Milk Porridge (II)

Make porridge as above, remove from the fire and! stir in quickly the stiffly beaten white of an egg. Very nice.

Milk Gruel

1 tablespoonful of Indian meal and 1 of wheat flour, rubbed smooth in a little cold milk or water. Pour into 1 quart of boiling milk. Boil ten minutes, season to the taste with butter and salt. Very soothing for a cold.

Boiled Flour Gruel

Tie a teacupful of flour closely in a cotton cloth. Boil six hours. When cool untie and let it dry in a moderate oven. If the outer part remains soft remove carefully. When wanted for use grate 2 tablespoonfuls of it and rub smooth with a little cold milk. Stir it into 1 pint of boiling milk, cook five minutes, season with salt and sugar to taste. Very good for children and infants in summer diseases; also for older invalids.

Oatmeal Gruel (Milk)

Mix 2 tablespoonfuls fine fresh oatmeal with a pinch of salt and a little cold milk. Pour into it gradually ½ pint more milk. Set over the fire in an earthen dish or a lined saucepan and stir without intermission. When it boils pour in½ cupful more milk and boil twenty minutes. Serve plain or, if approved, with a seasoning of loaf sugar and nutmeg or cinnamon.

Gruel is a soothing remedy for a bad cold.

Oatmeal Gruel (Water)

2 cupfuls Irish or Scotch oatmeal, 2 quarts of water, 1 teaspoonful salt. Let the oatmeal soak over night in half the water, rub through a sieve, add the rest of the water with a pinch of salt, boil until it thickens. Let cool to a jelly. Serve with a little powdered sugar. Cream may be added if permitted.

Rice Gruel

Mix 2 tablespoonfuls ground rice, smooth with -cold water, stir it into 1 pint of boiling milk, boil until thick as good cream, season with a very little butter and salt. Sugar and nutmeg may be used according to taste. Serve hot.

Arrowroot Gruel

Make same as Rice Gruel, taking 1 ounce to 1 pint of milk, together with 1 teaspoonful sugar and a pinch of salt.

Arrowroot Jelly

Wet 2 heaping teaspoonfuls of Bermuda arrowroot, stir into 1 cupful of boiling water in which 2 teaspoonfuls white sugar have been dissolved. If bits of lemon peel have been boiled in the water before hand it is an improvement. Stir until clear, boiling steadily. Wet a cup in cold water and pour in the jelly to stiffen. Serve cold with sugar and cream if the state of the patient permit; otherwise, serve plain. Milk may be used instead of water, to the great improvement of the dish. Boil the jelly until it thickens well.

Arrowroot Blanc-Mange

Make same as above, using milk instead of water, and taking 1 additional teaspoonful of arrow-root. Delicious. Flavor to suit.

Tapioca Jelly

Soak 2 ounces of tapioca five hours, or over night in ½ pint of cold water, put over the fire with another ½ pint of cold water, and when quite thick add ½ tumbler of boiling Water boil until the pieces look perfectly clear, then add 2 tablespoonfuls sugar and flavor (if the physician recommend) with 2 tablespoonfuls of wine, or 2 teaspoonfuls of brandy; otherwise, use lemon, boiling the peel of a lemon in the tapioca and removing; add a few drops of the juice. Lemon extract may be used instead. Pour in molds and set on ice or in a pan of cold water. Serve with cream and sugar, if the state of the patient will permit, otherwise plain.