The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

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.