Chocolate Cornstarch

Bring a pint of water to a boil, mix with two tablespoonsful of chocolate, let boil two minutes, then thicken with two tablespoons of cornstarch. Flavor with salt and vanilla. Pour on a soup plate. Serve with sterilized cream, hot or cold.

Boiled Custard

Bring one pint of sweet cream or rich milk and one pint of water to a boil with a piece of vanilla. Then mix one table-spoonful of cornstarch with a little cold water and three yolks of eggs, two tablespoonsful of sugar, and a little salt. Add all to the boiling milk, stir over the fire or in a double boiler until it thickens. Remove and beat until nearly cold. Put on ice. It may be served with zwieback and fruit juice or with fresh berries. For dyspeptics, it is better if prepared with water and better instead of milk and served with sterilized cream.

Blackberry Sago

Boil one quart of blackberries with about two quarts of water and some sugar very slowly, then strain and cool, bring to a boil again, prepare with instantaneous tapioca or plain sago. The latter must be well soaked. Serve warm with zwieback or wafers and sweet butter.

Apple Sago

Boil tart apples with the skin in plenty of water; when tender strain and cool. Reheat, flavor with cinnamon and sugar. Prepare with instantaneous tapioca or plain sago. After removing from the fire add orange juice, lemon, butter and the yolk of an egg or serve with sterilized cream.

Onion Gruel. No. 1

Cut fine three or four onions, stew them in a quart of water very slowly and keep them well covered. When tender strain; heat butter or olive oil and thicken with mixed flour; add the onion broth slowly, let boil a few minutes. Flavor with salt and lemon. One-half soup stock and one-half onion broth may be used. Cream can be added if desired.

Onion Gruel. No. 2

Put one-half of a cup of barley to soak, boil with four dried or green onions. Add salt, and strain.

Bread Gruel. No. 1. (With Barley.)

Soak and boil one-half cup of barley with salt in three pints of water, very tender, until there remains about a cup of liquid. Strain this. Then take some French bread or soda crackers, pour sufficient boiling water and a tablespoonful of milk sugar or cane sugar on it, let stand until it is perfectly soft, or until the water is all soaked into the bread. Then add the cup of barley water, let all boil for a few minutes or until bread and barley are well united. It may be strained, if desired.

Bread Gruel. No. 2. (With Bran.)

Take a cup of select bran, simmer slowly with two pints of water and a little salt, while boiling, add three tablespoonsful of milk sugar or a teaspoonful of can sugar. Strain, finish like bread gruel number one. Add dried soaked sweet fruit, if desired.

Bread Gruel. No. 3. (With Oats And Bran.)

Take one-third of steel cut oats and two-thirds of bran. Prepare like bread gruel number one. Add sweet fruits, if desired.