Cracked-Wheat Mush (American)

Brush lightly over the inside of a flat-bottomed, iron saucepan with a paste brush dipped in lard - it will require but little - pour in two quarts of water, and stand it over the fire. When boiling stir in one breakfast cupful of cracked wheat, and one teaspoonful of salt, keep stirring over the fire, and boil it for ten minutes; then move the saucepan to the side and keep the contents simmering, with the lid on, for three hours. As it is not the wheat itself that burns, but the flour mixed up with it, it would be better to wash it in two or three waters before boiling, as is done with rice. When sufficiently cooked, turn the mush into a bowl, and serve with a jug of cream.

Graham-Flour Mush

Put one breakfast cupful of Graham flour into a basin with a teaspoonful of salt and form it into a smooth paste with a small quantity of cold water; then mix in gradually nearly one quart of boiling water. Turn the whole into a saucepan and boil it for twenty minutes, stirring constantly with a wooden spoon When cooked turn the mush onto a dish, and serve it with cream and sugar.

Oatmeal Mush

Put one breakfast cupful of coarse oatmeal into the top part of a double boiler with a teaspoonful of salt and nearly one quart of boiling water, boil over the fire for ten minutes, stirring all the time with a wooden fork. At the end of that time place the upper boiler in the one containing hot water and cook for an hour if preferred soft, but if liked dry, cook for three hours. Just before serving remove the cover from the top boiler, stir the contents once and leave it for a few minutes so that the steam may escape.