CHAPTER X. FRUITS, PUDDINGS AND GRUELS. Apple Sauce, 120 Apple Snow, 121 Apricot Sauce, 121 Apple Tapioca, 122 Ambrosia, 120 Apple Pudding, 122 Apple Sago, 125 Arrowroot Gruel, 127 Boiled Custard, 124 Blackberry Sago, 125 Bread Gruel, 125 Beer Gruel, 122 Baked Apples, 120 Baked Peaches, 120 Berry Tapioca, 122 Baked Apples in Oil, 121 Barley Gruel, 126 Currant, Raspberry or Peach Pudding, 123 Cornmeal Gruel, 126 Codfish Gruel, 126 Chocolate Cornstarch, 124 Cornstarch Gruel, 128 Dried Fruits, 119 Fig-Butter, 119 Gluten Gruel, 127 Gooseberry Pudding, 121 Gooseberry Compot, 121 Ground Dried Dates, 120 Ground Dried Prunes, 120 Lemon Filling for Pie, 123 Mixed Flour Gruel, 127 Milk Gruel, 128 Nut Gruel, 127 Onion Gruel, 125 Oatmeal Gruel, 126 Peptonized Gruel, 128 Peaches and Whipped Cream, 123 Plain Junket, 123 Rice Gruel, 124 Raisin and Currant Butter, 119 Rhubarb Pudding, 122 Sago Gruel, 128 Soaked Fruit, 119 Strawberries with Cream, 123 Stewed Blackberries, 121 Stewed Huckleberries, 121 Tomato Tapioca, 122 Wine Gruel, 123 Wine Gruel, 124 Wheat Gruel, 126 CHAPTER XI. FLUIDS. Apple Barley Water, 133 Albumen Water, 133 Almond Milk, 134 Bean Tea, 136 Coffee, 135 Cocoa, 135 Cocoa Shells, 136 Egg Wine, 135 Fruit Lemonade, 134 Flaxseed Tea, 133 Irish Moss, 133 Lemon Whey, 133 Lemonade with Egg, 134 Milk Eggnog, 134 Pea and Lentil Tea, 136 Raw Green Pea Juice, 133 Strawberry Milk, 134 Tea, 135 Water Eggnog, 133 Quoted from Farmers’ Bulletin No. 142, by W. O. Atwater, Ph. D. U. S. Department of Agriculture. TABLE I.--_Average composition of common American food products._