BREAD AND ITS COMPOSITIONS. 371 



with one-fourth of a cupful of water, cover, and place it over a good 

 fire; after an hour the water will be evaporated, and the rice 

 cooked tender but dry, and with the grains distinct, not in a paste. 

 Sufficient salt should be added in the first place and care should be 

 taken not to disturb the rice when cooking. By adding a little 

 butter and allowing the rice to dry a little more, a more delicate 

 dish is prepared. 



Ground-rice Pudding Boil half a pint of new milk with 

 two ounces of loaf sugar ; moisten two tablespoonf uls of ground rice 

 with three of cold milk. When this is well mixed, then stir the 

 boiling milk into it"; put into a clean saucepan and stir over the fire 

 for twelve minutes, and then let it get cold. Beat three new-laid 

 eggs, yolks and whites separately ; stir the yolks with the rice, and 

 if allowed by the medical man, two teaspoonfuls of cream. Beat 

 the whites to a stiff froth, add them and beat the mixture for five 

 minutes. Rub a pie dish with butter, pour in the mixture and 

 bake in a quick oven for some eighteen minutes; then serve at 

 once. 



Rice-Cream To a pint of new milk add a quarter of a 

 pound of ground rice, a lump of butter the size of a walnut, a little 

 lemon-peel, and a tablespoonf ul of powdered sugar; boil them 

 together for five minutes, then add half an ounce of isinglass which 

 has been dissolved, and let the mixture cool ; when cool add half a 

 pint of good cream, whisked to a froth; mix all together, and set it 

 for a time in a very cool place or on ice ; when used, turn it out of 

 the basin into a dish, and pour fruit-juice round it, or some stewed 

 apple or pear may be served with it. 



Pearl-Barley 1. It should be boiled for four hours, so 

 tied in a cloth that room is left for the grain to swell. Only so 

 much water should be added from time to time as to feed the barley 

 and supply the waste of evaporation, lest the goodness of the barley 

 should be boiled out. It may be served with milk, or (if the patient 

 can digest them) with preserves or butter. 



2. Put the barley with water in a stone jar with a lid, place 

 the jar in the oven and let the contents boil gently until the barley 

 is very soft; then strain. 



Gruel 1. A dessertspoonful of prepared groats or fine oat- 

 meal to be moistened with a tablespoonful of cola water, and stirred 

 till smooth; then add by degrees three-quarters of a pint of boiling 

 water and stir over the fire till it boils ; then let it simmer for eight 

 or ten minutes. A little salt or sugar and butter may be added 

 according to the taste of the invalid. Boiling milk may be added 

 instead of water, but it must be constantly stirred. 



2. Beat up an egg to a froth, add a wineglassful of sherry, 

 flavor with a lump of sugar and a strip of lemon-peel and have 

 ready some gruel, very smooth and hot; stir in the wine and egg, 

 and serve with crisp toast. Arrow-root may be made in the same 

 way. 



