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back of range as directed. For Philadelphia Mush put two quarts Water in kettle, when boiling ; stir in slowly a little at a time of the following mixture: one ouart each com meal and cold milk or water, ( and level tablespoon salt, beaten to a smooth paste. Let cook twenty-five minutes, stirring often; or is better placed on the bricks or in oven, when it will not need to be stirred, and should then cook 468 MUBH. \ an hour or more. Serve with cream or milk, and buttermilk is liked by some. A little flour is sometimes added to mush. For Fried Mush take from any of the above preparations when readjr to serve ; place in a crock, pan or a round can (baking powder caa is nice) first rinsed with cold water or slightly greased; and some after smoothing the top brush over lightly with a little melted lard or butter to prevent a crust from forming. When cold, cut in lines (slices from the round roll from can), or in slices from pan and &y as directed ; if wished very crisp, slice thin and fry in little fat in the frying-pan. In making com meal mush as well as all mushes that are stirred, the one important rule is to have water boiling for this reason a good fire is necessary, and keep it thus while sifting in meal ; as unless the meal is cooked as it is stirred in, no amount of after cooking will take away the raw taste. Gluten Mush.—Put inner kettle of custard kettle on stove with three pints water, and when boiling sift in, as directed in preface, one pmt gluten. When ready, place in outer kettle and cook four or five hours. This is one of the most delicate of mushes, and is made Of what is known as dark gluten ; the light gluten being used more especially for puddings. Farina Mush.—Stir into three pints boiling water half pint farina. Cook as directed in any of the recipes for Graham Mush, ad* ding the spoonful or two of cream as directed in preface. Graham Mush.—Use what is known as No. 2 Graham, being ground a little coarser than No. 1. which is used for bread. Make like Gluten, except take a heaping pint to three pints water, and it need not cook more than an hour in custard kettle, but longer boiling greatly improves it. Or make in an ordinary kettle ; when done place on . oack of stove, or take out in pan and place in steamer for three or four hours and serve. Some make in saucepan and cook from fifteen to twenty minutes after meal is added ; set off fire a few minutes, as it will then be less likely to adhere to pan, and serve. A few dates or raisins may be stirred in ten minutes before it is done: or if steamed as above, either in custard kettle or patent steamer, add them when the mush is ready to be placed in outer kettle or steamer. Serve hot, or for Molded Graham Mush pour in cups and serve cold. May be fried as directed. Granula Mush.—This is a preparation of wheat which makes a very wholesome and palatable mush, and as it is already twice cooked does not take long to prepare. put one quart water in saucepan, salt to taste, when boiling sift in one scant pint Granula as directed; cook five minutes and serve. Milk or half milk and water may be used. Too much cannot be said in praise of this. Rye Mush.—Make in saucepan or ordinary kettle as Granula, except take one pint to a quart water, sifting in as directed. Cook r ItUBH. 469