=Flaxseed Tea.=—One ounce of whole flaxseed, 1 ounce powdered sugar, ½ ounce licorice root, 1 ounce lemon juice. Pour over these materials 1 quart of boiling water and allow to stand four hours. Strain off liquor. =Gum Arabic Water.=—Dissolve 1 ounce of gum arabic in 1 pint boiling water. Add ½ ounce sugar, a wineglassful of sherry, and juice of one lemon. Serve with ice. =Junket.=—Take ½ pint of fresh milk in a saucepan. Add 1 teaspoonful of essence of pepsin, stir just enough to mix. Pour into custard cups. Let stand until firmly curded. Serve plain or with grated nutmeg. Sherry may be added. =Koumiss.=—Heat four cups of milk, then cool; when lukewarm, add ¼ cake of yeast dissolved in one-fourth cup of water, two tablespoonfuls of sugar, pour into bottles with patent stopper, fill bottles only two-thirds full, cork tightly. Shake well, allow to stand on ice twenty-four hours. =Milk Shake.=—White of 1 egg, 1 ounce sugar, 1 ounce chipped ice, 1 ounce cream. Shake in milk shaker two minutes. Add milk to fill glass. Flavor with vanilla and lemon. =Mutton Broth.=—Boil slowly 1½ pounds of lean loin mutton, including the bone. Add a little salt and ½ onion. Pour broth into a basin. Skim off fat when cool. Warm as used. =Oatmeal Gruel.=—One teacup oatmeal flakes, cover with 1 quart cold water. Place on slow fire and soak three hours. Strain, add 4 teaspoonfuls of sugar and 1 teaspoonful of salt. =Oatmeal Water.=—Cover 1 teacupful oatmeal with 1 quart cold water. Let it stand two hours. Stir often. Strain. Serve with salt, sugar and ice. =Peptonized Milk. Warm Process.=—Dissolve the contents of Fairchild’s peptonizing tube in 4 tablespoonfuls cold water. Add to 1 pint of milk. Put in glass jar, and place jar in vessel of warm water. Heat slowly to 115° F. Stir slowly and allow it to remain thirty minutes. Place on ice at once to check further digestion. =Peptonized Milk. Cold Process.=—In a clean quart bottle, put one peptonizing powder (Fairchild). Add 1 teacupful of cold water. Shake. Add 1 pint fresh cold milk. Shake well. Place on ice. Do not heat before using. =Rice Water.=—Pick over and wash 2 tablespoonfuls of rice. Put in a saucepan with 1 quart of boiling water; simmer two hours. When rice is dissolved, strain. Add teaspoonful salt. Serve warm or cold. Sherry may be added. =Rum Punch.=—Two teaspoonfuls powdered sugar, 1 egg well beaten, warm milk, 1 large wineglassful; 4 ounces Jamaica rum. Flavor with nutmeg. =Scraped Beef.=—Place on breadboard a round steak. Scrape with table-knife but do not take any shreds of muscle. Salt and pepper. Spread on thin slices of bread. Place in toaster until seared. =Toast Water.=—Three slices of stale bread well browned, but do not burn. Put in a pitcher, pour over them 1 quart boiling water. Cover closely, and allow to stand until very cold. Strain. Wine and sugar may be added, to stimulate.