Ground Bice Milk

Boil together two table-spoonfuls of ground rice with a pint of milk. Sweeten it according to your taste, adding the juice of half a lemon. Let the whole boil half an hour over a moderate fire. Eat it warm.

Compound Camomile Tea

Twenty camomile flowers, half the thin peel of a lemon, four cloves: pour on them a coffee cup of boiling water, cover and let them stand all night. Strain the liquor in the morning. A wine glass full may be taken a little before breakfast. Dr. Maton always recommended this, with a teaspoonful of salvolatile for indigestion.

Elder Flower Tea

Infuse the dried flowers as common tea is made. A little acid with sugar will make the taste pleasant. (To promote perspiration.)

Dandelion And Parsley Tea

Wash and scrape six dandelion roots and six of parsley; pour on them a pint of boiling water; let it infuse three hours before the fire. A little salt or saltpetre may be added. (Lady Cush prescribes this in dropsy; it acts on the kidneys.)

The flowers of any plant should be dried in every case.

Rice Water

Boil a quarter of a pound of rice in three pints of water till soft as a paste, skimming it well. Strain the liquor, and sweeten it with sugar or honey. Apples or lemon peel may be boiled with the rice, or lemon juice added. It is an excellent drink in cases of diarrhoea.

Cream Of Tartar Water

Put a large spoonful of cream of tartar into a quart pitcher, with an ounce of gum arabic and thin lemon peel. Pour boiling water on it, and let it stand some hours; sweeten to taste.

Imperial may be made with two ounces cream of tartar and the juice and peel of two lemons; put in a jar with seven quarts of boiling water. When cold, half a pint of spirits may be added to keep it. Sweeten to taste and bottle it.

Marsh Mallow Emulsion

Slice the dried roots of marsh mallows, and boil four ounces with one and a half ounce chopped raisins in a quart of water. When it is boiled till there is a good sediment, strain it, and sweeten with water. Add water to taste.

Linseed Emulsion

One ounce linseed, two drachms liquorice root sliced and bruised; a pint of boiling water. Let it stand four Hours by the fire; then strain it.

Rennet Whey

Infuse a piece of the skin in a little boiling water, as for making cheese; let it stand an hour or two; then put a table-spoonful to three pints of new milk, warmed; cover with a cloth, and leave it until the curd is thick. Press out and use the whey.

Iceland Moss Jelly

Wash and bruise Iceland moss, and soak it all night; dry and boil it - putting an ounce to a quart - till reduced to one-half the quantity of water; strain it through a sieve. Take it with milk or wine, or flavored to taste. Carageen, or Irish moss jelly can be made the same way.

Blancmange

Take gelatine, or isinglass, two ounces to one and a half pints water; dissolve it, add a pint of milk, and strain it; flavor and sweeten it, and let it boil up; then turn it into a mould.

Rice Blancmange

Boil as much ground rice in a pint of milk as will make it thick enough to turn out of a mould, sweetening and flavoring it. A sauce can be added of milk, cream, or custard.

Somersetshire Fromity

Wash a quart of wheat, and boil it soft; add by degrees two quarts new milk; boil it till soft and mixed; then add the yolks of a few eggs, well beaten, nutmeg, sugar, and a little ginger, with currants or chopped raisins, if approved for the invalid.

Baked Pears

Put into a pint of water some mace, cinnamon, and a few cloves; boil them; add a pint of white wine, and the juice of two oranges, and sweeten with loaf sugar. Cut some baking pears into halves or quarters; put them into the syrup, and then into a moderately heated oven, or a stewpan over the fire. Cover and cook them till soft. Serve them with the liquor. They will keep in jars. Pears are excellent baked in molasses with a little water added.

Millet Pudding

Wash the millet; simmer two table-spoonfuls with a little butter in a pint and a half of milk. Two or three beaten eggs may be added. The sugar and flavoring must be put in while the milk is boiling. Bake or boil it.

Ground Rice Pudding

One and a half pints new milk, with flavoring of coriander seeds, cinnamon, lemon-peel, and sugar. Boil a few minutes, strain it upon two ounces ground rice and boil twelve minutes. Add not quite an ounce of fresh butter, a little salt, and three beaten eggs. Bake in a dish or boil it.

Barley flour may be substituted for the rice.

Calf's Feet Pudding

Calf's feet minced, taking off the brown and fat, one and a half suet minced, yolks of six and whites of four eggs, the crumb of a roll, a little sugar, and a few chopped raisins. Add milk enough to moisten it, and boil it eight or nine hours. Serve with any sauce.

Marrow Pudding

One pint milk boiled with cinnamon and lemon-peel, with a pinch of salt, quarter of a pound beef's marrow minced fine, slices of citron and orange peel, grated nutmeg, half a pound sponge cake, a little sugar, a glass of wine or brandy, and two eggs. Bake it.

Dr. Jophson's Soup. - Cut into pieces a pound of lean veal, the same of beef, with water to cover them, in an earthen jar. Tie it down, add salt, and simmer in a water bath twenty-four hours.

Essence Of Meat, Or Glaize

Put two pounds meat, of bird or animal, into a bottle, and that into a pan of water. Let it boil fifteen minutes. Strain the liquor that comes out. It will keep in a skin, and can be diluted for broths or gravies or soups.

Marrow Toast

Boiled marrow spread on toast with a little salt, is said to be good in allaying vomiting from irritation, after the operation of an emetic, or any other cause.

Kedgeree

Boil soft a tea-cupful of rice; chop a boiled whitefish to pieces, take out the bones; add the rice, with three ounces of butter. Stir it on the fire, and add salt and cayenne pepper, with chopped hard boiled eggs. Serve it dry and hot.