Cracker Gruel

Mix together 4 tablespoons of powdered crackers, 1 cup of boiling water, 1 cup milk, 1/2 teaspoon salt. Boil up once and serve. - 'Mrs. C. F. Adams, Franklin, 111.

Cream Of Wheat

Add 1 teaspoon of salt to 4 cups of boiling water. Add 1/2 cup cream of wheat very slowly, stirring constantly until thick. Thorough stirring to avoid lumps is the secret of success. Cook 1/2 to 3/4 hr. over hot water. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Egg Gruel

Mix together 1 egg yolk, well beaten, 1 teaspoon of sugar, 1 cup hot milk. Add the white of the egg, beaten till foamy, to the other ingredients. Flavor with nutmeg or lemon. This is good for a violent cold if taken very hot after retiring. - Mrs. Mary Carpenter, Des Plaines, 111.

Flour Of Arrow-Root Gruel

1 cup boiling water. 1 saltspoon of salt, 2 teaspoons flour wet in cold water. Mix the flour and salt and make into a smooth thin paste with cold water; then stir into the boiling water. Cook 5 minutes or until the desired consistency is obtained. Strain; then add sugar, if preferred, and thin with a little milk. Lemon juice, nutmeg or cinnamon may be added if desired. Wheat flour, rice flour or corn starch can be used for this. - Mrs. Chas. Johnston, Des Plaines. 111.

Rye Gruel

To 1 pt. of milk and 1 qt. of hot water, add 1 tablespoon of rye meal, 1 tablespoon of rice flour and 1 tablespoon cornstarch. Boil together 8 or 10 minutes, add salt, strain and flavor with nutmeg. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, Ill.

Rye Mush

This is a tasty cereal. Add 1 level teaspoon of salt to 1 qt. of water, bring to boiling point, sprinkle in carefully 1/2 pt. rye meal, stirring constantly. Cover the saucepan, pushing it back on the stove, and cook slowly 1 hr. This should be the consistency of oatmeal breakfast porridge. If rye flour is substituted for rye meal, the mixture will be pasty. Rye Mush is sometimes served with molasses. - Mrs. Chas. Eggleston, Wheeling, Ill.

Sago Gruel

Stand 1 ounce of sago in a pt. of water on the back of the stove for 2 hrs. to soften. Boil for 1/4 hr stirring often. Sweeten and flavor to taste, add 1 wineglass of sherry wine and flavor with ginger, lemon juice or nutmeg to taste. - Mrs. Ella Fairchild, Palatine, Ill.