Handbook of practical cookery

Place the rice in a strainer, place the strainer under the water, and allow the water to run through it for five minutes. Place now the rice in a sauce-pan, and add the sugar and cinnamon-stick. Place the pan over a quick fire, and boil all for twenty minutes. Strain now into a large jug the water, and as it cools shake the jug frequently, to prevent the water forming to a very thin jelly. Lemonade. — Two lemons, three ounces of lump sugar, one pint of boiling water. Rub the lemons in a clean towel, then with a sharp knife remove the thin yellow rind, taking great care to take none of the white part. Place the rind in a jug. Then remove very carefully from the lemons the thick white skin, which is very bitter, and must not be used. Cut now the centre part of the lemon into very thin slices, remove all pips, and place the slices in the jug. Add the sugar, pour over the boiling water, cover the jug, and let it stand over night When required, strain into a glass in which has been put a piece of ice as large as a walnut. Appleade. — Two pounds green apples, the rind of one lemon, one ounce of sugar, one quart boiling water. Rub well in a towel the apples, cut them in round thin slices. Place the slices in a basin, add the lemon rind and sugar, and pour over the boiling water. Cover the basin with a plate, and let it stand over night. Strain in the morning, when it is ready- for use. Arrowroot Drink.— One tea-spoonful arrowroot, two breakfast-cupfuls of boiling water, one tea-spoonful lemon juice, one tea-spoonful sugar. Place in a basin the arrowroot and sugar, moisten them with a table-spoonful of cold water. Stir well together; then pour over the boiling water, still continuing to stir. Add the lemon-juice, allow it to get cold, when it is ready for use. Soda Water Drink. — One tea-cupful milk, one half bottle soda water. Put the milk in a glass, fill the glass up with the soda water. This ought to be given to the patient at once after the soda water is added. . Egg Flip. — One egg, one tea-cupful of milk, one half teaspoonful sugar, one tea-spoonful brandy. Place the egg in a basin and whip it till very light with a fork; add the sugar; stir well together. Pour this into a glass, and add to it by degrees, stirring all the time, the milk. Add the brandy, and give it at once to the patient. NOTE. — The milk may be heated a little, if desired. Lightest way to give an Egg to an Invalid.— One egg, one ounce dripping. Melt the dripping in a frying-pan, break the egg into a cup, then pour it gently into the frying-pan, taking care not to break the yolk. Keep the pan over the fire for three minutes, then pour over the egg as much boiling water as cover it. Let it stand one minute ; then lift the egg out of the water, place it on a very hot plate, and serve it at once. NOTE. — The boiling water draws the oil from the egg. Bread Berry.— One half slice of bread, one tea-spoonful sugar, one half pint of milk.