FOR THE SICK

Cat in small pieces 1 lb. of beef. Put it into an earthen or glass Tetsel with a little salt and 1 pint of cold water ; co?er tightlj and let it steep 2 hours. Set it to cool a long while, to get off all the fat. Heat it again when wanted. You will have ^ pint of tea.

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Beef Juice.

Cot 1 lb. of beef into small pieces, pat it into a bottle and cork it op ; set the bottle into a kettle T>f cold water ; let it stand over the fire nntil the water boils, and longer if the juice is not all oat of the beef. This is for invalids who can take bat little liquid at a time, therefore cannot take beef tea. Add a little salt before serving.

OMoken Tea.

Gut ap a fowl in small pieces ; put it into an earthen Teasel, with some salt and 3 pints of water ; let it boil 8 hours ; stndn it ; set it to cool 6 or 8 hours ; then take off the fat. The tea will be like a jelly. Heat it for use and serve dry toast with it.

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FOE THB SICK. 2.'i

Calf's Foot Broth.

Take 2 feet, bretk them np, and put them into a pot nith 2 quarts of water, 1 ooion, 1 carrot, aod a little mace, and salt. Boil it 2 cr 5 boon. If the water boils awa^ add more. This will make 1 quart. Whan it ia done, itrain itr and add I cnp of good wine, and 1 teaspoonful of Indian toj if yon like it.

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Mutton Broth.

A Bmoll Bcrag of Diatton boiled 3 or 3 boors in 2 qaarts of nalcr, nith a little rice. 1 ooion, 1 tornip aod a little ealt ; or without tlic vegetables.

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To Boil Taplooa and Sagro.

Soak 1 cnpful in cold water 1 or 2 hoars ; then wash it out ; put it into a sancepan with 1 quart of water; let it boil until the water is

absorbed ; add a little salt.

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A Very Strengrthenln^ Drink:.

Beat the jolk of a freab egg, with a little sugar; add a ver; little brandj ; beat the white to a atifi froth, stir it into the jolk ; fill up the tamblec with new milk, and grate in a little nutmeg.

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Arrowroot. ^ pint of milk ; 1 deiaertapooDftil of urowroot ; sngtr to twto. Tak« care to get tbe rery hat arrowroot, mixing it with a little oold wat«r until qaite amooth. Boil tba milk and pour it on the airowTOot, while hoiUng hot, atirring it all the time. Add a Inmp or two of angu, and a little lemon-peel.

Moiled Wine.

Take a bottle of Madeira or eherr; vine, \\ ^t of water, and pat it to boil in « tea-bettle ; while the wine la boiling, beat np the jrolks of 12 eggs ; add 1 lb. of fine white aagar, and a grated nntm^ ; stir it all together ; beat the whites to a stiff froth, and beat it into the yolki ; when the wine is boiled, hold the kettle as high as poeaible and torn tiie wine on, atirring the eggs constantly ; then tnm it from one pitcher to another nntil it is all n

UiUc Punch.

Take 2 spoonfals of brand;, a little gngar, and \ s tambler of hot water ; fill it up with milh, and grate in a little nntmeg.

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FOR THS 8I0K.

Wine Whey.

Boil ( pint of new milk ; while it is boiling put in a cap of white wine, Btir it op, turn it into a bowl and let it stand abont 10 minutes ; torn it off from the cnrd, and flavor it as yon like and add sugar as required*

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To Make Ooooa.

Put a gill of the broken coco« in ft pot with 2 quarts of water, mud boil gently 3 hours. There should be 1 quati nt liquid in the pot when doue. If the boiling hu been so rapid that there is not this quantity, add more water, and let it boil up once again. Serve with sugar and milk.

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Ohooolate.

Scraps fine 1 oz. (1 email square) of anj kind of plain chocolate. Add 2 tsblespoonfnls of sugar, and put in a eance-pan \*itb 1 table* Bpooufal of hot water. Stir oTer a hot fire till it is smooth and glotSf , then stir it all into 1 quart of boiling milk, or kalf milk and half water. Mix thoroughly and serve at once. If the chocolate is wanted richer take twice as much chocolate, sugar and water. If it is allowed to boil after the chocolate is added to the milk it becomes oily and loses ita fine

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The coffee tstut first be well roasted and gronnd. Most people get it already groand. In that case never pnrchase in large quantities. Others prefer to get the raw bean and roast and grind as wanted. Two ways will be given for making coffee — Boiling and Steaming.

Dirtctiont for BoHing. — I small cnpfol of roasted and gronnd coffee, 1 small ^g, shell and all broken into the pot with the dry coffee. Stir well, and then ponr on 8 pints of boiling water. Let it boil from 6 to 10 minotes, counting from the time it begins to boil. As soon a* it has boiled enoogh, ponr in 1 copfnl of cold water, and tarn a little of the coffee ont, to see the nozzle of the pot is not filled with groonda. Let the coSee stand a few moments to settle, taking care that it does not hoil again. By nsing tbewhole of the egg the yolk gires a rery rioh fiaror, and when the milk or cream is added the coffee haa a rich, ydlow look which is pleasing.

Dirtctiont for SUatrud Cogee. — The coffee is pnt in a pot and boiling water ponred on it. This pot, which is made to fit into a tea-kettle, is placed in the kettle, and the coffee is cooked from 10 to 20 minntes, the . water in the kettie boiling all the time. This will make a clear and delioions drink.

The best kind of a pot foT uiakiog tea is one of eartbenwBTe. Rinse with boiling water and set it for a few moments on the back of the store to drj. Fat in the tea and pour on boiling nater and let it stand in a warm place for a few moments, but do not let it boil. For a moderate strength nse I teaspoonfol of tcs-leaves to ^ pint of water.

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Good lemonade can be made with J pint of leman-joice (estracted irith a sqDeexer, and straiued), 3 pints oT nater and 1 pint of engar. Have the drink cold. Hot lemonade is highly recommcDdcd for a cold. A glaaa can be made mth the joice of 1 lemon, 1 tablespoonfal of sugar and 1 capfnl of boiling water. Driiilt it hot.

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To Blanoh Almonds.

Sliell the nnte, tnd poor boiling vkUt orer tbem. ' Let them Btiad

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in the wster 1 mioate, tben throw them into cold water. Bob b the hands.

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To Oom Beef.

ForS01bs.of beef make • pickle with 2 gallons, 4 lbs. of ult, 1) Ib.^ ol brown ngn, 1} oz. of Hltpetre, ^ oz. soda. Put these ingredieota at to boil, and when tbejr boil, skim, and put away to cool. When oold,' jini the beef in it. Put weights on the meat to keep it under the briofl. J

To aiean EngrUsh Onrrants.

Pick all the atones, bits of dirt aiid long stems from the currantiu Add 1 pint of flonr to 2 qoarts of carronts and rnb well between the liands. This atarta the Btema and dirt from the fruit. Put the currants into ■ eiere and rub tbem until all the flour baa passed tbroagb ; then pnt them in the colander and shake until the stems have passed throagh.' When all the frait baa been treated in this manner, put it into & larga pan of cold water. Wash tboronghljr, and drain. Repeat this opemtton S times. When the frnit is well drained, spread on boards or flat dishes And drj in a warm place, Pat away in jars.

To Remove Jellies and Creams fyom Moulds.

Have in a pan water enough (a little more thin blooJ-warm) to come to tho top of the mould. If the mould is tin, set it in this for about ^ minute ; if earthen, keep it in long enough to hare the heat pass through the mould, place over it the dish into which the jelly is to be turned, and turn both dish and mould simultaneously. Let the moult] reat a moment before lifting it gently from the jcllj.

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To Whip Cream.

Very rich or vertf poor cream will not whip well. When too rich it turns to hotter, and when too poor the froth becomes liquid almost as soon as it has been ikimmed. Thick cream that will hardlj pour sfaoald have an equal quantity of milk added to it before whipping. The cream should be ice cold. Have a large bowl placed in a pan of ice-water. Have a dish in another pan of ice-water. Pat the cream into the bowl. The best thing for beating, of course, is a whip-chum. If yon have no churn use the nsnal instrument for beating the whites of eggs. When the bowl is full, skim the froth into the other dish.

Continue this nntil all the cream has been whipped. Pour the liquid from the whipped cream and whip it again. When the cream is for whips or garnishes sweeten it, and flavor it with any thing you please, before whipping.

; To Uake and Use a Pastry Bag:.

Fold & piece of stroog cotton cloth (1 ft. square), from tvo opposite corneTB, ao ts'.to give it a tiiangntar shape. Oa one side aew the edges together. Cut the cloth at the apex just enough to permit a short tia tube to be pushed through. The tube for lady-fingers is g of an inch ud that for meringQea and kisses ^ an inch ht the smallest opening. The tabes for decorating with frosting ore rer; small.

Fill the bag with the mixture to be forced through, and gather the doth together at the top with the left baud. Hold the point of the tnbe clow to the pan on which the mixtore is to be spread. Press the mixture out witii the right hand. It the cakes are to be large nse a good dekl of pressure, but if to be small, « very little will do. At first it will be hard to get the shapes, bat with a little practice it will seem comparBtivelf easy.

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To ICftke Paper Oases.

Thii is not difficnU, if one will urefnlly ttodj for « diagnun btlow uid the following initractioDa :—

Cat the paper on the dark lines — (there are eight). Crease (» erery dotted line. At each end tarn the parts lettered. A oier that lettered B, •0 that the lines c t«Bt on the line d, and one A overlaps the other.

Fold the parts B op agaioat the hacks of the parts A.

Fold inward those parts of the edges which are heavily shaded, and outward those which are lightly shaded. Stick the parts of the box together with the white of an egg mixed with a little floor.

Tbe taett and Tegetabl«s for stem Bhonld, irben it is poeeible, be browned in « little fat, Bnd bot water should then be added. Ab soon as the stew conies to the boiling ftoint, akim it, and set back where it will just simmer, not boil, the given time. The pieces of meat in a stew should come to the table whole, tender and julc^, and they will be in this condition onl; with iloto cooking.

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To Braise.

Braising is one of tlie best modes of preparing meat. Tlierc are pans expressly for braising ; bnt any deep tin or sheeUiron pan, with a cover, will answer ignite well. The meat to be cooked mnst always be browned in some kind of fat, the vegetables fried in tbe same fat, and enongll stock (if possible) or water be added to half cover the meat. The pan shoold then be covered and placed in Ibe oven. The meat mnst cook slowly and thoroughly, ond be basted frefluenled. No matter bow tongh,' if properly braised it will become tender and jnicy. If, however, the cooking is Iiiirried tbe dish will be spoiled.

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There arc two modes of frjing. One is to bare jost enoagh Ht 6> prevent the article from burning oi sticking ; and the other is to ban not onlj enough to cover the food but to float it. The latter ia.bj far tbe better wij, as all tije surface of the article is inaUntly ha rd aie d.

and therefore will not absorb fat. It is also the cheaper way, beewua the fat can be n«ed ao manj times. I( the drippings sared from meats and sonps slionld not be enongh for frying pnrposes, bay pare lard to use with it. Some nse soet, bat lard is the best kind of fat for frying as it can be brongbt to a mncb greater heat without homing.

The fat ehonld heat gradually ; and when the food is plnnged into it a slight eiDoke shnold rise from the centrt. It will smoke at the sidea some time before it has become hot enongh for frying. After the food has been pnt in, let the kettle stand on the hottest part of the store nntil it regains its former temperature, and then set it back where it is not qnite BO hot. In frying fish-balls, donghnnts, etc., pat only a few at a time in the boiling fat ; then wait a few moments for the fat to regtun its former temperature, and pnt in a few more. Fish-balls are often spoiled by the putting of a great many in the kettle at once. The temperature of the fat is instantly reduced, and the balls absorb the fat. When an article of food ts fried, drain the fat from it and lay it on a sheet of brown paper in a warm place. The paper will absorb any fat that may remain on the food. As soon as you are through frying, take the fat from the fire and, when cooled a little, strain it. [S«e Chapter on Care of Food.] If the directions given are followed, there will be no difficulty in having food fried without its being saturated with grease.

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Tho dishes on which meftts, fish, jellies and creams are placed should be large enoagh to leare a margin of an inch or so* between the food and the lower edge of the border of the dish.

It is well to ponr the sauce for cold paddings around the pnddingi especially if there be a contrast of color.

It is a great improvement to ha?e the sauce poured around the article instead of over it, and to haye the border of the dish garnished with bits of parslej, celery tops or carrot leaTCS.

When sauce is poured around meat or fish the dish must be qait« hot, or the sauce will cool quickly.

Small rolls or sticks of bread are senred with soup. Bread is ser? ed with fish usually, but potatoes may also be serred.

Butter is not serred at more elegant dinners. Two Tegetablea will be enough in any course. Cold dishes should be rery cold, and hot dishes hot It is a good idea to haye a dish of sliced lemons for anj kind of fish, and especially for those broiled or fried.

Melons, cucumbers and nulishes, and tomatoes should all be chilled in the Ice-chest before serving. Be particular not to overdo the work of decorating. Even a simple garnish adds much to the appearanoe of a dish, but too much decoration only injures it. Garnishes should be arranged so as not to interfere with serving.

Potato-balls and thin fried potatoes make a nice garnish for all kinds of fried and broiled meats and fish. Gold boiled beetS| carrots and tur- nips, and hard-boiled eggs, stamped out with a tta^cj vegetable cutter, make a pretty garnish tor cold or hot meats.

Thin slices of toast, cut into triangles, make a good garnish for many dishes. Whipped cream is a delicate garnish for all Bavarian creams, blano-manges, froaen puddings and ice-creams.

Arrange around jellies or creams a border of any kind of delieate green, like parsley, or of rose leaves, and dot it with bright colors, pinks, geraniums, verbenas or roses. Bemember that the green should be dark and the flowers small and bright. A bunch of artificial rose leaveii for decorating dishes of fruit at evemng parties, lasta for yean. UTatoral leaves are preferable when they can le obtained.