Rice for the Sick.—Rice jelly is an excellent food for invalids. It is made from rice flour, two heaping teaspoonfuls of which are mixed with water and made into a thin paste. This paste must be stirred into a cupful of boiling water, and the whole sweetened. It should be boiled until it is transparent and then put into a mould.
Ground Rice Milk is prepared by boiling together two tablespoonfuls of ground rice with a pint of milk. Sweeten it according to taste, adding the juice of a lemon. Let it boil half an hour over a moderate fire.
Parched Rice.—Brown rice as you do coffee. Put into boiling salted water and cook thoroughly; serve with cream and sugar.
Buckwheat.—Our last cereal, buckwheat, bears the burden of many complaints. It is called the cause of much of our dyspepsia, and in many households it has been displaced by corn, rye or flannel cakes. As usually made buckwheat cakes are heavy, greasy and sour. Great quantities of butter and syrup are consumed with them to hide the taste of the cake itself, but when properly made there is little doubt but that they are as digestible as any warm breakfast cake. An unfailing recipe is the following, which if a little more troublesome than the usual method, still is worth the trouble. Add to two quarts of boiling water half a pint of corn meal, wet with a little cold water; boil until it forms a thin gruel, to which, when cool, add half a pint of wheat flour, three pints of buckwheat flour, one gill of yeast, and a little salt. The imperfect fermentation or rising of the batter causes most of the “heavy” cakes. To avoid this set your batter thus prepared at noon of the day before you use them; in the evening beat them well and let them rise in a cool place until morning. A little soda and a little warm water are the only additions which will be required before baking for breakfast.
HOME STUDIES IN CHEMISTRY AND PHYSICS.
BY PROF. J. T. EDWARDS, D.D.
Director of the Chautauqua School of Experimental Science.