Farina Gruel

2 tablespoons Farina. 1/2 cup cold water. 1 cup boiling water.

1 cup hot milk. 1/2 teaspoon salt.

Mix Farina with cold water, then add to salted boiling water. Cook directly over the fire 5 minutes, then over hot water 30 minutes. Add the hot milk and serve. The gruel may be poured over 1 well-beaten egg.

Mutton Or Beef Broth

The cheaper cuts of meat should be used. For each pound of meat and bones allow 4 cups or 1 quart of cold water, 1 teaspoon of salt. Wipe the meat, remove skin and cut into small pieces. Have bones well-cracked, and broken. Put into a kettle, add cold water, and let stand 30 minutes to extract the juices. Add salt and gradually heat to simmering point. Keep below boiling point about 4 hours or until meat is very tender. Strain and cool. Remove fat. Reheat in a double boiler or over hot water, season and serve. Broths should be made a day before serving so that all the fat may be easily removed. Cooked rice or pearl barley may be added to the strained broth.

Chicken Broth

Dress chicken and remove all skin and fat. Cut as for a fricassee, then proceed as for mutton broth.

Scraped Beef

Secure top round steak. Lay meat on a board and with a silver spoon scrape off the soft part until nothing remains but the stringy, tough fiber which is discarded. Make into flat, small cakes and broil. Add salt after meat is cooked. Serve with toast.

Prune Custard

1/2 cup prune pulp.

1/2 cup milk scalded. 1 tablespoon sugar.

1 teaspoon melted butter. 1 egg beaten.

Prepare prune pulp by pitting and rubbing cooked prunes through a coarse sieve. Add all ingredients to the prune pulp. Pour into two buttered custard cups, set in a pan of hot water and bake in a moderate oven until firm. Other fruit pulp may replace the prunes.

Fruit Whip

3 tablespoons fruit pulp. 1 egg white.

1/2 teaspoon lemon juice.

1 tablespoon powdered sugar.

Use fresh or cooked fruit or jelly. Rub the fruit through a coarse sieve. Beat the white of the egg with a whip egg beater until very firm; fold in the fruit pulp and sugar. If cooked fruits or jelly are used the sugar will not be required. Serve with a custard sauce.

Malted Milk Custard

2 tablespoons Malted Milk Powder.

1 egg well beaten. 1 cup hot water.

Put malted milk powder in a bowl; add just enough of the hot water to make a smooth paste free from all lumps. Gradually add the remainder of the water. Pour this over the well-beaten egg. Pour into buttered custard cups, set in a pan of hot water and bake in a moderate oven until firm in the center.

Blanc Mange

1/2 cup milk.

1 level tablespoon cornstarch.

1 tablespoon sugar.

1 egg white.

1/4 teaspoon vanilla.

Scald milk in a double boiler or over hot water. Mix sugar and cornstarch until well blended; add the scalded milk slowly to the cornstarch mixture, stirring constantly. Return to a double boiler and cook until thick, stirring constantly. Then cook about 20 minutes, stirring frequently. Beat the white of the egg until stiff" and fold into the cornstarch mixture. When partially cool add vanilla and pour into wet molds or custard cups. Chill thoroughly before unmolding. Serve with a custard sauce, cream or fresh mashed fruit.