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Seventh Day: Gruel

No. 80-INDIAN MEAL GRUEL.

Mix two tablespoonfuls white Indian meal into a thin paste with cold water; stir this into a quart of boiling water, in which has been dissolved one teaspoonful salt; boil it four hours, stir a teaspoonful wheat flour into a cupful of boiling milk (first, of course, mixing it smoothly in a little cold milk), let it boil up once, then add it to the Indian meal and let all boil up once together. If too thick, it is nourishing and tasteful thinned with cream, or if wanted plain, with boiling water.

No. 81-PLAIN GRUEL.

Two quarts boiling water; into which stir one cup Indian meal and one tablespoon flour, previously made into a smooth paste with cold water. Boil slowly one hour. A handful of raisins boiled in the gruel improves it, especially for children's taste. No. 82-OATMEAL GRUEL.

Mix two tablespoonfuls oatmeal with three of cold water; pour on one pint boiling water, then boil five minutes, stirring all the time; skim, and strain through a hair-sieve. Farina gruel is made in the same way.

No. 83-RICE GRUEL.

Mix two tablespoonfuls ground rice smooth with cold water, stir it into a pint of boiling milk; boil until it is as thick as good cream; sweeten to taste, and grate in a little nutmeg. "In every recipe where meal of any kind is stirred into boiling milk," said Mrs. King, "it is better to pour the milk into the dish containing the meal, then turn the whole back into the saucepan. It is very difficult to keep porridge from getting lumpy if you stir in the flour while the milk is over the fire."

No. 84-IMITATION OF ASSES' MILK.

Put into a saucepan one half-pint milk and the same of water; while they are coming to a boil, beat up two eggs very light, yolks and whites together; pour the boiling mixture on the egg, but do not boil afterwards; sweeten with white sugar-candy.

No. 85-PANADA.