Cracked Wheat

Take clean, fresh-cracked wheat, one quart wheat to five quarts of water; boil in a double boiler moderately four or five hours.

Hasty pudding, oat meal pudding, rye pudding, and farina pudding, are all made the same as Graham except that oat meal should be cooked half an hour.

Hominy

Soak over night, and boil in a double boiler six hours.

Boiled Rice

Examine, and wash rice previous to cooking. Take one cup of rice to six cups of milk; set in a covered tin pail in a kettle of boiling water, and cook from two to three hours; stir occasionally.

Scotch Pudding

One teacup rich milk, two well-beaten eggs, and Graham flour to make a batter so stiff that it may spread with a spoon; three pints nice cooking apples, quartered and cut in two transversely, and laid in the pudding dish, sprinkle in enough sugar to sweeten agreeably, and flour enough to thicken the juice; then spread the batter over the top; bake moderately until the apple is done; cover the top with a paper if there is any danger of scorching.

Oat Meal Blanc Mange

A delicious blanc mange may be made by stirring two heaping tablespoonfuls fine oat meal into a little cold water and then stirring in a quart of boiling milk; boil a few minutes, flavor, turn into a mold; when cold, eat with jelly and cream.

Indian Pudding

One cup corn meal, one-half cup flour, mix with cold milk; stir in one quart boiling milk, remove from the fire and add one cup syrup, one-half cup sugar, one teaspoonful cinnamon, one teaspoonful salt, six to twelve apples, according to the size (pared and quartered), add one pint cold milk; bake in a moderate oven two hours.

Granula Pudding

Granula is one of the most palatable, healthful, and nutritious articles of diet in the world. One coffee cup granula, two eggs, three tablespoons sugar, three pints of milk; boil the milk and add it hot to the granula; soak until cool, then add sugar and the yolks of eggs; beat and stir in whites of eggs just before baking; bake in a slow oven one hour.

Simple Fruit Short-Cake

Roll out a dough made of two-thirds Graham flour, and one-third Indian meal mixed with thin cream, either sweet or sour, for shortening. Bake on plates or pans, making the cakes less than an inch thick. Cut open and place between the two, mashed strawberries, blackberries, raspberries, or even apple sauce sweetened to taste.

Pie Crust

The easiest pie crust to make and an excellent one, is composed of flour or meal wet up with cream and a pinch of salt.

No. 2. Stir into Graham flour boiling water to make a stiff dough. Do not knead, it makes it tough. The under crust should be rather thick and the upper thin, and the quicker it is baked the better. The fruit should be stewed or steamed before baking.

No. 3. Equal quantities corn starch and Graham flour wet with new milk makes a nice tender crust.

Corn Soup

Grate or cut off corn of six ears; put corn and cob in little more than one quart of water; boil twenty minutes, remove the cobs, add little more than one pint of milk; boil five minutes, then add piece of butter size of an egg; stir in thoroughly two well-beaten eggs just before taking up.

Rice Soup

Boil a soup bone of bits of meats left from a roast, for several hours. Cool, and skim off all the grease; strain through a sieve and add one cup of rice to two quarts of liquid; cook until the rice is soft. If the soup is thin, beat up an egg in one-half cup of cream and add just before serving.

Mutton Toast

Cut in pieces one pound of mutton, the bony part is the best, and put on the stove early, in one quart of cold water. Cook slowly; when the meat is tender, strain the broth throngh a sieve and set away to cool. After removing the grease that has risen to the top, let the broth come to boiling, and add flour thickening with a little cream or butter. Meanwhile toast slices of white or brown bread, and dip in hot water to soften; pour the stew over the bread, adding the pieces of mutton, and you have a simple, wholesome, palatable, dish.