Malt (Ground) And Rice Pudding (Yeo)

Stir an ounce of ground malt into a pint of boiling milk, strain through a sieve, and add the milk to two ounces of well-soaked rice. Mix well, and stand for ten minutes in a warm place, then bake for an hour.

Cracker Gruel (From Food, January, 1894)

Two tablespoonfuls of cracker crumbs. One scant saltspoonful of salt. One scant tea-spoonful of sugar. One cup of boiling water. One cup of milk.

To make the cracker crumbs, roll some crackers on a board until they are fine. Water crackers are good, cream crackers are better; mix the salt and sugar with the crumbs, pour on the boiling water, put in the milk, and simmer it for two minutes. The gruel does not need long cooking, for the cracker crumbs are already thoroughly cooked. Do not strain.

Indian-Meal Gruel (From Food, January, 1894)

Two teaspoon-fuls of cornmeal. One tablespoonful of flour. One teaspoonful of salt. One teaspoonful of sugar. One quart of boiling water. One cup of milk.

Mix the cornmeal, flour, salt, and sugar into a thin paste with cold water, and pour into it the boiling water. Cook it in a double boiler for three hours. No less time than that will cook the cornmeal thoroughly. Then add the milk, and it is ready to serve.

Hard-Bread Gruel (U. S. Army Hospitals)

Toast hard bread thoroughly and grind it into a powder. To one pint of boiling water, to which one half teaspoonful of salt has been added, add two tablespoonfuls of hard-bread powder. Boil ten minutes and then strain. Flavour with one teaspoonful of sugar and one teaspoonful of condensed milk to each cupful of the gruel.

Bread Jelly (Chrystie)

Pour boiling water on stale bread, and let it soak for an hour. Pour off the water, add fresh water, and boil down until a thick mass is obtained which becomes jellylike on cooling, and may be eaten with milk or cream and sugar.

Milk Porridge (U. S. Army Hospital Receipt For Twelve Men)

Milk, eight pints; flour, twelve ounces; water, three pints.

Directions

The flour to be used for milk porridge should be previously prepared by being tied up closely in a bag and boiled four or five hours. It can then,be grated to powder, which should be mixed into a smooth paste with cold water. Add to the milk the prescribed quantity of water, and stir in the flour, with a little salt. Let it boil ten minutes, stirring all the time.

Fothergill's Amylaceous Food

Of rice, well washed, of arrowroot, tapioca, and pearl barley, take each an ounce, add two quarts of water, and boil down to a quart; then flavour with candied eringo.

Barley Jelly (Eustace Smith)

Put two tablespoonfuls of washed pearl barley into a pint and a half of water, and slowly boil down to a pint; strain, and let the liquid settle into a jelly. Two tea-spoonfuls of this, dissolved in eight ounces of warmed and sweetened milk, are enough for a single feeding, and such a meal may be allowed twice a day.