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

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.