The household cook book

OATMEAL MUSH — Put | pint oatmeal and 1 teaspoon salt into the double boiler; add 4 cups boiling water, set the upper part of the boiler on the stove and boil 4 or 5 minutes to start the cooking; then put it into the lower boiler and cook 3 to 5 hours; salting the water in the lower boiler makes it cook faster. It is often cooked so that the grains are whole, but it is not then so easily digested, nor so pleasant in flavor. It should be thin enough to pour when done, and should cool into a jelly-like consistency. Serve with sugar and cream, tart jelly, apple sauce or baked apples. ■ Oatmeal with Figs — Add to oatmeal 5 or 6 figs cut fine; cook in the usual way and serve with cream and sugar. GRAHAM MUSH — Use a little cold water and mix to a thin paste ^ pint graham flour and 1 teaspoon salt; stir in 4 cups boilingwater, and cook like oatmeal mush, but it does not need to cook so long. Time to cook, about 20 minutes. Just before taking graham mush from the fire, stir in stoned dates, and you will find it makes a very nice pudding. BUCKWHEAT MUSH.— Mush made of buckwheat flour is made in the same way as cornmeal mush, but requires less cooking. When cold it can be fried, if desired, like cornmeal mush. 288 MUSHES GLUTEN MUSH. — Use 2 cups boiling water to 1 cup gluten' cook like graham mush. It does not thicken because it contains no starch. RYE MUSH. — Cook as directed for graham mush. It is served with molasses often. HOMINY MUSH. — Cook in a double boiler 3 or 4 hours as directed for oatmeal mush, using a little over 4 times its bulk of water, and salt to taste. (For the long cooking absolutely necessary with corn preparations, the double boiler is much the best thing to use.) It can be eaten in bowls with milk, or for dessert with hard sauce. When cold, it can be fried as directed for cornmeal mush. CRACKED WHEAT.— Pick over ^ pint cracked wheat, put it in a double boiler, add 1 teaspoon salt, and 8 cups boiling water, and cook it 2 or 3 hours. It cooks best in a double boiler. Serve with sugar and cream. It can, if desired, be poured into cups or jellymolds, wet with cold water, and so molded. FARINA. — Into 2 cups boiling water, put | saltspoon salt, and 3 tablespoons farina; let it actually boil in a sauce-pan 20 minutes, or cook 1 hour in a double boiler. Serve with sugar and milk or cream. WHEATLET WITH DATES.— Into 4 cups boiling water put 1 teaspoon salt and stir in 1 cup wheatlet; cook it in the double boiler 30 minutes. Have 1 cup dates stoned and cut small, and stir them in just before serving. Serve with cream. GRANULA — To 1 cup granula add 1 teaspoon salt, and 1-| cups boiling water, and boil 10 to 15 minutes; this is better than to boil it 1 minute in milk as is often recommended. It is a preparation of grain prepared by dry heat, and is cooked nearly enough when bought. WHEAT GERM — Use 1^ cups boiling water, ^ teaspoon salt, and ^ cup wheat germ, and boil 30 minutes in an uncovered saucepan, or 1 hour in a double boiler; it is doubtful if it is wholesome cooked in the short time directed on the packages. Imperial Granum can be prepared the same way.