season, and if liked thick, 2 tablespoonfuls of soft boiled rice may
be added; or it may be thickened with a little cornstarch wet with
cold water and stirred into the hot broth. Serve very hot. If there is
not enough time to cool the broth and reheat, the fat may be removed
by using a piece of tissue, coarse brown or blotting paper, which, by
passing over the surface, will remove any fat which cannot be taken
off with a spoon.

_Oatmeal Gruel._--To 1 quart of boiling water add 2 tablespoonfuls of
oatmeal, salt to taste. Boil 1 hour, strain and serve with or without
milk. Another method is to cover the oatmeal with cold water. Stir
well; let it settle, then pour off the mealy water into a saucepan.
Then boil the water.

_Egg Soup._--Put 1 ounce of sago with 1/2 pint of milk into a double
boiler, and cook 20 minutes. Strain through a sieve and add 1/2 pint
of beef extract (or Bouillon). When hot take it from the fire and stir
gradually into it the yolks (well beaten) of 2 eggs. Season to taste,
and serve. Chicken or mutton broth may be used.

_Albumen and Milk._--Put the white of 1 egg into 1/2 pint of milk.
Pour into a pint fruit jar, screw on the top tightly and shake well
for 1 minute, when it should be light and smooth. Serve at once. A
pinch of salt may be added if desired.

_Egg-Nog._--Beat 1 egg until very light, add 2 teaspoonfuls of sugar,
and beat again; add 2/3 cup of cold milk, mix well, and if ordered, 2
teaspoonfuls of brandy may be added. A pinch of salt added to the yolk
of the egg makes it more palatable.