FAIRY FARINA
Mix three tablespoonfuls of farina with three quarters of a teaspoonful of salt and half a cupful of milk, taken from two cupfuls. Bring the rest of the milk to a boil with two cupfuls of water and stir in the farina mixture. Cook slowly half an hour, turn into individual moulds, and serve cold with sugar and cream.
JELLIED FARINA
One cupful of farina, sprinkled into two and a half cupfuls of boiled salted milk. Stir till it thickens, then boil half an hour without stirring. Serve hot or cold with sugar and cream. This will mould nicely, and may be used with fruit.
FARINA MUSH
Boil one quart of salted milk, and, when boiling, add half a cupful of farina, stirring constantly. Add a lump of butter and serve with cream and sugar.
FLUMMERY
One and a half cupfuls of pinhead oatmeal, a saltspoonful of salt, a tablespoonful of white sugar, two tablespoonfuls of orange-flower water. Cover the oatmeal with cold water and let it soak twenty-four hours, then drain off the water, cover again, and let steep twenty-four hours longer. Strain through a fine sieve, add the salt, and boil till as thick as mush, stirring constantly. Add the sugar and the orange-flower water, pour into saucers, and serve hot or cold with cream and sugar. This recipe dates back to the time of Queen Elizabeth.
GRITS
One cupful of well-washed grits is slowly added to two cupfuls of boiling water, and boiled one hour. Soaking over night is an advantage. If the porridge is too thick, it may be thinned with milk. Serve hot or cold with cream and sugar.
FRIED GRITS
Pack left-over grits into a wet mould. Turn out, slice, dredge in flour, and fry.
OATMEAL GRUEL
Mix one tablespoonful of oatmeal in half a cupful of cold water, add three cupfuls of milk, or of water, or of milk and water, and a little salt. Cook half an hour in a double boiler, stirring often. Strain if desired, and serve hot or cold. May be flavored with a bit of lemon-peel, spice, or orange-flower water. For children and convalescents.
OATMEAL GRUEL WITH EGG
One cupful of oatmeal and one teaspoonful of salt stirred into four cupfuls of boiling water. Boil one hour, strain, and pour on to two eggs well beaten. Reheat until it thickens, and serve with cream and sugar.
WHEAT GRUEL
Mix one teaspoonful of salt with half a cupful of flour, make into a paste with a little cold water and cook in a double boiler till smooth and thick. Thin with milk, if necessary. Strain and sweeten; serve either hot or cold. May be flavored with spice, lemon-peel, or wine.
BOILED HOMINY
Stir one cupful of well-washed hominy into two quarts of boiling water. Cook one hour. Use half milk and half water if preferred.
HOMINY BALLS
To a cupful of cold hominy add one tablespoonful of melted butter, stir well, add enough milk to rub the hominy to a paste, add a teaspoonful of sugar and one egg, unbeaten. Shape into small flat balls, dredge with flour, dip in beaten egg, then in crumbs, and fry. These may be prepared beforehand and kept in a cool place till ready to fry.
FRIED HOMINY
Pack left-over hominy into a mould. When cold, slice, dredge with flour, and fry, or dip in egg and crumbs and fry.
HOMINY WITH MILK
Soak hominy all night. In the morning cover with boiling salted water and boil until very tender. Drain off the water, cover with milk, boil up once more, and serve.
STEAMED HOMINY
Soak hominy over night in an equal measure of cold water. In the morning add twice as much boiling salted water and boil fifteen minutes, then put into a steamer and steam six hours.
HOMINY PORRIDGE
Soak a cupful of granulated hominy in four cupfuls of water over night. Add a teaspoonful of salt, one cupful of milk, and boil one hour in the morning.
CRACKED WHEAT MUSH
Butter a double boiler inside, put in four cupfuls of water and a little salt. When boiling add one cupful of cracked wheat which has been washed in several waters. Boil ten minutes, then simmer three hours. Serve with sugar and cream.
GRAHAM FLOUR MUSH
Mix one cupful of graham flour with a teaspoonful of salt, and make it into a paste with cold water. Mix gradually with four cupfuls of boiling water. Boil half an hour, stirring constantly. Serve with cream and sugar.
OATMEAL MUSH
Mix one cupful of coarse oatmeal with a little salt, sprinkle into four cupfuls of boiling water. Boil fifteen minutes, stirring constantly, in the double boiler. Cover and cook slowly three hours longer.
RYE MUSH
One quart of boiling water, one teaspoonful of salt, five heaping tablespoonfuls of rye meal. Sprinkle the meal into the boiling water, stirring constantly, add the salt, bring to the boil once more, cover, and cook slowly in the double boiler one hour and a half. Serve with sugar and cream.
FRIED OATMEAL MUSH
Wet a pan or mould in cold water and pack into it left-over oatmeal. Twelve hours later, turn out, cut into slices, dredge with flour and fry, serving with a simple syrup if desired. Any left-over cereal which does not contain fruit may be used in the same way.
GRAHAM MUSH WITH APPLES
Slice peeled and cored tart apples into graham mush prepared according to the recipe previously given, as soon as it begins to boil.
MUSH CAKES
Season two cupfuls of left-over cereal with salt and pepper and a few drops of onion-juice. Shape into small flat cakes with floured hands and dredge with flour. Fry in ham or bacon fat and serve with those meats.
MUSH BALLS
Add a tablespoonful of melted butter and two unbeaten eggs to two cupfuls of hot corn-meal mush. Cool. Shape into small flat cakes, dredge with flour, and fry brown. These may be prepared the day before using.
VELVET MUSH
Melt two tablespoonfuls of butter in a double boiler, add two cupfuls of flour, and stir until it leaves the sides of the kettle; add five cupfuls of milk, stirring constantly and bringing to the boil at each cupful. Add a teaspoonful of salt, mix thoroughly, and serve with sugar and cream.
COLD GRAHAM MUSH WITH FRUIT
Stir chopped dates or figs into graham mush made according to previous directions, turn into a mould, and cool. The next morning, slice, and serve with sugar and cream.