1 cup oatmeal mixed with 4 cups boiling water, 1 teaspoon salt.
Cook in a double boiler. If you have none, use a tin pail set in a kettle of water. Will cook in 1 1/2 hours, but is better if cooked longer.
I cup cracked wheat. 4 1/2 cups of salted water.
Cook in a steam cooker or covered pail in a kettle of boiling water, 3 hours.
One cup to 7 of salted water. Cook in steam cooker 4 hours.
When the water is boiling, salt it and scatter the meal in by the handful, stirring constantly. Make it a thick, smooth batter, and at the last stir in a good handful of flour; it helps bind it, and makes it better for frying.
When hasty pudding is made, it should be put into a baking-tin to mold for frying. Cut in slices and fry slowly in drippings, or lard, a crisp brown on both sides. Eat with syrup. Many prefer frying the mush when it is first made fresh, by dropping it in pats in hot drippings.
Mrs. H. M. Ball, Normal, Ill.
One cup Graham to 4 of water. Put the Graham into 2 cups of cold water, make it very smooth and free from lumps, then stir this into 2 cups of boiling water. Stir rapidly, and let it cook for 5 minutes, then set it on the back of the stove where it will cook slowly for half an hour or longer. A delicious breakfast dish may be prepared by adding 3 tart apples sliced as for pies, to the mush, when it is set back on the stove. Cover it, and do not disturb until the apples are done. It will take perhaps half an hour. Serve with cream and sugar.