Gruels: Rice, Barley, Wheat, Oats—If made from flour use two to four tablespoonfuls to one pint of water.
If made from the grains soak over night two tablespoonfuls, and then cook four hours. Strain, and if milk is added stir in immediately after removing the gruel from the fire.
Farina—Stir slowly four heaping tablespoons of farina into one pint of boiling water or milk. Boil ten or fifteen minutes; salt to taste. This can be served cold or hot, with syrup, sugar and cream or butter and sugar.
Chicken Jellied—Cover a small chicken with water; boil until meat comes off the bones, and the water is reduced to about a pint. Take off the meat in good-sized pieces, removing fat and bones. Skim fat from liquor; add salt and pepper to taste, together with half an ounce of gelatine. When dissolved pour over meat. Liquor can be seasoned highly, as meat absorbs much of the flavor. Place mixture in deep bowls to form, and keep cool.
Scraped Beef—Slightly broil a small piece of sirloin steak. With a dull knife scrape or shred this, taking the pulp only for use. A tablespoonful may be given with salt.
Milk Toast—Remove the crusts from the toast; slash the edges with a knife, and dip the edges in hot salted water. Make a cream of milk thickened with cornstarch; season with salt and butter. Pour over toast. Serve hot.
Poached Eggs—Break an egg into a cup, taking care not to break the yolk. Turn into pan of boiling, salted water, and with spoon pour water over egg, until there is a film over the top and the white is firm. Serve on buttered toast.
Boiled Rice—Wash the rice. Cook in double-boiler with five times its measure of cold, salted water for about one hour and a half, or until tender.
Creamed Potatoes—Cut freshly boiled potatoes into squares. Cover with milk, and boil up once or twice. Season with butter, salt, and pepper. Thicken with a little flour and water.
Creamed Macaroni—Boil in one quart of salted water twenty minutes ten or twelve sticks of macaroni broken into one-inch lengths. Strain through colander and drain. Add one tablespoon of butter and flour rubbed smooth to one and one-half cups of hot milk. When thickened season and return the macaroni to heat. Add a little grated cheese before serving.