463. Carrageen Or Irish Moss

One ounce of moss,

One pint of water,

Lemon juice and sugar to the taste.

Boil the moss in water until it forms a jelly, and add the lemon-juice and sugar. Vanilla may be substituted for lemon-juice, but the latter is more palatable. Strain it.

464. Arrow Root

One table spoonful of ground arrow-root, One pint of water.

Mix the arrow-root with a little water, to the consistence of a paste. Have ready a pint of boiling water, pour the arrow-root into it, and let it boil till it looks clear; pour it off and sweeten to the taste. Some add a little lemon juice.

465. Macaroni

Take a quarter of a pound of macaroni and boil it till it is very tender in water which has been salted. Take it up and drain it. If admissible a tea spoonful of melted butter may be poured over.

466. Lemonade For An Invalid

Squeeze the juice out of a fine lemon, pour over it as much boiling water as will make it palatable, and add sugar to the taste. Stand it 21 away to cool; when cold it will be found quite as good as that made with cold water, and is generally preferred by physicians, as the boiling water destroys the unhealthy qualities of the lemon.

467. Oat-Meal Gruel

Mix one table spoonful of oat-meal to a smooth paste with a little cold water. Pour this into one pint of boiling water; let it boil for half an hour.

Sweeten it and serve it with toast. Some prefer a little salt.

468. Baked Pudding For Invalids

One pint of milk, Three eggs,

Sugar to the taste,

Two table spoonsful of flour.

Beat the eggs, add the sugar, then the flour, and stir in the milk gradually.

Butter a pan, pour in the pudding, and bake it.

469. Chicken Broth

Take half a chicken and pour over it three tea cupsful of cold water, with a salt spoonful of salt and two tea spoonsful of rice or pearl barley. Let it simmer slowly until reduced to one half. Ten minutes before it is served, add some celery top, or parsley chopped very fine.

470. Pap Of Unbolted Flour

Mix some unbolted flour with a little cold water, and stir it until it is smooth. Pour this into some boiling water, and let it boil fifteen or twenty minutes. Sweeten it and pour cream over it.

Children become very fond of this.

471. Pap Of Grated Flour

Take a quarter of a pound of flour and pour on just enough water to moisten it. Form it into a ball and tie it in a cloth, closely and firmly. Put it in a vessel of boiling water and let it boil the whole day. Then take it out, dip it in a pan of cold water, remove the cloth, and place it in a cool oven to dry, when it will be fit for use.

To make the pap, grate some of this, mix it to a paste with cold milk, and stir it into some boiling milk; boil it slowly ten or fifteen minutes.

472. Sweet-Breads For Invalids

Put them in a stew-pan, with just water sufficient to cover them, and very little salt.

Let them boil slowly until they are tender, but not broken to pieces, then dish them, and if not quite salt enough, a little may be sprinkled over them. Care should be taken to season the meat for an invalid with very little salt, as it is frequently very unpalatable during convalescence.

After the sweet-breads have been cooked as above described, they may be taken from the water and drained; then heat the gridiron, grease the bars, to prevent the sweet-breads from sticking, and broil them quickly over some hot coals. They should be of a very delicate brown when done.

473. Panada, No. 1

Mix two tea spoonsful of grated cracker, with a little cold water, and stir it into half a pint of boiling water. Let it boil a few minutes till it thickens, then sweeten it with white sugar, and flavor it with wine and nutmeg to the taste.

Toast a slice of bread nicely, cut it in pieces about an inch square, put them in a bowl, and pour the panada over.

474. Panada, No. 2

Cut some light stale bread in small squares. put it in a bowl, and pour over some boiling water. Sweeten it to the taste with white sugar. Add wine and nutmeg if permitted by the physician.

Boiling milk may be substituted in place of the water if approved.

475. Ground Rice, No. 1

One table spoonful of ground rice, One pint of milk.

Mix the rice with cold milk to a smooth paste. Set the pint of milk over the fire, and as soon as it boils, stir in the rice; let it boil for fifteen minutes, but be careful not to let it burn.

Sweeten it to the taste with white sugar; it maybe flavored with vanilla if approved of.

476. Ground Rice, No. 2

Two table spoonsful of ground rice, One pint of milk.

Boil the milk, and stir in the rice, which must have been previously mixed with cold milk.

Let it boil slowly twenty minutes; if it should be thicker than a thin batter, add a little more milk. Sweeten it to the taste.

Pour it into tea cups, and serve it with cream if allowed of by the physician.