Put one pint of boiling water into a stew-pan and on
the fire. Mix three gills of rye meal with three gills of
cold water. Stir this into the boiling water. Add one
teaspoonful of salt✪ Rye Mush. Stir the mush well, and place it on
the back part of the stove, where it will cook slowly for
half an hour. Serve with milk.
* Graham Mush.
Graham mush is made exactly the same as rye mush.
* Rolled Wheat Mush.
Put a pint and a half of boiling water and a generous t
teaspoonful of sa✪ Rolled Wheat Mushlt into a stew-pan. Place on the fire,
and when the water boils rapidly, sprinkle in one cupful
A GROUP OF SIMPLE DISHES. 581
of rolled wheat. Stir the mush well, and set back where
it will cook slowly for one hour. Serve with milk.
* Pearled Wheat Mush.
Wash one small cupful of pearled wheat in cold water.
Stir it into one generous quart of boiling water, and let
it boil rapidly for ten minutes. Add one teaspoonful
of salt✪ Pearled Wheat Mush. Cover the stew-pan, and place on the back of
the stove where the mush will simmer for three hours.
Serve with milk or cream.
This mush can be cooked one day and be heated in the
double-boiler for breakfast the next morning.
The Health Food Company sells a nice quality of
pearled wheat.
* Toast.
As a general thing, not enough care is taken in the
preparation of toast. Cut slices of stale bread about
one-third of an inch thick. Put them in the toaster and
hold them over the fire, but a little distance from it,
until they become slightly dried. It will take about two
minutes. Now hold the toaster near the fire, and brown
the bread quickly, being careful not to burn it, and yet
to let it acquire a rich brown color. The toast will be
delicate and crisp.
* Butter Toast.
This is made by dipping the edges of slices of toast in
.» oiling water, and then spreading the slices with butter.
The toast should be served immediately.
-
* Cream Toast.
Heat three cupfuls of cream to the boiling-point ; then
add half a teaspoonful of salt. Put a slice of toast in a
deep warm dish, and pour a little of the cream on it;
then put another slice in the dish, and pour in more
582 MISS PARLOA'S KITCHEN COMPANION.
cream. Continue in this way until all the materials are
used. Three cupfuls of cream will be sufficient for seven
or eight slices of toast✪ Cream Toast. Serve hot.
* Milk Toast.
Reserve half a cupful of milk from a quart, and put
the rest in a double-boiler, and on the fire. Mix the
cold milk and two table-spoonfuls of flour, and stir the
mixture into the milk when it begins to boil. Stir for
two minutes ; then put the cover on the boiler, and let
the milk cook for a quarter of an hour longer.
Now add two table-spoonfuls of butter and a teaspoon-
ful and a half of sal✪ Milk Toastt. Stir well, and dip the slices of
toast in the liquid ; then lay them in a deep dish, and
pour the remainder of the milk over them. There will
be enough milk for ten or twelve good-sized slices of
toast. If bakers' bread -be used, it will only be neces-
sary to dip it into the sauce and take it out immediately.
Home-made will not absorb the milk so quickly, and it
will be better to let the slices remain in the sauce for a
minute or more.
Graham, brown bread, and cracker toast are made in
the same way. Toast the bread as carefully for cream
or milk toast as you would if it were to be served
dry.
* Toasted Crackers. ✪ Toasted Crackers
Page 304 · 7 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put one pint of boiling water into a stew-pan and on the fire. Mix three gills of rye meal with three gills of cold water. Stir this into the boiling water. Add one teaspoonful of salt. Stir the mush well, and place it on the back part of the stove, where it will cook slowly for half an hour. Serve with milk.
* Graham Mush. Graham mush is made exactly the same as rye mush.
* Rolled Wheat Mush.
Put a pint and a half of boiling water and a generous teaspoonful of salt into a stew-pan. Place on the fire, and when the water boils rapidly, sprinkle in one cupful
of rolled wheat. Stir the mush well, and set back where it will cook slowly for one hour. Serve with milk.
* Pearled Wheat Mush.
Wash one small cupful of pearled wheat in cold water. Stir it into one generous quart of boiling water, and let it boil rapidly for ten minutes. Add one teaspoonful of salt. Cover the stew-pan, and place on the back of the stove where the mush will simmer for three hours. Serve with milk or cream.
This mush can be cooked one day and be heated in the double-boiler for breakfast the next morning.
The Health Food Company sells a nice quality of pearled wheat.
* Toast.
As a general thing, not enough care is taken in the preparation of toast. Cut slices of stale bread about one-third of an inch thick. Put them in the toaster and hold them over the fire, but a little distance from it, until they become slightly dried. It will take about two minutes. Now hold the toaster near the fire, and brown the bread quickly, being careful not to burn it, and yet to let it acquire a rich brown color. The toast will be delicate and crisp.
* Butter Toast.
This is made by dipping the edges of slices of toast in boiling water, and then spreading the slices with butter. The toast should be served immediately. -
* Cream Toast.
Heat three cupfuls of cream to the boiling-point ; then add half a teaspoonful of salt. Put a slice of toast in a deep warm dish, and pour a little of the cream on it; then put another slice in the dish, and pour in more
cream. Continue in this way until all the materials are used. Three cupfuls of cream will be sufficient for seven or eight slices of toast. Serve hot.
* Milk Toast.
Reserve half a cupful of milk from a quart, and put the rest in a double-boiler, and on the fire. Mix the cold milk and two table-spoonfuls of flour, and stir the mixture into the milk when it begins to boil. Stir for two minutes ; then put the cover on the boiler, and let the milk cook for a quarter of an hour longer.
Now add two table-spoonfuls of butter and a teaspoonful and a half of salt. Stir well, and dip the slices of toast in the liquid ; then lay them in a deep dish, and pour the remainder of the milk over them. There will be enough milk for ten or twelve good-sized slices of toast. If bakers' bread -be used, it will only be necessary to dip it into the sauce and take it out immediately. Home-made will not absorb the milk so quickly, and it will be better to let the slices remain in the sauce for a minute or more.
Graham, brown bread, and cracker toast are made in the same way. Toast the bread as carefully for cream or milk toast as you would if it were to be served dry.
* Toasted Crackers.
Records on this page
Rye MushGraham MushRolled Wheat MushPearled Wheat MushCream ToastMilk ToastToasted Crackers