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apple water, and toast and water. For Milk and Water, put one third of new milk to two thirds of spring water. This is best drunk cold; but if it must be warmed, it should be by putting warm water toapple water, and toast and water. For Milk and Water, put one third of new milk to two thirds of spring water. This is best drunk cold; but if it must be warmed, it should be by putting warm water to[391] cold milk. It ought not to be made more than milk warm. For Whey, take a quart of new milk before it is cold, and put in as much rennet as will turn it to a clear whey. Let it stand till it is properly turned, and pour it off through a cheesecloth without pressing the curd, that the whey may be the cold milk. It ought not to be made more than milk warm. For Whey, take a quart of new milk before it is cold, and put in as much rennet as will turn it to a clear whey. Let it stand till it is properly turned, and pour it off through a cheesecloth without pressing the curd, that the whey may be the

its burning, and cooled by standing by in a basin.—Millet Milk. Wash three spoonfuls of millet seed in cold water, and put it into a quart of new milk. Simmer it gently till it becomes moderately thick, and cool it in a basin till wanted for use. All those preparations which require some time in doing, also require the precaution of being carefully stirred, to prevent their burning.—Drinks for young , in addition to their diet, are best made of milk and water, whey, barley water, pearl barley water,

an hour in cold water, but instead of adding water afterwards, put in a pint and a half of new milk. Boil it gently till reduced to about half the quantity, then pour it into a basin, and let it cool.—Tapioca Jelly. Wash two good spoonfuls of the large sort of tapioca in cold water, and then soak it in a pint and a half of water for four hours. Stew it gently in the same water till it is quite clear. Let it stand to cool after it is poured out of the saucepan, and use it either with or without the addition of a little new milk.—Pearl Barley Gruel. Put two ounces of pearl barley, after it has been well washed, into a quart of water.

and mix with itand mix with it[390] as much cold new milk as will make it into a paste. Pour upon this half a pint of milk scalding-hot, stirring it briskly to keep it smooth. Set it on the fire till it is ready to boil, then take it off, pour it into a basin, and let it cool. This may be made with water instead of milk, and some cold milk mixed with it afterwards; or if the stomach be very weak, it will be best without any milk at all. Great care must be taken to procure the genuine arrow root, which makes a very as much cold new milk as will make it into a paste. Pour upon this half a pint of milk scalding-hot, stirring it briskly to keep it smooth. Set it on the fire till it is ready to boil, then take it off, pour it into a basin, and let it cool. This may be made with water instead of milk, and some cold milk mixed with it afterwards; or if the stomach be very weak, it will be best without any milk at all. Great care must be taken to procure the genuine arrow root, which makes a very

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