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

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.