514 FOR THE SICK.
SAGO JELLY.
.MADE the same as tapioca If seasoning is not advisable the sago may be boiled in milk, instead of water, and eaten plain.
Bice jelly made the same, using only half as much rice as sago.
ARROWROOT WINE JELLY.
ONE cupiul of boiling water, one scant tablespoonful of arrowroot, mixed with a little cold water, one tablespoonful of sugar, a pinch of salt, one tablespoonful of brandy, or three tablespoonfuls of wine. Excellent for a sick person without fever.
HOMINY.
PUT to soak one pint of hominy in two and one-half pints of boil- ing water over night, in a tin vessel with a tight cover ; in the morning add one-half pint of sweet milk and a little salt. Place on a brisk fire, in a kettle of boiling water, the tin vessel containing the hominy ; let boil one-half hour.
Cracked wheat, oatmeal, mush, are all good food for the sick.
CHICKEN JELLY.
COOK a chicken in enough water to little more than cover it ; let it stew gently until the meat drops from the bones, and the broth is re- duced to about a pint ; season it to taste, with a little salt and pepper. Strain and press, first through a. colander, then through a coarse cloth. Set it over the fire again and cook a few minutes longer. Turn it into an earthen vegetable dish to harden ; set it on the ice in the re- frigerator. Eat cold in slices. Nice made into sandwiches, with thin slices of bread, lightly spread with butter.
BOILED RICE.
Bon, half a cupful of rice in just enough water to cover it, with half a teaspoonful of salt ; when the water has boiled nearly out and the rice begins to look soft and dry, turn over it a cupful of milk and let it simmer until the rice is done and nearly dry; take from the fire and beat in a well-beaten egg. Eat it warm with cream and sugar. Flavor to taste.
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