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.
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.
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.