This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
4 cups boiling water 1 teaspoon salt
1 cup cornmeal
Look the cornmeal over carefully and add slowly to boiling salted water.
Boil 10 minutes, stirring constantly, then cook 3 hours longer in double boiler. Serves 6 to 8.
1 cup corn meal 1 tablespoon flour 1 teaspoon salt
1 cup cold water
1 1/2 pint boiling water
Look the corn meal over carefully. Mix the dry ingredients, add the cold water and stir this mixture gradually into the boiling water. Cook 10 minutes, stirring constantly, then place over boiling water in double boiler and cook for several hours (3 to 4 hrs.) The best flavor is developed by long cooking. Pour into a wet bread pan and when cool cut into 1/3 inch pieces. Dip slices in flour and brown in a little hot fat. Fat tried out from slices of pork may be used. Slices of mush may be dipped into milk before dipping into flour.
Other cold cooked cereals may be re-cooked in the same way. Serves 6 to 8.
1 cup hominy grits 1 teaspoon salt
4 cups water or more
Look the hominy over carefully and add slowly to boiling salted water. Boil ten minutes stirring constantly then put over hot water and cook 2 to 3 hours or put in tireless cooker for 5 or 6 hours. Serve as a breakfast dish or as a vegetable at dinner or lunch. Serves 8 to 10.
1 cup hominy grits 1 1/2 teaspoon salt
1 pint milk
2 eggs
Look the hominy over carefully, and add slowly to 1 quart boiling salted water. Boil for ten minutes, stirring constantly, then put over hot water and cook for 2 hours. Add 1 pint of scalded milk to the cooked hominy and cook in double boiler until milk has been absorbed. Beat the 2 eggs, add salt and then add the cooked hominy, slowly beating it well together. Turn into a buttered baking dish and bake thirty minutes in a moderately hot oven. Serve hot. Serves 8 to 10.
4 cups boiling water 1 cup coarse oatmeal or
1 teaspoon salt cracked wheat
Look the cereal over carefully and add slowly to boiling
salted water. Boil ten minutes, stirring constantly, and then cook 3 to 6 hours over boiling water. Serves 6.
3 cups boiling water 1 teaspoon salt
1 cup rolled oats
Look the rolled oats over carefully and add slowly to boiling, salted water. Boil 10 minutes, stirring constantly, then cook in double boiler at least 1 1/2 hours longer; the best flavor is developed by longer cooking. Serves 6.
1 cup fine cereal (wheatena, farina, or cream of wheat) 1 teaspoon salt
1/2 cup shredded dates or whole raisins or chopped figs Cook the cereal well in 4 to 6 cups of salted water. Add the fruit just before cooking is completed. Turn into a dish to chill and serve cold with cream and sugar.
 
Continue to: