RICE GRUEL. Two table-spoons rice, one quart cold water; steep slowly one hour; strain through a gravy strainer; add a little cream and salt. GRUEL FROM RICE FLOUR. Wet one table-spoon flour, stir into boiling water, cook five minutes. CORN TEA. Parch common corn until browned through, grind, and pour on boiling water. Drink with or without cream. Excellent for nausea, vomiting and diarrhea. WHEAT, OAT OR BARLEY COFFEE. Brown the grain thoroughly, and grind. Can be mixed if desirable. Take three table-spoonfuls. Mix with the white of an egg, pour over it one quart of boiling water. When it comes to a boil, set it on the back part of the stove and steep slowly fifteen minutes. A nourishing drink and a good substitute for tea and coffee. When made right is very palatable. BRAN GRUEL. Boil for half an hour one pint of bran of white wheat, in three pints of water. Strain through a gravy strainer and add a little salt. This is a good gruel for fevers and inflammations. Makes a good drink by thinning and adding lemon juice. CORN MEAL GRUEL. One table-spoon finely sifted corn meal wet in cold water. Have one quart boiling water in a gruel pan, dip a spoonful of this thin cold batter into the water, stir, let it boil up, and then add another spoonful, and so on until the gruel is of the right consistence. Let it boil briskly twenty minutes or more. Salt to taste. GRAHAM GRUEL. Make like cornmeal gruel. Can be strained or not, as desired. OATMEAL GRUEL. Stir two table-spoons of oatmeal in one quart boiling water. If the meal is coarse, boil one hour and strain through a gravy strainer. Wheatlet gruel prepared in same manner. MILK PORRIDGE. One and a half table-spoons flour, wet to a paste, stirred in a quart of boiling milk; add a pinch of salt; can substitute rice flour, oatmeal, arrowroot, corn starch, or the Lockport entire wheat flour. BAKED MILK. Put half a gallon of milk in a jar and tie over it writing paper. Let it stand in a moderate oven eight or ten hours. It will be like cream, and is good for consumptives and invalids generally.--_Mrs. Owens’ Cook Book._ HOT MILK. Take nine parts of milk and one part of water, and heat to 110° F. in a milk boiler. Sipping this slowly, the saliva combines with the milk, and this with the added water will prevent coagulation in the stomach; hence will be taken up at once by the absorbents. This is valuable food in morning sickness of pregnancy and for nursing women. It is also good in low fevers and nervous dyspepsia.