Make like cornmeal gruel. Can be strained or not, as desired.
OATMEAL GRUEL.
Stir two table-spoons of oatmeal in one quart boiling water. If the meal is coarse, boil one hour and strain through a gravy strainer. Wheatlet gruel prepared in same manner.
MILK PORRIDGE.
One and a half table-spoons flour, wet to a paste, stirred in a quart of boiling milk; add a pinch of salt; can substitute rice flour, oatmeal, arrowroot, corn starch, or the Lockport entire wheat flour.
BAKED MILK.
Put half a gallon of milk in a jar and tie over it writing paper. Let it stand in a moderate oven eight or ten hours. It will be like cream, and is good for consumptives and invalids generally.—Mrs. Owens’ Cook Book.
HOT MILK.
Take nine parts of milk and one part of water, and heat to 110° F. in a milk boiler. Sipping this slowly, the saliva combines with the milk, and this with the added water will prevent coagulation in the stomach; hence will be taken up at once by the absorbents. This is valuable food in morning sickness of pregnancy and for nursing women. It is also good in low fevers and nervous dyspepsia.
The Medical Record, speaking of hot milk as a beverage, says: “Milk heated to much above 100° F. loses for the time a degree of its sweetness and its density. No one who, fatigued by over-exertion of body or mind, has ever experienced the reviving influence of a tumbler of this beverage, heated as hot as it can be sipped, will willingly forego a resort to it because of its having been rendered somewhat less acceptable to the palate. The promptness with which its cordial influence is felt is indeed surprising. Some portion of it seems to be digested and appropriated almost immediately; and many who now fancy they need alcoholic stimulants when exhausted by fatigue, will find in this simple draught an equivalent that shall be abundantly satisfying, and far more enduring in its effects.”