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Rice, Cereals, Grains
- Arrowroot Gruel
- Arrowroot Milk Porridge
- Barley, Tapioca, Sago, etc
- Boiled Indian Wheat or Maize
- Browned Flour
- Browned Flour for Soups
- Cereal with Fruit
- Cereals
- Cereals
- Cracked Wheat
- Cracker Gruel
- Cream of Wheat
- Cream of Wheat or Wheatena
- Cream of Wheat with Dates
- Crisped Crackers
- Curry Powder
- Egg Dumplings for Soup
- Flour Gruel
- French Crackers
- Fried Hot Mush
- Fried Mushes
- Frumenty
- Frying Batter
- General Rules for Cooking Cereals
- Germicelli
- Gnocchi alla Romana
- Gnocchi di Lemolina
- Gnocchi of Farina
- Gnocchi of Potato
- Gnocchi à la Romaine
- Graham Mush
- Graham Mush with Dates
- Gruel
- Gruel
- Gruel of Kernel Flour or Middlings
- Haggis
- Hulled Wheat
- Imperial Granum
- Left-Over Cereals
- Left-Over Cereals
- Left-Over Wheat Cereals
- Matzoth Meal Kleis, No. 1
- Meat Dumplings
- Milk Porridge
- Milk Porridge
- Panada
- Prepared Flour
- Rye Meal Mush
- Savoury Batter
- Soup Fritters
- Surprise Cereal
- Surprise Croquettes
- Swedish Timbales
- Tapioca Gruel
- Timbale Cases
- Timbale Cases
- To Brown Flour
- Vermicelli Rissoles
- Wheat Grits
- Wholemeal Batter
- Yorkshire Pudding
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