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

Lemonade with Fruit. — Use six lemons to a gallon of water ; squeeze the juice from lemons and add two teacups of sugar ; dissolve and strain. Then add juice of fruit, either cherries or raspberries, or any other fruit you like as a variety. Fruit Punch. — One dozen lemons, onehalf dozen oranges, one can of pineapple ; boil four of cups sugar in four pints of water ten minutes; cool , and add one gal Ion of water. Grate the pineapple, press juice from the lemons and oranges, strain through a coarse towel, serve with cracked ice. Raspberry Shrub. — Cover the berries over night in a stone jar with vinegar, next morning strain and to one pint of juice put one pint of sugar. Boil ten minutes, bottle hot. Boiled longer will jelly. Dishes for the Sick. Beef Tea.— One pound of lean beef cut fine, put in a glass fruit jar, without water, cover tightly and set in a pot of cold water. Heat gradually to a boil and keep hot for three or four hours, until the meat is lightcolored and the juice is all drawn out. Season with pepper and salt. Invalid's Cream Hash. — Boil a good lean, tender, piece of beef until well done; chop fine two tablespoonfuls of the meat ; roll four crackers fine, salt and pepper. Mix all together, cover with sweet cream, set in the stove and heat. Barley Water. — Put a large tablespoonful of ])earl barley in a pitcher, pour over it 6o boiling water, cover and let stand till cold, then drain off the water, sweeten to taste. If desired add the juice of a lemon and grated nutmeg. Broiled Oysters. — Select large oysters. Lightly grease with butter a wire broiler, place oysters on it and broil over hot coals, watching them closely as they cook quickly. When the edges begin to look ruffled turn them and in a short time they will be done. Have ready a slice of bread nicely toasted and buttered slightly. Place the oysters on it, salt, pepper and butter Slightly. Let stand in oven a minute or two. This is a most tempting dish for a sick person. Oatmeal Gruel. — Mix together two tablespoonfuls of oatmeal, one-fourth teaspoonful salt, one teaspoonful sugar and one cup boiling water. Cook thirty minutes and strain through a fine wire strainer to remove the hulls. Add one cup milk and heat to boiling-point. Egg:s for Invalids. — Put them in a pan, pour boiling water over them, set back on the stove five minutes ; season to taste. After eating them this way the sick will not want them any other way. Corn Meal Gruel. — Stir slowly two tablespoonfuls of corn meal in one quart of boiling water, cook twenty minutes, stir often , add hot water if too thick . Mutton Broth. — Take two pounds mutton, put in a sauce pan, with two quarts of cold water and one ounce of pearl barley or rice. When it boils skim well ; add onehalf teaspoonful of salt ; let boil until reduced to one-half. Strain it off and skim off all the fat. Clam Broth. — Take twelve small hardshell clams, chop fine, add one-half pint clam juice, or hot water, a pinch of cayenne pepper, small lump butter ; simmer thirty minutes, add one gill boiling milk. Strain and serve.