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

Rice Water. — Boil an ounce of Carolina rice in a quart of water for an hour and a half. Pour off or strain, and add either salt or sugar and nutmeg, according to taste. Salt will generally be best. Toast Water. — Cut a slice of stale bread half an inch thick, and toast it brown all over, without scorching. Pour over it a pint of boiling water ; cover closely, and let it cool ; then pour or strain it off for use as a drink. Some patients like it better when a slice from an apple, and a very little lemon-peel, are laid on the toast before the water is added. Bread-and-Butter Soup. — Spread a slice of well-baked bread with good fresh butter, and sprinkle it moderately with salt and black pepper. Pour a pint of boiling water over it, and let it stand a few minutes before use. This will do for patients who are not very sick, as a soft article of low diet. Panada. — Cut two slices of stale bread, without crust. Toast them brown, cut them up into squares about two inches across, lay them in a bowl, and sprinkle with salt and a little nutmeg. Pour on a pint of boiling water, and let it stand to cool. Vegetable Soup. — This may be made, of course, in many different ways. The following is about the simplest ; put two potatoes, a handful of peas, one ripe tomato, and a piece of bread, into a quart of water, and boil it down to a pint. Then throw in a little chopped celery or parsley, and salt. Cover, and remove from the fire. A delicate stomach may require it to be strained for use. Boiled Flour. — Tie up a quart of wheat flour in a pudding-bag, tightly. Put it into a pot of boiling water, and keep this boiling for several hours (all day or all night will not be too long) . Then take out the flour and dry it near the fire. Peel off and throw away the thin outer portion, and grate down the mass, with a nutmeg-grater, into a powder, for use as wanted. One or two teaspoonfuls of this may be rubbed into a paste with a little milk, and then stirred into a pint of milk, which is to be scalded ; that is, just brought to the boiling-point, without being boiled. This is often beneficial in the diarrhoeas of infants or older persons. Arrow-Root. — Mix a tablespoonful or rather more with a little cold water, till it becomes smooth and pasty. Boil a pint of water, stir in the arrow -root, and boil it for a few minutes, until it thickens sufficiently. Sweeten to taste with white sugar, unless salt be preferred. A little lemon-peel or orangepeel added before boiling will improve the flavor. Tapioca. — Cover two tablespoonfuls of tapioca with a full teacupful of cold water , and let it soak for several hours. Put it then into a pint of boiling water, and boil it Until it is clear and as thick as is wanted. Sugar, nutmeg, lemon, etc. , may be used to season it. Sago Jei.ly. — Mix well together four tablespoonfuls of sago, the juice and rind of one lemon, and a quart of water. Sweeten to taste, let it stand half an hour, and then boil it, stirring constantly until clear. Farina GrueIv. — Mix two tablespoonfuls of farina with a quart of water, and let it boil long enough to become thick. Add a pint of milk and a little salt, and then boil again for a quarter of an hour. Sweeten according to taste.