Rice Milk.
Wash, pick, then soak the rice in water, boil it in milk, with lemon peel and nutmeg: stir often, or it may burn.—Ground Rice Milk: rub a table-spoonful quite smooth, with a little cold water; stir in, by degrees, 1½ pint of milk, with cinnamon, lemon peel, and nutmeg; boil till thick enough, and sweeten to taste.
A Mutton Custard for a Cough.
Into a pint of good skim milk, shred 1 oz. of fresh mutton suet, and let it boil; then simmer gently an hour, stirring it from time to time. Strain, and take it at bed-time. Old fashioned, but good for tightness of the chest.—Another remedy for the same: heat the yolk of a fresh egg, and mix with a dessert-spoonful of honey, and the same of oatmeal; beat well, put it into a tumbler, and stir in by degrees, boiling water sufficient to fill it.—Or: mix a fresh laid egg, well beaten, with ¼ pint of new milk warmed, a table-spoonful of capillaire, the same of rose water, and a little grated nutmeg. Do not warm the milk after the egg is added to it.
Artificial Asses Milk.
To ½ oz. candied eringo root, add ½ oz. hartshorn shavings, and ½ oz. pearl barley; boil them in a pint of water over a slow fire till the water is reduced half. Mix a tea-cupful, with the same quantity of warmed milk, and take it half an hour before rising.
Onion Porridge.
Put 12 small, and 6 large onions, cut small, into a saucepan with a large piece of butter, shake over the fire, but do not let them burn: when half cooked, pour in a pint of boiling water, and simmer it till they are cooked. Some thicken with flour.
French Milk Porridge.
Stir some oatmeal and water together, and let it stand to settle; pour off the liquid, add fresh water to the oatmeal, and let it stand: the next day pass it through a sieve, boil the water, and while boiling, stir in some milk, in the proportion of 3 parts to 1 of water.