ar to take off the tartness. Or the lemon may
be peeled first, then cut in slices, and boiling water poured over
them; a little of the peel grated in, and sugar added to taste.

OATMEAL PORRIDGE.

Most people, I think, may know how to make porridge; but it is useful
to know that if you take 1 pint of water to each heaped-up
breakfastcupful of Allinson breakfast oats, you have just the amount
of water for a fairly firm porridge. When the water has boiled, and
you have stirred in the oats, place the saucepan on the side of the
stove on an asbestos mat. Only an occasional stirring will be
required, and there is no fear of burning the porridge. If the
porridge is preferred thinner, 1 even cupful to 1 pint of water will
be found the proportion.

OATMEAL WATER.

This is very useful in cases of illness, and is a most pleasant drink
in hot weather, when it can be flavoured with lemon juice and
sweetened a little. To 1 quart of water take 3 oz. of coarse oatmeal
or Allinson breakfast oats. Let it simmer gently on the stove for
about 2 hours. Then rub it through a fine sieve or gravy strainer; rub
it well through, adding a little more hot water when rubbed dry, so as
to get all the goodness out of the oatmeal. If it is thick when it has
been rubbed through sufficiently, thin it down with water or hot
milk--half oatmeal water and half milk is a good mixture. Nothing
better can be given to adults or children in cases of colds or
feverish attacks. It is nourishing and soothing, and in cases of
diarrhoea remedial.

RICE PUDDING.

Wash the rice, put it into a pie-dish, cover with cold water, and bake
until the rice is nearly soft throughout. Beat up 1 egg with milk, mix
with this a little cinnamon or other flavouring, and pour it over the
rice; add sugar to taste, and bake until set.

Sago, tapioca, semolina, and hominy puddings are made after the manner
of rice pudding.

DR. ALLINSON'S NATURAL FOOD

FOR BABIES.

(_To Prepare the Food_.)

Put 1 teaspoonful of the food into a breakfast cup; mix this perfectly
smooth with 2 parts milk to 1 of water until the cup is full. Pour
into a saucepan and bring to the boil, stirring all the time to
prevent it getting lumpy. It is best without sugar, and should be
given cool.

FOR INVALIDS AND ADULTS.

Use 3 teaspoonfuls of the food to 1/2 a pint of milk and water, and
prepare as above.

BLANCMANGE.

Mix 6 large tablespoonfuls of the food to a thin paste wi