1 tablespoonful of flour.
1 gill of cold water.
1/2 teaspoonful of salt.
Put the boiling water in a saucepan and set on the fire. Mix the flour and meal with the cold water, and stir into the boiling water. Boil gently for two hours. Add the salt, and strain; then serve. A little cream may be added to the gruel when it is served.
Arrowroot Gruel.
1/2 pint of milk.
1 teaspoonful of arrowroot.
1/3 saltspoonful of salt.
Reserve four tablespoonfuls of milk and put the remainder on to boil. Mix the arrowroot with the cold milk, and stir into the boiling milk. Add the salt, and cook for ten minutes.