Thickened Milk. 196 Calories.
1 tablespoon flour.
1 cup milk.
Few grains salt.
Scald milk, reserving two tablespoons. Add cold milk, gradually, to flour while stirring constantly to make a smooth paste. Pour into scalded milk, and stir until mixture thickens, then cover, and cook over hot water twenty minutes. Season with salt. An inch piece of stick cinnamon may be cooked with the milk if liked, and tends to reduce a laxative condition. Thickened milk is often given in bowel troubles.
Barley Gruel I.
1 tablespoon barley flour.
2 tablespoons cold water.
1 cup boiling water.
½ cup milk.
¼ teaspoon salt.
Add cold water slowly to barley flour to form a thin paste, then add gradually to boiling water, while stirring constantly; let boil fifteen minutes. Add milk, bring to boiling point, season, and strain.
Barley Gruel II.
1 tablespoon barley flour.
2 tablespoons cold milk.
1 cup scalded milk.
¼ teaspoon salt.
Add cold milk, slowly, to barley flour to form a thin paste. Add gradually to scalded milk, while stirring constantly. Cook in double boiler twenty minutes. Season, and strain.
Farina Gruel. 161 Calories.
½ tablespoon farina.
¾ cup boiling water.
½ cup milk.
1 egg yolk.
¼ teaspoon salt.
Add farina, slowly, to boiling water, while stirring constantly, then let boil twenty minutes. Add milk and reheat. Beat egg yolk slightly, dilute with two tablespoons mixture, add to remaining mixture, season, and strain.
