Put some fresh or skimmed milk into large soup plates or wide bowls and set in a room which has plenty of ventilation. Do not cover tight. If the room is exposed to dust, put long sticks over the dish and cover with cheese-cloth. When the milk is thick, set a little while in warm water until some of the whey separates. Pour off about half of the liquid, so the milk has the consistency of mush. Then pour over it some fresh rich milk or cream, and serve. People who have no tendency to flatulent dyspepsia may sprinkle a tablespoonful of sugar and one of dried grated pumpernickel over it in addition to the cream. Strawberries, raspberries, dried sweet fruits, nuts and zwieback are also a good addition. This will form a perfect meal on a hot summer day.
TOAST WATER.
Toast a slice of stale wheat or black bread until thoroughly brown. Break into small pieces and pour on it two or three cups of boiling water. Cover tightly, and set aside for twenty minutes or longer. Strain, and flavor to suit the taste. Serve hot or cold.
TOAST AND APPLE WATER.
Prepare like toast water, and add the peelings of one or two apples before pouring on the boiling water.
LEMONADE.
Boil a quart of water for several minutes with three to five tablespoonfuls of sugar, and the rind of one lemon. Remove from the fire, add the juice of two or three lemons or oranges, strain and cool. Fresh clean cold water may be added to suit the taste. This is excellent in fevers, where much fluid food is required. It may be served hot or cold.
BRAN TEA.
Soak over night a cupful of Ralston’s select bran in one quart of soft warm or cold water. The next day strain it and serve raw, or put it on to boil, simmer for one-half hour, then strain. Serve hot or cold. The bran may be mixed with oats or ryenuts when put to soak, and may be used raw or boiled. Hot bran tea with cream is excellent as a substitute for tea. It can be prepared without soaking.