Cracker Gruel

2 tablespoons powdered cracker 1/2 cup boiling water

1/2 cup milk

1/4 teaspoon salt

Pour the water over the cracker; add the milk and salt; bring to a boil and serve.

Arrowroot

2 teaspoons arrowroot

1 pint milk or water

Sugar

Mix the arrowroot in a little cold water. Boil the water or milk; stir in the arrowroot and boil until thickened and clear, stirring constantly. Sweeten to taste.

Arrowroot Water

2 pippin apples 1 quart water

1 teaspoon arrowroot Sugar

Pinch of grated nutmeg

Wash the apples and cut them into small pieces, removing the core. Put them in the cold water over the fire and boil until the apples are soft, which will take an hour or more. Mix the arrow-root in a little cold water until perfectly smooth; stir into the apple water; let all boil together for ten minutes; strain through a sieve; sweeten to taste and set aside to cool. Serve as a drink with a little grated nutmeg over the top.

Flaxseed Tea

1 tablespoon flaxseed 1 quart boiling water

1 lemon Sugar

Put the flaxseed in a pitcher and pour over it the boiling water. Add the juice of the lemon and a few strips of peel, cut off with a sharp knife. Sweeten to taste. This, taken at bed-time, is an excellent remedy for a cold.

Toast Water

2 slices bread

3 pints boiling water

2 tablespoons currant jelly

Cut the bread half an inch thick; toast very brown on both sides, but do not scorch. Break them in pieces; pour the boiling water over them; add the currant jelly and stir until it is thoroughly dissolved. When cold, strain and serve, adding cracked ice if desired.

Albumenized Water

1 cup cold water White of 1 egg

1 teaspoon lemon juice 1 teaspoon sugar

Put the water, egg, lemon juice and sugar in a covered jar and shake until all the ingredients are thoroughly blended. Stand on the ice and shake again just before serving.

Rice Water

1 tablespoon rice

1 quart water or milk

Sugar

Wash the rice and put it over the fire with the quart of water. When it comes to a boil set it where it will simmer until the rice becomes a pulp. Let it settle; pour off and sweeten to taste. Serve either hot or cold.

Panada

2 stale rolls

1 tablespoon sugar

Boiling water Grated nutmeg

Toast the rolls very brown, but do not scorch them; break into a bowl; sprinkle with sugar and a little grated nutmeg and pour over them sufficient boiling water to moisten thoroughly.

If desired, a little flavoring may be added.

French Panada

1 stale tea biscuit Boiling water Salt

1/2 teaspoon butter

Yolk of 1 egg

2 tablespoons milk

Break the biscuit into a saucepan; pour over it boiling water sufficient to cover; boil five minutes; add butter and a little salt and mix well. Then stir in the egg yolk, well beaten in the milk; bring all to a boil and serve.