Indian Meal Gruel.
1 tablespoon granulated Indian meal.
½ tablespoon flour.
¼ teaspoon salt.
3 tablespoons cold water.
2 cups boiling water.
Milk or cream.
Mix meal, flour, and salt. Add cold water slowly to form a thin paste, then add gradually to boiling water, while stirring constantly, and let boil one hour. Add milk or cream to meet the needs of the patient.
Oatmeal Gruel I.
¼ cup rolled oats.
1½ cups boiling water.
¼ teaspoon salt.
Milk or cream.
Add oats mixed with salt to boiling water, let boil two minutes, then cook over hot water one hour. Strain, bring to boiling point, and add milk or cream to meet the needs of the case.
Oatmeal Gruel II.
⅓ cup coarse oatmeal.
1½ cups cold water.
½ teaspoon salt.
Milk or cream.
Pound oatmeal in a mortar, or roll until mealy. Put in tumbler, add one-third of the water, while stirring constantly, let settle, and pour off mealy water. Repeat twice, using remaining water. Boil mealy water thirty minutes, then add salt, milk, or cream. This gives a starchy gruel, delicate in flavor, but not as nutritious as Oatmeal Gruel I.
Beef Extract I.
½ lb. beefsteak, from round, cut one inch thick.
Salt.
Remove fat and wipe steak with a cloth wrung out of cold water. Place on heated wire broiler, and broil four minutes, turning every ten seconds for the first minute (to prevent the escape of juices), then occasionally. Remove from broiler to warm plate and cut in pieces of correct size to fit meat press or metal lemon-squeezer. Make
