Science of food & cookery

6. Gruels. In the preparation of gruels from uncooked cereals, the rules for cooking all starchy foods should be observed. The dry grain should be added to boiling water, and subjected to long, slow cooking. It should be carefully seasoned, and of a consistency to be taken through a siphon. Most gruels are made more palatable by the addition of a little cream just before serving. In a few special cases, however, milk and cream would not be permissible ; hence inquiry should be made of the physician in charge if there is any question about the case. Some patients, during the early stages of convalescence* have an abnormally large appetite, which, if not restricted, would lead to overfeeding, and thus prove injurious ; while with others, the appetite needs to be stimulated. The best means of stimulating the appetite is good, wholesome food, well cooked and attractively served. While the invalid's meal should generally be of a simple nature, there should be the greatest daintiness in serving it; and an effort should be made to create a desire for food, to replace the distaste that often exists. The tray should be covered with spotless linen, and should not have the appearance of being overcrowded. If a small amount is served, have a small tray. INVALID RECIPES OATMEAL GRUEL J4 cup oatmeal A few grains of salt 2 cups hot water Cream or milk if desired Sprinkle the oatmeal into the boiling water, and let it continue to boil until it begins to thicken slightly ; then set in a double boiler, and let cook for 2 hours. Strain through a fine strainer, and dilute it with a little hot water if it is too thick. Reheat, and season with salt, and cream if desired. CORN MEAL GRUEL Put % cup corn meal into a small saucepan, and blend with J4 cup cold water. Add 2 cups boiling water and a few grains of salt, and proceed to cook and finish the same as oatmeal gruel. GLUTEN GRUEL Put 3 tablespoons gluten meal into a small saucepan, and blend with 4 tablespoons cold water. Add I cup of boiling water, and let boil up well, or until of the desired consistency. Strain, and season with a little cream, if admissible. GRANOSE GRUEL Crush 2 granose biscuits in a small saucepan, add 2 cups of boiling water, and let boil for a few minutes. Strain, and season the same as for gluten gruel. FLAKE GRUEL Add toasted rice biscuit or corn flakes to boiling water in a small saucepan, until of the desired consistency. Strain, and season the same as for gluten gruel. CRACKER GRUEL Put 3 tablespoons cracker meal into a small saucepan, and blend with 4 tablespoons of cold milk. Add Y^ cup of boiling milk, and let cook until of the desired consistency. Strain and serve. RICE GRUEL Wash y± cup of natural rice thoroughly, and drain. A'dd 3 cups of boiling water, and let boil gently until well clone. Mash through a colander; then strain through a fine strainer, and season the same as for oatmeal gruel. BROWNED FLOUR GRUEL Blend 4 tablespoons browned flour with 5 tablespoons cold milk, and make smooth. Add I cup hot milk, and bring to a boil. Add salt to taste, strain, and serve. WHITE FLOUR GRUEL