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.
Imperial Granum
- 1 tablespoon Imperial Granum
- 1 tablespoon cold water
- 1⁄2 cup boiling water
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
Mix the Imperial Granum with the cold water, add it to the boiling water. Add the salt and milk and cook it in a small cooker-pail or pan over the fire until it boils, stirring occasionally. Then put it into a pail of water and set it in a cooker for one hour or more. If preferred, more milk may be added.
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.