nd of a proper thickness. Let it simmer slowly,
and season it with salt and sugar; but for children the sugar had better
be omitted.--Ground Rice Milk. Mix a large spoonful of ground rice into
a batter, with two or three spoonfuls of new milk. Set a pint of new
milk on the fire, and when it is scalding hot, stir in the batter, and
keep it on the fire till it thickens, but it must not boil. It should be
carefully stirred to prevent its burning, and cooled by standing by in a
basin.--Millet Milk. Wash three spoonfuls of millet seed in cold water,
and put it into a quart of new milk. Simmer it gently till it becomes
moderately thick, and cool it in a basin till wanted for use. All those
preparations which require some time in doing, also require the
precaution of being carefully stirred, to prevent their burning.--Drinks
for young children, in addition to their diet, are best made of milk and
water, whey, barley water, pearl barley water, apple water, and toast
and water. For Milk and Water, put one third of new milk to two thirds
of spring water. This is best drunk cold; but if it must be warmed, it
should be by putting warm water to cold milk. It ought not to be made
more than milk warm. For Whey, take a quart of new milk before it is
cold, and put in as much rennet as will turn it to a clear whey. Let it
stand till it is properly turned, and pour it off through a cheesecloth
without pressing the curd, that the whey may be the purer. It may be
drunk cold, or just warmed by setting it before the fire for a little
while. If new milk cannot be had, other milk must be warmed to the
degree of new milk.--Barley Water is made of a handful of common barley
well washed, and simmered in three pints of water, till of a proper
thickness for use; but the longer the barley boils, the thinner the
liquor will become. Pearl Barley Water is made of an ounce of pearl
barley, heated in half a pint of water over the fire in order to clean
it. The water is then poured off, and a quart of fresh water added to
the pearl barley. Simmer it half an hour, and if it appears too thick,
add more water, but let it be kept warm, as any quantity of cold water
would damp it too suddenly, and thus tend to spoil it. Both this and
barley water may be used cold, or milk warm.--Apple Water. Slice into a
jug two or three sound ripe apples, and pour on them a quart of scalding
hot water. Let it stand to cool, and it will be fit for use. The apples
should not be pa