Cornmeal mush:  Boil 10 minutes, then steam for 3 hours or more. 
Oatmeal:  Boil 10 minutes, then steam for l-1/2 hours or more. 
Irish oatmeal:  Boil 10 minutes, then steam for 8 hours or more. 
Wheatena:  Boil 10 minutes, then steam for 10 hours or more. 
Gluten mush:  Boil 30 minutes. 
Steamed rice:  Steam for one hour. 
Boiled rice:  Boil for twenty minutes or until soft.

Arrowroot Gruel.—­Dissolve half a teaspoonful of sugar and a quarter of a teaspoonful of salt in a cupful of water and heat.  Mix half a teaspoonful of arrowroot flour with a little water and add to the heated water.  Boil for twenty minutes, stirring constantly; then add a cupful of milk, bring to a boil, strain, and serve hot.

Barley Gruel.—­Proceed as above, using a tablespoonful of Robinson’s
Barley flour instead of arrowroot.

Oatmeal Gruel.—­As above, but use oatmeal, and boil for half an hour or longer before adding the milk.

Farina Gruel.—­Proceed as in making arrowroot gruel, using instead a tablespoonful of farina, and boil ten minutes before adding the milk.

Cracker Gruel.—­Brown the crackers, and reduce to a powder by means of a rolling-pin.  Add three tablespoonfuls of the powdered crackers to half a cupful of milk and half a cupful of boiling water; cook for ten minutes; then add one-fourth of a teaspoonful of salt and serve.

Cornmeal Gruel.—­Take a tablespoonful of cornmeal and moisten with a little cold water.  Stir this into a pint of boiling water to which a pinch of salt has been added.  Cook for three hours in a double boiler, or for thirty minutes directly over the fire.  In the latter case it must be stirred constantly.

Gluten Gruel.—­Mix a tablespoonful of gluten flour with one-fourth of a cupful of cold water and stir this into one cupful of boiling salted water.  Cook directly over the fire for fifteen minutes; then add one clove and cook over boiling water for a half hour.

Tapioca Jelly.—­Soak a cupful of tapioca of the best quality in a pint of cold water for two hours; when soft, place in a saucepan with sugar, the rind and juice of one lemon, a pinch of salt, and another pint of water; stir the mixture until it boils; turn into a mold and set away to cool; if desired, a glassful of wine may be added.

Chestnut Puree.—­One pound of chestnuts (not horse-chestnuts) are peeled, and boiled in water until the second (inside) skin comes off easily.  The chestnuts are placed in a sieve until all the water drains off.  They are then washed in a dish and afterwards passed through a sieve.  Melt three ounces of butter in a stew-pan on the fire, add a little salt and sugar,—­enough to cover the point of a knife, and then the chestnuts.  Stew them for half an hour, stirring frequently; pour in enough bouillon so that the mush does not get too thick.

[Nursing department 653]