EALS.

Cornmeal mush: Boil 10 minutes, then steam for 3 hours or more.
Oatmeal: Boil 10 minutes, then steam for l-1/2 hours or more.
Irish oatmeal: Boil 10 minutes, then steam for 8 hours or more.
Wheatena: Boil 10 minutes, then steam for 10 hours or more.
Gluten mush: Boil 30 minutes.
Steamed rice: Steam for one hour.
Boiled rice: Boil for twenty minutes or until soft.

Arrowroot Gruel.--Dissolve half a teaspoonful of sugar and a quarter of a
teaspoonful of salt in a cupful of water and heat. Mix half a teaspoonful
of arrowroot flour with a little water and add to the heated water. Boil
for twenty minutes, stirring constantly; then add a cupful of milk, bring
to a boil, strain, and serve hot.

Barley Gruel.--Proceed as above, using a tablespoonful of Robinson's
Barley flour instead of arrowroot.

Oatmeal Gruel.--As above, but use oatmeal, and boil for half an hour or
longer before adding the milk.

Farina Gruel.--Proceed as in making arrowroot gruel, using instead a
tablespoonful of farina, and boil ten minutes before adding the milk.

Cracker Gruel.--Brown the crackers, and reduce to a powder by means of a
rolling-pin. Add three tablespoonfuls of the powdered crackers to half a
cupful of milk and half a cupful of boiling water; cook for ten minutes;
then add one-fourth of a teaspoonful of salt and serve.

Cornmeal Gruel.--Take a tablespoonful of cornmeal and moisten with a
little cold water. Stir this into a pint of boiling water to which a pinch
of salt has been added. Cook for three hours in a double boiler, or for
thirty minutes directly over the fire. In the latter case it must be
stirred constantly.

Gluten Gruel.--Mix a tablespoonful of gluten flour with one-fourth of a
cupful of cold water and stir this into one cupful of boiling salted
water. Cook directly over the fire for fifteen minutes; then add one clove
and cook over boiling water for a half hour.

Tapioca Jelly.--Soak a cupful of tapioca of the best quality in a pint of
cold water for two hours; when soft, place in a saucepan with sugar, the
rind and juice of one lemon, a pinch of salt, and another pint of water;
stir the mixture until it boils; turn into a mold and set away to cool; if
desired, a glassful of wine may be added.

Chestnut Puree.--One pound of chestnuts (not horse-chestnuts) are peeled,
and boiled in water until the second (inside) skin comes off easily. The
chestnuts are placed in a si