GRanola is a preparation of oats and wheat ready cooked. It is excellent eaten with milk or cream, either hot or cold. It may also be served with fruit juices, or it may be used in place of bread crumbs for scalloped vegetables, and for sprinkling the tops of prepared dishes.

Granola Mush

Granola makes a most appetizing and quickly prepared breakfast dish. Into a quart of boiling water sprinkle a pint of granola. Milk may be used instead of water, if preferred; then a little less granola will be needed. Cook for two or three minutes, and serve hot with cream.

Granola Fruit Mush

Prepare the mush as directed, and stir into it, when done, a large cupful of nicely steamed, seedless raisins. Serve hot with cream. Milk may be used instead of water, if preferred.

Granola Peach Mush

Instead of the raisins directed in the preceding recipe, add to the mush, when done, a pint of sliced yellow peaches. Finely cut, mellow sweet apples, sliced bananas, or blueberries may be used in a similar way.

Raspberry Granola Mush

For this, use the freshly extracted juice of red raspberries, diluted with one part of water, or the juice from canned red raspberries. Heat a quart of the juice to boiling, sprinkle in sufficient granola to thicken (about one pint will be needed), cook for two or three minutes, and serve hot, with or without cream.

Grape Granola Mush

Prepare the same as the preceding, using the juice of grapes for the liquid. Other fruit juices may be used in the same manner.

Granola And Gluten Mush

Heat a quart of milk to boiling. Into it stir one-half cup of prepared gluten, mixed with one cup of granola. Cook for two or three minutes, beating it lightly meanwhile; then serve.

Granola Crust For Pies

For one pie take two thirds of a cup of granola, moisten with an equal quantity of thin cream or rich milk, and let it stand a minute; place the moistened mass in the center of the pie-tin, and with a spoon spread it evenly and thinly over the bottom and around the sides of the tin, leaving no holes. Fill with any one of the different prepared fillings given below, and bake ten or fifteen minutes. To form the edge nicely, rest the length of the first finger of the left hand against the edge of the tin, and press the material against it. The shaping of the crust will require but a few moments, and should be done as soon as the granola is well moistened, as it absorbs the liquid and soon becomes dry again.

Prune Filling For Pie

Cook sweet California prunes (which have been well washed and cleaned) in three parts water to one of prunes, slowly for several hours. When well done, rub through a colander to remove the skins and stones. If the pulp when thus prepared is too thin, place in a covered earthen dish and set on the stove to remain until the liquid has evaporated sufficiently to leave the pulp of about the consistency of thin marmalade. Fill the crust with the prune pulp, and bake. No sugar will be needed with the sweet prunes. Sour prunes sweetened may be used, if preferred. A meringue may be added, if desired.

Dried Apple Filling

Stew dried apples nicely; when done, rub through a colander, evaporate to the proper consistency, add sugar to taste, and use the same as the prune filling. Dried peaches may be utilized in the same manner, also fresh green apples.

Custard Filling

Take one pint of milk, one well-beaten egg, a tablespoonful of corn-starch, one third of a cup of sugar, and a little grated lemon rind for flavoring. Heat the milk to scalding, stir in the corn-starch, and cook until thickened; cool, and add the egg well beaten. Turn into a granola crust and bake.

Lemon Filling

Take four tablespoonfuls of lemon juice, the grated yellow portion only of the rind of half a lemon, and two thirds of a cup of sugar. Beat the lemon juice and the sugar together. Braid a slightly heaping tablespoonful of corn-starch with as little water as possible, and pour over it, stirring constantly, one-half pint of boiling water, to thicken the starch. Add the lemon and sugar to the starch, and let it cool; then stir in the yolks of two eggs and half the white of one well beaten together. Beat thoroughly, pour into the crust, and bake.

Berry Filling

Stew the fruit, sweeten, and thicken with a little corn-starch or flour; or the fresh fruit may be introduced into a cup or more of water in which has been cooked a rounding spoonful of sago or manioca.