Cream Gruel. A cream gruel may be made by using rich cream instead of milk or water.
Barley Gruel. Barley gruel (usually a water gruel) is prepared as follows: Moisten 4 tablespoons of barley flour in a little cold water and add it slowly to the boiling water. Stir and boil for twenty minutes.
Toasts.—Cream Toast. Toast the bread slowly until brown on both sides. Butter and pour over each slice enough warm cream to moisten (the cream may be thickened slightly and the butter may be omitted).
Milk Toast. One tablespoon of cornstarch or flour; one cup of milk, salt to taste, and boil. Butter the toast and pour over it the above white sauce.
Water Toast. Pour over plain or buttered toast enough boiling water to thoroughly moisten it.
Souffles of Fruit, etc. The distinguished feature of a souffle is a pastry or pulpy foundation mixture, and the addition of stiffly beaten egg-white. A souffle may or may not be baked.
Plain Souffle. Two tablespoons flour; 1 cup of liquid (water, milk, or fruit juice); 3 or 4 eggs; sugar to suit the fruit. If thick fruit pulp is used, omit the thickening. Beat the egg-yolks until thick. Add sugar gradually and continue beating. Add the fruit (if lemon juice add some rind also). Fold in the well-beaten whites. Bake in a buttered dish (set in a pan of hot water) for thirty-five or forty minutes in a slow oven.
Fresh Fruit Souffle. Reduce the fruit to a pulp. Strawberries, peaches, prunes, apples, bananas, etc., may be used. Sweeten the pulp. Beat the egg-white to a stiff froth, add the fruit pulp slowly. Chill and serve with whipped cream or soft custard.