Wet a large teaspoonful in a little cold water, with half a teaspoonful of salt; pour on it half a pint of boiling water, stirring it very fast. Then set it where it will just boil up for one minute. Sweeten it, and add milk if it is allowed. For a drink, make it very thin, and put in lemon juice and sugar.
Pearl Sago, and Tapioca.
The directions, page 82 are appropriate for the preparation of these articles for invalids.
Milk Porridge.
Put to half a pint of boiling water, two teaspoonfuls of flour wet smooth in cold water, and add salt. Then put in half a pint of milk, stir it well, and let it boil up again. Vary the proportions of milk and water as the case requires. Made wholly with milk it is a very hearty dish.
Oatmeal Gruel.
Put two large spoonfuls of oatmeal, wet in cold water, into three pints of boiling water; boil it gently half an hour, skim it, add a little salt, sugar, and nutmeg. If raisins are also used, a large teacupful stoned, will be enough. But gruel with raisins should be boiled longer than without.
Ground Rice Gruel.
Rub a heaping teaspoonful of ground rice in a small quantity of cold water, and stir it into half a pint of boiling water; add a little salt, and let it boil up half a minute. If milk is allowed, it is an improvement to make the gruel with equal parts of milk and water.
Indian Meal Gruel.