Set a quart of water on the fire, and when quite hot, but not boiling, pour it on a table-spoonful of oatmeal, previously mixed with cold water, stirring it well ; take out the spoon, and leave it to settle about two minutes ; then pour it carefully into the pan, leaving the coarse part of the meal at the bottom of the basin ; set it on the fire, stirring it till it boils ; when boiled five or six minutes, skim it, and add either salt, pepper, and butter, or sugar and nutmeg✪ Oatmeal Gruel. No. 741. — Onion Gruel. Slice an onion, and boil it in the quantity of water required for the gruel, till quite tender ; then add oatmeal, mixed -with cold water, a little fresh butter, pepper, and salt✪ Onion Gruel ; let it boil a few minutes, and then strain it. No. 742. — Sago Gruel. Two table-spoonfuls of sago, and one quart of water✪ Sago Gruel. Wash and soak the sago a few minutes in cold water ; stir it into the rest of the water, when boiling ; boil slowly till the sago is well done, and add sugar and nutmeg as required. 26G VEGETARIAN COOKERY. No. 743. — Tapioca Gruel. Wash a large table-spoonful of tapioca ; soak it twenty minutes in a pint and a half of water✪ Tapioca Gruel ; then boil gently till the tapioca is done, stirring it well, and add sugar, lemon-juice, nutmeg, or ginger, as may bo required. No. 744. — Wheat-Meal Gruel. To a pint of boiling water, add a table-spoonful of wheat- meal, previously mixed with three table-spoonfuls of cold water till quite smooth, adding a pinch of salt✪ Wheat-Meal Gruel ; boil from ten to fifteen minutes, taking off the scum, and add salt and white popper, or sugar and nutmeg. PREPARATIONS FOR INVALIDS. No. 745. — Bread Soup. Set a pint of water on the fire in a clean saucepan, adding a dry crast of bread cut in small pieces, a little fresh butter about the size of a walnut, and a little salt✪ Bread Soup ; let it boil, beating it with a spoon till well mixed, and boil it gently quarter of an hour. No. 746. — Sago Soup. Three ounces of sago, and two turnips✪ Sago Soup. Soak the sago a few minutes in cold water ; then boil it gently about two hours, with the turnips cut in small pieces ; season with pepper and salt, and serve with toasted bread. No. 747. — Barley Broth. After being weU washed in warm water, steep a small table- spoonful of pearl barley in fresh water three or four hours, adding a little salt ; then pour off the water, and set the barley on the fire in a pint of water ; put in a table -spoonful of bread crumbs, one or two sprigs of parsley, and a little mace✪ Barley Broth ; simmer till sufficiently done, and then strain it through a fine tin strainer. VEGETARIAN COOKERY. 267 No. 748. — Kidney-Bean Broth. Half a pint of dry kidney beans, parsley, one onion, and one quart of water✪ Kidney-Bean Broth. Stew the beans about six hours ; strain the broth witliout mashing the beans ; return it into the pan ; add parsley and onion, finely chopped ; season mth pepper and salt ; boil ten or fifteen minutes, and serve with toasted bread. No. 749. — Baked Milk. Put two quarts of new milk✪ Baked Milk into a jar ; tie white paper over it, and set it in a moderately cool oven, to remain all night. If properly done, it ^vill be the consistency of thin gruel. A wine-glassful may be taken twice or thrice a day. No. 750. — Bread Jelly. ✪ Bread Jelly

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Set a quart of water on the fire, and when quite hot, but not boiling, pour it on a table-spoonful of oatmeal, previously mixed with cold water, stirring it well ; take out the spoon, and leave it to settle about two minutes ; then pour it carefully into the pan, leaving the coarse part of the meal at the bottom of the basin ; set it on the fire, stirring it till it boils ; when boiled five or six minutes, skim it, and add either salt, pepper, and butter, or sugar and nutmeg. No. 741. — Onion Gruel. Slice an onion, and boil it in the quantity of water required for the gruel, till quite tender ; then add oatmeal, mixed -with cold water, a little fresh butter, pepper, and salt ; let it boil a few minutes, and then strain it. No. 742. — Sago Gruel. Two table-spoonfuls of sago, and one quart of water. Wash and soak the sago a few minutes in cold water ; stir it into the rest of the water, when boiling ; boil slowly till the sago is well done, and add sugar and nutmeg as required. 26G VEGETARIAN COOKERY. No. 743. — Tapioca Gruel. Wash a large table-spoonful of tapioca ; soak it twenty minutes in a pint and a half of water ; then boil gently till the tapioca is done, stirring it well, and add sugar, lemon-juice, nutmeg, or ginger, as may bo required. No. 744. — Wheat-Meal Gruel. To a pint of boiling water, add a table-spoonful of wheat- meal, previously mixed with three table-spoonfuls of cold water till quite smooth, adding a pinch of salt ; boil from ten to fifteen minutes, taking off the scum, and add salt and white popper, or sugar and nutmeg. PREPARATIONS FOR INVALIDS. No. 745. — Bread Soup. Set a pint of water on the fire in a clean saucepan, adding a dry crast of bread cut in small pieces, a little fresh butter about the size of a walnut, and a little salt ; let it boil, beating it with a spoon till well mixed, and boil it gently quarter of an hour. No. 746. — Sago Soup. Three ounces of sago, and two turnips. Soak the sago a few minutes in cold water ; then boil it gently about two hours, with the turnips cut in small pieces ; season with pepper and salt, and serve with toasted bread. No. 747. — Barley Broth. After being weU washed in warm water, steep a small table- spoonful of pearl barley in fresh water three or four hours, adding a little salt ; then pour off the water, and set the barley on the fire in a pint of water ; put in a table -spoonful of bread crumbs, one or two sprigs of parsley, and a little mace ; simmer till sufficiently done, and then strain it through a fine tin strainer. VEGETARIAN COOKERY. 267 No. 748. — Kidney-Bean Broth. Half a pint of dry kidney beans, parsley, one onion, and one quart of water. Stew the beans about six hours ; strain the broth witliout mashing the beans ; return it into the pan ; add parsley and onion, finely chopped ; season mth pepper and salt ; boil ten or fifteen minutes, and serve with toasted bread. No. 749. — Baked Milk. Put two quarts of new milk into a jar ; tie white paper over it, and set it in a moderately cool oven, to remain all night. If properly done, it ^vill be the consistency of thin gruel. A wine-glassful may be taken twice or thrice a day. No. 750. — Bread Jelly.

Vegetarian cookery