two tablespoonfuls of cold water, and stir it into a half
pint of boiling water, or, if preferred, a cup and a third of boiling
milk, and stir rapidly until thickened and clear. If desired, a little
lemon peel for flavoring may be infused in the water or milk, before
adding the arrowroot. Sweeten, if allowed, and serve.

BARLEY GRUEL.--Wash three heaping tablespoonfuls of pearl barley,
drop it into a pint of boiling water, and parboil five minutes. Pour
this water off and add a quart of fresh boiling water. Let it simmer
gently for three hours. Strain, season, and serve. A small piece of
lemon rind added to the gruel a half hour before it is done, gives it a
very agreeable flavor. Equal quantities of milk and barley gruel make a
very nourishing drink; the milk, however, should not be added to the
gruel until needed, as in a warm atmosphere it undergoes quite rapid
change, and is likely to ferment. A little lemon juice, with sugar to
sweeten to taste, is sometimes preferred as seasoning for barley gruel.

EGG GRUEL.--Heat a cup of milk to boiling, and stir into it one
well-beaten egg mixed with one fourth cup of cold milk. Stir constantly
for a few minutes till thickened, but do not allow it to boil again.
Season with a little salt, or if preferred and allowed, a little loaf
sugar.

EGG GRUEL NO. 2.--Boil the yolks of three eggs until dry and mealy,
mash perfectly smooth, then add a cup of boiling milk. Season with salt,
and serve.

FARINA GRUEL.--Moisten two table spoonfuls of farina with a very
little cold milk, and stir it into a cupful of boiling water. Boil until
it thickens, add a cupful of new milk, turn into a double boiler, and
cook again for twenty or thirty minutes. Strain if necessary, season
with salt or sugar, and serve.

FLOUR GRUEL.--Rub one heaping tablespoonful of whole-wheat flour to
a thin paste with three tablespoonfuls of cold milk, and stir it into a
pint of boiling milk. Cook for ten or twelve minutes. Season with salt,
strain if necessary, and while hot, stir in the beaten white of one egg.
The egg may be omitted if preferred; or the yolk of the egg and a little
sugar may be used instead, if the patient's condition will allow it.

GLUTEN GRUEL.--Stir two and one half tablespoonfuls of the wheat
gluten prepared by the Sanitarium Food Co., Battle Creek, Mich., into a
pint of boiling milk; boil until thickened, when it is ready to serve.

GLUTEN GRUEL NO. 2.--Into a pint of boiling water stir