A Plain Cookery Book for the Working Classes

then add a very little grated nutmeg or lemon-peel, sugar to sweeten, and an egg; beat up all together until thoroughly mixed, and then boil the pudding in a buttered basin or tea-cup, as directed in preceding cases. No. 202. HOW TO MAKE A GROUND-RICE PUDDING. Mix a large table-spoonful of ground rice with half a pint of milk, six lumps of sugar, and a very little nutmeg; stir this in a saucepan on the fire until it has boiled for five minutes; then mix in an egg, and boil the pudding for twenty-five minutes. No. 203. BROWN AND POLSON TEA-CUP PUDDING FOR INFANTS. Mix a good dessert-spoonful of Brown and Polson's corn-flour with half a pint of milk, six lumps of sugar, a grain of salt, and a very little grated orange-peel; stir these on the fire to boil for five minutes, then add one egg, beat up until well mixed; pour this batter into a buttered tea-cup, tie it up in a small cloth, boil it for twenty-five minutes, and serve it while hot. MEDICINAL, HERBACEOUS, AND OTHER DRINKS FOR INVALIDS, ETC. No. 204. BRAN TEA: A REMEDY FOR COLDS, ETC. Boil a large handful of bran in a quart of water for ten minutes, then strain off the water into a jug, sweeten it with one ounce of gum arabic and a good spoonful of honey; stir all well together, and give this kind of drink in all cases of affections of the chest, such as colds, catarrhs, consumption, etc., and also for the measles. No. 205. ORANGEADE, OR ORANGE DRINK. Peel off the rind of one orange very thinly without any of the white pith, and put the rind into a jug, pare off all the white pith from three oranges so as to lay the pulp of the fruit quite bare, cut them in slices, take out all the seeds, or, as they are more generally termed, the pips, as their bitterness would render the drink unpalatable; add one ounce of sugar, or honey, pour a quart of boiling water to these, cover up the