The standard book of recipes and housewife's guide, comprising as complete cook book

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 in half a pint of water until it dissolves, which will take ten or fifteen minutes. Rub a teaspoonful 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. Imitation of Mother's Milk. — Obtain from a druggist packages of pure milksugar containing, each, seventeen and threequarter drachms. Dissolve one package in a pint of hot water. Mix together two tablespoonfuls of cream, one of milk, two of lime-water, and three of the milk-sugar water. Warm this mixture, and add it to the pint of solution of milk-sugar in hot water. It is then ready for use. The packages of milk-sugar, while dry, will keep for a long time. The solution of it should not, in hot weather, be kept on hand for more than a day or two, at most, Egg Broth. — Mix two ounces of pearl sago in half a pint of cold water, and let it stand half an hour. Then boil it until it becomes smooth and sufficiently thick. Beat the yolks of four fresh eggs with half a pint of cream ; then mix with the sago , and stir the whole well with a quart of beef- tea, or chicken-broth, just made and at boiling heat. Egg with Wine. — Beat up a raw fresh egg, and stir with it one or two tablespoonfuls of sherry wine. This, as well as the preparations that next follow, is only suitable where stimulation is required, under the advice of a physician. Caudle. — Beat up a raw fresh egg with a wineglassful of sherry wine, and add it to a half pint of hot oatmeal, Indian meal, or farina gruel. Flavor with lemon-peel, nutmeg, and sugar. Wine Whey. — Boil half a pint of milk, and while boiling add half a glass or a glass of sherry or Madeira wine. Strain off the curd through muslin or a sieve. Sweeten the whey to taste, and grate upon it a little nutmeg. Milk Punch. — Into a tumblerful of milk put one or two tablespoonfuls of whiskey, brandy, or rum. Sweeten, and grate nutmeg upon it. In some very low states of the system, punch may be directed by physicians made still stronger than this, even as much as a tablespoonful of whiskey to one of milk ; but the use of such a powerful means of alcoholic stimulation needs great skill and judgment.