1. Rice Water

Simmer two tablespoonfuls rice in one quart boiling water for two hours. Strain, add a pinch of salt, and use either hot or cold.

2. Boiled Rice For Weak Digestions

Put one-half cup of rice in two cups of boiling water and boil twenty minutes. Then put in a double boiler; keep the water in the under vessel for four or five hours. If the rice dries add either milk or water.

3. Toast Water

Cover well toasted bread, whole wheat or Graham preferred, with boiling water. When cold, strain and sweeten the water slightly if desired.

4. Barley Water

Pour one pint boiling water on two tablespoonfuls of fresh pearl barley and boil five minutes; then throw off. Pour on the barley two quarts of boiling water and let boil until reduced one-half. Strain and serve plain, or add milk or flavor with a little jelly or lemon.

5. Bran Tea (Very Nutritious)

Add one pint of boiling water to one-half pint of wheat bran. Let stand on the back of the stove for an hour, but do not boil. Strain and serve with sugar and cream instead of coffee or tea.

6. Egg Water

Stir the whites of two eggs in a half glass of ice water. Add salt or sugar to taste.

7. Apple Water

Slice six sour, juicy apples, add one tablespoonful of sugar and pour over them one quart boiling water. Cover closely. When cold strain.

8. Flaxseed Tea

Boil one cup flaxseed in one quart boiling water thirty minutes and let stand a while. Add lemon and sugar and serve.

9. Currant Juice

Strip one quart currants from the stems and put in porcelain kettle with one quart water and heat slowly to a boil. Skim and boil five minutes; strain and cool. Add water if necessary and sweeten to taste.

10. Cornmeal Gruel

Sprinkle slowly one tablespoonful cornmeal into one quart boiling water, and let it cook in a double boiler three hours, stirring occasionally. Then add a little rich milk and salt to taste. If cooked in this way it will be found very digestible.

11. Oatmeal Gruel

Into one quart boiling water stir one tablespoonful oatmeal, and cook slowlv one hour. Strain and season. Add milk if desired.

12. Oatmeal And Broth

Boil the oatmeal in beef broth if desired.

13. Milk Soup

Pour a pint of boiling milk over three tablespoonfuls of fine cracker or bread crumbs. Salt to taste.

14. Milk And Albumen

A pint of new milk, unbeaten whites of two eggs, a small pinch of salt. Put in a clean quart bottle, cork and shake hard for five minutes.

15. Potato Soup

One generous tablespoonful of mashed potato. Add gradually a pint of new milk. Place on the stove and when hot stir in a heaping teaspoonful of cornstarch dissolved in cold milk. Let boil up several times. Season with salt and celery salt, or a sprig of parsley.

16. Uncooked Beef Tea

Only a little of this should be made at a time, as it sours quickly. Take one ounce of beef at a time, and as soon as one cupful is given prepare the next. The beef should be from the top part of the round; this must be cut across the grain, and shred down with a knife. For each ounce allow two tablespoonfuls of cold water. Let the meat soak fifteen minutes, and then the water will be colored with the juice. Use no salt.