MILK GRUEL. No. 1.
Mix a tablespoonful of rice flour and one of cornstarch with a little cold water. Add one quart of boiling milk. Boil 10 to 20 minutes. Add salt and flavor, as desired.
Sago and Tapioca are manufactured from certain palms and roots, and can be partially substituted for cereals. Cornstarch, arrowroot, potato-flour and agar agar belong to the same class. They are all valuable for the sick and for young children.
MILK GRUEL. No. 2.
Bring one pint of milk and one pint of water to a boil. Dissolve two or three tablespoonfuls of white flour with a little cold water and stir into the hot milk. Let boil 10 to 15 minutes. A stick of cinnamon, vanilla or lemon rind can be boiled with the milk. If the flavor of almonds is desired, grate one bitter almond on it after it is removed from the fire. The yolk of an egg may be added, if desired.
PEPTONIZED GRUEL.
Prepare a gruel from any farinaceous article. Pour into a bowl and allow it to stand until lukewarm. Add peptonized powder according to direction.
ONION GRUEL. No. 1.
Cut fine three or four onions, stew them in a quart of water very slowly and keep them well covered. When tender strain; heat butter or olive oil and thicken with mixed flour; add the onion broth slowly, let boil a few minutes. Flavor with salt and lemon. Cream can be added if desired.