Donated by Mrs. P. A. Lyon, M. D., of Santa Cruz.

In furnishing food for invalids, purchase the very best and prepare with the utmost care. No pains should be wanting in cooking even the simplest dishes, and they should be served in a style to please the fastidious taste of the invalid. Avoid variety and excess in quantity.

Be sure to use the daintiest and whitest of napkins, and bring into requisition the heir-looms of silver and china.

Frequently the relish for the best repast is lost by its being served in a slovenly manner. It should ever be remembered, too, that fresh cut flowers are not only a delight to all, but aid to a forgetfulness of pain. Even a green leaf upon a waiter, indicates that effection as well as duty prompted the hand in its labor.

Every nurse and cook in preparing food for invalids should study to furnish that which is suitable to the needs of the patient. The time may come when all cooks will consider health and strength more than catering to the capricious tastes of perverted appetites.

Lemonade

Juice of half a lemon, one teaspoonful white sugar, one goblet water. Grate in a little rind if desired.

Hot Lemonade

Is made the same way, only using hot water. Is good for colds and biliousness.

Orange Whey

The juice of one orange to one pint sweet milk. Heat slowly, until curds form, strain and cool. Good drink after confinement.

Egg. Lemonade

White of one egg, one tablespoonful pulverized sugar, juice of one lemon, one goblet of water. Beat together. Very grateful in inflammation of lungs, stomach and bowels.

Gum Arabic Water

One teaspoonful gum arabic, one goblet cold water; stand until it dissolves. Flavor with juice of lemon, orange or any other kind of fruit.

Jelly Water

Sour jellies dissolved in water make a pleasant drink for fever patients.

Oatmeal Tea

Two tablespoonfuls raw oatmeal to one quart cold water, stand two hours in a cool place, then drain off as it is wanted.

Toast Water

Toast slowly a thin piece of bread till it is extremely brown and hard, but not black. Put it in a bowl of cold water, and cover tightly. Let it stand an hour before using.

Sago Milk

Three tablespoonfuls sago, soaked in a cup of cold water one hour; add three cupfuls boiling milk, sweeten and flavor to taste.

Simmer slowly half an hour, eat warm. Tapioca milk is made in the same way.

Flaxseed Lemonade

Two tablespoonfuls of whole flaxseed to a pint of boiling water; let it stand until cool, then strain and add the juice of two lemons and two tablespoonfuls of honey. Invaluable for coughs and suppression of urine.

Tamarind Water

One tumbler of tamarinds, one pint of cold water. Turn water over tamarinds, and let it stand one hour; strain before using. Cm-rant or cranberry jelly can be used similarly.

Beef Tea

One pound of lean beef cut into small pieces, put into a bottle without a drop of water, cover tightly, and set in a pot of cold water; heat gradually to a boil, and continue boiling steadily for three or four hours, until the meat is like rags and the juice all out. Salt to taste.