Graham Fruit Mush

Ingredients

• 1 cup Graham flour
• 1 cup cold water
• 2 cups boiling water
• 1 cup dates or figs
• Scant teaspoon of salt

Method

1. 1

   Blend the Graham flour with the cold water, add the boiling water and the salt, and let cook over the open fire until it thickens; then set in an outer boiler, and cook for an hour or more.

2. 2

   Wash and stone the dates, cut lengthwise into quarters, and add to the mush about 10 minutes before serving.

3. 3

   If dried figs are used, they should be steamed first, or else washed, sliced, and cooked with the grain.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 125. The excerpt below is the record exactly as published.

cup cold water 2l/2 cups boiling water i teaspoon salt Blend the corn meal with the cold water, add to the boiling water, and stir until it reaches the boiling point. Let boil quite rapidly until it begins to thicken; then set in the outer part of a double boiler, or into a fireless cooker, and finish the same as for rolled oats. BROWNED CORN MEAL MUSH Prepare and cook the same as above. When thoroughly cooked, pour into an oiled brick-shaped tin (bread tin) ; and when cold, slice l/2 inch thick, and brown slowly in a slightly oiled skillet or in a good oven. Serve with maple sirup or honey. STEAMED NATURAL RICE i cup natural brown rice 3^2 cups water y\ teaspoon salt Wash the rice thoroughly, drain, add the water and the salt, and let boil continuously until the cereal is tender and the liquid reduced down dry. Set in the outer boiler, or on the edge of the stove, and let steam for 15 minutes. Mote. — It should be remembered that a wide saucepan has more evaporation surface than a deep, narrow vessel, and that con- (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 2IQ SCIENCE of FOOD and COOKERY sequently, the larger or wider the vessel in which the rice is cooked, the more water will be required, proportionately. WHITE RICE Cook the same as natural rice, except use i cup less of liquid than for the same amount of natural brown rice. BROWNED RICE Yi cup natural rice iJ4 CUPS boiling water Put the rice into a small frying pan, and stir over the fire until a very light brown color. Add the boiling water, and cook the same as for steamed natural rice. CREAMED RICE Add sufficient hot cream, or milk and a little butter, to the above steamed rice to make it creamy but not too soft. Reheat and serve. BANANA RICE Slice two bananas into the above hot creamed rice. Cover, let stand five minutes, and serve. STEAMED WHEAT I cup cleaned wheat 5 cups hot water l/4 teaspoon salt Wash the wheat in several waters, and let soak overnight. Drain, add the salt and the hot water, and let boil over the fire for half an hour; then set in a fireless on a hot stone overnight. In the absence of a fireless, cook the same as steamed rice. STEAMED PEARL BARLEY I cup pearl barley 5 cups hot water l/4 teaspoon salt Soak the barley in cold water overnight, drain, add the hot water and the salt, and cook the same as for steamed wheat. GRAHAM FRUIT MUSH 1 cup Graham flour i cup cold water 2 cups boiling water I cup dates or figs Scant teaspoon of salt

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