Set it on the fire till it is ready to
boil, then take it off, pour it into a basin, and let it cool. This may
be made with water instead of milk, and some cold milk mixed with it
afterwards; or if the stomach be very weak, it will be best without any
milk at all. Great care must be taken to procure the genuine arrow root,
which makes a very strengthening and excellent food for infants or
invalids.--Sago Jelly. Soak a large spoonful of sago for an hour in cold
water, then pour off the water, add a pint of fresh water to the sago,
and stew it gently till it is reduced to about half the quantity. When
done, pour it into a basin, and let it cool.--Sago with Milk. Prepare a
large spoonful of sago by soaking it for an hour in cold water, but
instead of adding water afterwards, put in a pint and a half of new
milk. Boil it gently till reduced to about half the quantity, then pour
it into a basin, and let it cool.--Tapioca Jelly. Wash two good
spoonfuls of the large sort of tapioca in cold water, and then soak it
in a pint and a half of water for four hours. Stew it gently in the same
water till it is quite clear. Let it stand to cool after it is poured
out of the saucepan, and use it either with or without the addition of a
little new milk.--Pearl Barley Gruel. Put two ounces of pearl barley,
after it has been well washed, into a quart of water. Simmer it gently
till reduced to a pint, then strain it through a sieve, and let it
cool.--Rice Gruel. Soak two large spoonfuls of rice in cold water for an
hour. Pour off the water, and put a pint and a quarter of new milk to
the rice. Stew it gently till the rice is sufficiently tender to pulp it
through a sieve, and then mix the pulp into the milk that the rice was
stewed in. Simmer it over the fire for ten minutes, and if it appear
too thick, gradually add a little more milk, so as not to damp it from
simmering. When done, pour it into a basin to cool.--Rice Milk. To four
large spoonfuls of whole rice, washed very clean in cold water, add a
quart of new milk, and stew them together very gently for three hours.
Let it stand in a basin to cool before it is used. Another way of making
rice milk is boiling the rice first in water, then pouring off the
water, and boiling the rice with milk. A better way perhaps is, after
washing the rice well, setting it over the fire for half an hour with a
little water to break it. Add a little at a time some warm milk, till it
is sufficiently done, a