This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
One tablespoonful of farina. One pint of water. One teaspoonful of sugar. One half teaspoonful of salt. Into one pint of water, raised to boiling, put a half teaspoonful of salt; then add the farina and cook for twenty minutes. Flavour with sugar and condensed milk, if fresh milk is not available. Strain and serve hot.
In this recipe, as in others, condensed milk is used in a strength of one teaspoonful to the half pint of gruel.
Rice, twelve ounces; salt, half an ounce; water, three pints.
Put the salt and water into a stewpan. When boiling, add the rice, previously thoroughly washed. Boil for ten minutes, or until each grain becomes soft. Drain it on a colander. Grease the stewpan with clarified drippings or lard. Put back the rice. Let it swell slowly near the fire, or in a slow oven, for about twenty minutes, until the grains are well separated.
Ground rice, two ounces; powdered cinnamon, quarter of an ounce; water, four pints. Boil forty minutes and add a teaspoonful of orange marmalade.
Two tablespoonfuls of rice, or one tablespoonful of rice flour. One pint of boiling water. One half teaspoonful of salt. One teaspoonful of sugar. Wash the rice thoroughly in two waters, after removing any specks that may be mixed in the grain. Have the cooking water boiling.
Wash two tablespoonfuls of good rice and put it into a saucepan with a quart of milk. Let it simmer gently till the rice is tender, and stir from time to time to prevent burning; sweeten to taste. If desirable, serve with stewed apples or prunes. Sago, tapioca, etc., are prepared in the same way. If an egg is to be added, beat the white and yolk separately, and add them to the rice after it has been taken from the fire.
Boil about two tablespoonfuls of rice in a pint and a half of new milk, and simmer, stirring it from time to time till the rice is quite tender. Have ready some apples, peeled, cored, and stewed to a pulp, and sweetened with a very little loaf sugar. Put the rice round a plate and the apple in the middle, and serve.
To a pint of new milk add a quarter of a pound of rice, a lump of butter the size of a walnut, a little lemon peel, and a tablespoonful of powdered sugar. Boil them together for five minutes, then add half an ounce of isinglass which has been dissolved, and let the mixture cool. When cool add half a pint of good cream whisked to a froth, mix together, and set it for a time in a very cool place, or on ice; when used, turn it out of the basin into a dish, and pour fruit juice around it, or some stewed apple or pear may be served with it.
Two tablespoonfuls of rice. Two cups of milk. One saltspoonful of salt. Two tablespoonfuls of sugar. Two eggs.
Cleanse the rice by washing it several times in cold water; cook it in a double boiler with the milk until the grains will mash. Three hours will generally be required to do this. Should the milk evaporate, restore the amount lost. When the rice is perfectly soft, press it through a coarse soup strainer or colander into a saucepan, return it to the fire, and while it is heating beat the eggs, sugar, and salt together until very light. When the rice boils, pour the eggs in rather slowly, stirring lightly with a spoon for three or four minutes, or until it coagulates, and the whole is like a thick, soft pudding; then remove from the fire, and pour it into a dish. By omitting the yolks and using the whites of the eggs only, a delicate cream is obtained.