The household (of the Detroit free press)

Soak it the same as the oatmeal, and as it is apt to burn, put it in a little tin pail, and set the pail into a kettle of boiling water ; cover closely and let it boil half or three-quarters of an hour. Stir this into boiling water, the same as the oatmeal. FRIED MUSH. Stir a tablespoonful of salt and a cup of flour mixed with one quart of Indian meal, into a quart of boiling water ; beat it well, and boil gently for two hours ; turn the whole into dishes which have been dipped in cold water, and set away to cool. In the morning cut into slices an inch thick, and fry brown, in pork fat. Serve slices of pork fat with it. QUICK GRAHAM MUSH. One and a half pints sour milk, half cup New Orleans molasses, a little salt, two teaspoonfuls of soda, dissolved in a little hot water, and as much Graham flour as can be stirred in with a spoon ; pour in a well greased pan, put in oven as soon as mixed, and bake two hours. OATMEAL BLANC MANGE. A delicious blanc mange may be made by stirring two heaping teaspoonfuls fine oatmeal into a little cold water, and then stirring in a quart of boiling milk ; boil a few minutes ; flavor ; turn into molds when cold ; eat with jelly or cream. RAISIN MUSH. Boil a coffee-cup of raisins in a quart of water until perfectly soft; add water enough to make a quart or more, as the first will have boiled away a good deal ; stir some of the oatmeal into cold water and put in the boiling water ; let it boil ; skim ; add a bit of butter and more oatmeal. When done it should be of the consistency of cornmeal mush. It is simple and healthful. Serve with sweet sauce. TOAST. 405 OATMEAL SAMP. Put a pint of oatmeal to soak in warm water a few hours before cooking it ; just water enough to cover it, then pour this mixture into boiling water, a little at a time, with a good pinch of salt, and let it cook slowly the same as a cornmeal hasty pudding, for half an hour or longer. A pudding can be made of it by using eggs, milk, sugar, raisins and cinnamon, the same as for other puddings. INDIAN MEAL MUSH. Turn the required amount of water into the kettle and let it boil. Throw in enough salt to make the water taste salty, and for each quart of water allow a bit of saleratus the size of a small pea. Now stir in slowly and briskly the sifted meal, and do not allow lumps to form. When the mush is the consistency of batter, allow it to cook for twenty minutes ; then add two large tablespoonfuls of wheat flour for each quart of water ; stir thoroughly and allow it to cook for five minutes longer. Now remove it from the kettle, and if there is more than will be eaten warm, put it in a basin about two inches deep and save for frying. It should be sliced rather thin and fried in a small quantity of butter or meat drippings until crisp and brown. TOAST. FRIED MILK TOAST. Dip slices of bread in milk, wetting both sides ; have some butter in a hot frying pan and fry the bread a delicate brown. A nice relish for tea. PEMICAN FOR TOAST. One half-pound of meat ; boil three hours ; add one tablespoonful of butter, six potatoes, two onions ; season well ; boil half an hour longer, then serve on toast in a deep dish like English hash. HAM TOAST.