Soak and boil one-half cup of barley with salt in three pints of water, very tender, until there remains about a cup of liquid. Strain this. Then, take some French bread or soda crackers, pour sufficient boiling water and a tablespoonful of milk sugar or cane sugar on it, let stand until it is perfectly soft, or until the water is all soaked into the bread. Then add the cup of barley water, let all boil for a few minutes or until bread and barley are well united. It may be strained, if desired. BREAD GRUEL. No. 2. (WITH BRAN.) Take a cup of select bran, simmer slowly with two pints of water and a little salt, while boiling, add three tablespoonsful of milk sugar or a teaspoonful of can sugar. Strain, finish like bread gruel number one. Add dried soaked sweet fruit, if desired. BREAD GRUEL. No. 3. (WITH OATS AND BRAN.) Take one-third of steel cut oats and two-thirds of bran. Prepare like bread gruel number one. Add sweet fruits, if desired. OATMEAL GRUEL. (WITH BRAN.) Soak a half cup of steel cut oats or rolled oats and a cup of bran. Put on to boil with three pints of cold or boiling water and salt. Let boil slowly for three-fourths of an hour. Strain, add butter and serve. This is excellent for nursing mothers. Use more water if it is desired thin. CORNMEAL GRUEL. Put one-half to three-fourths of a cup of corn meal to boil with three pints of boiling water and some salt. Let boil fast during the first ten minutes, then set aside and boil slowly for twenty or thirty minutes. Remove from the fire, add a small tablespoonful of butter, the yolk of an egg and a few drops of lemon; the rind of the lemon may be grated over it. Mix all well, pour on a soup plate, eat plain or with hot sterilized cream. The butter, egg and lemon, may be left out, and cream added only. CODFISH GRUEL. Soak two tablespoonsful of shredded codfish for twenty minutes, change the water several times. Add boiling water and flavor with onion. Heat butter or olive oil, thicken with mixed flour, add the onion water slowly, at last the soaked codfish. Let all boil a few minutes. Chopped parsley and hot cream may be added, if desired. Serve with toast. BARLEY GRUEL. Soak a half cup of pearl barley, put on to boil with three pints of water, add salt and three tablespoonsful of milk sugar. Let boil slowly for one hour, then strain. Heat a tablespoonful of butter, thicken with mixed flour, add the barley gruel gradually, let all boil a few minutes, then serve. WHEAT GRUEL. Put two to three tablespoons of cream of wheat or farina into a saucepan. Add a pint of boiling water, a pinch of salt, and a tablespoon of milk sugar. Let boil half an hour. Remove from the fire and mix with a teaspoon of butter or two to three ounces of hot cream. Dried soaked raisins or currants may be added. GLUTEN GRUEL. Prepare as directed on package. Add cream or butter and the yolk of an egg. RAW CEREAL GRUEL.