1. OATMEAL GRUEL.--Stir two tablespoonfuls of coarse oatmeal into a quart
of boiling water, and let it simmer two hours. Strain, if preferred.
2. BEEF TEA AND OATMEAL.--Beat two tablespoonfuls of fine oatmeal, with two
tablespoonfuls of cold water until very smooth, then add a pint of hot beef
tea. Boil together six or eight minutes, stirring constantly. Strain
through a fine sieve.
3. MILK GRUEL.--Into a pint of scalding milk stir two tablespoonfuls of
fine oatmeal. Add a pint of boiling water, and boil until the meal is
thoroughly cooked.
4. MILK PORRIDGE.--Place over the fire equal parts of milk and water. Just
before it boils, add a small quantity (a tablespoonful to a pint of water)
of graham flour or cornmeal, previously mixed with water, and boil three
minutes.
5. SAGO GRUEL.--Take two tablespoonfuls of sago and place them in a small
saucepan, moisten gradually with a little cold water. Set the preparation
on a slow fire, and keep stirring till it becomes rather stiff and clear.
Add a little grated nutmeg and sugar to taste; if preferred, half a pat of
butter may also be added with the sugar.
6. CREAM GRUEL.--Put a pint and a half of water on the stove in a saucepan.
Take one tablespoon of flour and the same of cornmeal; mix this with cold
water, and as soon as the water in the saucepan boils, stir it in slowly.
Let it boil slowly about twenty minutes, stirring constantly; then add a
little salt and a gill of sweet cream. Do not let it boil after putting in
the cream, but turn into a bowl and cover tightly. Serve in a pretty cup
and saucer. {376}