This is made in the same way as the ground rice, but requires much longer boiling. It should never be boiled less than half an hour, and an hour is much better. The white froth that rises upon the top should never be skimmed off, as it is the most nutritious part of the gruel. Nutmeg, sugar, and a spoonful of cream may be added, if approved.
Panada.
Set a saucepan with three gills of water upon the fire, add one glass of white wine, a little loaf sugar, and a very little nutmeg, and grated lemon. Meanwhile, grate some white bread, and the moment the mixture boils, put in the bread, keeping it still on the fire. Let it boil fast, and when of a thickness just to allow of drinking it, set it off.
A Nutritious Jelly.
Take of rice, sago, pearl barley, and hartshorn shavings, each an ounce; add three pints of water, simmer it till reduced to one, and then strain it. When cold, it will be a jelly, to be given dissolved in broth, milk, or wine, as directed by the physician.
Caudle.
Into a pint of thin rice gruel put, while it is boiling hot, a mixture made of the yolk of an egg, beaten well with sugar, a large spoonful of cold water, a glass of wine, and some nutmeg. It should be stirred in by degrees.
Rennet Whey.
Wash a piece of rennet an inch or two square, and lay it into half a gill of warm water for an hour. Warm a pint of milk, but do not make it hot; put it into a shallow dish, and stir the rennet-water into it. Let it stand undisturbed half an hour, then cut it across many times with a knife, and after an hour pour off the whey. Let the dish then remain several hours undisturbed, and more whey will be formed.
In cases of great debility of the stomach, consequent upon inflammation, or attended with it, rennet whey will be retained when every thing else is rejected, and may be given, a teaspoonful at the time, very often, in order to prepare the stomach to receive and retain nourishment.