What to eat and when

by Susanna Cocroft

(d) Lima beans, plain or creamed; string beans, plain or creamed; cauliflower, plain or creamed; carrots; parsnips.

Fruits.

(a) Fresh—Oranges, grapes, melons, etc.

(b) Stewed—Apples, plums, apricots, pears, berries, etc.

(c) Baked—Apples, bananas, pears.

(d) Canned—Peaches, apricots, plums, pears, etc.

(e) Preserved—Peaches, plums, quinces, etc.

Gruels. Gruels are a mixture of grain or flour with either milk or water. They require long cooking and may be flavored with sugar, nutmeg, cinnamon, or almond.

Take the meal or flour (oatmeal, 2 tablespoons, or corn meal, 1 tablespoon, or arrowroot, 1¹/₂ tablespoons). Sift it slowly into 1¹/₂ cups boiling water, simmer for an hour or two. Strain off the liquid; add to it 1 teaspoon of sugar, season with salt, and add 1 cup of warm milk.

Water Gruel. If water gruel is desired, let the last cup of liquid added be water instead of milk.