Gruel

10,133. Mix two spoonfuls of oatmeal in a little milk, stir this into a pint of boiling water. Simmer thirty minutes stirring frequently, strain, and add a little wine or brandy.

Gum Water

10,134

This may be made simply by dissolving by maceration in a quart of water, half an ounce of gum arabic previously washed with water, and adding lemon-peel to improve the flavor, or, by pouring a quart of boiling water on a mixture of quarter of a pound of white gum arabic, the same quantity of rock candy, and a large thinly sliced lemon, constantly stirring and keeping in a warm place, until the gum is dissolved. A pleasant demulcent drink.

Hartshorn Jelly

10,135

Take of hartshorn shavings four ounces, water one quart. Boil over a gentle fire until one pint of the water is dissipated. Strain, and add lemon juice, sugar and wine. This forms, either with or without the last named ingredient, a very nourishing diet for convalescents; and when mixed with an equal portion of milk, is well adapted to the bowel complaints of children.

Hop Tea

10,136

Put a tablespoon ful of hops in a pint of water. Let it simmer. When it savors strongly of the hops, strain, and add white sugar, a teaspoonful at a time, to suit the taste.

Indian Meal Gruel

10,137. Mix half a cup of Indian meal with a very little water, stir until perfectly smooth. To three cups of boiling water, salted, add the meal, stirring in slowly; let it boil half an hour. It can be retained on the stomach when almost everything else is rejected.

Isinglass Jelly

10,138

Take of isinglass two ounces, water two pints; boil it to one, strain, and add milk one pint, white sugar candy, one ounce. Nutritive in convalescence.

Irish Or Carrageen Moss

10,139

Wash carefully, half an ounce of moss in cold water, then put in a quart of water, boil gently for fifteen minutes or until the consistence of warm jelly; strain and sweeten or flavor with lemon or white wine. Milk may be used instead of water, by which a more nourishing liquid is obtained.

Junket

10,140. For a pint of milk, heated till it is lukewarm, add a teaspoonful of concentrated essence of rennet, and a small teaspoonful of pounded white sugar. Pour it into a bowl or mould, cover with a napkin, put it aside to cool, when it is ready for use.

Lemonade

10,143

1. Slice a lemon thinly and put into a jug, with two ounces of white sugar, add a pint of boiling water, cover closely, and digest until cold, when the liquid may be strained or poured off.

10,144

2. Rub well two or three lumps of sugar on the rind of a lemon, squeeze out the juice and add to it half a pint or a pint of cold or iced water, or better still, a bottle of soda water.

10,145

3. The juice of four lemons, the rind of two, half a pint of sherry, four eggs, six ounces of loaf sugar, one pint and a half of boiling water.

Pare the lemon rind thinly, put it into a jug with the sugar, and pour the boiling water on it. Let it cool, and then strain it and add the wine, lemon juice and eggs, previously well beaten and strained. Mix all well together and it is ready for use.