Liquid or easily liquefied foods are digested with the least effort, hence the use of milk, broths, soups, and gruels in sick-room diet.
Gruels should be of the consistency of cream soups.
In the making of gruels less cereal and more liquid are used, i.
The seasoning and flavoring of gruels are most important.
Distaste forgruels is often due to improper seasoning.
Gruels may be flavored with whole spices, meat extract, fruits, such as raisins, cranberries, etc.
The addition of gruels to milk for all infants is not to be recommended.
Some of the starch is digested and absorbed; but the chief value of gruels is believed to be that when added to milk they render the curd more easily digested by preventing it from coagulating in the stomach in large tough masses.
Later kumyss or matzoon can be tried, and finally thin gruels made with milk.
Later in older children, raw beef, eggs, boiled milk, kumyss, or matzoon and gruels may be given.
Gruels may be given to which skimmed milk may be added: later add the ordinary milk.
Very light nourishment should be taken during the day, composed of gruelsand soups.
If the gruels are made with milk instead of with all water they become more evenly balanced.
Under the circumstances milk, albumen water and fine cereal gruels are the best foods from which to formulate the diet after the necessary period of abstinence and fluid diet.
The milk or milk gruels answer the purpose more efficiently and without bad results.
Milk, buttermilk, koumiss, broths, albuminized beverages, and cereal gruels such as barley and oatmeal gruel and arrowroot gruel can be given.
Convalescence should be followed with sedative medicines, and during all the severe stages of the disease, withhold all food, except light gruels after protracted abstinence.
Light gruels are best for allaying inflammation, and restoring the tone of the stomach.
Other well-cooked gruels maybe peptonized in the same way.
You can give gruels made of arrowroot or oatmeal, barley water, beef tea, and chicken broth, but it is better to keep strictly to milk.
You can give gruels made of arrowroot or oatmeal, barley water, beef tea and chicken broth.
Gruels can be made more nutritious by the addition of whipped egg, either the white or yolk or both, and the various concentrated food products.
Gruels should be thin, not too sweet nor too highly flavored, and served very hot.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "gruels" in a variety of sentences. We hope that you will now be able to make sentences using this word.
