Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Arrowroot Gruel

2 tablespoons arrowroot 1 quart boiling water 1 teaspoon salt 1 teaspoon sugar Few drops vanilla Mix the arrowroot with just enough cold water to form a thin paste; add part of boiling water; mix well and add remaining hot water. Boil for five minutes and place in cooker for one hour. Cool; add a few drops of vanilla and a little cream if desired.

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