For each cupful of boiling milk stir in one tablespoonful of gluten meal; add a little salt, let boil a moment, and serve.
ARROWROOT GRUEL
Rub one teaspoonful of arrowroot smooth in a tablespoonful of cold water; pour over it two cups of boiling water, stirring continually; set the saucepan in hot water till the arrowroot is thoroughly cooked; turn into a pitcher, add a little sugar to sweeten, and flavor with a little lemon peel.
GRAHAM GRUEL
Into three cups of actively boiling water, stir one small cup of sifted Graham flour mixed to a paste with a cup of cold water or milk. Add a little salt, and cook until done. Add a small quantity of cream or rich milk, and serve. An excellent breakfast dish for well people also, especially for children.
CREAMED GRUEL
Cook one tablespoonful of rolled oats in a scant pint of water until tender; then strain through a sieve. Add one-half cup of thin cream, and salt to taste; let just come to a boil, remove from the fire, then stir in the whites of two eggs beaten to a stiff froth. Add a little sugar if desired.
RICE GRUEL
Wet one teaspoonful of rice flour in a little cold milk, and stir into one pint of boiling water; salt slightly, and boil until transparent. Flavor with lemon peel.