Six little cooks

" The least particle of fat spoils the tea," answered Aunt Jane, " and as a person is supposed to read over only the one recipe she is using, of course the direction must be repeated each time. But here is something that ought perhaps to have come before the beef tea; in old times it would certainly have done so." No. 80 — INDIAN MEAL GRUEL. Mix two tablespoonfuls white Indian meal into a thin paste with cold water; stir this into a quart of boiling water, in which has been dissolved one teaspoonful salt; boil it four hours, stir a teaspoonful wheat flour into a cupful of boiling milk (first, of course, mixing it smoothly in a little cold milk), let it boil up once, then add it to the Indian meal and let all boil up once together. If too thick, it is nourishing and tasteful thinned with cream, or if wanted plain, with boiling water. No. 81 — PLAIN GRUEL. Two quarts boiling water; into which stir one cup Indian meal and one tablespoon flour, previously made into a smooth paste with cold water. Boil slowly one hour. A handful of raisins boiled in the gruel improves it, especially for children's taste. No. 82 — OATMEAL GRUEL, Mix two tablespoonfuls oatmeal with three of cold water; pour on one pint boiling water, then boil five minutes, stirring all the time; skim, and strain through a hair-sieve. Farina gruel is made in the same way. No. 83 — RICE GRUEL. Mix two tablespoonfuls ground rice smooth with cold water, stir it into a pint of boiling milk; boil until it is as thick as good cream; sweeten to taste, and grate in a little nutmeg. " In every recipe where meal of any kind is stirred into boiling milk," said Mrs. King, " it is better to pour the milk into the dish containing the meal, then turn the whole back into the saucepan. It is very difficult to keep porridge from getting lumpy if you stir in the flour while the milk is over the fire." No. 84 — IMITATION OF ASSES' MILK. Put into a saucepan one half-pint milk and the same of water; while they are coming to a boil, beat up two eggs (Q very light, yolks and whites together; pour the boiling mixture on the egg, but do not boil afterwards; sweeten with white sugar-candy. No. 85 — PANADA. To one gill (or half a tumblerful) of wine, add one and a half tumblerfuls boiling water; flavor with nutmeg or lemon and sweeten slightly. Stir in grated bread or crackers to make it as thick as gruel, and let it boil up once. No. 86 — RICE BLANC MANGE. Four tablespoonfuls ground rice, one saltspoon salt, wet with cold milk and stirred into one quart boiling WEBSTER BRANCH 1465 Avenue A milk Rub the rind of a lemon hard with lump sugar, and sweeten with the sugar thus flavored. Boil, stirring all the time, for eight minutes; then cool it, and add the whites of three eggs beaten to a froth. Place over the fire again and stir constantly until boiling hot, then turn into moulds to harden. No. 87. — TAPIOOA JELLY. •