Vegetable Soup

This may be made, of course, in many different ways. The following is about the simplest; put two potatoes, a handful of peas, one ripe tomato, and a piece of bread, into a quart of water, and boil it down to a pint. Then throw in a little chopped celery or parsley, and salt. Cover, and remove from the fire. A delicate stomach may require it to be strained for use.

Boiled Flour

Tie up a quart of wheat flour in a pudding-bag, tightly. Put it into a pot of boiling water, and keep this boiling for several hours (all day or all night will not be too long). Then take out the flour and dry it near the fire. Peel off and throw away the thin outer portion, and grate down the mass, with a nutmeg-grater, into a powder, for use as wanted. One or two teaspoonfuls of this may be rubbed into a paste with a little milk, and then stirred into a pint of milk, which is to be scalded; that is, just brought to the boiling-point, without being boiled. This is often beneficial in the diarrhoeas of infants or older persons.

Arrow-Root

Mix a tablespoonful or rather more with a little cold water, till it becomes smooth and pasty. Boil a pint of water, stir in the arrow-root, and boil it for a few minutes, until it thickens sufficiently. Sweeten to taste with white sugar, unless salt be preferred. A little lemon-peel or orange-peel added before boiling will improve the flavor.

Tapioca

Cover two tablespoonfuls of tapioca with a full teacupful of cold water, and let it soak for several hours. Put it then into a pint of boiling water, and boil it u.:til it is clear and as thick as is wanted. Sugar, nutmeg, lemon, etc., may be used to season it.

Sago Jelly

Mix well together four tablespoonfuls of sago, the juice and rind of one lemon, and a quart of water. Sweeten to taste, let it stand half an hour, and then boil it, stirring constantly until clear.

Farina Gruel

Mix two tablespoon-fuls of farina with a quart of water, and let it boil long enough to become thick. Add a pint of milk and a little salt, and then boil again for a quarter of an hour, Sweeten according to taste.

Rice Milk

Boil a tablespoonful of rice for an hour and a half in a pint of fresh milk, then rub it through a fine sieve. Add a tablespoonful of fine (granulated) white sugar, and boil again for two or three minutes.

Oatmeal With Beef-Tea

Mix a tablespoonful of oatmeal quite smoothly with two tablespoonfuls of cold water. Add this to a pint of strong beef-tea, and heat to the boiling-point, stirring all the time. Boil for five minutes. Then remove from the fire, skim off all the fat, and serve for use.

Other occasional additions to beef-tea, which will agree with all except the most delicate stomachs, are (though not both at once) raw egg and cream.

Gelatine Food

Soak for a short time in cold water a piece of prepared gelatine two inches square. Boil it, then, in half a pint of water until it dissolves, which will take ten or fifteen minutes. Rub a tea-spoonful of arrow-root into a paste with a little cold water, and stir it into the gelatine water at the end of its boiling. Add also from six to twelve tablespoonfuls (according to the child's age) of milk, from one to four tablespoonfuls of cream, and a moderate amount of loaf-sugar.