1 tablespoon plain cracker crumbs
1 cup milk
¹⁄₄ teaspoon salt
Scald the milk in a small double cooker-pail, with boiling water in the
under pail. Add the cracker, and put it into a cooker for one hour or
more. Add the salt just before serving. It is often convenient to keep
such gruels hot for use in the night, being improved rather than harmed
by the long cooking. Care must then be taken that they are hot, not
merely warm. Milk is considered scalding hot when a thick skin forms on
the top and bubbles appear next the pan, or when it registers 180
degrees Fahrenheit.