The English Housekeeper: Or, Manual of Domestic Management / Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping

by Anne Cobbett

Sago to Boil.

Put a large table-spoonful into ¾ of a pint of water. Stir and boil very gently, till it is as thick as you require. Add wine, sugar, and nutmeg to taste.—Tapioca in the same way. Soak both these two or three hours before they are boiled. They may be boiled in milk, like rice.

Gruel.

Put 2 table-spoonsful of the best grits into ½ pint cold water; let it boil gently, and stir often, till it is as thick as you require. When done, strain, and serve it directly; or if to be put by, stir till quite cold. Boil in it a piece of ginger, and, if for caudle, lemon peel also. Barley Gruel—Wash 5 oz. of pearl barley, boil it in two quarts of water, with a stick of cinnamon, till reduced half; strain, then warm it with 2 wine-glassfuls of wine.

Barley Cream.

Boil 1 lb. of veal, free from skin and fat, with 1 oz. pearl barley, in a quart of water, till reduced to a pint, then rub it through a sieve till it is of the consistency of cream, perfectly smooth; add salt and spice to taste.

Water Gruel.

Put a large spoonful of oatmeal into a pint of water, mix well, and let it boil up three or four times, stirring constantly; then strain, add salt to taste, and a piece of butter. Stir till the butter is melted, and the gruel will be fine and smooth.

Caudle.

Make some smooth gruel, well boiled, strain, and stir it. Some like half brandy and half white wine; others, wine, sugar, lemon peel, and nutmeg.—Or: add to ¼ pint gruel a large table-spoonful of brandy, the same of white wine, capillaire, a little nutmeg and lemon peel. Some use ale; no wine or brandy. Rice Caudle—Soak 2 table-spoonsful of rice in water, an hour, then simmer it gently in 1¼ pint of milk till it will pulp through a sieve; put the pulp and milk back into the saucepan, with a bruised clove and a bit of sugar. Simmer ten minutes; if too thick, add warm milk.—Or: rub smooth some ground rice with cold water, then mix with boiling water; simmer it a few minutes, add lemon peel, nutmeg pounded, cinnamon, and sugar, a little brandy, and boil it for a minute.