Beat up an egg, and add to it half a teacupful milk, and either a teaspoonful "Carnos" or rather less of "Marmite," the latter dissolved in a little boiling water. Add pinch salt. Turn into a buttered cup or tiny basin, cover with buttered paper, and steam gently for seven or eight minutes till just set. The following is a very dainty and novel Egg Flip. Separate the white from the yolk of an egg and beat up the white quite stiff. Beat up the yolk and add to it the strained juice of an orange or some "Nektar." Mix all lightly together and serve in a pretty glass or china dish. White of Egg may be made more attractive for little folk if poached by spoonfuls for a minute or two in boiling milk, and served with a little pink sugar dusted over. Orange Egg Jelly. Rub 2 ozs. loaf sugar on the rinds of 2 oranges till it gets as much flavour as possible, then put in a basin with the strained juice and a teaspoonful lemon juice. Bring a very small quantity of vegetable gelatine--previously soaked for an hour in cold water--to boil in a breakfastcupful of water. One-eighth of an oz. of this gelatine is enough as it is so strong. Stir till quite dissolved and strain over the sugar, &c. When cool add the yolks of two eggs beaten up, and whisk till white and frothy. Beat the whites very stiff and add them. Beat all thoroughly, and when just about to set pour into a wet mould. Or allow to set and then pile up by rocky spoonfuls in a glass dish. When an invalid is getting past the "sloppy" stage and is able for solid nutriment Steamed Barley is perhaps the most valuable food of any, and dyspeptics who experience difficulty in getting any kind of food to agree would do well to go on a course of this--not for one day or two, but for weeks and months together. Wash well in cold water a teacupful of _pot_ barley. Put on in clean lined saucepan with plenty of cold water, bring to boil slowly, and if there is the least suspicion of mustiness, drain and cover with clean water. When it comes a boil again, turn into a pudding basin or double boiler, cover and steam for at least six hours. Twelve hours is much better, and it is safest to put on one day, what is wanted for the next. Onions, celery, tomatoes, &c., may be added at discretion. When to be used, this barley should turn out firm enough to chew, and may be eaten with thin dry toast or "Triscuits."