466 THE NEW ZEALAND FAMILY WERB DOCTOR. 
Mutton CHop.— 
Take a mutton chop, salt it both sides, put it on a gridiron 
over the fire, turning it over often till about half done; then 
put it between two plates in the oven to finish. This is the 
easiest meat to digest, and by this process the essence is 
retained, and is much relished by patients recovering from 
sickness, especially consumptive patients. 
RICE.— 
This is a very healthy food, made in the usual way, as in 
puddings, with milk and water, seasoned. Itis digested in the 
shortest possible time (one hour), and as it coutains eight- 
tenths nutritious matter, it is a valuable food for health. 
OATMEAL GRUEL.— 
Take a tablespoonful of the meal, and salt to suit the taste ; 
stir it slowly in a pint of boiling water, continue the boiling 
five minutes and skim ; milk may be added, if desirable. This 
is highly serviceable in dyspepsia and costiveness. 
SAGO GRUEL.— 
Stir two tablespoonfuls of pearl sago into a pint of water 
and season with salt to suit the taste; boil until it is converted 
into a thickish jelly, which will bein about quarter of an hour ; 
it may be sweetened if the patient desires. This is soothing 
in irritation of the bowels and stomach. 
SLiPPERY ELM GRUEL.— 
Beat a teaspoonful of powdered elm bark into paste with 
water, adding a small portion of salt, and stir it into a pint of 
milk just beginning to boil; take the milk from the fire, and 
continue the stirring two or three minutes, until the elm is 
dissolved. This is very useful in diarrhoea and bowel 
complaints of children; it affords a nourishing diet for 
infants weaned from the breast, and renders them healthy 
and fat. If the infants are very young the milk should be 
diluted with one-third of water. 
