Barley Gruel.—Wash three heaping tablespoonfuls of pearl barley, drop it into a pint of boiling water, and parboil five minutes. Pour this water off and add a quart of fresh boiling water. Let it simmer gently for three hours. Strain, season, and serve. A small piece of lemon rind added to the gruel a half hour before it is done, gives it a very agreeable flavor. Equal quantities of milk and barley gruel make a very nourishing drink; the milk, however, should not be added to the gruel until needed, as in a warm atmosphere it undergoes quite rapid change, and is likely to ferment. A little lemon juice, with sugar to sweeten to taste, is sometimes preferred as seasoning for barley gruel.
Egg Gruel.—Heat a cup of milk to boiling, and stir into it one well-beaten egg mixed with one fourth cup of cold milk. Stir constantly for a few minutes till thickened, but do not allow it to boil again. Season with a little salt, or if preferred and allowed, a little loaf sugar.
Egg Gruel No. 2.—Boil the yolks of three eggs until dry and mealy, mash perfectly smooth, then add a cup of boiling milk. Season with salt, and serve.
Farina Gruel.—Moisten two table spoonfuls of farina with a very little cold milk, and stir it into a cupful of boiling water. Boil until it thickens, add a cupful of new milk, turn into a double boiler, and cook again for twenty or thirty minutes. Strain if necessary, season with salt or sugar, and serve.
Flour Gruel.—Rub one heaping tablespoonful of whole-wheat flour to a thin paste with three tablespoonfuls of cold milk, and stir it into a pint of boiling milk. Cook for ten or twelve minutes. Season with salt, strain if necessary, and while hot, stir in the beaten white of one egg. The egg may be omitted if preferred; or the yolk of the egg and a little sugar may be used instead, if the patient's condition will allow it.
Gluten Gruel.—Stir two and one half tablespoonfuls of the wheat gluten prepared by the Sanitarium Food Co., Battle Creek, Mich., into a pint of boiling milk; boil until thickened, when it is ready to serve.
Gluten Gruel No. 2.—Into a pint of boiling water stir three heaping tablespoonfuls of the prepared gluten. Boil until thickened, and add a half cup of thin cream.
Gluten Cream.—Heat a pint of thin cream to boiling, and stir into it three tablespoonfuls of wheat gluten. When thickened, it is ready to serve.
Gluten Meal Gruel.—Into a cup and a half of boiling water stir four tablespoonfuls of gluten meal (prepared by the Sanitarium Food Co.), let it boil for a moment, add six tablespoonfuls of rather thin, sweet cream, and serve.
Graham Gruel.—Heat three cups of water in the inner dish of a double boiler, and when vigorously boiling stir into it carefully, a little at a time, so as not to check the boiling, one scant cup of Graham flour which has been rubbed perfectly smooth in a cup of warm, not hot, water. Stir until thickened, then place in the outer boiler and cook for an hour or longer. When done, strain if necessary, season with salt if desired, and a half cup of sweet cream.