3 cups cold water
Salt
Milk

Wash the rice; add cold water and soak thirty minutes, heat gradually to
boiling point and cook one hour or until rice is tender. Strain, reheat
and dilute with boiling water or hot milk to desired consistency. Season
with salt.

NOTE.--Sugar may be added if desired, and cinnamon, if allowed, may be
cooked with it, and will assist in reducing a laxative condition.

Barley Water (infant feeding) 19 Calories

1 teaspoon barley flour
2 tablespoons cold water
1 pint boiling water

Blend flour and cold water to a smooth paste in top of double boiler;
add gradually the boiling water. Boil over direct heat five minutes,
stirring constantly, then put over boiling water and cook 15 minutes
longer, stirring frequently. Older infants take the barley water in much
more concentrated form. Barley water is used as a diluent with normal
infants and in forms of diarrhoea.

NOTE.--For children or adults, use 1/2 tablespoon barley or rice flour,
1 cup boiling water, 1/4 teaspoon salt.

Rice Water No. II, 160 Calories

3 tablespoons rice
1 pint boiling water
1 tablespoon stoned raisins

Wash rice, put into saucepan with water and raisins; boil gently for one
hour. Strain. When cold serve. Sugar or salt may be added to taste.

NOTE.--Do not use raisins in bowel trouble.

Oatmeal Water, 50 Calories

1 tablespoon oatmeal
1 tablespoon cold water
Speck salt
1 quart boiling water

Mix oatmeal and cold water, add salt and stir into the boiling water.
Boil three hours; replenish the water as it boils away. Strain through a
fine sieve or cheese cloth. Season, serve cold. Different brands of
oatmeal vary considerably in the amount of water which they take up in
cooking, and sufficient should always be added to make this drink almost
as thin as water.

Oatmeal Water No. II, 220 Calories[9]

1/2 cup fine oatmeal
1 quart water

Use sterile water (boiled and cooled). Add oatmeal and stand in warm
place (covered), for one and one-half hours. Strain, season, and cool.
Sometimes used for dyspeptics.

Toast Water, 350 Calories

1 cup stale bread toasted
1 cup boiling water
Salt

Cut bread in thin slices and in inch squares. Dry thoroughly in oven
until crisp and a delicate brown. Measure, and break into crumbs;