A fresh egg broken into boiling water and cooked till the white is congealed, then laid on a piece of newly toasted bread dipped in hot milk and buttered, is an appetizing dish for convalescents. 50. CHICKEN TEA. To relieve the nausea and vomiting of cholera morbus: Kill a chicken, and strip off the feathers as soon as possible after it is killed; boil the wings and legs in a little water. This, if simply seasoned with a little salt, will be acceptable to the stomach. 51. RESTORATION SOUP FOR INVALIDS. Take one pound of newly killed beef or fowl, chop it fine; add one-half pint of pure water, and perhaps four or five drops of pure muriatic acid, one-half teaspoonful of common salt, and stir well together. After three hours the whole may be thrown in a sieve, and the fluid allowed to pass through on slight pressure; on the flesh residue in the sieve pour slowly one-half teacupful of water, and let it run slowly through the sieve while squeezing the meat. There will thus be obtained about ten ounces of cold juice (extract of meat), having a pleasant taste of soup, of which a wineglassful may be taken at pleasure. If preferred one part of meat may be taken with two parts of white sugar, one teaspoonful every three hours. The two may be pounded in a mortar. 52. BEEF TEA. Take one pound of beef minced very fine, and put it in a common earthenware pot with a pint and a half of cold water; stand the pot on the stove, so that it may simmer for at least three hours. 53. CHICKEN BROTH. When it is desired that chicken broth should be very nutritious, take an old fowl; cut up and break the bones with a mallet; cover with three or four pints of cold water, and add some rice or tapioca; salt to taste and boil for two hours. 54. MUTTON AND VEAL BROTH. Take of either mutton, beef, or veal one pound and a half, cold water two quarts, rice two ounces; simmer for four hours, boil for a few minutes, strain and serve. 55. EGGS, CREAM, AND EXTRACT OF BEEF. Wash two ounces of the best pearl sago until the water poured from it is clear, then stir the sago in half a pint of water until it is tender and very thick; mix with it half a pint of good boiling cream, and the yolks of four fresh eggs, and mingle the whole carefully with one quart of good beef tea, which should be boiling; serve. Good in cases of lingering convalescence after acute diseases. 56. BEEF TEA MADE NUTRITIOUS. To a pint of beef tea add bread crumbs, and boil for five minutes; or mix a table spoonful of cooked oatmeal or rice with two of boiling water, add a cupful of strong beef tea and boil a few moments. Serve with toast. 57. MUTTON BROTH.