Mix a couple of table-spoonsful of Indian meal with one of wheat flour,
and sufficient cold water to make a thick batter. If the gruel is liked
thick, stir it into a pint of boiling water--if liked thin, more water
will be necessary. Season the gruel with salt, and let it boil six or
eight minutes, stirring it frequently--then take it from the fire, put
in a piece of butter, of the size of a walnut, and pepper to the taste.
Turn it on toasted bread, cut in small pieces.