to boil take it off, and let
it stand in the saucepan a little to fine, for the husky part of the
oatmeal will sink to the bottom. When settled, pour it off into a basin,
add a little salt, and let it stand to cool. This is an excellent pap,
very congenial to a weak constitution, affording good nourishment, and
easy of digestion.--Water Gruel. Take a spoonful and a half of fresh
ground oatmeal, mix with it gradually a quart of spring water, and set
it on a clear fire. When ready to boil take it off, pour it from one
basin into another, backwards and forwards five or six times, and set it
on the fire again. Take it off again just before it boils, and let it
stand a little time in the saucepan, that the coarse husks of the
oatmeal may sink to the bottom. Then pour it out, add a little salt, and
let it stand to cool. When water gruel is made with grots, it must boil
gently for some time. The longer it boils the more it will jelly; but
moderation must be observed in this respect, for if it be very long
boiled and becomes very thick, it will be flat and heavy. A mistaken
idea very generally prevails, that water gruel is not nourishing; on the
contrary, it is a light, cleansing, nourishing food, good either in
sickness or in health, both for old and young.--Milk Porridge. Make some
water gruel, and when it has stood awhile to cool, add to it about one
third part of new milk without boiling. It may be eaten with or without
salt. Milk porridge is exceedingly cleansing and easy of digestion, and
is agreeable to the weakest stomach. There is also another way of making
it, which some prefer. Stir a pint of water gradually into three large
spoonfuls of fresh oatmeal, let it stand till clear, and then pour off
the water. Put a pint of fresh water to the oatmeal, stir it up well,
and leave it till the next day. Strain off the liquor through a fine
sieve, and set it in a saucepan over a clear brisk fire. Add about half
the quantity of milk gradually while it is warming, and when it is just
ready to boil take it off, pour it into a basin, add a little salt, and
let it stand to cool. This as well as the former porridge is very light,
and proper for weak stomachs.--Indian Arrow Root is another excellent
preparation for children. Put a dessert-spoonful of the powdered root
into a basin, and mix with it as much cold new milk as will make it
into a paste. Pour upon this half a pint of milk scalding-hot, stirring
it briskly to keep it smooth.