Haifa pint of rich sweet milk, two teaspoonfuls of flour mixed with a little cold milk and a pinch of salt. Put the milk into a small saucepan and set it into another one containing boiling water and let it get boiling hot, mix the flour with a little cold milk until it is very smooth; then add a little more milk to make it thin enough to stir into the boiling milk, stir it until it boils three minutes, then take it off. If the physician permits, and the patient desires it, sugar and sherry wine or brandy can be added according to prescription and taste.
Pick one gill of oat groats carefully, seeing that all the hulls are taken out; then wash them in cold water and put them into a tin saucepan with one pint of cold water and half a teaspoonful of salt; cover it close and then set it into a larger saucepan containing boiling water and boil it one hour. The water in the larger pan must not stop boiling until the porridge is done.
One gill of pearl barley, one pint of cold water and one saltspoonful of salt; after the barley has been washed in cold water put it and the pint of cold water and salt into a small tin saucepan that has a steam pipe through the cover and set it into another saucepan containing boiling water and boil it two hours. The water must not stop boiling until the barley is done. It may be served with sugar, cream or milk.
Wash half a pint of the groats in cold water and put them into a tin saucepan with one pint of cold water and a saltspoonful of salt. - Cover the saucepan and set it into another pan containing boiling water. Don't stir it nor put any more water in it and boil it three quarters of an hour; then set it on the side of the range until the groats are about as thick as mush, Serve it with white powdered sugar and sweet cream or rich sweet milk. It is a very healthy diet, and is considered by some a remedy for dyspepsia and constipation of the bowels. In such cases it must be taken in the morning on an empty stomach before breakfast.
Pick the hulls out of one gill of rice and wash it in cold water, then put the rice and one gill of cold water into a small tin saucepan that has a steam pipe through the cover and set it into another saucepan containing boiling water. Put a pinch of salt in with the rice; cover it and boil it three quarters of an hour, then set it on the side of the range for a few minutes until the water is all dried out, then stir it up with a fork. It will be soft and every kernel separate. Serve it with a milk sauce that has a little brandy in it.
Mix one tablespoonful of arrowroot with three tablespoonfuls of cold water; then put one pint of cold water and a salt spoonful of salt into a porcelain saucepan and stir in the arrowroot; stir it and boil it five minutes from the time it begins to boil. With the permission of the physician it can be made of milk, and if preferred wine and sugar can be added.