The national course in home economics

Stir 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 a good preparation for weak persons, B. Clark. OATMEAL GRUEL. Take a tablespoonful of oatmeal and mix smoothly with a little cold water. Pour on it a pint of boiling water, stir it well, then let it stand a few minutes to settle. Pour it back very gently into the saucepan, so as to leave undisturbed the sediment at the bottom of the gruel. Let it simmer, stirring occasionally and skimming carefully. Sweeten and flavor with wine and spice, or grated ginger, or, if preferred, a little salt only may be put in. Dry toast or biscuits may be served with it. Mrs. Allured. NUTTA. This is a combination of nuts and cereals, and is a peculiarly strengthening food for invalids. It can be eaten dry, or served with milk. Found in all groceries. Sanitarium. MALTED MILK. The name of this preparation indicates its character. It is made of the best nuts, and is soluble in hot or cold water, when it forms a rich, cream resembling malted milk, but finer in flavor. Suitable for the feeble. Sanitarium. TAPIOCA CUP PUDDING. This is very light and delicate for invalids. Take an even tablespoonful of tapioca and soak for two hours in a cupful of new milk. Stir in the yolk of a fresh egg, a little sugar, a grain of salt and bake in a cup for fifteen minutes. A little jelly may be eaten with it, if allowed, or a few fresh strawberries. Mrs. C. M. Johnson. HEALTH DRINK. A cooling drink for a sick person is made by boiling one and one-half ounces of tamarinds, three ounces of cranberries and two ounces of stoned raisins, in three pints of water, till the water is reduced to two pints. Strain and add 2. bit of lemon peel, which must be removed in an hour, as it gives a bitter taste if left too long. F. T. J. BOILED PARTRIDGES. Partridges are very delicate and tender for sick or old people, when boiled. Wash them well, truss them and put into boiling water, sprinkle a teaspoonful of salt over and simmer them very gently for one-quarter of an hour, or if the birds a-.3 old, twenty minutes. Serve with sliced lemon round the dish, and with white sauce, celery sauce, or bread sauce, accompanied by game gravy. M. A. Wells. MIXED BEEF TEA. Some invalids do not like clear beef tea. Try this. Take beef, mutton and veal, one pound of each, without fat, put them, cut up in small pieces, to simmer four hours in three pints of water. When boiling skim thoroughly and draw the saucepan aside, that it may only extract the juices without wasting the liquid. Strain and serve with dry toast in any form. L. C. TAPIOCA FOR INVALIDS. Wash one tablespoonful of tapioca and soak it in a pint of water or milk and water for one-half hour. Let it boil, then simmer gently until it is quite clear, and stir frequently to keep it from getting into lumps. Sweeten it slightly and flavor with wine if agreeable, if not, with cinnamon. If it is too thick, add a little more water. Veal, mutton or chicken broth may be substituted for the water. Mrs. L. A. Mendum.