Ingredients.—1 pint of milk, 1 tablespoonful of brandy or sherry, 1 dessertspoonful of castor sugar, nutmeg to taste, 2 moderately thin slices of stale bread, salt.
Method.—Cut the bread into small dice, put it into a soup bowl, and sprinkle over it a pinch of salt, a pinch of nutmeg, and the sugar. Bring the milk nearly to boiling point, pour it over the bread, let the bowl stand covered for 10 minutes, then stir in the brandy, and serve.
Time.—20 minutes. Average Cost, 5d.
3280.—RICE WATER. (Dr. Pavy.)
Ingredients.—1 oz. of Carolina rice, 1 quart of cold water, flavouring.
Method.—"Wash well 1 oz. of Carolina rice with cold water. Then macerate for 3 hours in a quart of water kept at tepid heat, and afterwards boil slowly for 1 hour, and strain. May be flavoured with lemon peel, cloves, or other spice." This preparation is useful in dysentery, diarrhœa, etc.
Ingredients.—1 crust of bread, 1 pint of cold water.
Method.—Toast the bread very brown and hard, but do not burn it, or it will impart a disagreeable flavour to the water. Put it into a jug, pour over it the cold water, let it soak for 1 hour, then strain and use.
3282.—WHEY. (See Curds and Whey, No. 2998; Lemon Whey, No. 3275; and White Wine Whey, No. 3284.)
3283.—WHITE OF EGG AND SODA WATER.
Ingredients.—1 white of egg, 1 tablespoonful of brandy, sherry or lemon-juice, ¼ of a pint of soda-water, ¼ of a teaspoonful of castor sugar.
Method.—Whisk the white of egg to a stiff froth, add the sugar, and turn it into a tumbler. Mix the brandy lightly in, pour in the soda water, and serve at once. The yolk of egg, or a whole egg, can be used in the same way.
Time.—5 minutes. Average Cost, 5d.
3284.—WHITE WINE WHEY.
Ingredients.—½ a pint of milk, ½ a glass of sherry, sugar to taste.
Method.—Put the milk and wine into a small stewpan, simmer gently until the milk curdles, then strain through a fine sieve. The whey should be served hot; the curds, the indigestible part of the milk, are not used.
Time.—5 minutes. Average Cost, 3½d.