Make rice or water gruel, as above—then strain it, and add half a wine glass of ale, wine, or brandy. Sweeten it with loaf sugar, and grate in a little nutmeg.
Boil a pint of milk, and stir into it, while boiling, a table-spoonful of arrow root, mixed smooth, with a little cold milk. Stir it in well, and let the whole boil three or four minutes—take it from the fire to cool—when so, stir in a couple of beaten eggs, sweeten it to the taste, and grate in a small piece of nutmeg. Set the whole where it will boil, stirring it constantly. As soon as it boils up, take it from the fire, and turn it into custard cups. The arrow root, prepared in the same manner as for the custards, omitting the sugar, spice, and eggs, is excellent food for invalids, and can be eaten when the custards are too rich for the stomach.
Stir into a pint of boiling milk a couple of glasses of wine. Let it boil a minute, then take it from the fire, and let it remain till the curd has settled—then turn off the whey, and sweeten it with white sugar.
Bruise a couple of ounces of Peruvian bark, one of bitter dried orange peel. Steep them in a pint of proof spirit a fortnight, shaking up the bottle that contains it once or twice every day. Let it remain untouched for a couple of days, then decant the bitter into another bottle. A tea-spoonful of this, in a wine glass of water, is a fine tonic.