Farina Gruel

1 tablespoon farina

2 cups boiling water

1 tablespoon cold water

1 cup milk

1 egg

3/4 teaspoon salt

Mix the farina and cold water, add them to the boiling, salted water and when boiling set it in the cooker, over boiling water, for one and one-half hours. Then scald the milk in a double boiler and add it and the beaten egg to the cooked farina. The egg may be omitted, in which case only one cup of water should be used.

Cracker Gruel

1 tablespoon plain cracker crumbs

1 cup milk

1/4 teaspoon salt

Scald the milk in a small double cooker-pail, with boiling water in the under pail. Add the cracker, and put it into a cooker for one hour or more. Add the salt just before serving. It is often convenient to keep such gruels hot for use in the night, being improved rather than harmed by the long cooking. Care must then be taken that they are hot, not merely warm. Milk is considered scalding hot when a thick skin forms on the top and bubbles appear next the pan, or when it registers 180 degrees Fahrenheit.

Oatmeal Gruel

1/2 cup rolled oats 3 cups boiling water

1 teaspoon salt Milk to taste

Put the oatmeal, salt and water into a cooker-pan, boil it five minutes and set it in a cooker for eight or ten hours over a cooker-pail of boiling water. Rub it through a strainer, dilute it with hot milk and pour it again through a strainer.

Barley Flour Gruel

1 cup water

3 tablespoons barley flour

3 tablespoons cold water 1/2 cup milk

1/4 teaspoon salt

Mix the barley and cold water to a paste, add the boiling water and salt, bring it to a boil and cook it over boiling water for one hour or more in a cooker. Strain it, dilute it with the milk and heat it over hot water.

Indian Gruel

2 tablespoons meal 1 tablespoon flour 1/2 teaspoon salt

2 tablespoons cold water

3 cups boiling water Milk or cream

Mix the flour and meal, add the cold water and add this mixture to the boiling, salted water. Boil it and let it cook over boiling water in a cooker for ten hours; strain it, add the milk or cream, heat it over hot water and serve it. Or less water may be used for the long cooking and more milk or cream be added before serving.

Arrowroot Gruel

1 cup boiling water

2 teaspoons Bermuda arrowroot

1 tablespoon cold water 1/4 teaspoon salt

Mix the arrowroot and cold water, add them to the boiling, salted water, let the mixture boil and cook it over boiling water in a cooker for one hour or more.