The Cooking Manual of Practical Directions for Economical Every-Day Cookery

the rind of a fresh lemon, two gills of sweet milk, and one pint of cold water; close the jar tightly, put it into a moderate oven, and slowly bake it for three hours; then strain and cool it, and remove all fat, before using; it is bland and harmless. 230. =Sago Gruel.=--Soak one ounce of sago, after washing it well in a pint of tepid water for two hours; then simmer it in the same water for fifteen minutes, stirring it occasionally; then sweeten and flavor it to taste, and use at once. 231. =Sago Milk.=--Prepare the sago as in previous receipt, but boil it in milk instead of water; and when it has cooked for two hours it is ready for use. 232. =Tapioca Jelly.=--Wash one ounce of tapioca, soak it over night in cold water, and then simmer it with a bit of lemon peel until it is thoroughly dissolved; sweeten it to taste, and let it cool before using. 233. =Rice Candle.=--Mix an ounce of ground rice smoothly with a little cold water, and stir it into a pint of boiling water; boil it for fifteen minutes, and then sweeten it to taste and flavor it with nutmeg. Use it warm or cold. 234. =Isinglass Milk.=--Soak quarter of an ounce of clear shreds of isinglass in a pint of cold milk for two hours; then reduce it by boiling to half a pint, and sweeten to taste. Cool it before using. 235. =Refreshing Drinks.=--In feverish conditions cooling drinks, that is beverages which are in themselves refrigerant, such as lemonade, and those which are made from aromatic herbs, are grateful and helpful to the patient, but pure, distilled or filtered water, is the best for invalids. Hot drinks lower the temperature of the body by evaporation; excessively cold drinks check perspiration, and endanger congestion of some vital part; but water of a moderate temperature is innocuous. Even in dangerous fevers the burning thirst of the sufferer can safely be assuaged by the frequent administration of small bits of ice. In cases of incomplete nutrition, cocoa, chocolate, and