Wheat-Meal Or Graham Mush

Good flour is the first requisite for making good mush. Poor flour cannot be made into first-class mush. Flour made from the best white winter wheat is perhaps the best. It may be used either sifted or unsifted, as preferred. The proportion of flour and liquid to be used will necessarily vary somewhat with the quality of the flour, but in general, three parts of water to one of flour will be needed. Too much flour not only makes the mush too thick, but gives to it an underdone taste. Sprinkle the dry flour rapidly into boiling water (which should not cease to boil during the process), stirring continuously until a thick porridge is obtained. It is well to have it a little thinner at first than is desirable for serving, as it will thicken by cooking. Cook slowly at least one hour. A longer time makes it more digestible.

Left-over graham mush, spread on shallow tins, and simply heated quickly in a hot oven, makes a palatable dish.

Wheat-Meal Or Graham Mush With Dates

Prepare a mush as for graham mush. When done, place in the dish in which the mush is to be served, some nice, fresh dates from which the stones have been removed. Pour the mush over them, and stir up lightly, taking care not to break the fruit, and serve. Raisins previously steamed, or figs steamed and cut in pieces, may be used instead of dates. Serve hot with cream, or mold and serve cold.

Wheat-Meal Or Graham Apple Mush

Prepare a smooth apple sauce of rather tart apples. Sweeten it slightly, and thin with boiling water. Have this mixture boiling, and add to it graham flour, sprinkled in dry, sufficient to make a well-thickened mush. Cook one hour, and serve hot with cream.