ARROW-ROOT GRUEL
Mix a tablespoonful of arrow-root, or for an infant, half as much; when mixed with cold water, stir in it half a pint of boiling water. Season with salt, sugar or nutmeg.
MILK PORRIDGE
Make a quart of milk boiling hot; make a tablespoonful of flour into a batter with cold milk, add a little salt and stir it in the boiling milk, stirring it constantly for five minutes while it boils; flavor with anything agreeable. Sweetened with loaf sugar, and nutmeg grated plentifully over it, it will make a most excellent remedy for looseness or dysentery.
TAPIOCA MILK
Wash and soak a large tablespoonful of tapioca, put it to a quart of sweet milk, add a little salt, cover it, and set it over a gentle fire for an hour. Take it up, add sugar and nutmeg, or cinnamon to taste.
TAPIOCA PUDDING
Put a coffee-cup of tapioca (soak it well first) into a pint and a half of milk, set it where it will get hot slowly, take it off when it boils, and when cool add four well-beaten eggs; flavor with lemon and peach, sweeten it to taste, and bake for an hour in a hot oven. If this is wanted for one person, take half the quantity of tapioca and milk.
WHITE WINE SYLLABUB
Season a pint of milk with sugar and wine, but not enough wine to curdle the milk. Fill your glasses nearly full, and crown them with sweetened whipped cream. Season the cream with extract of lemon.