Onion Gruel

10,178

Slice down a few onions and boil them in a pint of new milk, stir in a sprinkle of oat meal and a very little salt, boil till the onions are quite tender, then sup rapidly and go to bed.

For cold.

Orange Jelly

10,179. Melt a quarter of a pound of sugar in some hot water, and pour it over five ounces of orange juice, previously pressed from fine ripe fruit. In the mean time, have three-quarters of an ounce of gelatine melted in a little water, and add to the syrup, boil for two minutes.

Orange Water

10,180

Pour a quart of water over the juice of six oranges, and two lemons; cover for ten minutes, sweeten, and serve iced. A pleasant, cooling drink.

Oyster Soup

10,181

Drain one pint of oysters through a colander for five minutes, remove the liquor, and then pour over them one pint of boiling water, which must be thrown aside. Add to the liquor already drained a pint of boiling water, and put over the fire in a porcelain lined saucepan, boil until all the skum has been skimmed off; then add half a pint of fresh milk, one water cracker rolled to a powder, a piece of butter, and a little salt and pepper. Boil ten minutes, and just before the soup is to be served turn in the oysters from the colander, and let them scald for three minutes.

Oysters cooked in this way are not apt to give discomfort, and are therefore adapted to invalids.

Quince Water

10,186

Take the cores of six or eight quinces, or a few slices of dried quinces and pour over them a pint of boiling water, simmer for ten minutes,, cover tightly, and when cold, strain.

An acceptable mucilaginous drink.

Raw Meat Diet

10,187

Scrape and pound the meat in cold water to consistency of thin cream, and then allow to stand, and pour off the supernatant fluid, leaving the sediment behind.

Raw meat may be made more palatable by pouring over it a little warm gravy.

Rennet Whey

10,188

Steep a piece of rennet in a pint of boiling water, or less, according to its size, separate the fluid, and stir a dessertspoonful of it into a quart of milk, cover with a cloth, and place near the fire until it curds. Divide the curd with a spoon to separate the whey, which should be quite clear, and of a sweetish taste. An excellent diluent in febrile affections.

Rice, Gruel. 10,189. Take of ground rice one ounce, cinnamon one drachm, water one quart. Boil for forty minutes, adding the aromatic near the conclusion. Strain and sweeten. Wine may be added if necessary.

Rice Jelly

10,190

Wash and pick carefully a quarter of a pound of rice, put it in a porcelain-lined pan, with one quart of water, a small piece of cinnamon, and a half pound of loaf sugar, or according to fancy; let it boil one hour, pass through a sieve, and when cold it will be a firm jelly.

Excellent in dyspepsia and irritable condition of the stomach.

Rice Water. 1

0,191

Pick out and wash one ounce of rice, then put it in a quart of water and set near the fire, where it may soak and be kept warm without cooking for two hours, then boil slowly for one hour, until reduced to a pint, and strain; add a little salt. A pint or half a pint of milk added to the rice water, before it is taken from the fire, renders it more nourishing.

An excellent drink in diarrhoea, dysentery, and irritable condition of the alimentary canal, especially in children.

Sago, tapioca, barley, or cracked corn may be prepared in the same manner.