Boil some steel cut oats or pearl barley as directed for gruel (See Page [53]); when nearly done add some medium sized potatoes and a little more salt. When the potatoes are tender, put them into a deep bowl, strain the gruel and pour it over the potatoes. Add a piece of butter or prepare a little sauce and mix with the gruel. Flavor with chopped parsley or onion. Good additions are: black toast, bran crackers, string beans, sprouts or kale. Oranges or apples for dessert, if desired.
The amount of fat required for a meal depends much on the season of the year, the occupation and the individual peculiarities, therefore it must be left to the consideration of the housewife. All legumes (except peanuts) are poor in fat. A glass of fresh milk is a fairly good addition with mixed boiled dinners, especially for the growing child.
MACARONI WITH PEA SAUCE.
Boil macaroni in salted water until quite soft; put into a colander. Prepare a pea sauce from the water which is drained from the macaroni, add left-over pea puree or dried pea meal. Serve over the macaroni. If the flavor of onion is desired, boil one onion with the macaroni or cut up fine and fry in butter. If this meal is not sufficiently satisfying serve some grated cold Swiss cheese in addition or drink fresh milk with it. In place of the latter walnuts may be eaten at the end of the meal. If the macaroni is served with tomato instead of pea sauce, some form of the above mentioned protein foods is absolutely necessary.
MACARONI WITH BAKED CHEESE.
Boil sufficient macaroni in salted water to fill a baking dish two-thirds full, pour over it some hot milk or tomato juice and a cupful of grated cheese, add a piece of butter and bake until brown. Serve with string beans, green leaf salad or pea soup.
RICE WITH PEA OR LENTIL SAUCE.
Cook some rice in salted water. When done add a piece of butter. Serve with the above mentioned sauce. Eat nuts at the end of the meal, either alone or in combination with dried currants or raisins.
SPANISH OMELET.
In the middle of the cooking omelet put a roll of hot spinach, turn over carefully and serve on a platter with puree of tomato as a gravy.