" " Fried 3.30 Green corn and beans Boiled 3.45 Beets " 3.45 Fresh, lean beef Fried 4.00 Fresh veal Broiled 4.00 Domestic fowls Roasted 4.00 Ducks " 4.00 Beef soup, vegetables and bread Boiled 4.00 Pork, recently salted " 4.30 Fresh veal Fried 4.30 Cabbage, with vinegar Boiled 4.30 Pork, fat and lean Roasted 5.30 * * * * * {375} How to Cook for the Sick. Useful Dietetic Recipes. * * * * * GRUELS. 1. OATMEAL GRUEL.--Stir two tablespoonfuls of coarse oatmeal into a quart of boiling water, and let it simmer two hours. Strain, if preferred. 2. BEEF TEA AND OATMEAL.--Beat two tablespoonfuls of fine oatmeal, with two tablespoonfuls of cold water until very smooth, then add a pint of hot beef tea. Boil together six or eight minutes, stirring constantly. Strain through a fine sieve. 3. MILK GRUEL.--Into a pint of scalding milk stir two tablespoonfuls of fine oatmeal. Add a pint of boiling water, and boil until the meal is thoroughly cooked. 4. MILK PORRIDGE.--Place over the fire equal parts of milk and water. Just before it boils, add a small quantity (a tablespoonful to a pint of water) of graham flour or cornmeal, previously mixed with water, and boil three minutes. 5. SAGO GRUEL.--Take two tablespoonfuls of sago and place them in a small saucepan, moisten gradually with a little cold water. Set the preparation on a slow fire, and keep stirring till it becomes rather stiff and clear. Add a little grated nutmeg and sugar to taste; if preferred, half a pat of butter may also be added with the sugar. 6. CREAM GRUEL.--Put a pint and a half of water on the stove in a saucepan. Take one tablespoon of flour and the same of cornmeal; mix this with cold water, and as soon as the water in the saucepan boils, stir it in slowly. Let it boil slowly about twenty minutes, stirring constantly; then add a little salt and a gill of sweet cream. Do not let it boil after putting in the cream, but turn into a bowl and cover tightly. Serve in a pretty cup and saucer. {376} DRINKS. 1. APPLE WATER.--Cut two large apples into slices and pour a quart of boiling water on them, or on roasted apples: strain in two or three hours and sweeten slightly. 2. ORANGEADE.--Take the thin peel of two oranges and of one lemon; add water and sugar the same as for hot lemonade. When cold add the juice of four or five oranges and one lemon and strain off. 3. HOT LEMONADE.--Take two thin slices and the juice of one lemon; mix with two tablespoonfuls of granulated sugar, and add one-half pint of boiling water.