Oatmeal Gruel. (With Bran.)

Soak a half cup of steel cut oats or rolled oats and a cup of bran. Put on to boil with three pints of cold or boiling water and salt. Let boil slowly for three-fourths of an hour. Strain, add butter and serve. This is excellent for nursing mothers. Use more water if it is desired thin.

Cornmeal Gruel

Put one-half to three-fourths of a cup of corn meal to boil with three pints of boiling water and some salt. Let boil fast during the first ten minutes, then set aside and boil slowly for twenty or thirty minutes. Remove from the fire, add a small tablespoonful of butter, the yolk of an egg and a few drops of lemon; the rind of the lemon may be grated over it. Mix all well, pour on a soup plate, eat plain or with hot sterilized cream. The butter, egg and lemon may be left out, and cream added only.

Codfish Gruel

Soak two tablespoonsful of shredded codfish for twenty minutes, change the water several times. Add boiling water and flavor with onion. Heat butter or olive oil, thicken with mixed flour, add the onion water slowly, at last the soaked codfish. Let all boil a few minutes. Chopped parsley and hot cream may be added, if desired. Serve with toast.

Barley Gruel

Soak a half cup of pearl barley, put on. to boil with three pints of water, add salt and three tablespoonsful of milk sugar. Let boil slowly for one hour, then strain. Heat a tablespoonful of butter, thicken with mixed flour, add the barley gruel gradually, let all boil a few minutes, then serve.

Wheat Gruel

Put two to three tablespoons of cream of wheat or farina into a saucepan. Add a pint of boiling water, a pinch of salt, and a tablespoon of milk sugar. Let boil half an hour. Remove from the fire and mix with a teaspoon of butter or two to three ounces of hot cream. Dried soaked raisins or currants may be added.

Gluten Gruel

Prepare as directed on package. Add cream or butter and the yolk of an egg.

Raw Cereal Gruel

Soak one-half to one-third cup of flaked raw cereal with a cup or more of warm salted water. Let stand for several hours or over night in a warm place. Serve plain or with sweet dried fruits and fresh cream.

Mixed Flour Gruel. No. 1

Mix two tablespoonsful of mixed flour with a little cold water, add two to three cups of boiling water, salt and a table-spoonful of milk sugar. Let boil ten to fifteen minutes, remove from the fire. Add two to four ounces of hot cream. Flavor with vanilla, cinnamon, grated lemon rind or bitter almond.

Mixed Flour Gruel. No. 2

Put to boil the same amount of flour as in number one. Use a cup of rich milk and one and one-half of water instead of •water alone. Flavor and serve.

Arrowroot Gruel

Prepare the same as mixed flour gruel. Add hot cream.

Nut Gruel. No. 1

Mix two tablespoonsful of mixed flour with a little cold water, add two to three cups of boiling water, salt, and a tea-spoonful of sugar, if desired. Boil 10 to 15 minutes. Stir a tablespoonful of almond-butter or combination nut-butter with one or two tablespoonsful of water to a smooth paste, add the gruel gradually, mix all well and serve.

Nut Gruel. No. 2

Heat a tablespoonful of butter in a flat saucepan, thicken with mixed flour, add two cups of boiling water, and salt, let boil a few minutes. Stir smooth a teaspoonful of almond-butter with cold water, add the gruel, mix well, flavor with lemon, if desired.

Sago Gruel

Wash and soak a half cup of sago for several hours in a cup or more of cold water. Put into three cups of boiling water, add salt, a tablespoonful of milk sugar, or a teaspoonful of cane sugar. a stick of cinnamon, vanilla or lemon rind. Boil the sago 20 to 30 minutes. Remove from the fire, add three to six ounces of hot cream. Less sago may be used and a table-spoonful of rice flour dissolved with co!d water added to it while boiling.

Cornstarch Gruel

Mix two tablespoonsful of cornstarch with a little cold water, add three cups of boiling water, salt, a tablespoonful of milk sugar or a teaspoonful of cane sugar, boil 10 to 15 minutes. Add two to three ounces of hot cream. One-half of rice flour and one-half of cornstarch may be used in place of pure cornstarch. Flavor as desired.

Milk Gruel. No. 1

Mix a tablespoonful of rice flour and one of cornstarch with a little cold water. Add one quart of boiling milk. Boil 10 to 20 minutes. Add salt and flavor, as desired.

Milk Gruel. No. 2

Bring one pint of milk and one pint of water to a boil. Dissolve two or three tablespoons of white flour with a little cold water and stir into the hot milk. Let boil 10 to 15 minutes. A stick of cinnamon, vanilla or lemon rind can be boiled with the milk. If the flavor of almonds is desired, grate one bitter-almond on it after it is removed from the fire. The yolk of an egg may be added, if desired.

Peptonized Gruel

Prepare a gruel from any farinaceous article. Pour into a bowl and allow it to stand until lukewarm. Add peptonized powder according to direction.