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

Farina Gruel

• 1 tablespoon farina
• 2 cups boiling water
• 1 tablespoon cold water
• 1 cup milk
• 1 egg
• ³⁄₄ teaspoons 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.