Raw-Beef Scrapings

Take a piece of good tender beef, and, with a rather dull knife, scrape off all of it that will come, leaving the tough, gristly portions behind. The pasty meat thus obtained may be salted a little and used at once as it is, or it maybe rubbed up with half its quantity of granulated white sugar. The latter plan will be likely to suit children best.

Good well-boiled ham (as well as dried beef) may be treated in the same manner. Infants recovering from summer complaint are sometimes very fond of such food.

Chicken Broth

Clean half a chicken and remove the skin. Pour on it a quart of cold water, and salt to taste. Add a table-spoonful of Carolina rice, and boil slowly for two or three hours. Then skim it well to get off all the fat, and add a little parsley. This is one of the most agreeable of dishes for many sick people.

Oatmeal, Gruel

Boil a pint of water, and while boiling, mix with it two table-spoonfuls of (Canada, Bethlehem, or Ohio) oatmeal, which has been first rubbed smooth in a little cold water; also, add half a pint of milk, and a little salt. Let all simmer together for half an hour, then strain it through a hair-sieve, sweeten, and add a little nutmeg. A few raisins may be added before the boiling.

Indian-Meal, Gruel

Stir a table-spoonful of Indian meal till it becomes smooth, in half a teacupful of cold water. Then mix it well with a teacupful of boiling water, and add half as much milk : then boil it until it is moderately thickened. Salt or sweeten according to taste. Raisins maybe put in before boiling, if desired.

Barley Water

Wash well two ounces of pearl barley with cold water, throwing that water away. Put the barley into a pint and a half of fresh cold water, bring it to the boiling point, and boil for twenty minutes in a covered vessel. Strain, sweeten to taste, and flavor with lemon-juice and a little lemon-peel. In certain cases, as in using it to feed infants, the lemon had best be omitted.

Rice Water

Boil an ounce of Carolina rice in a quart of water for an hour and a half. Pour off or strain, and add either salt or sugar and nutmeg, according to taste. Salt will generally be best.

Toast Water

Cut a slice of stale bread half an inch thick, and toast it brown all over, without scorching. Pour over it a pint of boiling water ; cover closely, and let it cool; then pour or strain it off for use as a drink. Some patients like it better when a slice from an apple, and a very little lemon-peel, are laid on the toast before the water is added.

Bread-And-Butter Soup

Spread a slice of well-baked bread with good fresh butter, and sprinkle it moderately with salt and black pepper. Pour a pint of boiling water over it, and let it stand a few minutes before use. This will do for patients who are not very sick, as a soft article of low diet.


Cut two slices of stale bread, without crust. Toast them brown, cut them up into squares about two inches across, lay them in a bowl, and sprinkle with salt and a little nutmeg. Pour on a pint of boiling water, and let it stand to cool.