Of course we all know that the list of eatables allowed an invalid or
a convalescent is of necessity a rather short one; but there is an
infinite number of ways for varying the list, if one will use a little
judgment and good taste in preparing the dishes. We have all had
experience in seeing a sick person make a wry face at the mention of
gruel or porridge, and precious little we blamed him for it, to tell
the truth. But the whole condition of affairs may be changed by
preparing it in this way: Have a pint of good clear chicken broth,
free from fat and not too strong; boil it, and into it shake slowly a
cup of oatmeal or wheaten grits; let it cook for half an hour or so,
pass it through a wire sieve, and add to it a little more broth if
that is necessary to make it fit to be sipped easily from a cup
without using a spoon. Take it to the sick-room with the remark, "I
have brought you a little purée of oatmeal," and my word for it you
will not see a drop left in the cup.