Cornmeal Mush

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.

Cornmeal Mush for Frying

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.

Hominy Grits

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.

Baked Hominy Grits

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.

Coarse Oatmeal or Cracked Wheat

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.

Rolled Oats

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.

Cereal Pudding

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.