Temperance cook book

Coarse oatmeal should be cooked like rolled wheat. If desired warm for breakfast, can be left in a granite farina boiler over night and heated in a few minutes. Do not soak oatmeal over night, or try to cook it sufficiently in the morning. Fine oatmeal can be made in a mush like Indian meal, and be ready for the table in forty minutes. OATMEAL AND GRAHAM GEMS. Mix equal parts of fine Irish oatmeal into a thick batter, with equal parts of milk and water, fill hot gem-pans and bake with a brisk heat. Very sweet and tender. BROWN GEMS. Mix with water equal quantities of rye and Indian meal, beat it to a cream, perhaps ten or fifteen minutes, bake in thin cakes in hot gem-pans. GRAHAM GEMS. Take three cupfuls of entire wheat flour, or Graham made from white wheat, two cupfuls of cold water, half cup of milk. Omit salt. Heat gem-pans very hot on the top of the stove, fill them even full with the batter, place on the grate of a very hot oven. Let them remain ten minutes, then bake thirty minutes on the bottom of the oven. The "Acorn" gem-pans are essential. These are small, round, deep iron pans. Notice, three things are necessary for good gems: The best Graham flour, very hot pans and oven, and the "Acorn" gem-pans. No beating is required. These conditions observed, the gems will be as light as sponge cake. They can be eaten warm or cold, but are best heated over in a quick oven. They make excellent toast and puddings. GRAHAM MUFFINS. Take one pint of new milk, one pint Graham flour or entire wheat flour. Stir together and add one beaten egg. Can be baked in any kind of gem-pans or muffin-rings. Salt must not be used with any bread that is made light with eggs. GRAHAM MUSH. Stir Graham flour in boiling water slowly, until it makes a thick batter. Set on the back part of the stove ten minutes and turn into the dish. To be eaten with fruit juice or cream and sugar. BOILED RICE. Put two cups of rice to three pints of boiling water, half teaspoonful of salt. Cook in a farina boiler four hours. It is said the Japanese do not put rice in water to cook it. Simply expose it to steam in a steamer several hours. GRIDDLE CAKES FROM "SHORTS." Shorts, or middlings, are obtained in grinding wheat, between the fine flour and bran. These are rich in gluten and prepared in the same way, make cakes equal to buckwheat. MILK TOAST. Heat six slices of Graham bread in the oven; toast an even brown over coals. Boil one pint of milk and half a cup of cream. Thicken with one teaspoonful of cornstarch; half a teaspoonful salt. Pour over the toast and serve hot. FIG ROLLS. One quart of Graham flour, one cupful of chopped figs, enough sweet milk to make like biscuit dough. Roll into long rolls and bake in a dripping-pan, in a hot oven. EGGS POACHED IN MILK. Take one cupful of milk, half a cup of water; when boiling break in six eggs. Cook slowly and serve on toast. A lady told me she cured herself of nervous headaches by eating an egg every morning cooked in this way. The milk prevents the poisonous effect of the sulphur in the egg and the nerves get decided nutriment. POACHED EGGS. In a skillet of salted boiling water, place muffin-rings. Drop the eggs in them and let them stand ten minutes without boiling. Remove the rings and the eggs will be nicely moulded and evenly cooked.