Cup of milk, 2 tablespoonfuls of brandy. Sweeten to taste. Grated nutmeg may be added. KUMISS. Kumiss is an acid effervescing drink; contains a very small proportion of alcohol. It is much more easily digested than milk. The casein is so finely divided that lumps cannot be formed in the stomach and it is easily acted upon by the gastric secretion. In the United States it has been prepared from cows’ milk to which the ferment is added. One tablespoonful of sugar in a quart of fresh milk. Dissolve one-fifth of a small cake of yeast in a little cold water, then stir it into the milk. Put the mixture into strong patent-stoppered bottles. Shake the bottles for one minute, then stand them on end in a refrigerator or other cool place. After three days place the bottles on their sides, and turn them occasionally. Five days will be required to perfect the fermentation. BONNYCLABBER. This is sour milk in which the curd and whey are served in the same dish. Curd, whey, and junket is milk where coagulation has been brought about by the action of rennet. WINE WHEY. Put 2 pints of milk into a saucepan, and place on fire. When about to boil add 2 wineglasses of sherry. Simmer fifteen minutes, skimming off the curds as they rise. Add a tablespoonful of sherry. Skim again, and strain through clean linen. If preferred, 2 tablespoonfuls of lemon juice may be used instead of wine. JUNKET. Heat half-pint of fresh milk. Add teaspoonful of essence of pepsin. Stir enough to mix. Pour into custard cups, and let stand until firm. Serve plain or powder with sugar or nutmeg. BEEF TEA. Free a pound of lean beef from fat, skin, etc. Chop up fine. Put into a pint of cold water to digest two hours. Simmer for three hours, but do not let boil. Make up for water lost by adding cold water. Press and strain. The best meats for beef-tea are the round and rump. Cold water draws out the albumin; boiling water coagulates it. BEEF JUICE. Cut thin, juicy meat into pieces one and one-half inches square; broil one and one-half minutes over a hot fire. Squeeze with a hot lemon squeezer; season with salt and pepper. May be added to milk or poured over toast. BEEF EXTRACT. Heat a select piece of round steak so that the juice may be freely pressed. Cut steak into pieces that will fit into a lemon squeezer, and squeeze juice into a cup. Set cup in a dish of warm water, which must not be allowed to boil. Season to taste. May be served on toast. CHICKEN AND VEAL EXTRACT. Make chicken broth from an old hen and cook down until it jellies. Cook a neck of veal until broth jellies; cool, and skim off fat. As needed, use equal parts of each. The nourishment is in the veal and the chicken gives it flavor. N. B.—The most delicate stomach can digest this. SCRAPED BEEF SANDWICH. From a piece of steak scrape all the fiber from the connective tissue with a knife. Season with salt and pepper. Serve spread between slices of buttered toast. CORNMEAL GRUEL.