The image contains the following text:
Gruels, fyc.
when your grits are soft, put in white wine and sugar to
your taste, then take it off the fire ; put to it a quarter
of a pound of currants washed and picked ; put it in a
China bowl, with a toast of bread round it, cut in long
narrow pieces.
To make Sago Gruel. Take four ounces of sago ; give
it a scald in hot water, then strain it through a hair sieve
and put it over the fire, with two quarts of water and a
stick of cinnamon ; keep skimming it till it grows thick
and clear; when your sago is enough take out the cinna-
mon, and put in a pint of red wine; if you would have
it very strong, put in more than a pint, and sw:eeten it
to your taste; then set it over the fire to warm, but do
not let it boil after the wine is put in, it weakens the
taste, and makes the colour not so deep a red ; pour it
into a tureen, and put in a slice of lemon when you are
sending it to table. It is proper for a top-dish for supper.
To make Sago with Milk. Wash your sago in warm
water, and set it over the fire with a stick of cinnamon,
and as much water as will boil it thick and soft; then
put in as much thin cream, or new milk, as will make it
a proper thickness; grate in half a nutmeg, sweeten it
to your taste, and serve it up in a China-bowl or tureen.
It is proper for a top dish for supper.
To make Barley Gruel. Take four ounces of pearl-
barley ; boil it in two quarts of water, with a stick of
cinnamon in it, till it is reduced to one quart; add to it
a little more than a pint of red wine, and sugar to your
taste, with two or three ounces of currants washed and
picked clean.
FINIS.
