Household cookery and laundry work

To Boil. — Fill a breakfast-cup or small bowl quite full with flour, using the knuckles to press it down tightly. Tie a cloth over the top and plunge it in a pot of boiling water, and boil continuously for 4 hours. The cloth is then removed, the outside scraped off, and the flour put into a jar for use. To Bake. — Put the flour into a basin in the same manner, and bake in the oven for 4 hours. The brown outside in this case is scraped off, and the flour used in the same way. The baking or boiling of the flour prevents it becoming acid on the stomach, and it is more nourishing for infants than corn flour. It should be prepared as corn flour is. Boil the rice and milk together, stirring till it gets thick. After allowing it to cool, add an ounce of butter, an ounce of sugar, and a little grated nutmeg, and bake for half an hour. RICE PUDDING. 3 oz. Rice. 1 pint Milk. Butter. Sugar. Nutmeg. BREAD PUDDING, WITH EGG. £ lb. Bread Crumbs. Sugar. 1 pint Milk. Nutmeg. 1 Egg. Boil the milk and pour it on the bread-crumbs and let it stand for one hour. Add an egg, well beaten, a table-spoonful of sugar, and a little nutmeg or essence; mix all together and bake for half an hour, or steam for three-quarters of an hour. Salt may be substituted for the sugar. BREAD PUDDING, WITHOUT EGG. £ pint of Milk. | Bread Crumbs. | Sugar. Pour half a pint of boiling milk over a slice of bread without crust. Let it stand covered up till all the milk is absorbed; then tie it up in a cloth, and boil for twenty minutes. Sprinkle some sugar over, and serve hot. GRUEL. Put in a small basin a table-spoonful of Scotch oatmeal, and after wetting it with a very little cold water, pour over it a pint of boiling water or milk, stirring all the time ; stir for a few minutes, then allow it to settle one minute. Pour carefully into a clean sauce-pan all the liquid, which stir over the fire till it boils. Let it boil for ten minutes, when it is ready for use. It may be sweetened with honey, sugar, treacle, or may be flavoured with salt and a small piece of butter, but should be taken very hot. H LEMONADE. Peel a lemon thinly, and put the peel in a jug; take the white skin off and slice the pulp into the jug; add 2 oz. of sugar, and pour over all a pint and a half of boiling water. Cover the jug, and let it stand till cold; then strain into tumblers. This is made effervescent by the addition in the tumbler of a quarter of a teaspoonful of carbonate of soda. LEMONADE, WITHOUT LEMON. 1 oz. Cream of Tartar. 1 teaspoonful Essence of 2 oz. Sugar. Lemon. This can be made when lemons are not to be had. Put the cream of tartar in a jug with the lemon essence and sugar; pour over it 2 pints boiling water, and let it stand to cool. BLACK CURRANT JAM WATER. 2 table-spoonfuls Jam. Put the jam in a nice clean sauce-pan with a pint of water, and allow it to simmer for half an hour; then strain, and drink it as hot as possible ; but if to allay thirst, it is better cold. For a sore throat an additional spoonful of jam should be used. TOAST AND WATER. Toast the quarter of a slice of bread till it is quite brown in every part without being in the least burned. Have a jug, with three breakfast-cupfuls of cold water in it, into which put the bread, and allow it to stand for a few hours SICK-ROOM BEVERAGES.