stantly. I continue the boiling and stirring, after the meal is all in, until the mush thickens enough to jump up and hop about in a lively manner. Then I remove the stick, cover the vessel closely, and set it where it will only simmer. An hour of this slow boiling or simmering renders oatmeal and crushed w^heat mushes far superior to those made hastily by rapid boiling. ]Not only is the grain and texture different ; but flavors, delicious and not discovered in mushes made rapidly, seem to be elicited from the grain by this quiet undis- turbed simmering — especially is this the case with crushed wheat. And by the way, I think it is a mistaken impression that crushed wheat should only be eaten hot. To my taste, it is far more delicious cold, or nearty so. " Many cooks complain of fine hominy or grits being troublesome to cook, because of its tendency to stick to the kettle, unless constantly stirred. But I find that greasing the kettle with lard or butter before putting the water in, seems to obviate the difiiculty materially. Fine hominy requires five measures of water to one measure of hominy. It should be put into cold water, and allowed to swell for half an hour, before the water boils. While swelling it should be stirred every few minutes. As soon as it begins to boil, place it w^here it will boil rapidly for ten or fifteen minutes, or until it becomes the proper consist- 56 COOKING AND CASTLE-BUILDING. ency, which should be the same as that of other mushes, wheu it can bo set back, covered closely, and allowed to simmer for an hour. All kinds of mushes should be salted very slightly, and I think it better to put tlie salt in the water before stirring in the grain or meal. A majority of cooks spoil mushes by over-salting them." " It must be to get rid of their briny taste that people who eat mushes generally destroy all their flavor by adding immense quantities of sugar or syrup," observed Emeline. "The idea never struck me before." At breakfast next mornins: the stewed chicken was a failure, at which Alice was much mortified. She said, deprecatingl}^ : " Cousin Kate, it is not at all like yours, yet I was very careful to read up my notes, which said : *Two chickens, minus the frying pieces, are equal to one whole chicken. To stew them, add one- half pint water, cover closely, and boil gently or simmer smartly, until very tender. Then drain from them the water, add a piece of butter, or the oil from the water you have drained out, let them brown nicely, turning the pieces when necessary.' That is what is the matter ; I didn't brown the chicken. Who would suppose so small a thing would make so vast a difference ? " "This browning, Alice, changes the whole char- acter of the dish, and makes rich and appetizing what is otherwise weak and vapid." FOOD AND FANCY. 57 " Go on, Alice," said her mother ; "give me the rest of the recipe." "When browned, lift the chicken, and pour into the stew-pan the water previously drained out, having removed any surplus oil. When it boils, thicken with flour, stirred to a smooth paste in a little cold milk, or sweet cream. Make it- thick enough to deserve the name of gravy, season with salt✪ Stewed Chicken 'and pepper, and return the chicken to it, letting it remain in the stew- pan long enough to become thoroughly saturated. Dish chicken and gravy together."

AI-modernized reading of the original text

stantly. I continue the boiling and stirring, after the meal is all in, until the mush thickens enough to jump up and hop about in a lively manner. Then I remove the stick, cover the vessel closely, and set it where it will only simmer. An hour of this slow boiling or simmering renders oatmeal and crushed wheat mushes far superior to those made hastily by rapid boiling. ]Not only is the grain and texture different ; but flavors, delicious and not discovered in mushes made rapidly, seem to be elicited from the grain by this quiet undisturbed simmering — especially is this the case with crushed wheat. And by the way, I think it is a mistaken impression that crushed wheat should only be eaten hot. To my taste, it is far more delicious cold, or nearty so. " Many cooks complain of fine hominy or grits being troublesome to cook, because of its tendency to stick to the kettle, unless constantly stirred. But I find that greasing the kettle with lard or butter before putting the water in, seems to obviate the difiiculty materially. Fine hominy requires five measures of water to one measure of hominy. It should be put into cold water, and allowed to swell for half an hour, before the water boils. While swelling it should be stirred every few minutes. As soon as it begins to boil, place it where it will boil rapidly for ten or fifteen minutes, or until it becomes the proper consist- ency, which should be the same as that of other mushes, when it can be set back, covered closely, and allowed to simmer for an hour. All kinds of mushes should be salted very slightly, and I think it better to put the salt in the water before stirring in the grain or meal. A majority of cooks spoil mushes by over-salting them." " It must be to get rid of their briny taste that people who eat mushes generally destroy all their flavor by adding immense quantities of sugar or syrup," observed Emeline. "The idea never struck me before." At breakfast next mornins: the stewed chicken was a failure, at which Alice was much mortified. She said, deprecatingly : " Cousin Kate, it is not at all like yours, yet I was very careful to read up my notes, which said : *Two chickens, minus the frying pieces, are equal to one whole chicken. To stew them, add onehalf pint water, cover closely, and boil gently or simmer smartly, until very tender. Then drain from them the water, add a piece of butter, or the oil from the water you have drained out, let them brown nicely, turning the pieces when necessary.' That is what is the matter ; I didn't brown the chicken. Who would suppose so small a thing would make so vast a difference ? " "This browning, Alice, changes the whole character of the dish, and makes rich and appetizing what is otherwise weak and vapid." " Go on, Alice," said her mother ; "give me the rest of the recipe." "When browned, lift the chicken, and pour into the stew-pan the water previously drained out, having removed any surplus oil. When it boils, thicken with flour, stirred to a smooth paste in a little cold milk, or sweet cream. Make it- thick enough to deserve the name of gravy, season with salt 'and pepper, and return the chicken to it, letting it remain in the stewpan long enough to become thoroughly saturated. Dish chicken and gravy together."

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