Farina Mush

Milk, 1 quart. Salt.

Farina, 1/2 cup. Butter, 1 dessertspoon.

Boil salted milk and when bubbling add farina, stirring con-stantly. Add lump of butter and cook in double boiler until done.

Samp

Samp, 1 cup.

Boiling water, 2 1/2 cups.

Salt, 1/2 teaspoon.

Cover the samp with cold water and soak for 8 hours. Drain and put into a double boiler with the boiling water and salt. Cook until tender.

Cereal-Fruit Pudding

Cold boiled cereal, (oatmeal,

hominy or rice). Sugar.

Fruit, (apples, pears, dates). Buttered cracker crumbs.

Buttered cracker crumbs.

Put a layer of the cereal in a baking dish, cover with a layer of sliced fruit and dredge with sugar. Repeat and cover all with the crumbs. Bake in a medium oven till fruit is soft and crumbs are brown. Serve with cream. Juicy apples are the best fruit to use.

Berries And Farina

Berries, 1 quart.

Farina, 1 cup.

Salt.

Wash, stew and mash berries in double boiler, add farina and salt and stew for 50 minutes. Let harden in small cups and serve cold with cream and sugar. Blackberries, strawberries and rasp-berries are best for this purpose.

Hominy

Hominy, 1 cup.

Boiling water, 4 cups.

Salt, 2 teaspoons.

Boil hominy rapidly in the salted water for 10 minutes, then cook in double boiler for 1 hour.

Graham Mush

Sift graham flour slowly into boiling water, stirring until it is as thick as can be stirred with one hand. Put into a steamer and steam for 3 or 4 hours. Eat with cream and sugar.

Fruit Juice Cereal

Stew any fresh or dried fruits or combination of fruits until tender with sugar to taste. Press through a fine sieve, cool and chill. Serve with any flaked cereal. Cherries, strawberries, apples, prunes, apricots and peaches are best for this purpose. Lemon juice may be added for zest if desired.

Custard Cereal

Milk, 1 quart. Eggs, 2.

Sugar, 3 tablespoons. Cereal flakes.

Bring milk to boiling point in a double boiler. Slowly stir in the well beaten eggs and sugar. Boil an instant, then remove and set aside to cool. Chill and serve with any cereal flakes instead of cream and sugar.

Bran And Cereal Breakfast Food

Bran, 1/2 cup. Oatmeal, 1/2 cup.

Salt, 1/2 teaspoon. Boiling water, 1 pint.

Raisins.

Mix bran, oatmeal and salt and pour on, stirring constantly, the boiling water. Cook slowly in double boiler for 2 hours. Add a handful of raisins 10 minutes before it is done. Serves 3 people.

Use as follows: -

Rolled Oats Or Oatmeal

1. For breakfast cereal, at least every other day.

2. Put rolled oats through the food chopper and use this oat

flour in Boston brown bread or quick bread with barley and corn, and alone in muffins, buscuits, in cookies and gingerbread, instead of white or Graham flour.

Corn Meal

1. For breakfast or supper twice a week as mush.

2. Cold mush moulded, sliced and browned in a small

amount of fat.

3. In corn breads, muffins, Boston brown bread, and baked

Indian pudding.

Corn Flour

1. In muffins, quick cakes, gingerbread and cookies alone

or with barley flour. Use less flour or more liquid.

2. To thicken soups and sauces.

Cornstarch

1. For desserts.

2. To thicken soups and sauces.

Barley Flour

1. For quick bread and muffins and in any other recipes

that call for flour such as pastry, cake, cookies and puddings.

2. To thicken soups and sauces.