Farina Gruel, 102 Calories

(Individual Rule).

½ tablespoon farina. ¼ cup cold water. ½ cup boiling water.

V, cup scalded milk. Salt.

Mix the farina with the cold water, add to the boiling water and boil thirty minutes. Add the scalding milk. Taste and season properly. A little sugar may be added if desired, or an egg may be beaten and the gruel poured into it.

Gluten Gruel Or Porridge (For The Diabetic), 185 Calories

(Individual Rule).

½ tablespoon Gum Gluten Flour. 1 cup hot water or milk. 1 tablespoon cold water. Salt.

Add cold water slowly to Gluten Flour to form a thin paste, then add gradually to boiling water, while stirring constantly; cook fifteen minutes. Season with salt. Is an excellent food for the sick; for baby food it may be sweetened.

Indian Meal Gruel, 48 Calories

1 tablespoon Indian meal. ½ tablespoon flour. ¼ teaspoon salt.

2 tablespoons cold water. 2 cups boiling water. Milk or cream.

Blend the meal, flour and salt with the cold water to make a smooth paste, and stir into the boiling water. Boil gently one hour and a half. Dilute with hot water, milk' or cream. Strain.

Oatmeal Gruel No. I, 70 Calories

¼ cup coarse oatmeal. ½ teaspoon salt.

1½ cup boiling water. Milk or cream.

Add oatmeal and salt to the boiling water, and cook four to five hours in a double boiler, adding more water if necessary. Strain and dilute with hot milk to make it of the right consistency. Reheat and serve.

Note

Sugar, and a little port wine may be added if allowed and desired.

1 Calculated with milk.

2 Without milk or cream.

Oatmeal Gruel, No. II, 70 Calories

¼ cup rolled oats. ¼ teaspoon salt.

1 1/3 cup boiling water. Milk or cream.

Mix the oats, water and salt in top of double boiler. Cook over direct heat five minutes and then over hot water one hour. Strain, bring to the boiling point and add milk or cream as desired.

Oatmeal Gruel No. III, 140 Calories

1 ½ cup coarse oatmeal. Salt.

2 cups water. Milk.

Pound the oatmeal in a mortar until it is mealy, then put it into a tumbler and fill it with cold water. Stir, and pour off the mealy water into a saucepan. Fill tumbler again, stir and pour off, and repeat until the above quantity of water is exhausted. Boil the oatmeal water thirty minutes, stirring frequently. Season with salt to taste. Thin with milk or cream to desired consistency.

Egg And Sherry Gruel, 388 Calories

(Individual Rule).

1 egg.

1 wineglass sherry.

1 teaspoon lemon juice.

1 tablespoon sugar. Grating of nutmeg. 1 cup smooth hot gruel.

Beat the egg; add wine, lemon, nutmeg and pour on the hot gruel.

Caudle, 404 Calories

¼ cup Scotch oatmeal. 2 quarts water. Salt to taste. ½ cup raisins.

Juice ½ lemon.

Sugar, cinnamon, brandy, or wine.

Boil oatmeal, water and salt four or five hours. Strain; if too thick add a little hot water and whip it with a wooden spoon. Remove seeds from raisins, cook a short time in hot water, and add raisins and water to above. Add lemon juice, and sugar, cinnamon, brandy or wine to taste.

1 Without milk or cream.

2 Without sugar or liquor.

Flour Bali Or Boiled Or Browned Flour Gruel (For Teething Children)

Tie one cup of wheat flour in a thick cloth, and boil it in one quart of water for three hours; remove the cloth and expose the flour to the air, or heat until it is hard. Grate from it when wanted. Put one tablespoonful into half a pint of new milk, and stir over the fire until it comes to a boil; add a pinch of salt and a tablespoon of cold water; and serve. This gruel is excellent for children afflicted with summer complaint. Or brown a tablespoon of flour in the oven, or on top of the stove in a baking tin; feed a few pinches at a time to a child, and it will often check diarrhoea.