BLANCMANGE.
Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk, then add 1 quart of milk, flavour with vanilla, lemon or almonds, sweeten to taste; boil 2 or 3 minutes, and pour into wetted mould. Eat with stewed, fresh, or dried fruits, and you have a most nutritious and satisfying dish.
GRUEL.
Mix 1 large tablespoonful of the food with a little cold water, add to this 1 pint of boiling milk and water, boil together a few minutes, take from the fire, let cool, and then eat. A little nutmeg gives a pleasant flavour.
IMPROVED MILK PUDDINGS.
Mix 1 tablespoonful of the food with 1 of rice, sago, tapioca, or hominy, and make as above.
N.B.—The food nicely thickens soups, gravies, &c.
PORRIDGE.
Take 3 tablespoonfuls of the food, mix smoothly, with 1/2 pint of cold water, add 1/2 pint boiling milk, and boil 5 or 10 minutes. Pour on shallow plates to cool, then eat with Allinson wholemeal bread, biscuits, rusks, toast, or stewed fruits.