Wash the sago through two or three water, and then let it soak for two or three hours. To a tea-cupful of sago allow a quart of water and some of the yellow peel of a lemon. Simmer it till all the grains look transparent. Then add as much wine and nutmeg as may be proper, and give it another boil altogether. If seasoning is not advisable, the sago may be boiled in milk instead of water, and eaten plain. TAPIOCA. Wash the tapioca well, and let it steep for five or six hours, changing the water three times. Simmer it in the last water till quite clear, then season it with sugar and wine, or lemon juice. GRUEL. Allow three large table-spoonfuls of oatmeal or Indian meal to a quart of water. Put the meal into a large bowl, and add the water, a little at a time, mixing and bruising the meal with the back of a spoon. As you proceed, pour off the liquid into another bowl, every time, before adding fresh water to the meal, till you have used it all up. Then boil the mixture for twenty minutes, stirring it all the while; add a little salt. Then strain the gruel and sweeten it. A piece of butter may be stirred into it; and, if thought proper, a little wine and nutmeg. It should be taken warm. OATMEAL GRUEL. Put four table-spoonfuls of the best grits (oatmeal coarsely ground) into a pint of boiling water. Let it boil gently, and stir it often, till it becomes as thick as you wish it. Then strain it, and add to it while warm, butter, wine, nutmeg, or whatever is thought proper to flavour it. If you make the gruel of fine oatmeal, sift it, mix it first to a thick batter with a little cold water, and then put it into the sauce-pan of boiling water. Stir it all the time it is boiling, lifting the spoon gently up and down, and letting the gruel fall slowly back again into the pan. PANADA. Having pared off the crust, boil some slices of bread in a quart of water for about five minutes. Then take out the bread, and beat it smooth in a deep dish, mixing in a little of the water it has boiled in; and mix it with a bit of fresh butter, and sugar and nutmeg to your taste. Another way is to grate some bread, or to grate or pound a few crackers. Pour on boiling water, beat it well, and add sugar and nutmeg. BARLEY WATER. Wash clean some barley, (either pearl or common) and to two ounces of barley allow a quart of water. Put it into a sauce-pan, adding, if you choose, an equal quantity of stoned raisins; or some lemon-peel and sugar; or some liquorice root cut up. Let it boil slowly till the liquid is reduced one half. Then strain it off, and sweeten it. GROUND RICE MILK. Mix in a bowl two table-spoonfuls of ground rice, with sufficient milk to make a thin batter. Then stir it gradually into a pint of milk and boil it with sugar, lemon-peel or nutmeg. BEEF TEA.