372 BREAD AND ITS COMPOSITIONS. 



Porridge Always use coarsely ground oatmeal. Mix two 

 tablespoonfnls of it with a small teacupful of cold water till it is of 

 uniform consistence; then pour in a pint of boiling water, and keep 

 boiling and stirring it for forty minutes. It is then n't for use, but 

 may be kept simmering till wanted, if more boiling water be added 

 as the other steams away. It should be served in a soup-plate quite 

 hot; cold milk may be taken with it. Butter may also be added to 

 taste, if not contra-indicated. 



Arrow-root Moisten two teaspoonfuls of arrow-root with 

 two tablespoon fuls of cold milk. When it is quite smooth pour in 

 half a pint of boiling milk; then place it in a bright saucepan and 

 stir over the fire for three or four minutes. Two or three teaspoon- 

 fuls of powdered loaf-sugar may be added to sweeten it. Wine or 

 brandy will frequently be prescribed with arrow -root; it must of 

 course be added in the proportions ordered. 



Sago Put a dessertspoonful of sago into three-quarters of a 

 pint of cold milk and simmer gently, stirring frequently, for an 

 hour and a quarter; skim as it approaches boiling, and sweeten with 

 a dessertspoonful of powdered loaf-sugar. 



Tapioca and Cod-Liver Boil a quarter of a pound of 

 tapioca till tender in two quarts of water; drain it in a cullender, 

 then put it back in the pan ; season with a little salt and pepper, 

 add half a pint of milk and one pound of fresh cod-liver cut in eight 

 pieces. Set the pan near the fire to simmer slowly for half an hour 

 or a little more, till the liver is quite cooked. Press on it with a 

 spoon, so as to get as much oil into the tapioca as possible. After 

 taking away the liver, mix the tapioca. If too thick, add a little 

 milk, then boil a few minutes, stir round, salt and pepper to taste. 

 Tapioca thus cooked is nourishing and easily digested. 



Carrot-Pap In Bednar's "Kinder-Krankheiten" the follow- 

 ing formula occurs for carrot-pap, which is strongly recommended 

 for children suffering from scrofula, rickets and worms, and is also 

 suitable for patients recovering from acute diseases, and for dyspep- 

 tics. 



An ounce of finely grated carrot should be put into half a pint 

 of cold, soft water and should stand twelve hours, being frequently 

 stirred; it should then be strained through a sieve, and all the juice 

 pressed out. This juice is then to be thickened with grated bread 

 or arrow root and to be set upon a slow fire. After boiling up once 

 or twice it should be sweetened and is then ready for use. 



The juice of the carrot combined with plain water, biscuits or 

 crusts of bread, contains all the material that is necessary for the 

 nourishment of weaned children or weakly persons albumen, 

 starch, gelatine, sugar, fat and salt, and finally even the phosphate of 

 lime and phosphate of magnesia. In the preparation of this food 

 the greatest cleanliness must be observed. The juice must be pre- 

 pared fresh every day, and must, moreover, be carefully watched, 



