Heat one and one-half cupfuls of sweet or slightly sour whey to the boiling point. Melt a tablespoonful of butter, mix with a tablespoonful of mixed flour and add the hot whey gradually. Boil a few minutes. Remove from the fire, add the yolk of an egg and a few drops of lemon juice. If sour whey is used, add a tablespoonful of cane sugar while it boils, or mix the gruel with a few soaked or stewed prunes or with dried currants. Add cream in place of egg and butter, if desired.
WHEY GRUEL FOR TWO PERSONS.
Wash one-fourth of a cupful or 4 tablespoonfuls of sago several times with cold and warm water until the water becomes clear, then soak in one-half cup of cold or warm water for several hours or over night. Bring 2 cups of whey to a boil with the peeling of one-half a lemon or a piece of cinnamon bark. Stir in the sago, let boil 20 minutes, and add one-fourth teaspoonful of salt. Remove from the fire and add a teaspoonful of butter, the yolk of an egg diluted with a tablespoonful of cold water, and a few drops of lemon, or leave out the egg, butter and lemon, and add 3 ounces of hot cream. Mix well, pour on soup plates and serve with soda crackers or zwieback, or one-half of a raw red Oregon apple. One tablespoonful of sugar may be added, if allowed. Sour whey may be used instead of sweet whey.
CELERY SOUP.
Wash celery stalks, scrape and cut into one inch pieces. Boil in a very little water, with a pinch of salt. When tender, put the celery into one cup and the water into another cup. Squeeze the juice of one-half lemon on the celery stalks and let stand for 10 or 15 minutes. Heat a tablespoonful of butter and mix with a tablespoonful of mixed flour, and add the hot celery water. If there is not sufficient fluid, add more boiling water. When done, remove from the fire, add another teaspoonful of butter, then add the celery; mix well.
If the lemon makes it too sour, pour some boiling water over the celery, and let it drain through a colander. When ready to serve, combine the soup with the yolk of an egg.
If vegetables cause fermentation, they are less liable to do so if treated with acids as directed above.
CREAM OF CELERY SOUP. No. 2.
Prepare like No. 1, omitting lemon, egg and extra butter, and using three ounces of hot cream instead.