For thick mutton broth proceed as for thick beef tea, omitting the rice; a tablespoonful of burnt sugar water will give a rich colour to the broth.
No. 8.—Plain boiled Rice.
Put 2 quarts of water in a stewpan, with a teaspoonful of salt; when boiling, add to it ½lb. of rice, well washed; boil for ten minutes, or till each grain becomes rather soft; drain it into a colander, slightly grease the pot with butter, and put the rice back into it; let it swell slowly for about twenty minutes near the fire, or in a slow oven; each grain will then swell up, and be well separated; it is then ready for use.
No. 9.—Sweet Rice.
Add to the plain boiled rice 1 oz. of butter, 2 tablespoonfuls of sugar, a little cinnamon, a quarter of a pint of milk; stir it with a fork, and serve; a little currant jelly or jam maybe added to the rice.
No. 10.—Rice with Gravy.
Add to the rice 4 tablespoonfuls of the essence of beef, a little butter, if fresh, half a teaspoonful of salt; stir together with a fork, and serve.
A teaspoonful of Soyer’s Sultana Sauce, or relish, will make it very wholesome and palatable, as well as invigorating to a fatigued stomach.[35]
No. 11.—Plain Oatmeal.
Put in a pan ¼lb. of oatmeal, 1½oz. of sugar, half a teaspoonful of salt, and 3 pints of water; boil slowly for twenty minutes, “stirring continually,” and serve. A quarter of a pint of boiled milk, an ounce of butter, and a little pounded cinnamon or spice added previous to serving is a good variation.