add half a pint of fresh milk, one water cracker rolled to a powder, a piece of butter, and a little salt and pepper. Boil ten minutes, and just before the soup is to be served, turn in the oysters from the colander and let them scald for three minutes.

Oysters cooked in this way are not apt to give discomfort, and are therefore adapted to invalids.

Panada, Bread.

Put two slices of stale bread in a covered bowl with a little more than enough hot water to cover them, and let them soak for ten or fifteen minutes, then add two spoonfuls of sweet milk and a little white sugar; boil for ten minutes, stirring constantly.

Five minute panada may be made by mixing in a coffee cup of hot water, a glass of wine, a dessertspoonful of white sugar, and a little nutmeg. Set over the fire to boil. Have ready some grated bread crumbs, and the moment the mixture boils, stir the crumbs in rapidly, and continue stirring until it has boiled to a proper thick. ness to drink.

Panada, Chicken.
(See Chicken Panada.)

Panada, Cracker.

Break three or four water crackers (Trenton crackers are the best) in a bowl with half a pint of boiling water, cover and let stand until the crackers are quite soft, then serve with a little sugar and grated nutmeg. A dessertspoonful of wine may be added.

Quince Water.

Take the cores of six or eight quinces or a few slices of dried quinces and pour over them a pint of boiling

water, simmer for ten minutes, cover tightly, and when cold, strain.

An acceptable mucilaginous drink.

Raspberry Vinegar.

Mix a quart of raspberries with a quart of best cider vinegar, let them stand for a week, stirring occasionally, then add one pound of loaf-sugar, boil slowly twenty minutes, strain and bottle.

Raw Beef.

(See Beef, Raw.)

Rennet Whey.

Steep a piece of rennet in a pint of boiling water or less, according to the size of the rennet; separate the fluid, and stir a dessertspoonful of it into a quart of milk; cover with a cloth, and place near the fire until it curds. Divide the curd with a spoon to separate the whey, which should be quite clear, and of a sweetish taste.

An excellent diluent in febrile affections.

Restorative Soup.

The following modification of Liebig's formula for beef-tea is suggested by Dr. Tanner. Chop finely half a pound of fresh beef or chicken, add four fluidounces of soft or distilled water, two or three drops of pure hydrochloric acid, fifteen or thirty grains of common salt, and stir well together. After two hours the whole is to be thrown on a hair sieve, and the fluid allowed to pass through with slight pressure. On the residue in the sieve pour slowly one ounce of distilled water, and let it run through while pressing the meat. About five fluid. ounces of cold red juice will thus be obtained, having a pleasant soup taste, of which a wineglassful can be taken

at pleasure. It must not be warmed, as the albuminous. portion will be deposited. Spice or a little claret may be added, if desirable to modify the taste. If the acid be contraindicated, the soup may be prepared by merely soaking the minced meat in plain distilled water. The minced meat may also be given alone, one part to two parts of sugar, to children.

A valuable dietetic preparation in continued fever, dysentery, and adynamic conditions generally.

Rice (Baked).

Prepare as in boiled rice, and when nicely done, place in the bottom of a baking dish, mix with it a small piece of butter, salt to the taste, a small teacupful of milk, and one egg well beaten. Put in the oven and let it bake until nicely browned.

Rice (Boiled).

To a half a teacupful of rice (well washed and picked), allow half a pint of water and a little salt; put it over the fire and let it boil rapidly ten minutes, then drain through a colander. Before removing from the colander pour a little cold water over it, let it drain for a minute, and return to the saucepan with only the water which may adhere to the grains; cover, and set on the oven door or near the fire, where it may swell and dry.

Rice Caudle.

Pour one quart of boiling water over a teacupful of rice which has been well washed and picked, add a little salt, and cook slowly for an hour. Beat the yolk of an egg sugar to a cream.

with a tablespoonful of white

Pour

off the water and stir slowly the egg and sugar into the rice; cook for five minutes, then pour into a bowl, and

grate a little nutmeg over it. A glass of sherry wine may be added.

Rice Jelly.

Wash and pick carefully a quarter of a pound of rice, put it in a porcelain-lined pan, with one quart of water, a small piece of cinnamon, and a half pound of loaf sugar, or not, according to fancy; let it boil one hour, pass through a sieve, and when cold it will be a firm jelly. Excellent in dyspepsia and irritable conditions of the stomach.

Rice Pudding.

Thoroughly wash a coffee cup of good rice, pour over it a pint of water and let it simmer until the grains are well softened, then drain; put the rice in a pudding dish and pour over it one quart of new milk, a small piece of butter, a little salt, and grated nutmeg or cinnamon. Bake thirty minutes, or until the rice is well done. Stir frequently while baking.

Rice Water.

Pick and wash one ounce of rice in cold water, then put in a quart of water and set near the fire, where it may soak and be kept warm without cooking, for two hours, then boil slowly for one hour, until reduced to a pint, and strain; add a little salt. A pint or half a pint of milk added to the rice water, before it is taken from the fire, renders it more nourishing.

An excellent drink in diarrhoea, dysentery, and irritable conditions of the alimentary canal, especially in children.

Sago, tapioca, barley, or cracked corn can be prepared in the same manner.

Sago.

Cleanse a half teacupful of sago by washing carefully, soak two or three hours in cold water, then put it over the fire in the same water, and simmer until the grains become quite clear; it may be sweetened slightly, and a little orange or lemon juice added.

Sago Jelly.

Wash carefully an ounce of sago, put it to soak for four or five hours in a half pint of cold water, then add half a pint of hot water, a little salt, half an ounce of sugar, and a little lemon peel or cinnamon; boil gently fifteen or twenty minutes, stirring constantly. Just before removing from the fire add a tablespoonful of port or sherry wine. Serve hot, or pour into a mould to cool.

Sago Posset.

Boil two ounces of sago in a quart of water until it is the consistence of mucilage. Then mix a teaspoonful of tincture of ginger, with half an ounce of white sugar, and a half pint of sherry wine; add this to the sago and boil for five minutes.

Excellent in debility after acute non-inflammatory diseases, in wineglassful doses repeated.

Sippets.

Put three or four small square pieces of bread on a very hot plate, and pour over them some beef or mutton gravy from which the fat has been well skimmed; sprinkle a little salt over them. The bread may be toasted, if preferred.

Very nutritious when meat is not acceptable to the stomach.