Graham Fruit Mash

Make a mush by stirring Graham flour slowly into boiling water. It must not be too thick. Cook 20 minutes. Then stir in a few tablespoonfuls of milk or cream, and 1 cupful of fresh dates, chopped. Pigs may be used instead. also raisins or currants. Cook two minutes longer, taking care not to scorch. Apples peeled and cut fine may be substituted, in which case it must be set back and allowed to simmer slowly until the apples are done. Stir the fruit into the mush thoroughly. Serve hot with cream and sugar or hard sauce. It is good poured into a mold or cup previously dipped in cold water to prevent sticking, and set away to cool. Serve as above with cream and sugar or hard sauce.

Graham Mush, Plain

Plain Graham mush made in the same manner, omitting the fruit and milk, and rather thin, served with cream and sugar, or some plain pudding sauce is very good. What is left may be filled into a mold or pudding dish and sliced to fry next morning for breakfast.

Corn-Meal Mush

Salt boiling water and stir corn-meal in slowly until a thick smooth mush is formed. This may be served the same as Graham mush, and what is left may be fried next day. Boil slowly an hour.

Fried Mush

Make the mush as above, corn-meal or Graham; better still, a mixture of the two will be found desirable. Put in a mold or pudding dish to cool and slice for frying, or dip muffin rings in cold water, set on a plate and fill with mush, in the morning slip the stiffened shapes out. Roll either slices or circles in flour, and fry slowly in hot lard or dripping. Some cooks fry fresh mush, dropping it hot into a well buttered frying-pan. It is nice cut in slices and fried like doughnuts,' in lard sufficient to cover. Serve with molasses or maple syrup.

Oatmeal

2 cupfuls of oatmeal. 1 teaspoonful of salt. 8 cupfuls of boiling water.

Put in a basin and stir well, set in a steamer and cook one and a half hours. A double boiler may be used to cook it in, or, a pail set in a kettle of boiling water. And if great care is used, it is possible to cook in a stew-pan on the stove. Steam cooked, or rolled oats may be cooked in much less time. If rolled bats, the quantity mentioned will cook during the time given for boiling the potatoes for breakfast. Serve with fruit, sugar, cream, butter or any.. plain pudding sauce. If steamed, part milk may be used in cooking.

Oatmeal Mush Fried

The mush to fry should be stiff and dry. Mold in a deep dish, cut in shoes and fry in butter and lard, equal parts.

Pearl Wheat

½ cup of pearl wheat. 2 cups of milk.

4 cups of water. 1 teaspoonful of salt.

Let the milk and water boil up, then stir in the wheat. Put in a double boiler or a pail, set in a kettle of boiling water. Boil two hours, let stand all night on the back of the range and in the morning heat up gradually just before serving. Oat-meal can be prepared in the same way.

Cracked Wheat

Use 1/3 of cracked wheat to 2/3 salted cold water. Cover closely and cook slowly, without stirring, for 3 hours. A double boiler is best.

Granulated Graham

1 cupful of the flakes. 1 quart boiling milk and water.

Put in a deep dish. Cover. Set in hot water, and let the flakes swell until ready to serve. Five minutes' time is sufficient to prepare them for the table. Salt slightly. Serve with cream and sugar.

Cerealine

1½ pints cerealine.

1 quart of milk, or milk and water.

Salt and butter to taste. Boil two or three minutes. Serve with cream and powdered sugar, or Vanilla sauce. A very delicate dish, if sliced when cold, and fried.

Boiled Wheat

Whole wheat grains may be soaked in cold water two or three hours, or over night; boiled in the same water two hours or until tender. Let simmer, and do not burn. To be eaten with milk and sugar, or maple syrup. A capital dish.

Wheatlet

Prepare same as Granulated Graham. Very nice.

Welsh Rarebit

Put 4 ounces of cheese, sliced thin or grated, 2 tablespoonfuls of cream or milk, and a piece of butter the size of a walnut into a saucepan and boil, stirring it gently all the time until it becomes thick and smooth, then add a raw egg and a little Cayenne pepper. Put the saucepan again on the fire stirring until the whole is hot. Serve on squares of dry toast. This will be sufficient for four people.