The new practical housekeeping

All the mushes and steamed grains can be fried when cold either by single-breading and frying like Fritters, or simply roll in flour or com meal, letting the pieces lie in it awhile to become well coated, or neither bread nor flour the slices. The frying by immersion is much the nicer way but some fry in just enough butter, or any fat liked, to prevent burning. Either makes a delicious breakfast dish. A quart of cold mush makes about a dozen slices or rings, but the rings are much handsomer when served, and are made by putting the hot mush in round cans, as described in Com Meal Mush. By adding a batter of milk, eggs, a little flour and pinch of salt, to any cold mush or steamed grain delicious Griddle Cakes will result, or using a stiffer batter, MUSH. 467 I • Srolly Gems etc., can be made. For best meals to bay see Marketing and for their care. The Store Boom. GRAIN. WATER. TIMES. ^ Fearl or crushed barley leap 2 cape SJ^hoois. Coarse hominy 1 " 4 •^ 4 *• Fine " , 1 «* 8)tf " 4 *« 8amp 1" 4>i[ " %% ** Oradced wheat or WheatenGrite 1 *• S)i ** 4 '< Oatmeal 1 «« 4 •« 8 " ft Cerealine Mush.^-nnB is made from a preparation of com known as cerealine or shredded maize, and a nomber of other nioo dishes are also made from ity as griddle oakes, rolls, muffins, etc.^ osing it in place of floor or meaL For the mush or porridge, take one Quart milk or half milk and water, salt to taste, and when boiling tnicken with one pint cerealine, cookins three or four minutes. Serve hot, or better cold ; dot the top of msh with bits of currant jelly or any kind liked, and eat with cream and sugar. For Fried Cerealine use equal quantities cerealine and water, two tablespoons butter and teaspoon salt. When cold, slice, dip in salted beaten egg^ then in dry ceraline, and fry as directed in preface. Corn Meal Mush. — For the best manner of preparing meal page 32 Some prefer the yellow variety, others the white ; put four Quarts fresh water in a kettle to boil, salt to suit the taste ; when it begins to boil stir in one and one-half quarts meal in the manner as directed in preface, sifting it in a little foster at the last, until as thick as can be conveniently stirred with one hand, let cook five minutes stirring constantly ; set in the oven in a kettle or take out into a pan, bake an hour or two, and it will be thoroughly cooked. It takes com meal so long to cook that it is very difficult to boil it until done without burning ; hence Baked Mush is much easier made. For stirring use a hard-wood paddle two feet long, with a blade two inches wide and seven inches long. The thorough cooking and baking in oven afterwards takes away all the raw taste that mush is apt to have, and adds much to its sweetness and delicious flavor. Some brush the inside of kettle over with lard or drippings before adding water, thinking it lessens the tendency to bum, and the mush does not adhere so to the kettle, causing a waste. After , mush is made, instead of baking, the kettle can be covered and set on