Parch rice to a nice brown, as you would coffee. Throw it into a little boiling salted water, and boil it until it is thoroughly done. Do not stir it more than necessary, on account of breaking the grains. Serve with cream and sugar.
Put a dozen raisins into two cupfuls of milk. Bring it to a boil; then add a heaping tea-spoonful of flour rubbed to a paste with a little cold water or milk; boil it three or four minutes. The raisins may not be eaten, yet they give a pleasant flavor to the milk; in fact, they may be taken out if the dish is intended for a child.
For a change, the well-beaten white of an egg may be stirred into this preparation just after it is taken from the fire, and, again, the raisins may be left out, and the porridge simply flavored with salt or sugar, or sugar and nutmeg.
Scrape very fine two or three table-spoonfuls of fresh, juicy, tender, uncooked beef; season it slightly with pepper and salt; spread it between two thin slices of slightly buttered bread; cut it neatly into little diamonds about two and a half inches long and an inch wide.
Tie up a pint of flour very tightly in a cloth, and put it into boiling water, and let it boil three hours. When untied, the gluten of the flour will be found in a mass on the outside of the ball. Remove this, and the inside will prove a dry powder which is very astringent. Grate this, and wet a portion of it in cold milk. Boil a pint of milk, and when it is at the boiling-point stir in as much of the wet mixture as will thicken it to the quality of palatable porridge. Stir in a little salt, and let this be the article of diet until the disease is removed. Relieve it at first by toasted bread, or a mutton broth, which latter is also astringent. If the disease has not progressed to the degree of inflammation, this diet will generally preclude all need of medicine.
The author would also add, for a change of diet, well-boiled rice with a little cream, parched rice, beef juice, toasted water or milk crackers, a little tea (avoiding generally too much liquid), and a little wild-cherry brandy; or to Mrs. Mann's flour porridge, when cooked, and just taken hot from the fire, the well-beaten white of an egg might be added; and, after stirring them well together, the preparation should be served immediately.
Toast one or two thin slices of bread with the crust cut off; if there are two slices, have them of equal size. When still hot, spread evenly over them a very little fresh butter, and sprinkle over some salt. Now pour over a small tea-cupful of boiling milk, thickened with half a tea-spoonful of flour, and salted to taste. If the invalid can not take milk, the toast may be moistened with boiling water. Serve immediately. It is a very appetizing dish, when fresh made and hot.