Put half pint milk over the fire, and, as soon as it begins to boil, pour slowly into it a wine-glass of sherry wine, mixed with a teaspoonful white sugar. Grate into it a little nutmeg, and as soon as it comes to a boil again, take it off the fire. When cool, strain for use.--_Mrs. R. C. M. W._ MILK PUNCH. Pour two tablespoonfuls good brandy into six tablespoonfuls milk. Add two teaspoonfuls ground loaf sugar and a little grated nutmeg. An adult may take a tablespoonful of this every two or three hours, but children must take less.--_Mrs. R. C. M. W._ BEEF ESSENCE. Cut one pound beef in small bits, sprinkle with a very little salt, tie up in a close stone jar, and set in boiling water. Boil it hard an hour or more, then strain it. Chicken may be prepared the same way. Nice for the sick.--_Mrs. Col. W._ BEEF-TEA. Take half a pound fresh beef for every pint of beef-tea required. Carefully remove all fat, sinew, veins, and bone from the beef. Cut it in pieces under an inch square and let it soak twelve hours in one-third of the water required to be made into tea. Then take it out and let it simmer three hours in the remaining two-thirds of the water, the quantity lost by evaporation being replaced from time to time. The boiling liquor is then to be poured on the cold liquor in which the meat was soaked. The solid meat is to be dried, pounded in a mortar, and minced so as to cut up all strings in it, and mixed with the liquid. When the beef-tea is made daily, it is convenient to use one day's boiled meat for the next day's tea, as thus it has time to dry and is more easily pounded. Avoid having it sticky and too much jellied, when cold. ESSENCE OF CHICKEN. In a case of extreme sickness, when it is important that what little nourishment the patient can take should be highly condensed, the following is an excellent mode for concentrating, in a small compass, all the nutritive properties of a chicken. After picking the chicken, sprinkle a little salt over it and cut it in pieces, as if for frying. Put the pieces in a small glass jar (or wide-mouthed bottle), stop it tightly, and put it in a pot of cold water, gradually heating the latter till it boils. Let the jar of chicken remain in the water till the juices are well extracted, then pour them off for the patient.--_Mrs. M. C. C._ CHICKEN JELLY. Take a large chicken, cut the flesh from its bones, break the bones, soak an hour in weak salt and water to extract the blood. Put on in a stewpan with three pints of cold water. Simmer till reduced to less than half its original quantity. Sprinkle a little salt on it, and strain in a bowl. Keep on ice.--_Mrs. S. T._ A NOURISHING WAY TO PREPARE CHICKEN, SQUIRREL, OR BEEF FOR THE SICK.