_Bread Jelly._ Pour boiling water on stale bread and allow it to soak until soft. Pour off the water, add fresh water to cover, and boil until stiff and until it becomes jelly-like when it cools. It may be eaten with milk or cream. _SOLID FOODS_ (Suitable for Invalids) _Toasts._ (a) Cream toast. (b) Milk toast. (c) Water toast. _Creams._ (a) Plain. (b) Whipped. (c) Ice cream. _Oils._ (a) Plain olive, cotton seed, or nut. (b) Butter. (c) Emulsion, as mayonnaise. (d) Cod-liver oil, plain or emulsified. _Cereals._ (a) Porridges and mushes—Oatmeal, corn meal, wheat, rice, etc. (b) Dry preparations—Shredded wheat biscuit, corn flakes, puffed rice, puffed wheat, triscuit. _Breads._ (a) Plain—White, Graham, nutri-meal, whole wheat, brown, rye, etc. (b) Toasts—Dry, buttered, zwieback. (c) Crackers—Soda, Graham, oatmeal, Boston butter, milk. (d) Biscuits—Yeast biscuits (twenty-four hours old), baking-powder biscuit, beaten biscuit. _Egg Preparations._ (a) Boiled, poached, scrambled, baked. (b) Omelets. (c) Souffles of meat and of potatoes. _Meats._ (a) Beef or mutton—Broiled or roasted. (b) Chicken, turkey, or game—Broiled or roasted. (c) Fish—Broiled, boiled, or baked. (d) Oysters—Canned, stewed, etc. (e) Clams—Chowder, broiled, or baked. _Vegetables._ (a) Potatoes—Baked, boiled, creamed, or escalloped. (b) Sweet potatoes, baked or boiled. (c) Green peas, plain or creamed. (d) Lima beans, plain or creamed; string beans, plain or creamed; cauliflower, plain or creamed; carrots; parsnips. _Fruits._ (a) Fresh—Oranges, grapes, melons, etc. (b) Stewed—Apples, plums, apricots, pears, berries, etc. (c) Baked—Apples, bananas, pears. (d) Canned—Peaches, apricots, plums, pears, etc. (e) Preserved—Peaches, plums, quinces, etc. _Gruels._ Gruels are a mixture of grain or flour with either milk or water. They require long cooking and may be flavored with sugar, nutmeg, cinnamon, or almond. Take the meal or flour (oatmeal, 2 tablespoons, or corn meal, 1 tablespoon, or arrowroot, 1-1/2 tablespoons). Sift it slowly into 1-1/2 cups boiling water, simmer for an hour or two. Strain off the liquid; add to it 1 teaspoon of sugar, season with salt, and add 1 cup of warm milk. _Water Gruel._ If water gruel is desired, let the last cup of liquid added be water instead of milk. _Cream Gruel._ A cream gruel may be made by using rich cream instead of milk or water. _Barley Gruel._ Barley gruel (usually a water gruel) is prepared as follows: Moisten 4 tablespoons of barley flour in a little cold water and add it slowly to the boiling water. Stir and boil for twenty minutes. * * * * * _Toasts._—_Cream Toast._ Toast the bread slowly until brown on both sides. Butter and pour over each slice enough warm cream to moisten (the cream may be thickened slightly and the butter may be omitted).