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Half a cup of whole rice, boiled in just enough water to cover it, one cup of milk, a little salt, one egg, beaten light. When the rice is nearly done, turn off the water, add the milk and simmer, taking care it does not scorch, until the milk boils up well. Salt, and beat in the egg. Eat warm with cream, sugar, and nutmeg. BEEF TEA FOR THE SICK. One pound lean beef, cut into small pieces. Put into jar without a drop of water, cover tightly, set in a kettle of cold water. Heat gradually to a boil, and continue this steadily for three or four hours, until the meat is like white rags, and the juice all drawn out. Season with salt to taste, and when cold, skim. The patient will often prefer this ice-cold to hot. CELERY CURES RHEUMATISM. " New discoveries — or what claims to be discoveries — of the healing virtues of plants are continually being made. One of the latest is that celery is a cure for rheumatism ; indeed, it is asserted the disease is impossible if the vegetable be cooked and freely eaten. The fact that it is always put on the table raw prevents its therapeutic powers from being known. The celery should be cut into bits, boiled in water until soft, and the water drank by the patient. Serve warm with pieces of toasted bread, and the painful ailment will soon yield. Such is the declaration of a physician who has again and again tried the experiment, and with uniform success. At least two-thirds of the cases named ' heart disease ' are ascribed to rheumatism and its agonizing ally, gout. Here, in Germany, we boil the roots and stalks, as the root is the principal part of it, and afterwards eat it as salad, with oil and vinegar. I received such immediate benefit that I am anxious to let all the rheumatic sufferers know of it." — German Correspondent BACKER GRUEL. A scant half-pint of boiling water poured upon four tablespoons of powdered cracker, and, after a pint of milk and half a teaspoon of salt is added, the mixture should be stirred until it boils up once. EGG-NOGG. The white of an egg beaten to a stiff froth ; a teaspoon of sugar beaten in ; then the yolk of the egg, and finally a tablespoon each of milk, water and wine. PANADA. Six Boston crackers, split, two tablespoons white sugar, a good pinch of salt, and a little nutmeg, enough boiling water to cover them well; split the crackers, and pile in a bowl in layers, salt and sugar scattered among them ; cover with boiling water and set on the hearth, with a close top over the bowl, for at least one hour. The crackers should be almost clear and soft as jelly, but not broken. Eat from the bowl, with more sugar sprinkled in if you wish it. If properly made, this panada is very nice. PORTEREE. Pint bottle of porter, two glasses pale sherry, one lemon peeled and sliced, half pint of ice-water, six or eight lumps loaf sugar, half of a grated nutmeg, pounded ice. This mixture has been used satisfactorily by invalids, for whom the pure porter was too heavy, causing biliousness and heartburn. SOFT BOILED EGGS. Fresh eggs for invalids, who like them cooked soft, should be put in a pan of boiling water, and set on a part of the range where they will not boil for several minutes. At the end of that time they will be like jelly, perfectly soft, but beautifully done, and quite digestible by even weak stomachs.