The new Kentucky home cook book

off the water, and set it aside ; then pour over the beef one pint of hot water, set it on the back of the stove, let it simmer for three hours, and drain off the water. Take the three pints of water, put them into a saucepan, let it just come to a boiling, take it off, and strain it. When cold, it is a clear amber-colored liquid. When heated, with pepper and salt added, it is a delicious soup, and very nutritious. Me. W. J. Chenoweth. BEEF TEA. Take one pound of good beef, chop it fine, put it into a quart bottle, set the bottle into a kettle of water, and boil several hours until the juice is extracted. Then season with a little salt. CHICKEN BROTH. Take a small portion of chicken, put it into a saucepan, cover it with water, and while boiling add a little rice. When quite tender, add a bit of butter, a little salt, and two table-spoonfuls of cream. Can be made without rice. Mrs. W. H. Wadsworth, jr. COOKED CHICKEN FOR THE SICK. Prepare a chicken for cooking ; split it, and press it flat ; while still damp, salt and pepper it. Rub the inside with grated crackers seasoned with butter, having as many to adhere as possible. Have a hot skillet just greased sufficiently to keep from sticking. Put in the chicken, cover it with a tight lid, and place it in a hot oven; uncover it in. fifteen minutes. If not sufficiently cooked in that time, replace the lid, and let it remain a few minutes longer. CORN MEAL GRUEL. Take one pint of corn meal, pour over it sufficient cold water to thin it. Have ready a quart of boiling water in a saucepan over the fire, and pour in the meal, stirring briskly until it thickens. . Miss Alice Ficklin. The New Kentucky Home Cook Book. BARLEY GRUEL. Boil the barley three or four hours in plenty of water; then when the water is white and glutinous, strain it off, and add a little loaf sugar and a very little salt. This is exceedingly nourishing, and good for infants. Complete Home. MOCK OYSTER SOUP. Take one pint of boiling milk, half a dozen fresh crackers, a small lump of butter, and a pinch of salt. Season highly with pepper. Miss J ulia Porter. BATTER-CAKES FOR INVALIDS. Take two nice crackers, pulverize them fine, pour over them one pint of boiling milk, and stir in one well-beaten egg; add a little salt. Fry in a small quantity of butter. SAGO. Soak half a tumblerful of sago two hours ; add one pint and a half of cold water ; cook in a saucepan, and stir constantly until clear and thick. Remove from the fire, and before it cools sweeten. Add nutmeg and a table-spoonful of wine or whisky. Miss Alice Ficklin. TAPIOCA. Soak half a tea-cupful of tapioca for several hours in cold water, then add one pint of boiling water, and cook until clear. Flavor with the juice of lemon or grated nutmeg, sweeten to taste, and when cold serve with cream. Mrs. W. H. "Wadsworth, jr. ARROWROOT. To one pint of new milk add two table-spoonfuls of arrowroot thoroughly dissolved in a little milk; boil it until it thickens, stirring all the while. Sweeten, and flavor with nutmeg. May be eaten warm or cold. Mrs. W. H. Wadsworth, jr. The New Kentucky Home Cook Book. WAFERS FOR THE SICK. Take half a pint of cream, whip it thoroughly, add a pinch of salt, and sufficient flour to roll it very thin. Bake quickly. Mrs. W. H. Wadsworth, sr. BOHEMIAN CREAM.