Boiled Rice - Japanese Method

1 cup rice

5 cups boiling water

1 1/2. teaspoons salt

Wash the rice thoroughly by pouring boiling water over it and rinsing in several pans of cold water. To the actively boiling water add the salt and the washed rice; cover and set on the back of the stove where it will boil slowly for fifteen minutes; then place in the oven, still covered, for fifteen minutes more. At the end of this time, each grain should be soft and tender, yet whole and distinct.

Gluten Mush

1 1/2 cups gluten meal

1 quart water

1 teaspoon salt

When the water is boiling, add the salt, and stir in quickly and lightly the gluten meal. Cook a few minutes over the fire, and serve.

Creamed Gluten Mush

1 1/2 pints milk 1/2 pint cream

1 cup gluten meal 1 teaspoon salt

Cook the same as for gluten mush.

Hominy Mush

1/2 cup fine hominy

3 cups boiling water

1/2 teaspoon salt

Put all the ingredients in a double boiler, and cook two hours. Add more water if the mush is too thick.

Creamed Hominy

1/4 pint hominy 1/4 cup cream

1/4 cup milk

1 tablespoon butter

1/2 teaspoon salt

Heat the hominy; add the milk, cream, butter and lastly the salt. Cook together five minutes, and serve. If desired, milk only may be used, in which case add an additional tablespoon of butter.

Scotch Bran Brose

1 cup rolled oats 1 cup sterilized bran

2 1/2. cups water 1 teaspoon salt

Heat the water to boiling in a double boiler. Add the salt, bran and the rolled oats and boil ten minutes.

To Sterilize Bran

Remove all foreign substances from the bran, and place in a rather shallow pan in a moderate oven. Put a pan of hot water in the oven to prevent burning. Bake half an hour, stirring the bran to prevent scorching.


1 quart water 1/2 cup farina

1 teaspoon salt 1 cup milk

Heat the water to boiling in the upper part of a double boiler; add the salt; moisten the farina with the milk, taking care to stir it constantly until thick. Boil five minutes, then set in the outer boiler, and cook one hour or more. The flavor may be increased by using one-half milk.

Barley Jelly

3 tablespoons pearl barley

1/2 saltspoon salt

1 quart cold water

Soak the barley over night, drain, and add the quart of cold water and salt. Cook in a double boiler for four hours.

Oat Jelly

1 cup Rolled Oats

1/2 teaspoon salt

3 cups boiling water

Add the oats and salt to boiling water gradually. Boil two minutes, then steam in a double boiler forty-five minutes to one hour.

Pearl Barley With Dates

1 cup pearl barley 5 cups water

1 teaspoon salt 1 cup seeded dates

Carefully look over, and wash the barley; then cook in boiling water for ten minutes. Set in a double boiler and continue cooking for four hours.

Graham Mush With Dates

1 cup graham flour 3 cups water

1 cup dates 1 teaspoon salt

Have the water boiling rapidly; add the salt, and stir in the dry flour, sifting it in quite quickly. A long handled spoon should be used for stirring. Cook at least one hour. Clean the dates, remove the stones, and cut each date into quarters. Add the dates just before the mush is cooked.