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Wheat Flour Gruel

Mix one tablespoonful of salt in two tablespoonfuls of flour, and stir it into a smooth, thin paste with cold water; then mix in by degrees one breakfast cupful of boiling water, turn the mixture into a saucepan and stir it over the fire until well cooked, which will take about five minutes. Strain the gruel, sweeten it to taste, and if too thick, thin it with a little milk. The gruel may either be flavored with lemon juice or grated nutmeg, or a small piece of stick cinnamon may be boiled with it.

Cracked-Wheat Mush (American).

Brush lightly over the inside of a flat-bottomed, iron saucepan with a paste brush dipped in lard--it will require but little--pour in two quarts of water, and stand it over the fire. When boiling stir in one breakfast cupful of cracked wheat, and one teaspoonful of salt, keep stirring over the fire, and boil it for ten minutes; then move the saucepan to the side and keep the contents simmering, with the lid on, for three hours. As it is not the wheat itself that burns, but the flour mixed up with it, it would be better to wash it in two or three waters before boiling, as is done with rice. When sufficiently cooked, turn the mush into a bowl, and serve with a jug of cream.