of a delicate brown, and then (if the
patient be not inclined to fever) immerse it in boiled milk and
butter. If the patient be feverish, spread it lightly with cranberry
jam or calves' foot jelly.

RICE.

In all cases where a light and nice diet for patients who have been or
are afflicted with diarrhoea or dysentery is required, rice, in
almost any cooked form, is most agreeable and advantageous. It may be
given with benefit to dyspeptics, unless costiveness accompanies the
dyspepsia. To make rice pudding, take a teacupful of rice, and as much
sugar, two quarts of milk, and a teaspoonful of salt. Bake, with a
moderate heat, for two hours. Rice flour made in a batter and baked
upon a griddle makes a superb cake; and rice-flour gruel, seasoned to
the taste, is most excellent for the sick room.

BREAD JELLY.

Boil a quart of water and let it cool. Take one-third of a common loaf
of wheat bread, slice it, pare off the crust, and toast it to a light
brown. Put it in water in a covered vessel and boil gently till you
find, on putting some in a spoon to cool, the liquid has become a
jelly. Strain and cool. When used, warm a cupful, sweeten with sugar,
and add a little grated lemon peel.

RICE GRUEL.

Ground rice, one heaping tablespoonful; water, one quart. Boil gently
for twenty minutes, adding, a few minutes before it is done, one
tablespoonful of ground cinnamon. Strain and sweeten. Wine may be
added when the case demands it.

WATER GRUEL.

Oat or corn meal, two tablespoonfuls; water, one quart. Boil for ten
minutes and strain, adding salt and sugar if desired by the patient.

SAGO GRUEL.

Sago, two tablespoonfuls; water, one pint. Boil gently until it
thickens; stir frequently. May add wine, sugar, and nutmeg, according
to taste.

ARROWROOT GRUEL.

Arrowroot, one tablespoonful; sweet milk and boiling water, each one
half pint. Sweeten with loaf sugar. This is very good for children
whose bowels are irritable.

TAPIOCA.

Tapioca is a very delightful food for invalids. Make an ordinary
pudding of it, and improve the flavor agreeably to the desire of the
patient or convalescent by adding raisins, sugar, prunes, lemon juice,
wine, spices, etc.

BEEF LIQUID.