RICE JELLY.—Boil half a pound of rice, and a small piece of cinnamon, in two quarts of water, for one hour; pass it through a sieve, and when cold it will be a firm jelly, which, when warmed in milk and sweetened, will be very nutritious; add one pint of milk to the rice, in the sieve, boil it for a short time, stirring it constantly, strain it, and it will resemble thick milk, if eaten warm. STRENGTHENING JELLY.—Simmer in two quarts of soft water, one ounce of pearl-barley, one ounce of sago, one ounce of rice, till reduced to one quart; take a tea-cupful in milk, morning, noon, and night. HEMP-SEED JELLY.—Bruise hemp-seeds, boil them in water, and strain; afterwards, simmer the liquor until it is of the thickness of gruel. TAPIOCA JELLY.—Wash the tapioca, soak it for three hours in cold water, in which simmer it till dissolved with a piece of thin lemon-peel; then sweeten, and take out the peel before using. TO MAKE PANADA IN FIVE MINUTES.—Set a little water on the fire with some sugar and a scrape of nutmeg and lemon-peel; meanwhile grate some crumbs of bread. The moment the mixture boils up, keeping it still on the fire, put the crumbs in, and let it boil as fast as it can. When of a proper thickness just to drink, take it off. _Or_,—Put to the water a bit of lemon-peel, mix the crumbs in, and, when nearly boiled enough, put some lemon or orange syrup. Observe to boil all the ingredients, for if any be added after, the panada will break and not jelly. CHICKEN PANADA.—Boil a chicken, till about three parts ready, in a quart of water; take off the skin, cut the white meat off when cold, and put into a marble mortar; pound it to a paste with a little of the water it was boiled in, season with salt, a grate of nutmeg, and the least bit of lemon-peel. Boil gently for a few minutes to the consistency you like; it should be such as you can drink, though tolerably thick. This conveys great nourishment in a small compass. SIPPETS.—When the stomach will not receive meat, sippets are very nutritious, and prepared in this simple manner:—On an extremely hot plate, put two or three sippets (small square pieces) of bread, and pour over them some gravy, from beef, mutton, or veal, with which no butter has been mixed. Sprinkle a little salt over.