Buckeye cookery

; Mrs. We W. Woods. “ Fried Mush. A most delicious breakfast relish is made by slicing cold mush thin and frying in a little hot lard. Or dip in beaten eggs salted to taste, in bread or cracker crumbs and drop in hot lard, like dough- Johnny-Cake. iy Cook a pint of rice till tender, add a small piece of butter when done. When done on one side turn over. The dough should be spread half an inch thick. : Two-thirds cup meal, one tea-spoon soda, one table-spoon sugar, one egg. Corn-Water Gems. ‘ Mix very cold or ice-water and Graham flour, and a little salt, add the milk, then add sugar and salt, add the Graham flour with ‘ the soda mixed in), ae with the lard; make a stiif batter, sq | - that it will drop, not pour, from the spoon. Have gem-pans very © Hot, grease, fill, and bake fifteen minutes in a hot oven.—Mrs. J. H. Mrs. Buxton's Graham Gems. | a Take one egg and beat well, add a pinch of salt, one quart butter- milk or sour milk, and Graham flour enough to make a stiff batter; _ add one heaping tea-spoon soda and stir thoroughly with a spoon; _ heat and grease gem-pans, and after dipping the spoon in cold — water, drop a spoonful of batter in each pan, repeating until all are filled; bake in a quick oven half an hour. This measure will make a dozen. Sweet-Milk Gems. Beat one egg well, add a pint new milk, a little salt, and Graham . flour until it will drop off the spoon nicely ; heat and butter the gem-pans before dropping in the dough; bake in a hot oven twenty minutes.—Mrs. R. L. Partridge. Graham Muffins. Two cups of sour milk, two table-spoons brown sugar, a little salt, one tea-spoon soda, sufficient Graham flour to make moderately stiff. If not convenient to use sour milk, use sweet milk and add two tea-spoons cream of tartar.—Mrs. H. B. Sherman. Graham Mush. “Sift meal slowly into boiling salted water, stirring briskly untilit is as thick as can be stirred with one hand; serve with milk or cream and sugar, or butter and syrup. It is much improved by removing from the kettle to a pan as soon as thoroughly mixed, and steaming for three or four hours. It may also be eaten cold, | or sliced and fried like corn mush. : a Rose Oat-Meal Mush. To two cups boiling water, well salted, add one and a half cups best oat meal (Irish, Scotch, Pavan or Akron are best); stir in one for breakfast it may be put on over night to cook, leaving it an hour or two in the evening, but it is better when freshly cooked. Serve with cream and sugar. « This’ is unsurpassed as a breakfast- dish, especially for growing children, who need bone and muscle- — ;producing food. To be wholesome it must be well cooked, and not the pasty, half. cooked mass usually served at boarding-houses. There are a few persons with very delicate digestive powers, who should eat oat-meal only when thoroughly pearled, as the outer husks of the grain irritate the coatings of the stomach. In lieu of a custard-kettle the mush may be made in a pan or small tin bucket, and then placed in a steamer and steamed two hours. Steamed Oat-Meal. To one tea-cup oat-meal add one quart cold water, and salt, :put in steamer over a kettle of cold water, and steam one hour and> a half after meal begins to cook.: | Cracked Wheat.