wly back again into
the pan.

CORN MEAL GRUEL.

Two tablespoonfuls of fine Indian meal, mixed smooth with cold water,
and a saltspoonful of salt; add one quart of boiling water and cook
twenty minutes. Stir it frequently, and if it becomes too thick use
boiling water to thin it. If the stomach is not too weak, a
tablespoonful of cream may be used to cool it. Some like it sweetened
and others like it plain. For very sick persons, let it settle, pour
off the top, and give without other seasoning. For convalescents,
toast a piece of bread as nicely as possible, and put it in the gruel
with a tablespoonful of nice sweet cream and a little ginger and
sugar. This should be used only when a laxative is allowed.

EGG GRUEL.

Beat the yolk of an egg with one tablespoonful of sugar; pour one
teacupful of boiling water on it, add the white of an egg, beaten to a
froth, with any seasoning or spice desired. Take warm.

MILK PORRIDGE.

The same as arrowroot, excepting it should be all milk, and thickened
with a scant tablespoonful of sifted flour; let it boil five minutes,
stirring it constantly, add a little cold milk, give it one boil up,
and it is ready for use.

ARROWROOT MILK PORRIDGE.

One large cupful of fresh milk, new if you can get it, one cupful of
boiling water, one teaspoonful of arrowroot, wet to a paste with sold
water, two teaspoonfuls of white sugar, a pinch of salt. Put the sugar
into the milk, the salt into the boiling water, which should be poured
into a farina kettle. Add the wet arrowroot and boil, stirring
constantly until it is clear; put in the milk and cook ten minutes,
stirring often. Give while warm, adding hot milk should it be thicker
than gruel.

ARROWROOT BLANC MANGE.

One large cupful of boiling milk, one even tablespoonful of arrowroot
rubbed to a paste with cold water, two teaspoonfuls of white sugar, a
pinch of salt, flavor with rose-water. Proceed as in the foregoing
recipes, boiling and stirring eight minutes. Turn into a wet mold,
and, when firm, serve with cream and powdered sugar.

TAPIOCA JELLY.

Soak a cupful of tapioca in a quart of cold water after washing it
thoroughly two or three times; after soaking three or four hours,
simmer it in a stewpan until it becomes quite clear, stirring often;
add the juice of a lemon, and a little of the grated peel, also a
pinch of salt. Sweeten to taste. Wine can be substituted for lemon, if
liked.

SLIPPERY-ELM BARK TEA.