Every-day dishes and every-day work

Molded Farina — Farina to be used cold may be cooked in the same manner as before described, with two or three tablespoonfuls of sugar added at the same time with the farina, and when done, molded in cups previously wet with cold water. Serve with a dressing of the juice of grapes or other fruit, whipped cream flavored with lemon, or mock cream flavored with cocoanut. Graham Grits. — To four parts of water boiling in the inner dish of a double boiler add slowly, so as not to stop the boiling of the water, one part of graham grits. Stir until thickened ; then place in the outer boiler, and steam from three to five hours. Serve hot or mold in cups previously dipped in cold water, and serve with a dressing of fruit juice. Fig sauce, prepared as previously directed, is also excellent with graham grits. A sauce prepared as directed for grape sauce, from canned or freshly stewed berries, is also excellent with this grain. Wheat- Meal or Graham Mush. — Good flour is the first requisite for making good mush. Poor flour cannot be made into first-class mush. Flour made from the best white winter wheat is perhaps the best. It may be used either sifted or unsifted, as preferred. The proportion of flour and liquid to be used will necessarily vary somewhat with the quality of the flour, but in general, three parts of water to one of flour will be needed. Too much flour not only makes the mush too thick, but gives to it an underdone taste. Sprinkle the dry flour rapidly into boiling water (which should not cease to boil during the process), stirring continuously until a thick porridge is obtained. It is well to have it a little thinner at first than is desirable for serving, as it will thicken by cooking. Cook slowly at least one hour. A longer time makes it more digestible. Left-over graham mush, spread on shallow tins, and simply heated quickly in a hot oven, makes a palatable dish. Wheat-Meal or Graham Mush with Dates. — Prepare a mush as for graham mush. When done, place in the dish in which the mush is to be served, some nice, fresh dates from which the stones have been removed. Pour the mush over them, and stir up lightly, taking care not to break the fruit, and serve. Raisins previously steamed, or figs steamed and cut in pieces, may be used instead of dates. Serve hot with cream, or mold and serve cold. Plum Porridge.— Prepare a wheat-meal or graham mush as previously directed, and when done, add to it a cup of wellsteamed raisins and suflficient rich milk to thin it to the consistency of porridge. Wheat-Meal or Graham Apple Mush. — Prepare a smooth apple sauce of rather tart apples. Sweeten it slightly, and thin with boiling water. Have this mixture boiling, and add to it graham flour, sprinkled in dry, sufficient to make a well-thickened mush. Cook one hour, and serve hot with cream. Blackberry Mush. — Rub a pint of canned or freshly stewed and sweetened blackberries, having considerable juice, through a fine colander or sieve to remove the seeds. Add water to make a pint and a half cupful in all, heat to boiling, and sprinkle into it sufficient sifted wheat-meal or graham flour to make a mush of the desired thickness.