Beat two ounces of almonds with a teaspoonful of orange flower water, and a bitter almond or two; then pour a quart of milk and water to the paste. Sweeten with sugar, or capillaire.
Another orgeat for company, page [239].
Milkporridge.
Make a fine gruel of half grits, long boiled; strain off; either add cold milk, or warm with milk as may be approved. Serve with toast.
French Milkporridge.
Stir some oatmeal and water together, let it stand to be clear, and pour off the latter: pour fresh upon it, stir it well, let it stand till next day; strain through a fine sieve, and boil the water, adding milk while doing. The proportion of water must be small.
This is much ordered, with toast, for the breakfast of weak persons abroad.
Caudle.
Make a fine smooth gruel of half grits; strain it when boiled well, stir it at times till cold. When to be used, add sugar, wine, and lemonpeel, with nutmeg. Some like a spoonful of brandy besides the wine.