TO MAKE GRUEL.—Mix a dessert-spoonful of fine oatmeal or patent groats, in two of cold water, add a pint of boiling water, and boil it ten minutes, keeping it stirred. _Or_,—boil a quarter of a pint of groats in a quart of water for about two hours, and strain through a sieve. Stir into the gruel a small piece of butter, and some sugar, nutmeg, or ginger, grated; or, if it be not sweetened, add a small pinch of salt. BARLEY GRUEL.—Wash four ounces of pearl-barley; boil it in two quarts of water with a stick of cinnamon, till reduced to a quart; strain and return it into the saucepan with sugar and three-fourths of a pint of milk. Heat up, and use as wanted. FLOUR CAUDLE.—Mix, smoothly, a table-spoonful of flour with a gill of water; set on the fire in a saucepan a gill of new milk, sweeten it, and, when it boils, add the flour and water; simmer and stir them together for a quarter of an hour. WHITE CAUDLE.—Make the gruel as above, strain through a sieve, and stir it till cold. When to be used, sweeten it to taste, grate in some nutmeg, and add a little white wine; a little lemon-peel or juice is sometimes added. The yolk of an egg, well beaten, may likewise be stirred in when the gruel is boiling. RICE CAUDLE.—This may be made with water or milk; when it boils, add some ground rice, previously mixed smoothly with a little cold water; boil till thick enough, when sweeten it, and grate in nutmeg, or add a little powdered cinnamon. ARROW-ROOT.—It is very necessary to be careful not to get the counterfeit sort; if genuine, it is very nourishing, especially for persons with weak bowels. Put into a saucepan half a pint of water, grated nutmeg, and fine sugar; boil up once, then mix it by degrees into a dessert-spoonful of arrow-root, previously rubbed smooth with two spoonfuls of cold water. _Or_,—Mix a dessert-spoonful of arrow-root, with a little cold water, have ready boiling water in a kettle, pour it upon the arrow-root until it becomes quite clear, keeping it stirred all the time; add a little sugar. Where milk may be taken, it is very delicious made in the same way with milk instead of water, a dessert-spoonful of arrow-root, and half a pint of milk; add a small bit of lemon-peel. TAPIOCA.—Choose the largest sort, pour cold water on to wash it two or three times; then soak it in fresh water five or six hours, and simmer it in the same until it becomes quite clear; then put lemon-juice, wine, and sugar. The peel should have been boiled in it. It thickens very much. SAGO.—Cleanse it by first soaking it an hour in cold water, and then washing it in fresh water. To a tea-cupful add a quart of water and a bit of lemon-peel, simmer it till the berries are clear, season it with wine and spice, and boil it all up together. The sago may be boiled with milk instead of water, till reduced to one-half, and served without seasoning.