Graham Brewis

Ingredients

• Two cups milk
• one tablespoonful butter
• one saltspoonful salt
• Graham, bread crumbs at discretion

Method

1. 1

   Heat the milk in a double boiler, stir in the butter and salt, and add the Graham crumbs until the brewis is as thick as ordinary oatmeal porridge; cook ten minutes, and eat with butter, or butter and sugar.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 14. The excerpt below is the record exactly as published.

Graham Brewis. Baked Mince. Feather Muffins. Water Cress. Stewed Prunes. Tea. Cocoa. Graham Brewis, — Two cups milk, one ta- blespoonful butter, one saltspoonful salt ; Graham, bread crumbs at discretion. Heat the milk in a double boiler, stir in the butter and salt, and add the Graham crumbs until the brewis is as thick as ordinary oatmeal porridge; cook ten minutes, and eat with butter, or butter and sugar. Baked Mince, — Two cups chopped beef, one cup mashed potato, half an onion minced, one cup gravy or one cup boiling water, and a tabjespoonful of butter, two teaspoonfuls Wor6estershire sauce; pepper and salt to taste. Mix the ingredients well together, and put into a greased pudding-dish ; sprinkle a few fine crumbs over the top; set in the oven and brown. Feather Muffins, — One cup flour, one cup milk, lump of butter the size of an egg^ one teaspoonful baking-powder, pinch of salt, K< FAMILY BEEAKFAST8 FOR SPRING two eggs. Beat the eggs light, the whites and yolks separately. Into the latter stir the milk, the flour, with which has been sifted the salt and baking-powder, and the butter, melted. Last, add the whipped whites, and bake in a quick oven. 4. Fruit. Oatmeal Porridge. Scallop Patties. Graham Gems. Baked Potatoes. Tea. Coffee. Scallop Patties, — Cook a pint of scallops in their own liquor for ten minutes. Take out the scallops and add to the liquor a ta- blespoonful of butter rubbed smooth with one of flour, and pepper and salt to taste. Eeturn the scallops to this sauce, and let it just come to a boil. Fill scallop-shells with the mixture, sprinkle fine crumbs over them, dot with bits of butter, and brown in the oven. Pass lemon with this. Graham Gems.— Two cups Graham flour, two cups milk, two eggs, two teaspoonfuls butter, two teaspoonfuls sugar, pinch of salt. 53 WHAT TO EAT — HOW TO SERVE IT Melt the butter, warm the millc, and stir these into the unbeaten eggs. Add the flour and salt, and beat well before baking in heated gem-pans in a hot oven. 5. Fruit. Corn-meal Hasty Pudding. Broiled Fresli Mackerel. Saratoga Potatoes. Buttered Toast. Tea. Coffee. 6. Wbeat-Qerm Meal. Curried Eggs. Rice Muffins. Strawberries and Cream. Tea. Cocoa. Curried Eggs. — One cup good gravy, six hard-boiled eggs, one teaspoonf ul curty-pow- der. Heat the gravy ; stir into it the curry- powder wet up in a little cold gravy or water, and lay the eggs, each sliced in three, in the scalding gravy. Set the saucepan at the side of the stove where it will not boil, and let it stand ten minutes before sending to table. Rice Muffins. — One cup boiled rice, two eggs, two cups flour, one tablespoonf ul melt- ed butter, pinch salt, three cups milk. Stir 54 FAMILY BREAKFASTS FOR SPRING together the milk, eggs, butter, and salt; beat in the rice and flour ; bake quickly. 7. Fruit. Graham Porridge. Broiled Steak. Stewed Potatoes. Omelet Bread. Coffee. Cocoa. Omelet Bread, — Half -cup flour, three eggs, one tablespoonful melted butter, one tea- spoonful sugar, pinch of salt, milk enough to make thick batter. Beat the whites and yolks of eggs separately, and very light ; stir the butter, flour, milk, salt, sugar, and yolks together, and add the frothed whites ;, pour into a well-greased tin pan, and bake, covered, on the top of the stove ; uncover and brown in the oven ; eat immediatelv. 8. Fruit. ViTbcateDa. Crisped Smoked Beef. Brown Biscuit. Chopped Potatoes. Coffee. Chocolate. Crisped Smoked Beef, — Boil slices of smoked beef for five minutes; take them 55 WHAT TO EAT — HOW TO SERVE IT out, dry, and put into the frying-pan with a tablespoonf ul of butter; stir about until crisp, but not too dry. Brown Biscuit — One cup white flour, two cups Graham flour, two tablespoonf uls lard, two teaspoonf uls baking-powder, a little salt, milk enough to make a soft dough. Handle the dough as little as possible, and bake quickly. 9. Hominy boUed in Milk. Poached Eggs. Fried Bacon. Raspberry Shortcake. Tea. Cocoa. Baspberry Shcrrtcake. — Four cups flour, two cups milk, two tablespoonf uls lard, or lard and butter, three teaspoonfuls baking-pow- der, salt, one quart raspberries. Roll out a little more than half the dough into a sheet to cover the bottom of a deep biscuit-pan. Spread the berries thickly on this, sprinkle with sugar, and of the remaining dough make a top crust. Bake in a steady oven, cut into squares, and eat hot with butter and sugar, or with sugar and cream. 56 FAMILY BREAKFASTS FOB SPRING 10. Oranges. Cracked Wheat. Broiled Chicken. Saratoga Potatoes. Boston Brown Bread. Coffee. Chocolate. Boston Brown Bread. — One cup Indian- meal, one cup rye-meal, half -cup white flour, one cup milk, half-cup molasses, pinch salt, one small teaspoonf ul soda. Sift the meal, flour, soda, and salt together, work in the milk and molasses, pour into a well-greased brown- bread mould, and boil two hours, taking care that the water in the outer vessel does not come to the top of the mould. Unless you have a late breakfast, it is well to cook the bread the day before, and warm it the next morning. 57 FAMILY BREAKFASTS FOR SUMMER AS the season advances and the warm weather becomes settled, the preference should be given to fish and egg dishes rather than to those containing meat. For a sultry morning a breakfast of which fruit makes an important part is welcome generally to both palate and digestion. The many kinds of delicious fresh fish that may easily be procured should hold a prom- inent place in summer bills of fare; while eggs, usually plentiful and cheap at this season, may be prepared in various tempting fashions. 1. Strawberries. Moulded Cerealine. Broiled Shad. New Potatoes. Rye Gems. Tea. Cocoa. Strawberries. — When served as a first 58 FAMILY BREAKFASTS FOR SUMMER course at breakfast, it is better to have them unbailed, and to eat them with the fingers, dipping each berry into powdered sugar. Moulded Cerealine. — Prepare the cerealine as usual the day before, and fill small cups with it. Turn it out the next morning, and eat cold, with cream. Bye Gems, — Three cups rye- flour, three cups milk, three eggs, one tablespoonful sugar, one tablespoonful butter

Cook this with the app: pantry check, scaling, and the assistant.