Barley Jelly from the Grains.—­Three tablespoonfuls of pearl barley; soak overnight, then place this in one quart of fresh water; add pinch of salt, and cook in double boiler steadily for four hours down to one pint, adding water from time to time; strain through muslin.  When cold this makes a rather thick jelly.  If a thinner gruel (barley water) is desired, one half the quantity of barley should be used.

Oat, Wheat, or Rice Jelly.—­These are prepared from oatmeal, wheaten grits, and rice grains in the same manner as the barley jelly.

Barley Jelly from the Flour.—­Either Robinson’s patent barley or prepared barley flour of the Health Food Company may be used.  One rounded tablespoonful of the flour, thoroughly blended with a little cold water, is added, stirring, to one pint of boiling water containing a pinch of salt; cook for twenty minutes in a double boiler, and strain.  This makes a jelly of about the consistency of that made from the grains as above.  It is essentially the same in composition, and much less trouble to prepare.  A thinner gruel (barley water) is made by using half the quantity of flour.

When this is to be mixed with milk, it is well to add the milk to the barley gruel before removing from the fire, and stir two or three minutes, or until the milk has nearly reached the boiling point, when it should be removed and bottled.

Oat or Wheat Jelly from the Flour.—­These are made from the prepared oat flour of the Health Food Company or Hubbell’s prepared wheat flour.  They are used like the barley.

Imperial Granum.—­This is prepared and used in precisely the same way as the barley flour above mentioned, the gruel being mixed with milk before it is removed from the fire.

Albumin Water.—­The white of one fresh egg; half a pint of cold water; pinch of salt; teaspoonful of brandy.  This should be shaken thoroughly and fed cold either with a spoon or from a bottle.  It is useful in cases of vomiting, and can sometimes be retained by a very irritable stomach.

Lime-water.—­One heaping teaspoonful of slaked lime; one quart boiled or distilled water; place in a corked bottle and shake thoroughly two or three times during the first hour.  The lime should then be allowed to settle, and after twenty-four hours the upper clear fluid carefully poured or siphoned off for use.

Dried Bread.—­Either stale or fresh bread may be used; it is cut in thin slices and placed in the oven, with the door open, and quickly dried until it is crisp, but not browned.  It is in many respects preferable to crackers for little children.

Coddled Egg.—­A fresh egg, shell on, is placed in boiling water which is immediately after removed from the fire.  The egg then cooks slowly in the water, which gradually cools, for seven or eight minutes, when the white should be about the consistency of jelly.  For a delicate digestion the white only should be given, with salt; it can be easily separated from the yolk.