Roast to a deep brown as you would coffee, and then cook as in rule for boiled rice, p. 199, and eat with cream and sugar.
RICE COFFEE.
Parch as above, and grind. Allow half a cup to a quart of boiling water, and let it steep fifteen minutes. Strain, and drink plain, or with milk and sugar.
HERB TEAS.
For the dried herbs allow one teaspoonful to a cup of boiling water. Pour the water on them; cover, and steep ten minutes or so. Camomile tea is good for sleeplessness; calamus and catnip for babies' colic; and cinnamon for hemorrhages and summer complaint. Slippery-elm and flax-seed are also good for the latter.
BEEF STEAK OR CHOPS, ETC.
With beef steak, cut a small thick piece of a nice shape; broil carefully, and serve on a very hot plate, salting a little, but using no butter unless allowed by the physician.
Chops should be trimmed very neatly, and cooked in the same way. A nice way of serving a chop is to broil, and cut in small bits. Have ready a baked potato. Cut a slice from the top; take out the inside, and season as for eating; add the chop, and return all to the skin, covering it, and serving as hot as possible.
When appetite has returned, poached eggs on toast, a little salt cod with cream, or many of the dishes given under the head of Breakfast Dishes, are relished. Prepare small quantities, preserving the right proportions of seasoning.
TAPIOCA JELLY.
Two ounces of tapioca,--about two tablespoonfuls,--soaked over-night in one cup of cold water. In the morning add a second cup of cold water, and boil till very clear. Add quarter of a cup of sugar; two teaspoonfuls of brandy or four of wine; or the thin rind and juice of a lemon may be used instead. Very good hot, but better poured into small molds wet with cold water, and turned out when firm.
TAPIOCA GRUEL.
Half a cup of tapioca soaked over-night in a cup of cold water. In the morning add a quart of milk and half a teaspoonful of salt, and boil three hours. It can be eaten plain, or with sugar and wine. Most of the blancmanges and creams given can be prepared in smaller quantities, if allowed. Baked custards can be made with the whites of the eggs, if a very delicate one is desired.
APPLE WATER.
Two roasted sour apples, or one pint of washed dried apples. Pour on one quart of boiling water; cover, and let it stand half an hour, when it is ready for use.
HOUSEHOLD HINTS.
SOFT SOAP.
All mutton and ham fat should be melted and strained into a large stone pot. The practice of throwing lumps of fat into a pot, and waiting till there are several pounds before trying them out, is a disgusting one, as often such a receptacle is alive with maggots. Try out the fat, and strain as carefully as you would lard or beef drippings, and it is then always ready for use. If concentrated lye or potash, which comes in little tins, is used, directions will be found on the tins. Otherwise allow a pound of stone potash to every pound of grease. Twelve pounds of each will make a barrel of soft soap.
Crack the potash in small pieces. Put in a large kettle with two gallons of water, and boil till dissolved. Then add the grease, and, when melted, pour all into a tight barrel. Fill it up with boiling water, and for a week, stir daily for five or ten minutes. It will gradually become like jelly.
TO PURIFY SINKS AND DRAINS.
To one pound of common copperas add one gallon of boiling water, and use when dissolved. The copperas is poison, and must never be left unmarked.
FURNITURE POLISH.
Mix two tablespoonfuls of sweet or linseed oil with a tablespoonful of turpentine, and rub on with a piece of flannel, polishing with a dry piece.
TO KEEP EGGS.
Be sure that the eggs are fresh. Place them points down in a stone jar or tight firkin, and pour over them the following brine, which is enough for a hundred and fifty:--
One pint of slacked lime, one pint of salt, two ounces of cream of tartar, and four gallons of water. Boil all together for ten minutes; skim, and, when cold, pour it over the eggs. They can also be kept in salt tightly packed, but not as well.
TO MAKE HARD WATER SOFT.
Dissolve in one gallon of boiling water a pound and a quarter of washing soda, and a quarter of a pound of borax. In washing clothes allow quarter of a cup of this to every gallon of water.
TO TAKE OUT FRUIT-STAINS.
Stretch the stained part tightly over a bowl, and pour on boiling water till it is free from spot.
TO TAKE OUT INK-SPOTS.
Ink spilled upon carpets or on woolen table-covers can be taken out, if washed at once in cold water. Change the water often, and continue till the stain is gone.
MIXED SPICES.
Three heaping tablespoonfuls of ground cinnamon, one heaping one each of clove and mace, and one even one of allspice. Mix thoroughly, and use for dark cakes and for puddings.
SPICE SALT.
Four ounces of salt; one of black pepper; one each of thyme, sweet marjoram, and summer savory; half an ounce each of clove, allspice, and mace; quarter of an ounce of cayenne pepper; one ounce of celery salt. Mix all together; sift three times, and keep closely covered. Half an ounce will flavor a stuffing for roast meat; and a tablespoonful is nice in many soups and stews.
TO WASH GREASY TIN AND IRON.
Pour a few drops of ammonia into every greasy roasting-pan, first half-filling with warm water. A bottle of ammonia should always stand near the sink for such uses. Never allow dirty pots or pans to stand and dry; for it doubles the labor of washing. Pour in water, and use ammonia, and the work is half done.
TO CLEAN BRASS AND COPPER.
Scrape a little rotten-stone fine, and make into a paste with sweet oil.