OATMEAL GRUEL.

Put four tablespoonfuls of the best grits (oatmeal coarsely ground) into a pint of boiling water.  Let it boil gently, and stir it often, till it becomes as thick as you wish it.  Then strain it, and add to it while warm, butter, wine, nutmeg, or whatever is thought proper to flavor it.  Salt to taste.

If you make a gruel of fine oatmeal, sift it, mix it first to a thick batter with a little cold water, and then put it into the saucepan of boiling water.  Stir it all the time it is boiling, lifting the spoon gently up and down, and letting the gruel fall slowly back again into the pan.

CORN MEAL GRUEL.

Two tablespoonfuls of fine Indian meal, mixed smooth with cold water, and a saltspoonful of salt; add one quart of boiling water and cook twenty minutes.  Stir it frequently, and if it becomes too thick use boiling water to thin it.  If the stomach is not too weak, a tablespoonful of cream may be used to cool it.  Some like it sweetened and others like it plain.  For very sick persons, let it settle, pour off the top, and give without other seasoning.  For convalescents, toast a piece of bread as nicely as possible, and put it in the gruel with a tablespoonful of nice sweet cream and a little ginger and sugar.  This should be used only when a laxative is allowed.

EGG GRUEL.

Beat the yolk of an egg with one tablespoonful of sugar; pour one teacupful of boiling water on it, add the white of an egg, beaten to a froth, with any seasoning or spice desired.  Take warm.

MILK PORRIDGE.

The same as arrowroot, excepting it should be all milk, and thickened with a scant tablespoonful of sifted flour; let it boil five minutes, stirring it constantly, add a little cold milk, give it one boil up, and it is ready for use.

ARROWROOT MILK PORRIDGE.

One large cupful of fresh milk, new if you can get it, one cupful of boiling water, one teaspoonful of arrowroot, wet to a paste with sold water, two teaspoonfuls of white sugar, a pinch of salt.  Put the sugar into the milk, the salt into the boiling water, which should be poured into a farina kettle.  Add the wet arrowroot and boil, stirring constantly until it is clear; put in the milk and cook ten minutes, stirring often.  Give while warm, adding hot milk should it be thicker than gruel.

ARROWROOT BLANC MANGE.

One large cupful of boiling milk, one even tablespoonful of arrowroot rubbed to a paste with cold water, two teaspoonfuls of white sugar, a pinch of salt, flavor with rose-water.  Proceed as in the foregoing recipes, boiling and stirring eight minutes.  Turn into a wet mold, and, when firm, serve with cream and powdered sugar.