Raisin Gruel.—Stone and quarter two dozen raisins and boil them twenty minutes in a small quantity of water. When the water has nearly boiled away, add two cups of new milk. When the milk is boiling, add one heaping tablespoonful of Graham or whole-wheat flour which has been rubbed to a thin paste with a little cold milk. Boil until thickened, stirring all the time; then turn into a double boiler and cook for twenty minutes or half an hour. Season with salt and serve.
Rice Water.—Wash half a cup of rice very thoroughly in several waters. Put it into a saucepan with three cups of cold water and boil for half an hour. Strain off the rice water, season with salt if desired, and serve.
PREPARATIONS OF MILK.
Milk Diet.—An almost exclusive milk diet is sometimes a great advantage in cases of sickness. It is usually necessary to begin the use of the milk in moderate quantities, gradually withdrawing the more solid food and increasing the quantity of milk. In the course of a week, all other food should be withdrawn, and the quantity of milk increased to three or four quarts a day. Milk is easily digested, and hence may be taken at more frequent intervals than other food.
RECIPES.
Albumenized Milk.—Shake together in a well-corked bottle or glass fruit can, a pint of fresh milk and the well-beaten whites of two eggs, until thoroughly mixed. Serve at once.
Hot Milk.—Hot milk is an excellent food for many classes of invalids. The milk should be fresh, and should be heated in a double boiler until the top is wrinkled over the entire surface.
Junket, or Milk Curd.—Heat a cup of fresh milk to 85°, add one teaspoonful of the essence of pepsin, and stir just enough to mix thoroughly. Let it stand until firmly curded, and serve.