Made as chicken broth. Any strong stock, from which the fat has been taken, answers for broths.
OATMEAL GRUEL.
Have ready, in a double boiler, one quart of boiling water with a teaspoonful of salt, and sprinkle in two tablespoonfuls of fine oatmeal. Boil an hour; then strain, and serve with cream or milk and sugar if ordered. Farina gruel is made in the same way.
INDIAN OR CORN MEAL GRUEL.
One quart of boiling water; one teaspoonful of salt. Mix three tablespoonfuls of corn meal with a little cold water, and stir in slowly. Boil one hour; strain and serve, a cupful at once.
MILK PORRIDGE.
One quart of boiling milk; two tablespoonfuls of flour mixed with a little cold milk and half a teaspoonful of salt. Stir into the milk, and boil half an hour.
Strain and serve. If allowed, a handful of raisins and a little grated nutmeg may be boiled with it.
WINE WHEY.
Boil one cup of new milk, and add half a wine-glass of good sherry or Madeira wine. Boil a minute; strain, and use with or without sugar as liked.