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Cornmeal Gruel, or Porridge. —One of the most common gruels is made with cornmeal and a little flour. Half a cup of cornmeal and 1/2 a tablespoon of flour wet to a smooth paste, then stirred into 1 qt. 'of boiling-water, and the boiling continued slowly for 30 minutes. Seasoned with salt and a little sugar, makes it the most palatable to most people; and some add a. little butter; but if any is used it should be a very little, and that of the choicest. kind. This is not only nourishing for the sick, but is mildly laxative, and aids-the action of carthartic medicine; but if it is intended to aid a cathartic do not use any flour in its make. A bit of cinnamon or nutmeg, as preferred, may be added to any of these [gruels or waters. But if any astringent is desired, or a. gruel to aid astringent remedies, use one of the two following:
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