If it is desirable to strain the gruel before serving, have a fine wire strainer of a size to stand conveniently within a large bowl or basin, turn the gruel into this, and rub it through with a wooden or silver spoon, using a second spoon, if necessary, to remove that which hangs beneath the sieve.  On no account use the first spoon for the latter operation, as by so doing one is apt to get some of the hulls into the gruel and destroy its smoothness.  When as much of the gruel as possible has been rubbed through the sieve, pour the strained liquid into a clean dish, reheat to boiling, and season as desired before serving.  An extension strainer which can be fitted over any sized dish is also serviceable for straining gruels.

[Illustration:  Extension Strainer.]

Gruels, like all other foods, should be retained in the mouth for proper insalivation, and it is well to eat them with wafers or some hard food, when solid food is allowed.

RECIPES.

ARROWROOT GRUEL.—­Rub a dessertspoonful of pure arrowroot to a thin paste in two tablespoonfuls of cold water, and stir it into a half pint of boiling water, or, if preferred, a cup and a third of boiling milk, and stir rapidly until thickened and clear.  If desired, a little lemon peel for flavoring may be infused in the water or milk, before adding the arrowroot.  Sweeten, if allowed, and serve.

BARLEY GRUEL.—­Wash three heaping tablespoonfuls of pearl barley, drop it into a pint of boiling water, and parboil five minutes.  Pour this water off and add a quart of fresh boiling water.  Let it simmer gently for three hours.  Strain, season, and serve.  A small piece of lemon rind added to the gruel a half hour before it is done, gives it a very agreeable flavor.  Equal quantities of milk and barley gruel make a very nourishing drink; the milk, however, should not be added to the gruel until needed, as in a warm atmosphere it undergoes quite rapid change, and is likely to ferment.  A little lemon juice, with sugar to sweeten to taste, is sometimes preferred as seasoning for barley gruel.

EGG GRUEL.—­Heat a cup of milk to boiling, and stir into it one well-beaten egg mixed with one fourth cup of cold milk.  Stir constantly for a few minutes till thickened, but do not allow it to boil again.  Season with a little salt, or if preferred and allowed, a little loaf sugar.

EGG GRUEL NO. 2.—­Boil the yolks of three eggs until dry and mealy, mash perfectly smooth, then add a cup of boiling milk.  Season with salt, and serve.

FARINA GRUEL.—­Moisten two table spoonfuls of farina with a very little cold milk, and stir it into a cupful of boiling water.  Boil until it thickens, add a cupful of new milk, turn into a double boiler, and cook again for twenty or thirty minutes.  Strain if necessary, season with salt or sugar, and serve.

FLOUR GRUEL.—­Rub one heaping tablespoonful of whole-wheat flour to a thin paste with three tablespoonfuls of cold milk, and stir it into a pint of boiling milk.  Cook for ten or twelve minutes.  Season with salt, strain if necessary, and while hot, stir in the beaten white of one egg.  The egg may be omitted if preferred; or the yolk of the egg and a little sugar may be used instead, if the patient’s condition will allow it.