Boiled 3.30
Irish potatoes " 3.30
Fresh eggs Hard boiled 3.30
" " Fried 3.30
Green corn and beans Boiled 3.45
Beets " 3.45
Fresh, lean beef Fried 4.00
Fresh veal Broiled 4.00
Domestic fowls Roasted 4.00
Ducks " 4.00
Beef soup, vegetables
and bread Boiled 4.00
Pork, recently salted " 4.30
Fresh veal Fried 4.30
Cabbage, with vinegar Boiled 4.30
Pork, fat and lean Roasted 5.30

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{375}

How to Cook for the Sick.

Useful Dietetic Recipes.

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GRUELS.

1. OATMEAL GRUEL.--Stir two tablespoonfuls of coarse oatmeal into a quart
of boiling water, and let it simmer two hours. Strain, if preferred.

2. BEEF TEA AND OATMEAL.--Beat two tablespoonfuls of fine oatmeal, with two
tablespoonfuls of cold water until very smooth, then add a pint of hot beef
tea. Boil together six or eight minutes, stirring constantly. Strain
through a fine sieve.

3. MILK GRUEL.--Into a pint of scalding milk stir two tablespoonfuls of
fine oatmeal. Add a pint of boiling water, and boil until the meal is
thoroughly cooked.

4. MILK PORRIDGE.--Place over the fire equal parts of milk and water. Just
before it boils, add a small quantity (a tablespoonful to a pint of water)
of graham flour or cornmeal, previously mixed with water, and boil three
minutes.

5. SAGO GRUEL.--Take two tablespoonfuls of sago and place them in a small
saucepan, moisten gradually with a little cold water. Set the preparation
on a slow fire, and keep stirring till it becomes rather stiff and clear.
Add a little grated nutmeg and sugar to taste; if preferred, half a pat of
butter may also be added with the sugar.

6. CREAM GRUEL.--Put a pint and a half of water on the stove in a saucepan.
Take one tablespoon of flour and the same of cornmeal; mix this with cold
water, and as soon as the water in the saucepan boils, stir it in slowly.
Let it boil slowly about twenty minutes, stirring constantly; then add a
little salt and a gill of sweet cream. Do not let it boil after putting in
the cream, but turn into a bowl and cover