Cut three slices of bread each a third of an inch thick, and toast them slowly until very brown and dry throughout; break them into small pieces, put them into a bowl with a pint of cold water, and set aside to soak for an hour; at the end of that time turn it into a strainer or napkin, and squeeze out the liquid with the back of a spoon. To the water thus obtained add a little cream and sugar, and serve it cold in a tumbler. It may also be served without the cream. BARLEY-WATER 1 Tablespoon of barley flour. 1 Teaspoon of sugar. 1 Teaspoon of lemon-juice. 1 Quart of water. Boil the flour, water, and sugar together fifteen minutes, then add the lemon-juice, and strain. Tamarinds may be used instead of lemon-juice for flavor--two or three boiled with the water. Barley-water may also be made by boiling two tablespoons of barley (the grain) in a quart of water for one hour. RICE-WATER Pick over and wash two tablespoons of rice; put it into a granite saucepan with a quart of boiling water; simmer it for two hours, when the rice should be softened and partially dissolved; then strain the liquid through a fine wire strainer into a bowl or pitcher, add to it a saltspoon of salt, and serve it either warm or cold. If a patient may take or needs stimulants, two tablespoons of sherry or of port wine is an agreeable addition, especially if the drink be taken cold. FRUIT-SODA. No. 1 =From Strawberries.= Remove the stems from one quart of strawberries, and pick them over carefully. Wash them under a stream of water in a colander, gently, so that they may not be crushed; then put them into a double boiler with half their bulk of sugar, and heat for an hour or more until the berries are soft. When this is accomplished, turn them into a jelly-bag and drain until the juice has completely oozed out, which will require two or more hours. Do not squeeze them. Then put the juice into a saucepan and, returning to the fire, heat it to a temperature of 200° Fahr., and keep it at that temperature for one hour. If a thermometer is not at hand, heat the juice until it steams a little, but do not let it boil, for the flavor is not nearly so delicate with the high temperature. Then it may be canned or bottled for future use. If the bottle be scalded and carefully sealed as in preserving fruits, the juice will keep indefinitely. The length of time that it remains at 200° is important, as it is a process of sterilization which takes place, and the temperature must be maintained for a given time or the desired result will not be accomplished. The condition of the bottle also must be carefully considered, as the thorough cleaning and scalding is for the purpose of rendering it sterile. This is most easily and thoroughly done by filling the bottle with hot water and placing it in a kettle of boiling water for half an hour. =To Use.= Dilute the juice with _cool_ water (not iced water) or soda-water in the proportion of one half juice to one half water.