75. Tapioca au Lait.—Proceed exactly as in the last, but it will require rather longer to simmer before the tapioca is tender; and, by way of change, add a little grated lemon-peel, or a glass of white wine, if allowed by the doctor, or season as for the last.
76. Arrow-root.—Put two teaspoonfuls of arrow-root, which mix gradually with enough water or milk, stirring it with a spoon, let it boil a few minutes, and if made with milk, add only a little butter, sugar, and salt, or serve plain; but if made with water, add the eighth part of the rind of a fresh lemon to boil with it; when done add a glass of port or sherry, sugar, a little salt, and a small piece of butter, unless prohibited.
77. Gruel.—Put two tablespoonfuls of oatmeal or prepared groats into a stewpan, and by degrees add a pint of water, mixing smoothly with a wooden spoon, place it upon the fire, keeping it well stirred, until it has boiled a couple of minutes, when pour it into a basin, add half a salt-spoonful of salt, two teaspoonfuls of brown sugar, and two ounces of butter, the latter especially, if for a cold in the chest, even more than that quantity, if the stomach is strong enough to bear it.
Gruel when properly made ought to adhere rather thickly to the back of the spoon, but not to be pasty; it ought, likewise, to be eaten directly it is made, or it becomes thick and unpleasant to eat; if required plain, omit all the seasoning; it might also be made of milk.
78. Gruel from Scotch Groats.—Proceed as above, but adding rather more water, and boiling a few minutes longer; many people prefer eating it with the rough groats in it, but if objectionable, place a small clean sieve over the basin you intend serving it in, pass the gruel through, and season as in the last. Some people add spirits or wine; but that I should never recommend any one to do, unless by the doctor’s orders, and that would be but very seldom, especially as regards spirits.