ready for use in a moment, and will heat the small quantity of food
necessary for an invalid in one fourth the time in which it could be
accomplished over the range, if necessary to reduce the fire.

In the preparation of food for the sick, a scrupulously clean dish for
cooking is of the first importance. It is a good plan in every household
to reserve one or two cooking utensils for this purpose, and not be
obliged to depend upon those in daily use. Utensils used for the cooking
of fruits, vegetables, meat, etc., unless cleaned with the utmost call
will sometimes impart a sufficiently unpleasant flavor to the food to
render it wholly unpalatable to an invalid whose senses are
preternaturally acute.

GRUELS

These simple foods, the base of which is usually some one of the grains,
play an important part in the dietary for the sick, if properly
prepared; but the sloppy messes sometimes termed gruel, the chief merit
of which appears to be that they "are prepared in ten minutes," are
scarcely better than nothing at all. Like other dishes prepared from the
grains, gruel needs a long, continuous cooking. When done, it should be
the very essence of the grain, possessing all its nutritive qualities,
but in such form as to be readily assimilated. For the making of gruels,
as for the cooking of grains for any other purpose, the double boiler is
the best utensil.

[Illustration: Gruel Strainer.]

If it is desirable to strain the gruel before serving, have a fine wire
strainer of a size to stand conveniently within a large bowl or basin,
turn the gruel into this, and rub it through with a wooden or silver
spoon, using a second spoon, if necessary, to remove that which hangs
beneath the sieve. On no account use the first spoon for the latter
operation, as by so doing one is apt to get some of the hulls into the
gruel and destroy its smoothness. When as much of the gruel as possible
has been rubbed through the sieve, pour the strained liquid into a clean
dish, reheat to boiling, and season as desired before serving. An
extension strainer which can be fitted over any sized dish is also
serviceable for straining gruels.

[Illustration: Extension Strainer.]

Gruels, like all other foods, should be retained in the mouth for proper
insalivation, and it is well to eat them with wafers or some hard food,
when solid food is allowed.

_RECIPES._

ARROWROOT GRUEL.--Rub a dessertspoonful of _pure_ arrowroot to a
thin paste in