376 RELISHES FOR INVALIDS. 



jtint; mix this with half a pint of hot milk; sweeten and flavor to 

 taste. 



Rice-Milk If milk be plentiful, the rice may be boiled in 

 milk; if not, boil it in water to plump and soften it and when the 

 water is wasted put in the milk, taking care that the rice in thick- 

 ening does not stick to the saucepan. Season with sugar and a 

 piece of cinnamon. A bit of lemon or orange-peel will give zest. 



Sago-Milk Soak the grains in water for an hour before 

 boiling or boil first in water for two or three minutes, which water 

 pour off. Boil a large spoonful in a quart of new milk ; sweeten 

 and season to taste. Ground rice may be prepared in the same way 

 and smaller quantities used. 



Milk and Meal Mix a large teaspoonful of either parched 

 flour or corn-flour or arrow-root or other farinaceous food, as may 

 be indicated by special symptoms, in a little cold milk; heat a pint 

 of milk and when it is about to boil add to it the farinaceous 

 preparation and keep stirring while all boils together for five min- 

 utes; sweeten with sugar and flavor with lemon or nutmeg, accord- 

 ing to taste. This is very useful when beef-tea, eggs and light 

 puddings cannot be taken ; the milk is more nutritious than when 

 taken by itself and is less liable to turn sour. The quantity of flour, 

 etc., may be raised. The ordinary proportion is a large dessert- 

 spoonful to half a pint of milk. 



Lemonade 1. Rub two or three lumps of sugar on the rind 

 of a lemon, squeeze out the juice and add to it nearly a pint of cold 

 or iced water, or better, one or two bottles of soda-water. 



2. A lemon should be cut into slices and put into ajar with 

 several pieces of loaf-sugar; add a pint of boiling water, cover 

 and allow it to cool. After straining, it is fit for use. This bever- 

 age is recommended to allay thirst, irritation of the throat, etc. It 

 may be made to effervesce by the addition of a very little carbonate 

 of soda. 



3. Three pounds of loaf-sugar, 1 pints of water, 2 ozs. of 

 citric acid, 60 drops of essence of lemon-peel. Put the sugar into 

 an enameled saucepan, and pour the water on it ; just boil it. When 

 half cold put in the citric acid, stir with a silver spoon, and add the 

 essence of lemon-peel. A tablespoonful to a tumbler of water. 

 When the lemonade is cold bottle it. 



Linseed Lemonade Four tablespoonfuls of whole linseed, 

 one quart of boiling water, juice of two lemons. Pour the boiling 

 water upon the linseed and steep three hours in a covered vessel ; 

 sweeten to taste; if too thick add cold water with the lemon -juice. 

 It is admirable for colds. 



Nitric Lemonade Twenty to thirty drops of dilute nitric 

 acid should be added to eight ounces of pure cold water, and flavored 

 with honey or loaf-sugar; from a teaspoonful to a tablespoonful. 

 according to ae, may be given two or three times daily. Nitric 

 lemonade modifies sickness in whooping-cough, and is useful i& 



