Gruels are a liquid preparation of some cereal and water or milk. They must be cooked thoroughly that the starch may be well hydrated, and then be strained to remove any cellulose. Milk should be added just before serving and the gruel then be reheated. Flour, barley, and cracker gruels act as astringents.

Flour Gruel

2 c. milk 2 tb. flour

1/4 ts. salt Scald milk; thicken with flour wet in cold milk. Cook over hot water 30 minutes. Add salt. Serve.

Oatmeal Gruel

1/4 c. oatmeal

3 c. boiling water

1/2 ts. salt Milk

Add oatmeal to boiling water and salt. Cook in double boiler 2 hours. Strain. Add milk or cream and reheat.

Cracker Gruel

2 butter crackers 1 c. milk

1/8 ts. salt Roll crackers and add to scalded milk. Cook 5 minutes in double boiler. Add salt and serve.