Miss Corson's practical American cookery and household management

BEVERAGES. 581 MILK PORRWGE. Mix smoothly a level tablespoonful of flour with a cupful each of milk and water, a level teaspoonful of salt, and a little grated nutmeg ; stir these ingredients over the fire in a thick saucepan until they boil, and then serve the porridge. RICE-GRUEL. Mix smoothly a level tablespoonful of rice-flour with a pint of water, and a level teaspoonful of salt ; put the gruel over the fire, and stir it occasionally until it has boiled for half an hour ; then serve the gruel. An inch of stick cinnamon may be boiled with it if the physician permits, or a glass of brandy added before it is served, if a stimulant is required. WA TER- GR UEL. Water-gruel is made like milk-porridge by using the entire liquid quantity of water, omitting the milk. The gruel may be slightly sweetened if it is desired ; or a little grated nutmeg may be added to it. RICE AND BARLEY WATERS. These beverages are made by thoroughly washing half a cupful of either grain in plenty of cold water, then putting the grain over the fire in two quarts of fresh cold water, and boiling it down one-half; after the water is reduced onehalf, strain it, cool it, sweeten and flavor it to taste, and use it. PANADA. Put a tablespoonful of bread-crumbs over the fire with the same quantity of sugar, a grate of nutmeg, and half a pint of cold water, and boil the panada for five minutes ; then add a glass of wine to it, and serve it at once. CAUDLE. To a cupful of cold-water gruel add a glass of wine, an egg beaten to a foam, and sugar and nutmeg to suit the patient's taste. HOME-MADE GRANULA. Granula as sold at the shops is rather expensive, and caif be prepared at home with but little trouble ; it is excellent for gruels and porridges for invalids and children. To prepare the granula, use stale pieces of Graham or brown bread ; cut the stale bread in pieces of equal thickness, put them into the oven, and bake them until they are light brown ; then roll them with a rolling-pin until they break into small crumbs ; sift the crumbs through a coarse sieve to insure uniformity, rolling and sifting again the crumbs too large to pass through the sieve the first time ; keep the granula in air-tight jars or boxes in a dry place, and use it as required ; it will keep as well as cracker-dust. Any of the recipes for preparing gruels and panadas will serve for the preparation of granula, or it may be used to thicken hot milk or soup for invalids or children. RENNET • CURDS. Heat a quart of milk lukewarm, put it in an earthen bowl, stir with it a tablespoonful of liquid rennet, or of rennet-wine, and let the curds set ; then pour the curds into a sieve set over a bowl, and let the whey drain off. Serve the curds with cream and powdered sugar. RENNET WHEY. Use the whey which drains from the curds, sweetened and flavored as the physician permits. BREAD JELLY. Boil a slice of stale bread to a pulp in enough boiling water to cover it ; rub it through a sieve, sweeten and flavor it to taste, and cool it in a cup or mould. Serve cream and powdered sugar with it. CRANBERRY AND SAGO JELLY.