Mush Balls.

Season one pint of mush left from breakfast with more salt, if needed, a dash of pepper, and a few drops of onion juice. Shape in small balls, dip in melted fat, and bake in a hot oven. Or roll in egg and crumbs and brown in hot fat. Serve in place of potato.

Apple Farina.

Into one pint of boiling water, salted, stir one-quarter cup of farina. As soon as thickened slice in two good sized apples, and cook for one-half hour or till the apples are soft. This may be molded and served with whipped cream as a dessert.

Barley A La Strassburg.

Pour boiling water over half a cup of pearl barley, and drain dry. Melt one tablespoon of butter in a stew-pan; add the barley, and let it cook until slightly browned and it has absorbed the butter. Then add one quart of thin stock and let it boil until tender and dry. Season with salt, and serve as a vegetable.

Hulled Corn

Boil the whole kernels of yellow corn in soda water or lye from wood-ashes till the hulls loosen. Allow one tablespoon of soda for each quart of corn. Then wash in cold water, rubbing off the hulls. Boil the corn till tender, changing the water once or twice at first.

Few care to take this trouble, since the corn already hulled can be purchased in most large towns.

Hominy

Pick over, wash, and soak over night in an equal measure of cold water. Stir into a double measure of rapidly boiling salted water, and cook for ten minutes; then put into a steamer and steam for several hours.

Hominy Cakes.

Break up one cup of cold cooked hominy with a fork, and beat in one egg and one tablespoon of melted butter. Fry like griddle cakes.

Corn Mush or Hasty Pudding

Mix one cup of corn-meal with one cup of cold water and stir into one pint of salted boiling water. If the meal is very coarse add a small quantity of white flour to make a smoother mass for slicing. When thick place in a steamer and cook for several hours. A cup of corn-meal (costing one cent) cooked for several hours will fill a brick-loaf bread pan with mush. The pan should first be rinsed with cold water and the surface of the mush afterward smoothed with cold water. When cold this is a solid mass ready to cut in slices and fry. Other cereals may be prepared in the same way. Baking powder cans may be used for molds.

Fried Mush

Dip each slice in flour and cook in salt pork fat in a frying-pan, or dip in melted fat and broil under the gas flame.