Put the salt and the sage in the water, and bring to a boil; add the corn-meal as for mush. When well set, place in the outer boiler, and cook thoroughly. When well cooked, add the corn, two thirds of which has first been ground in a vegetable mill ; next add the croutons. Stir in well, and pour into an oiled pan to cool. When thoroughly cool, cut into slices, roll in bread crumbs, lay in a greased pan, and brown in oven. Serve with sirup. GRAHAM PORRIDGE WITH DATES Set as for plain graham porridge; after it has cooked one half hour, stir in the desired quantity of washed, seeded, chopped dates; let it cook half an hour longer, and serve. 260 VEGETAEIAN COOK BOOK GLUTEN-aHANOLA MUSH Boiling milk or water, 1 quart. Mixed gluten and granola, V^ pints. Cook fifteen minutes, and serve with cream. GLUTEN POEEIDGE Milk or water, 1 quart. Gluten meal, 2 cups. Salt. Heat the liquid, add salt, and sprinkle in carefully the gluten meal, stirring all the time. This does not need to cook after it is set. Seedless or seeded raisins or chopped dates may be added as desired. GEANOLA POEEIDGE Granola or fruit nuts, 1 cup. Milk, 1 pint✪ Granola Porridge. Salt. Heat the milk, add the salt and granola, cook until set, and serve. HOMINY OE HULLED COEN Select sound, bright ears of corn, rejecting any portion which may have small or ill-formed kernels. Shell enough to fill a quart cup, blow out the chaff, and put the corn into two quarts of cold water, in which has been dissolved CEREALS 261 one level teaspoonful of concentrated lye. If wood ashes are at hand, lye made from them will answer the pur- pose as well; or baking soda may be used. More of the soda than of the lye is required. Cook vigorously until, if pressed between the thumb and finger, the hull will readily slip off. Immediately remove the corn into cold water. Eub thoroughly in several waters, that all the hulls may be removed. Let it stand overnight in plenty of water. Pour off most of the water, and rub the corn in the hands to remove any hulls remaining. Rinse, and put into cold water. Cook rather slowly until tender. Salt to taste. Do not serve until the salt has penetrated each kernel. If during the cooking more water is needed, let it be added hot. Corn thus prepared is excellent eaten plain, but the taste of the consumer will decide what he will use for sauce. FRUIT DRESSING FOR CEREALS Such fruit juices as strawberry, blackberry, grape, blue- berry, or pineapple, may be heated to boiling, thickened with corn-starch, and served as a substitute for milk or cream on flakes or other cereals. TOASTS TOASTS Toasts are uniformly and properly regarded as a break- fast dish, and when properly prepared are wholesome, nutritious, and appetizing, and far more conducive to health than the fried mushes and griddle cakes with which so many are prone to appease their appetites.

AI-modernized reading of the original text

Put the salt and the sage in the water, and bring to a boil; add the corn-meal as for mush. When well set, place in the outer boiler, and cook thoroughly. When well cooked, add the corn, two thirds of which has first been ground in a vegetable mill ; next add the croutons. Stir in well, and pour into an oiled pan to cool. When thoroughly cool, cut into slices, roll in bread crumbs, lay in a greased pan, and brown in oven. Serve with sirup. GRAHAM PORRIDGE WITH DATES Set as for plain graham porridge; after it has cooked one half hour, stir in the desired quantity of washed, seeded, chopped dates; let it cook half an hour longer, and serve. GLUTEN-GRANOLA MUSH Boiling milk or water, 1 quart. Mixed gluten and granola, V^ pints. Cook fifteen minutes, and serve with cream. GLUTEN PORRIDGE Milk or water, 1 quart. Gluten meal, 2 cups. Salt. Heat the liquid, add salt, and sprinkle in carefully the gluten meal, stirring all the time. This does not need to cook after it is set. Seedless or seeded raisins or chopped dates may be added as desired. GRANOLA PORRIDGE Granola or fruit nuts, 1 cup. Milk, 1 pint. Salt. Heat the milk, add the salt and granola, cook until set, and serve. HOMINY OE HULLED COEN Select sound, bright ears of corn, rejecting any portion which may have small or ill-formed kernels. Shell enough to fill a quart cup, blow out the chaff, and put the corn into two quarts of cold water, in which has been dissolved one level teaspoonful of concentrated lye. If wood ashes are at hand, lye made from them will answer the purpose as well; or baking soda may be used. More of the soda than of the lye is required. Cook vigorously until, if pressed between the thumb and finger, the hull will readily slip off. Immediately remove the corn into cold water. Rub thoroughly in several waters, that all the hulls may be removed. Let it stand overnight in plenty of water. Pour off most of the water, and rub the corn in the hands to remove any hulls remaining. Rinse, and put into cold water. Cook rather slowly until tender. Salt to taste. Do not serve until the salt has penetrated each kernel. If during the cooking more water is needed, let it be added hot. Corn thus prepared is excellent eaten plain, but the taste of the consumer will decide what he will use for sauce. FRUIT DRESSING FOR CEREALS Such fruit juices as strawberry, blackberry, grape, blueberry, or pineapple, may be heated to boiling, thickened with corn-starch, and served as a substitute for milk or cream on flakes or other cereals. Toasts are uniformly and properly regarded as a breakfast dish, and when properly prepared are wholesome, nutritious, and appetizing, and far more conducive to health than the fried mushes and griddle cakes with which so many are prone to appease their appetites.

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Vegetarian Cook Book