Take one teacupful of rice, one heaping teaspoonful of cocoa-nut, and the milk from the centre of the nut; one quart of water, one pint of milk, and salt to taste; boil three or four hours in a double boiler. If it boils away too much add more water. Serve with canned strawberries for sauce.
46. BREAD JELLY FOR CHILDREN WEANED.
Take a quantity of the soft part of a loaf, break it up, cover it with boiling water and allow it to soak for several hours; the water is then to be poured off completely, and fresh water added; place the mixture on the fire and allow it to boil until it becomes smooth. The water is then to be pressed out, and the bread on cooling will form a thick jelly. Mix a portion of this with sugared milk and water as it is wanted.
47. HOW TO COOK RICE.
Erratum. On page [268], bottom line, for 47 read 40.
In preparing it only just enough cold water should be poured on to prevent from burning at the bottom of the pot, which should have a close fitting cover, and with a moderate fire the rice is steamed rather than boiled until it is nearly done; then the cover is taken off, the surplus steam and moisture allowed to escape, and the rice turns out a mass of snow white kernels.
48. OYSTER BROTH.
Take half a pint of oysters, cut into small pieces, put them into a gill of water and let them simmer for eight or ten minutes. Skim and strain, then add a little new milk, salt, and pepper.
49. POACHED EGG.
A fresh egg broken into boiling water and cooked till the white is congealed, then laid on a piece of newly toasted bread dipped in hot milk and buttered, is an appetizing dish for convalescents.