BEEF LIQUID. -- When the stomach is very weak, take fresh lean beef, cut it into strips, and place the strips into a bottle, with a little salt. Place into a kettle of boiling water and let it remain one hour. Pour off the liquid and add some water. Begin with a small quantity, and use in the same manner and under similar circumstances as beef tea. This is even more nourishing than beef tea.

BEEF TEA. -- Cut one pound of lean beef into shreds, and boil for twenty minutes in one quart of water, being particular to remove the scum as often as any rises. When it is cool, strain. This is very nourishing and palatable, and is of great value in all cases of extreme debility where no inflammatory action exists, or after the inflammation is subdued. In very low cases, a small tea-spoonful may be administered every fifteen or twenty minutes, gradually increasing the amount given as the powers of life return. In cases of complete prostration, after the cessation of long exhausting fever, it may be used as directed above, either alone or in conjunction with a little wine.

PANADO. -- Put a little water on the fire with a glass of wine, some sugar, and a little grated nutmeg; boil all together a few seconds, and add pounded crackers or crumbs of bread; and again boil for a few minutes.

FRENCH MILK PORRIDGE. -- Stir some oatmeal and water together, let the mixture stand to clear, and pour off the water. Then put more water to the meal, stir it well, and let it stand till the next day. Strain through a fine sieve, and boil the water, adding milk while so doing. The proportion of water must be small. With toast this is admirable.

COMMON MILK PORRIDGE will be found very palatable in ordinary cases. Everybody knows how to make it.

BUTTERMILK PAP. -- Fresh buttermilk, four parts; water, one part; mix, boil, and thicken with Indian meal. Eat with butter, sugar, or molasses.

COFFEE MILK. -- Put a dessert-spoonful of ground coffee into a pint of milk; boil it a quarter of an hour with a shaving or two of isinglass; let it stand ten minutes, and then pour off.

RESTORATIVE JELLY. -- Take a leg of well-fed pork, just as cut up, beat it, and break the bone. Set it over a gentle fire, with three gallons of water, and simmer to one. Let half an ounce of mace and the same of nutmegs stew in it. Strain through a fine sieve. When cold, take off the fat. Give a chocolate-cup the first and last thing, and at noon, adding salt to suit the taste. This is very valuable in all cases of debility where animal food is admissible.

DRINK IN DYSENTERY. -- Sheep's suet, two ounces; milk, one pint; starch, half an ounce. Boil gently for thirty minutes. Use as a common drink. This is excellent for sustaining the strength in bad cases of dysentery.

CRUST COFFEE. -- Toast slowly a thick piece of bread cut from the outside of a loaf, until it is well browned, but not blackened. Then turn upon it boiling water of a sufficient quantity, and keep it from half an hour to an hour before using. Be sure that the liquid is of a rich brown color before you use it. It is a most excellent drink in all cases of sickness and convalescence.

CRANBERRY WATER. -- Put a tea-spoonful of cranberries into a cup of water and mash them. In the mean time boil two quarts of water with one large spoonful of corn or oatmeal, and a bit of lemon-peel; then add the cranberries and as much fine sugar as will leave a smart flavor of the fruit -- also a wine-glassful of sherry. Boil the whole gently for a quarter of an hour, then strain.

WINE WHEY. -- Heat a pint of new milk until it boils, at which moment pour in as much good wine as will curdle and clarify it. Boil and set it aside until the curd subsides. Do not stir it, but pour the whey off carefully, and add two pints of boiling water, with loaf-sugar.

ORANGE WHEY. -- Milk, one pint; the juice of an orange, with a portion of the peel. Boil the milk, then put the orange to it, and let stand till it coagulates. Strain.

MUSTARD WHEY. -- Bruised mustard seed, two table-spoonfuls ; milk, one quart. Boil together for a few minutes until it coagulates, and strain to separate the curd. This is a very useful drink in dropsy. A tea-cupful may be taken at a dose, three times a day.

SIPPETS. -- On an extremely hot plate put two or three slices of bread, and pour over them some of the juices of boiled beef, mutton, or veal. If there be no butter in the dish, sprinkle over them a little salt.

CHICKEN BROTH. -- Take half a chicken, divested of all fat, and break the bones; add to this half a gallon of water, and boil for half an hour. Season with salt.

VEGETABLE SOUP. -- Take one potato, one turnip and one onion, with a little celery or celery seed. Slice and boil for an hour in one quart of water. Salt to the taste, and pour the whole upon a piece of dry toast. This forms a good substitute for animal food, and may be used when the latter would be improper.

CALVES'-FOOT JELLY. -- Boil two calves' feet in one gallon of water, until reduced to one quart. Strain, and when cool, skim carefully. Add the white of six or eight eggs, well beaten, a pint of wine, half pound of loaf sugar, and the juice of four lemons. Mix them well, boil for a few minutes, stirring constantly, and pass through a flannel strainer. In some cases the wine should be omitted.

SLIPPERY ELM JELLY. -- Take of the flour of slippery elm one or two tea-spoonfuls; cold water, one pint. Stir, until a jelly is formed. Sweeten with loaf sugar or honey. This is excellent for all diseases of the throat, chest, and lungs, coughs, colds bronchitis, inflammation of lungs, etc. It is very nutritious and soothing.