Fried Oatmeal Mush

Wet a pan or mould in cold water and pack into it left-over oatmeal. Twelve hours later, turn out, cut into slices, dredge with flour and fry, serving with a simple syrup if desired. Any left-over cereal which does not contain fruit may be used in the same way.

Graham Mush With Apples

Slice peeled and cored tart apples into graham mush prepared according to the recipe previously given, as soon as it begins to boil.

Mush Cakes

Season two cupfuls of left-over cereal with salt and pepper and a few drops of onion-juice.

Shape into small flat cakes with floured hands and dredge with flour. Fry in ham or bacon fat and serve with those meats.

Mush Balls

Add a tablespoonful of melted butter and two unbeaten eggs to two cupfuls of hot corn-meal mush. Cool. Shape into small flat cakes, dredge with flour, and fry brown. These may be prepared the day before using.

Velvet Mush

Melt two tablespoonfuls of butter in a double boiler, add two cupfuls of flour, and stir until it leaves the sides of the kettle ; add five cupfuls of milk, stirring constantly and bringing to the boil at each cupful. Add a teaspoonful of salt, mix thoroughly, and serve with sugar and cream.

Cold Graham Mush With Fruit

Stir chopped dates or figs into graham mush made according to previous directions, turn into a mould, and cool. The next morning, slice, and serve with sugar and cream.

Steamed Oatmeal

Add a quart of cold water and a teaspoonful of salt to a cupful of oatmeal Put in a steamer over a kettle of cold water, bring to the boil gradually. and steam two hours after it begins to Cook.

Oatmeal Jelly

Soak one cupful of oatmeal ever night in cold water to Dover deeply. Add boiling salted water in the morning and boil several Hours, adding more water as needed. Do not stir any more than necessary. When every grain is transparent and jelly like, it is done. It is de-licious served cold, with fruit and sugar, or with sugar an cream.

Boil oatmeal for an hour and a half accordto recipes previously given. Rub through a sieve cover with hot milk, and cock very half: an hour longer. Serve with sugar and cream.

Oatmeal Blanc Mange

Bring one quart of milk to the boil, add a teaspoonsful of salt. and stir in one cupful of oat-meal. Boil forty-five minutes, then add two eggs well beaten just before removing from the fire. Serve hot or cold with cream and sugar.

A bit of grated lemon- or orange-peel, wine, or spice may be added to the milk.

Light Oatmeal

Cook oatmeal twenty-five minutes according to directions previously given, then set the dish in a moderate oven for half an hour. The grains will swell.

Baked Oatmeal

The day before using, stir two cupfuls of oatmeal into two quarts of boiling water, salted, and boil ten minutes. Turn into a buttered earthen dish, cover, and bake slowly two hours. In the morning set the dish into a pan of boiling water and put in the oven for forty-five minutes.