60 The Bulletin. 



INDIAN CRUEL. 



Two tablespoonfuls Imlian meal, cold water, 1 tablcspoonful flour. .3 cups boil- 

 insT water, V-; teaspoonful salt, milk or cream. Mix meal, flour, aud salt; add 

 cold water to make a thiu paste. Add to boiling water, and boil gently one 

 hour. Dilute with milk or cream. A richer gruel may be made by using 

 milk instead of water, and cooking 3 hours in double boiler. 



OATMEAL GRUEL. 



Half cup coarse oatmeal, 1 teaspoonful salt, 3 cups boiling water, milk. Add 

 oatmeal and salt to boiling water and cook 3 hours in double boiler. Force 

 through a strainer, dilute with milk or cream, reheat and strain a second 

 time. 



WATER, 



To remove the danger of disease germs in contaminated districts, bring to 

 a boil and continue to boil at least 20 minutes. Pour immediately into ster- 

 ilized bottles; plug with sterilized cotton. 



When making tea and coffee, it is most important that cold water is 

 brought to a boil, as it soon becomes flat and insipid upon continued boiling. 



TEA. 



Half level teaspoonful tea. 1 cup or V-! pint of water. Scald the pot and 

 drain. Bring the cold water to a boil and pour immediately over the tea. 

 Cover the pot for 5 minutes, and serve in a heated cup. If not served imme- 

 diately, remove the tea-leaves and keep warm below the boiling point. It 

 must be remembered that "tannin." the objectionable ingre<^iient of tea, is 

 rendered soluble by boiling or long steeping. 



COCOA. 



Moisten 1 tablespoonful of cocoa and 1 teaspoonful of sugar with a little 

 cold water ; add 1 cup of boiling water, and stir until it boils. Serve with 

 scalded milk or whipped cream. 



TOASTS. 



It is an art to make good toast. The object is to convert the starch into 

 dextrin, giving the starch its first step in digestion and that agreeable flavor 

 that is noticeable in the crusts of bread. This can only be accomplished by 

 subjecting the bread to a high temperature after it has been thoroughly dried. 

 Toast must be crisp to the very center and a golden brown. When properly 

 made, it can be easily broken and is quickly moistened by the saliva. It also 

 makes mastication absolutely necessary, which is a great advantage, espe- 

 cially to invalids and children. When a soft toast is desirable, moisten the 

 crisp toast by dipping it quickly into hot water, milk or starch. 



Toast should be served inunediately from the fire; when this is not possible, 

 cover tightly and k(M'p in a warm jilace or it will become very hard. 



EGGS. 



Eggs are highly nutritious, but to be easy of digestion must be cooked at a 

 \ow temi)erature ( 130 to 1G0° F.). or the white will be rendered tough instead 

 of soft and creamy. Therefore the so-called "soft-boiled egg" must not be 

 boiled at all. Whenever the white of an egg is whipped to a froth it is more 

 easy of digestion, since the digestive fluids act more readily upon it. Hence 

 the value in the steamed or frothed egg. 



To be palatable, \inless served raw, eggs must be eaten while hot. I'revious 

 to cooking, the bowl or dish in which they will be served should be heated. 

 Have everything in readiness that they may be served immediately. 



{?tcamc(l or Frotlicd Eiwx. — One egg, a few grains salt, a small piece of but- 

 ter. Have a little water boiling in a large covered saucepan. Separate the 

 egg, beat the white to a stiff froth and heap it into a dainty bowl. Make a 



