it through a coarse sieve. When you use it, sweeten it to your plate, grate in a little nutmeg, and what wine is proper; and if it is not for a sick person, squeeze in the juice of a lemon.
To make brown caudle.
BOIL the gruel as above, with six spoonfuls of oatmeal, and drain it; then add a quart of good ale, not bitter; boil it, then sweeten it to your palate, and add half a pint of white wine. When you don't put in white wine, let it be half ale.
To make water-gruel.
YOU must take a pint of water, and a large spoonful of oatmeal; then stir it together, and let it boil up three or four times, stirring it often. Don’t let it boil over, then drain it through a sieve, salt it to your palate, put in a good piece of fresh butter, brew it with a spoon till the butter is all melted, then it will be fine and smooth, and very good. Some love a little pepper in it.
To make panada.
YOU must take a quart of water in a nice clean sauce-pan a blade of mace, a large piece of crumb of bread; let it boil two minutes, then take out the bread, and bruise it in a bason very fine. Mix as much water as will make it as thick as you would have; the rest pour away, and sweeten it to your palate. Put in a piece of butter as big as a walnut, don't put in any wine, it spoils it; you may grate in a little nutmeg. This is hearty and good diet for sick people.
To boil sago.
PUT a large spoonful of sago into three quarters of a pint of water, stir it, and boil it softly till it is as thick as you would have it; then put in wine and sugar, with a little nutmeg to your palate.
To boil salup.
IT is a hard done ground to powder, and generally sold for one shilling an ounce: take a large tea spoonful of the powder and put it into a pint of boiling water, keep stirring it till it is, like a fine jelly; then put wine and sugar to your palate, and lemon, if it will agree.
