oonfuls of
oatmeal, salt to taste. Boil 1 hour, strain and serve with or without
milk. Another method is to cover the oatmeal with cold water. Stir
well; let it settle, then pour off the mealy water into a saucepan.
Then boil the water.

_Egg Soup._--Put 1 ounce of sago with 1/2 pint of milk into a double
boiler, and cook 20 minutes. Strain through a sieve and add 1/2 pint
of beef extract (or Bouillon). When hot take it from the fire and stir
gradually into it the yolks (well beaten) of 2 eggs. Season to taste,
and serve. Chicken or mutton broth may be used.

_Albumen and Milk._--Put the white of 1 egg into 1/2 pint of milk.
Pour into a pint fruit jar, screw on the top tightly and shake well
for 1 minute, when it should be light and smooth. Serve at once. A
pinch of salt may be added if desired.

_Egg-Nog._--Beat 1 egg until very light, add 2 teaspoonfuls of sugar,
and beat again; add 2/3 cup of cold milk, mix well, and if ordered, 2
teaspoonfuls of brandy may be added. A pinch of salt added to the yolk
of the egg makes it more palatable.

_Orange Soup._--Soak the juice of an orange, 1/3 of the grated rind,
and 1 teaspoonful of lemon juice for 1/2 hour. Strain, and make the
liquid up to a cupful with water. Bring to boiling point and add two
level teaspoonfuls of arrowroot, moistened with a very little cold
water, stirring constantly until it thickens. When it reaches the
boiling point, add 1 tablespoonful of sugar, turn into a bowl and
stand away to cool. Serve very cold. (Any tart fruit juice may be used
for this soup.)

_Arrowroot Gruel._--Dissolve 2 level teaspoonfuls of arrowroot in a
little cold water, add 1 cup of boiling water, cook for a few seconds;
take from the fire, add a tablespoonful of sugar, 1 tablespoonful of
lemon juice. (One egg may be beaten, white and yolk separately, until
very light, mix them carefully and pour over the egg slowly one pint
of hot arrowroot gruel, made as above; stir until well mixed.)

_Rice Water or Jelly._--Pick over and wash carefully 2 tablespoonfuls
of rice, and cook in water until the rice is dissolved. Add salt and
sugar to taste. If intended to jelly, add lemon juice and strain into
a mould. Serve cold with cream and sugar. If to be used as a drink,
add enough hot water to make a thin liquid, and boil longer. A little
stick cinnamon may be added a few minutes before straining. Serve hot
or cold.

_Stewed Figs._--Take some choice figs, wash, then cover them with c