many good housewives make arrangements to have it sent to them direct from the North.

When oatmeal leaves an acrid taste in the mouth it is a sign that it is adulterated or inferior.

In all cases oatmeal must be thoroughly boiled, and though so simple, there is no dish requiring more care and attention in its preparation than porridge.

Boil a pint of water, drop in with one hand, by degrees, stirring with a wooden spoon in the other, one ounce of oatmeal and half a teaspoonful of salt, let the porridge boil for half an hour, after all the meal is stirred in, stirring it occasionally to prevent sticking to the saucepan.

When done, pour it out and serve with milk or cream. Those who like it may be allowed sugar or golden syrup. It is now conceded by most doctors that sugar in any reasonable quantity is good for children and that the craving for it is dictated by natural laws.

Porridge is made lighter by longer boiling, and for dyspeptic people it is best boiled an hour, adding a little boiling water should it threaten to thicken.

BEEF-TEA, BROTH, &c., &c.

NEXT in order to gruel in the invalid's bill of fare comes beef-tea, which, though no longer accredited with virtues it does not possess, is undoubtedly a useful, if not very nourishing form of animal diet. Since the introduction of Liebig's extract of meat, beef-tea has been in danger, as our American cousins say, "of being improved off the earth." The baron's preparation may indeed be useful in an emergency, but is so inferior to that of freshkilled beef, as to make one marvel at the frequency with which it has been ordered. No doubt one reason why the extract has been so largely substituted for fresh-killed beef, has been that doctors have found it difficult to get the tea properly made from the latter, by average cooks, and have therefore preferred to order Liebig's extract, which at least is free from grease.

Beef Tea.

Cut one pound of beefsteak into dice, rejecting all skin and fat. Put into a stewpan a bit of fresh butter the size of a bean, throw in the meat, and sprinkle over a small pinch of salt. Cover the stewpan closely, and set on the range at a low heat to draw out the juices, which will take twenty minutes. Take care there is no approach to frying, as that would dry up the extract and destroy the character of the tea. About every five minutes during the process drain away the gravy as it comes; if the meat is fine and fresh there will be at least the third of a pint, and when all is drawn set it aside, either to use as EXTRACT OF BEEF or to be added to the tea when finished. Now put to the meat one pint of water, and let it boil gently for half an hour. Pour the tea off, but do not strain it, as such nourishment as it contains lies in the thick portion. Of course if a patient is unable to take any solid this rule will not apply, and the tea must then be strained either through a linen or

flannel bag. Having drained off the tea whilst still boiling hot, put into it the juices at first extracted, and having taken off every particle of fat, it will be ready to serve.

Another method of making beef-tea is to cut the meat into small pieces, cover with cold water, and simmer an hour. If it is allowed, two or three peppercorns and a minced shallot-it is milder than onion-will be a nice addition to the tea.

Another good way of preparing beef-tea is to cut the meat into very small pieces, and put it in a jar having a closely fitting lid, with cold water. The jar can be placed in the oven for an hour or two, according to the heat, or in a saucepan of water to boil for an hour and a half.

In all cases where it can be taken, beef-tea should be slightly thickened, and especially when bread is refused. Boiled flour is best for this purpose; genuine arrow-root may also be used. The yolk of an egg beaten up in the broth cup, and the tea poured boiling on to it is excellent.

The meat from which beef-tea has been prepared will make good stock, or be very nice if properly treated for the dinner of the family who, be it

remembered, have the chief of the nourishment in the fibre.

It is important in the preparation of beef-tea to preserve the fine flavour of the meat, and to use such scrupulously clean vessels that no foreign taste can be imparted to it. The shin of beef should not be chosen for this purpose, for it gives more gelatine than juice. The best part is beefsteak or the neck; the first will yield the most gravy, and does not cost above twopence per pound more than the coarser portion of the ox.

The idea that beef-tea should be boiled a long time in order to extract all the goodness of the meat is a mistaken one, for the gelatinous matter thus gained is of comparatively little value, whilst the delicate aroma of the tea is lost by long boiling.

Beef Jelly.

This is often very useful. It is much better to prepare it in the following manner, than to subject the meat to such long boiling as will produce sufficient gelatine to set the jelly.

Make extract of beef as directed for beef-tea,