GROUND RICE, No. 2.
476. Two table spoonsful of ground rice,
One pint of milk.
Boil the milk, and stir in the rice, which must have been previously mixed with cold milk.
Let it boil slowly twenty minutes; if it should be thicker than a thin batter, add a little more milk. Sweeten it to the taste.
Pour it into tea cups, and serve it with cream if allowed of by the physician.
MUSTARD WHEY.
477. Take two heaping tea spoonsful of mustard seed, mash them a little, and pour over them six wine glasses of milk, boil it till the milk is curdled. Take it off the fire, let it stand to cool, and strain off the whey.
WINE WHEY.
478. Put a pint of milk over the fire, and the moment it boils stir into it two glasses of wine mixed with two tea spoonsful of sugar. Let it boil once again; stand it off to cool, and strain the whey through a fine strainer or sieve.