Never leave food standing by a patient with the hope that and appetite may be aroused by its presence. Remove at once and return after an interval in a fresh and attractive manner.

Have all napkins and towels fresh and clean, and plenty of them to shield bedding and clothing. Spread the tray with a fresh napkin and have the china and silver bright and attractive.

Never fill a cup of tea or coffee more than two-thirds full, then there will be no danger of its contents running pver into the saucer turn.

Gruel may be served in a china cup with a handle, using a saucer if liked, or in a glass.

A tin dish with a long handle, made so as to fit inside the teakettle, will be found a great convenience when there is sickness in the family. With such a dish at hand, gruel, custard and beef-tea-may be prepared without danger of scorching.

Cream forms the most perfect combination of fat and flesh-forming food that exists, being both fatty and albuminous in its character.

Wine will be found admitted in no other department of this book, and is to be used here only under the instructions of a physician.

Apple Water

Pare and slice a fine juicy apple. Pour one large cupful of boiling water over it. Cover and let stand until cold. Or roast 2 nice tart apples; do not burn. Gut them up and pour over them 1 pint of boiling water. Let cool. Either of these will be found a refreshing drink. They may be sweetened slightly if liked, and a couple of cloves may be added. This is an excellent drink for a feverish cold and is especially relished by children.

Barley Water

Most excellent for fevers. To ¼ pound of barley allow 1 quart of water. (Pearl barley is the best, but common barley can be used.) Add 2 dozen of stoned raisins or a few chopped figs. Let boil slowly until reduced one-half. Strain and cool, after which the liquor is ready for use. A very little sugar and some lemon-peel may be used in place of the raisins, but the raisins are more nutritious. A little milk may be added, if desira-able, or a tablespoonful of sherry wine. If the raisins are not liked the barley water may be made plain and strained over 9 tablespoonfuls of currant jelly. This gives a pleasant acid.