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Helen Stuart Campbell
This eBook from the Gutenberg Project consists of approximately 239 pages of information about The Easiest Way in Housekeeping and Cooking.

INDIAN OR CORN MEAL GRUEL.

One quart of boiling water; one teaspoonful of salt.  Mix three tablespoonfuls of corn meal with a little cold water, and stir in slowly.  Boil one hour; strain and serve, a cupful at once.

MILK PORRIDGE.

One quart of boiling milk; two tablespoonfuls of flour mixed with a little cold milk and half a teaspoonful of salt.  Stir into the milk, and boil half an hour.

Strain and serve.  If allowed, a handful of raisins and a little grated nutmeg may be boiled with it.

WINE WHEY.

Boil one cup of new milk, and add half a wine-glass of good sherry or Madeira wine.  Boil a minute; strain, and use with or without sugar as liked.

EGG-NOG.

One egg; one tablespoonful of sugar; half a cup of milk; one tablespoonful of wine.

Beat the sugar and yolk to a cream; add the wine, and then the milk.  Beat the white to a stiff froth, and stir in very lightly.

Omit the milk where more condensed nourishment is desired.

ARROW-ROOT OR RICE JELLY.

Two heaping teaspoonfuls of either arrow-root or rice flour; a pinch of salt; a heaping tablespoonful of sugar; one cup of boiling water.

Mix the flour with a little cold water, and add to the boiling water.  Boil until transparent, and pour into cups or small molds.  For a patient with summer complaint, flavor by boiling a stick of cinnamon in it.  For a fever patient add the juice of quarter of a lemon.

DR. GAUNT’S RICE JELLY.

Take four tablespoonfuls of rice, and boil it hard in three pints of water for twenty minutes.  Let simmer for two hours.  Then force through fine hair strainer, and allow it to cool.  Place in an ice chest over night.

DIRECTIONS FOR USE.

Dissolve two tablespoonfuls of the rice jelly in each one-half pint of milk.

RICE WATER FOR DRINK.

One quart of boiling water; a pinch of salt; one tablespoonful of rice or rice flour.  Boil half an hour, and strain.

TOAST WATER.

Toast two slices of bread very brown, but do not scorch.  Put in a pitcher, and while hot pour on one quart of cold water.  Let it stand half an hour, and it is ready for use.

CRUST COFFEE.

Two thick slices of graham or Boston brown bread toasted as brown as possible.  Pour on one pint of boiling water, and steep ten minutes.  Serve with milk and sugar, like coffee.

BEEF JUICE.

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