Buckeye cookery

salt, and strain. through a wire strainer. Serve either warm or cold. To prevent jar toppling over, tie a string around the top part, and hang over stick laid across the top of pot. When done, set kettle off stove and let cool before removing the jar, and in this way prevent breakage. Or, when beef. tea is wanted for immediate use, place in a common pint bow! (yellow ware), add very little water, cover with saucer, and place in a moderate oven; if in danger of burning add a little more water. To make beef-tea more palatable for some patients, freeze it. CoRN-MEAL GRUEL.—Add to three pints boiling water two table-spoons corn meal, stirred up with a little cold water ; adda pinch of salt and cook twenty minutes. For very sick persons, let it settle, pour off the top, and give with . out other seasoning. For convalescents, toast a piece of bread nicely, and put in the gruel with one or two table-spoons sweet cream, a little sugar and ginger, ornutmeg and cinnamon. When a laxative diet is allowed this is very nourishing. Or, take a pint of meal, pour over it a quart or more of cold water, stir up, let settle a moment, and pour off the water; repeat this three times, then put the washed meal into three quarts of cold water, and place. “where it will boil; cook three hours, and when done add a pinch of salt, This is a very delicate way of cooking, andit may be eaten with or without other seasoning. This is an old and very valuable recipe, used thirty years ago by Dr. Davenport, of Milford Center, Ohio. Boiled Flour or Flour Bathu.—Take one quart good flour; tie in a pudding-bag so tightly as to make a solid mass; put into a pot of boiling water early in the morning, and let boil until bedtime; take out and let dry. In the morning, peel off and throw away the thin rind of dough, and, with a nutmeg-grater, grate down the hard dry mass into a powder. Of this from one to three tea-spoonfuls may be used, by first rubbing it into a paste with a little milk, then adding it to about a pint of milk, and, finally, by bringing the whole to just the boiling-point. Give through a nursing-bottle. For children who are costive use bran-meal or unbolted flour instead of white flour, preparing as above directed. ‘ Rice Watrer.—Wash four table-spoons of rice; put it into two quarts of water, which boil down to one quart, and then add sugar and a little nutmeg. This makes a pleasant drink. A pint or half a pint of milk added to - the rice water, before it is taken from the fire, gives a nourishing food suita- ble for cases of diarrhea. Sago, tapioca, barley, or cracked corn can be prepared inthe same manner. — tet Beef Tea.—Take a pound of juicy lean beef and mince it. Put it with its juice into an earthen vessel containing a pint of tepid water, and let the ‘whole stand for one hour. Slowly heat to boiling point, and let boil for three minutes. Strain liquid through a colander, and stir in a little salt. If preferred, a little pepper or allspice may be added. : Mourron TEA may be prepared in the same way. It makes an agreeable change when the patient has become tired of beef tea. Raw Beef for Children.—Take half a pound of juicy beef, free from any fat; mince it very finely; then rub it into a smooth pulp either in a mortar or with an ordinary potato-masher, and press it through a fine sieve. Spread a little out upon a plate and sprinkle over it some salt, or some sugar if the child prefers it. Give it alone or spread upon a buttered slice of stale bread. It makes an excellent food for children with dysentery. \ THE ARVs, OR CUTIE DOB.