What to eat and when

by Susanna Cocroft

Custards.

(a) Junkets of milk, or milk and egg (rennet curdled), flavored with nutmeg, etc.

(b) Egg, milk custard, boiled or baked.

(c) Cornstarch, tapioca, boiled custard.

(d) Frozen custard (New York ice cream.)

Gruels. (Farinaceous.)

(a) Milk gruels.

(b) Water gruels.

Jellies.—Meat Jellies are made in two ways:

(1) Cook soup meat (containing gristle and bone) slowly for a long time in just enough water to cover. Strain and set the liquid away in a mold to cool and set. If desired, bits of shredded meat may be added to the liquid before molding.