Rice; Boiled; 1.00 Eggs, whipped; Raw; 1.30 Trout, salmon, fresh; Boiled; 1.30 Apples, sweet and mellow; Raw; 1.30 Venison steak; Broiled; 1.35 Tapioca; Boiled; 2.00 Barley; Boiled; 2.00 Milk; Boiled; 2.00 Bullock's liver, fresh; Broiled; 2.00 Fresh eggs; Raw; 2.00 Codfish, cured and dry; Boiled; 2.00 Milk; Raw; 2.15 Wild turkey; Roasted; 2.15 Domestic turkey; Roasted; 2.30; Goose; Roasted; 2.30 Suckling pig; Roasted; 2.30 Fresh Lamb; Broiled; 2.30 Hash, meat and vegetables; Warmed; 2.30 Beans and pod; Boiled; 2.30 Parsnips; Boiled; 2.30 Irish potatoes; Roasted; 2.30 Chicken; Fricassee; 2.45 Custard; Baked; 2.45 Salt beef; Boiled; 2.45 Sour and hard apples; Raw; 2.50 Fresh oysters; Raw; 2.55 Fresh eggs; Soft Boiled; 3.00 Beef, fresh, lean and rare; Roasted; 3.00 Beef steak; Broiled; 3.00 Pork, recently salted; Stewed; 3.00 Fresh mutton; Boiled; 3.00 Soup, beans; Boiled; 3.00 Soup, chicken; Boiled; 3.00 Apple dumpling; Boiled; 3.00 Fresh oysters; Roasted; 3.15 Pork steak; Broiled; 3.15 Fresh mutton; Roasted; 3.15 Corn bread; Baked; 3.15 Carrots; Boiled; 3.15 Fresh sausage; Broiled; 3.20 Fresh flounder; Fried; 3.30 Fresh catfish; Fried; 3.30 Fresh oysters; Stewed; 3.30 Butter; Melted; 3.30 Old, strong cheese; Raw; 3.30 Mutton soup; Boiled; 3.30 Oyster soup; Boiled; 3.30 Fresh wheat bread; Baked; 3.30 Flat turnips; Boiled; 3.30 Irish potatoes; Boiled; 3.30 Fresh eggs; Hard boiled; 3.30 Fresh eggs; Fried; 3.30 Green corn and beans; Boiled; 3.45 Beets, Boiled; 3.45 Fresh, lean beef; Fried; 4.00 Fresh veal; Broiled; 4.00 Domestic fowls; Roasted; 4.00 Ducks, Roasted; 4.00 Beef soup, vegetables and bread Boiled; 4.00 Pork, recently salted; Boiled; 4.30 Fresh veal; Fried; 4.30 Cabbage, with vinegar; Boiled; 4.30 Pork, fat and lean; Roasted; 5.30 * * * * * 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.