RICE JELLY.
Mix a quarter of a pound of rice, picked and washed, with half a pound of loaf sugar and just sufficient water to cover it. Boil until it assumes a jellylike appearance; strain, and season to suit the taste and condition of the patient.
GRAPES.
In all cases of fever, very ripe grapes of any kind are a beneficial article of diet, acting as both food and drink and possessing soothing and cooling qualities. They are also extremely grateful to every palate.
TOAST.
To make a most excellent toast for a reduced or convalescent patient, take bread twenty-four or thirty-six hours old, which has been made of a mixture of fine wheat flour and Indian meal and a pure yeast batter mixed with eggs. Toast it until of a delicate brown, and then (if the patient be not inclined to fever) immerse it in boiled milk and butter. If the patient be feverish, spread it lightly with cranberry jam or calves' foot jelly.
RICE.
In all cases where a light and nice diet for patients who have been or are afflicted with diarrhœa or dysentery is required, rice, in almost any cooked form, is most agreeable and advantageous. It may be given with benefit to dyspeptics, unless costiveness accompanies the dyspepsia. To make rice pudding, take a teacupful of rice, and as much sugar, two quarts of milk, and a teaspoonful of salt. Bake, with a moderate heat, for two hours. Rice flour made in a batter and baked upon a griddle makes a superb cake; and rice-flour gruel, seasoned to the taste, is most excellent for the sick room.
BREAD JELLY.
Boil a quart of water and let it cool. Take one-third of a common loaf of wheat bread, slice it, pare off the crust, and toast it to a light brown. Put it in water in a covered vessel and boil gently till you find, on putting some in a spoon to cool, the liquid has become a jelly. Strain and cool. When used, warm a cupful, sweeten with sugar, and add a little grated lemon peel.