6 cups boiling water.
1 1/2 teaspoons salt.
1 cup Cream of Wheat.
Boil ten minutes, stirring constantly, and cook over boiling water one hour or more.
1 quart water 1/2 cup farina.
1 teaspoon salt.
3/4 cup milk or cold water.
Heat the water to boiling in the inner portion of a double boiler; add the salt; moisten the farina with the milk, taking care to stir it constantly until set or thickened. Let boil 5 minutes, then set in the outer boiler and cook one hour or more. The flavor and nutritive value may be increased by making the liquid one-half milk.
1 cup pearled barley 5 cups water.
1 teaspoon salt 1 cup seeded dates.
Carefully look over and wash the barley, then put on to cook in boiling water. Let boil for ten minutes, and set in a double boiler. Continue cooking for three to four hours.
Wash dates in cold water, remove seeds, measure, then carefully cleanse in hot water. Cut the dates in small pieces and add to the barley about ten minutes before serving.
The dates may be omitted if desired.
1 cup graham flour 3 cups water.
1 cup dates 1 teaspoon salt.
Have the water actively boiling; add the salt and stir in the dry flour, sifting it in quite rapidly between the fingers. A batter whip or a long handled spoon should be used for stirring. Cook at least one hour. Cleanse the dates, remove the stones and cut each date into about four pieces. Add the dates just before the mush is finished cooking.
1 cup Good Health Breakfast Food (Brose)
3 cups water 1 teaspoon salt.
Salt the water and bring to the boiling point. Add the cereal and cook over the flame 12 minutes.
1 1/3 cups 20% gluten meal.
1 quart water.
1 teaspoon salt.
Heat the water to boiling, add the salt and stir in quickly and lightly the gluten meal. Let cook a few minutes over the fire and serve.
1 1/2 pints milk 1/2 pint cream.
1 cup 20% gluten meal 1 teaspoon salt.
Prepare the same as for gluten mush.
1 cup granulated hominy.
4 cups water.
1 1/2 teaspoons salt.
Heat the water to boiling. Add the salt and stir in the hominy a little at a time, stirring constantly. Let cook over the flame until thickened, then set in a double boiler and cook three to four hours.
1 quart hominy 1/4 cup cream.
1/4 cup milk 1 tablespoon butter.
1/2 teaspoon salt.
Heat the hominy. Add the milk, cream, butter and lastly the salt. Cook together five minutes and serve. If desired, milk only may be used, in which case add an additional tablespoonful of butter. This may be served as a vegetable if desired.
1 cup cornmeal 1 teaspoon salt.
1 cup cold water.
2 1/2 cups boiling water.
Moisten the cornmeal with the cold water and turn immediately into the actively boiling salted water. Stir constantly until the mixture is set or thickened and cook in a double boiler 3 to 4 hours. If the mush is to be used for cornmeal cutlets or baked mush, sift one tablespoon of flour into the cornmeal before adding the water.
Turn cornmeal mush into bread tins previously wet with cold water; when cold slice. Beat one or two eggs slightly, add one tablespoon water or milk to each egg, also 1/8 teaspoon salt. Dip the sliced mush into the bread crumbs, then into the egg mixture, and then back into the bread crumbs again. Place in a buttered pan and bake in a quick oven until a rich brown. Serve with butter or maple syrup.
Turn cornmeal mush into bread tins. When cold slice into one-half inch slices. Place in buttered pans and bake until nicely browned. The slices may be brushed with cream or milk during the baking, which facilitates the browning.
1 pint water.
1/2 cup raisins.
1 pint granola.
Clean and stem the raisins, wash and add to the hot water. Bring to the boiling point and cook a few minutes to soften the raisins. Add the Granola and cook two to four minutes.
3 cups water 1/2 teaspoon salt.
Mix the bran, granola and salt. Stir into the boiling water and cook for a few minutes directly over the flame.