464 DR. CEASE'S RECIPES. 



Icice Blanc Mange.— Sweet milk Q-4 cream if you have it), 1 qi. ; nco. 

 flour, % of a cup; vanilla or lemon extract, or rose water, to taste; cream and 

 and sugar, or raspberrj'^ or other jelly to serve with. Dikections — Heat the 

 milk to the boihng point before stirring in the rice flour; and continue to stir 

 constantly for }^ an hour, or until cooked so thick that you know it will harden, 

 in the cups, or molds, to avoid burning, unless it is cooked in a rice kettle. 

 Flavor the last thing, when a little cool. 



Red Rice, a Danish Dish.— Take ripe, red currants, 1% pts. ; very 

 ripe raspberries, 1 pt. ; water, 1 qt. ; rice flour, 1 cup; sugar to taste, according 

 to the acidity of the currants. Directions — Stew the currants until the juice 

 flows freely, add the raspberries just before the currants are ready to strain; 

 then return to the sauce pan, add the sugar; then the rice flour, stirring smoothly, 

 and pour into molds; and when cold turn out upon a glass dish. Thicken with 

 cream and sugar if desired. It may be made with red currant jelly, and rasp- 

 berry jelly, in place of the fruits, out of their season. 



OATMEAL— For Bone and Muscle; or, as Food and Drink 

 for Laborers. — Liebig has shown that oatmeal is almost as nutritious tts the 

 very best English beef, and that it is richer than wheaten bread in the elements 

 that go to form bone and muscle. Prof. Forbes, of Edinburgh, during some 

 20 years, measured the breadth and height, and also tested the strength of both 

 the arms and loins of the students of the University — a very numerous class, 

 and of various nationalities, drawn to Edinburgh by the fame of his teaching. 

 He found that in height, breadth of chest and shoulders, and strength of arms, 

 and loins', the Belgians were at the bottom of the list, a little above them the 

 French, very much higher the English, and highest of all the Scotch and Scotch- 

 Irish, from Ulster, who, like the natives of Scotland, arc fed in their early 

 years with at least one meal a day of good milk and good oatmeal porridge. 



As a Drink. — Speaking of oatmeal an exchange remarks that a very 

 good drink is made by putting about 2 spoonfuls of the meal into a tumbler ot 

 water. The western hunters and trappers consider it the best of drinks, as it i& 

 at once nourishing, stimulating and satisfying. It is popular in the Brooklyn 

 navy yard, 2% lbs. of oatmeal being put into a pail of moderately cold water. 

 It is much better than any of the ordinary mixtures of vinegar and molasse& 

 with water, which farmers use in the haying and harvest field. — New York Mail. 

 Remarks. — I know the value of oatmeal as a food; and I have not a doubt 

 of its value as a drink; putting the meal to common water for the drinking, by 

 laborers, when at work. My son and myself drank of it, as used by the 

 laborers on the Brooklyn bridge, as we \dsited that structure, passing through, 

 there to the Centennial in 1876, and liked it very much ; and the superintend- 

 ent said he should not be willing to even try to do without it; though I think 

 they only put 1 lb. to a pail of water. It would certainly be very nourishing 

 with 2 table-spoonfuls of it to a glass of water, as spoken of by the exchange 

 above, half the amount would meet my own ideas, as sufficient, even when the 

 nourishment was especially needed. 



Oatmeal Porridge, Scotch, and Cracknels, or "Scotch Ban- 



