No. 4, the _quantity_ of food to offer to a sick person, will depend upon the individual. Give enough, but rather give to an invalid _too little_ than too much, especially in the first days of using solid food; for after some forms of sickness there is great hunger, and one may injure himself by overeating at such a time. Furnish a little of each kind of food, but let that little be of _good quality_ and _perfectly prepared_, so that every morsel is eatable. It is discouraging to any one to have set before him food such that much of it must be rejected uneaten. It is very encouraging, especially to an invalid, to be able to eat all that is brought him, and for this end cooking and serving are of great importance. It is necessary to adjust the _proportions_ of the different kinds of foods to the needs of the consumer, otherwise all unnecessary material will be rejected from the body as waste, or will be accumulated in it to interfere with the workings of the different organs. In general it may be said that the needs of no two individuals can be satisfied with exactly the same diet. In sickness it is the province of the physician to adjust the food to the condition of the patient. In convalescence the taste of the individual and the judgment of the nurse or attendant combined will usually not fail of good results. If an individual craves a certain dish, and there is no good reason why he should not have it, by all means procure it. Let only your judgment act. It may be something that you personally do not like. That should not influence a decision, provided, of course, that the food is not unwholesome. We should bear in mind that a sick person is not in the same condition as ourselves, and that no matter how absurd his cravings may seem, they may be but perfectly natural longings for those substances which his depleted and exhausted system needs in order to be restored to health. PART II RECIPES PART II RECIPES BEEF-JUICE, BEEF-TEA, AND BROTHS =Beef-Juice.= The clear juice of beef, slightly diluted with water, is always excellent, being especially useful for its strong flavors. It is like concentrated beef-tea, and is often valuable in pleasantly exciting the action of the mouth and stomach after a long illness in which milk has been the chief article of diet. Beef-juice is best made by broiling the beef. Prepared in this way, the flavor is superior, and it is a quick and easy method; but when a proper broiling fire cannot be had, then it may be made in a glass jar like beef-tea, except without the water. =Beef-Tea= is valuable for its stimulating properties and for the warmth that it gives; it is also somewhat nutritious, containing as it does the albuminous juices of the meat, some salts, and the very important flavors. Beef-tea should be prepared in such a manner that the juices are held in solution in the water, not coagulated, to secure which the cooking temperature should never be allowed to exceed that of 160° Fahr.