Gruel Strainer.
Extension Strainer.
If it is desirable to strain the gruel before serving, have a fine wire strainer of a size to stand conveniently within a large bowl or basin, turn the gruel into this, and rub it through with a wooden or silver spoon, using a second spoon, if necessary, to remove that which hangs beneath the sieve. On no account use the first spoon for the latter operation, as by so doing one is apt to get some of the hulls into the gruel and destroy its smoothness. When as much of the gruel as possible has been rubbed through the sieve, pour the strained liquid into a clean dish, reheat to boiling, and season as desired before serving. An extension strainer which can be fitted over any sized dish is also serviceable for straining gruels.
Gruels, like all other foods, should be retained in the mouth for proper insalivation, and it is well to eat them with wafers or some hard food, when solid food is allowed.
RECIPES.
Arrowroot Gruel.—Rub a dessertspoonful of pure arrowroot to a thin paste in two tablespoonfuls of cold water, and stir it into a half pint of boiling water, or, if preferred, a cup and a third of boiling milk, and stir rapidly until thickened and clear. If desired, a little lemon peel for flavoring may be infused in the water or milk, before adding the arrowroot. Sweeten, if allowed, and serve.