To obtain a plate of gruel stir up a heaping tablespoonful of Graham flour with a little cold water till a liquid pap is formed. Pour this into boiling water, and let it boil some minutes, stirring continually. Salt very sparingly, or not at all. This gruel tastes very good when sprinkled over with raisins. (From Louis Kuhne's 'New Science of Healing.')
Take 5 1/2 lbs. of unbolted wheat meal (Graham flour), or the unbolted flour of any other grain (in tropical regions maize meal with wheat meal or rice grits, etc), in a pan, pour over it about 1 1/2 quart (2 wine quarts) of cold water, and mix it thoroughly. I consider cold water preferable to warm, as experience shows that warm water sets the bread in fermentation more readily than cold, and this may render the bread somewhat lighter, but less nutritious and pleasant to the taste. Now divide the dough into three or four equal parts, mould a loaf of each, lay each upon a dry tile (not brick) sprinkled with Graham flour, wet the loaves well on the top with water, and place each with its tile upon an empty flower-pot in the quick stove oven or brick oven. No other articles or pots should stand in the oven at the same time. The heat in the oven must be kept up by a steady fire, and should not be immediately intense. In half an hour, during which the oven must not be opened, turn the front side of the loaves to the back. A quarter of an hour later see whether the upper crust is well and firmly baked, and then turn the loaves over, as they are usually still soft on the lower side. The loaves must now bake until they sound quite hollow when tapped in the middle with the finger; this usually takes half an hour longer. One may then feel sure that the bread is well baked and the crust not too hard.