Make a thick gruel of equal parts of graham and corn meal. Let it stand over night. Add sifted graham flour, or flour of the entire wheat, until the batter is thicker than for batter cakes. Bake as griddle cakes, giving them plenty of time. If just right, most delicious breakfast cakes.
MILK TOAST.
Heat six slices of graham or entire wheat bread in the oven; toast an even brown over coals. Boil one pint of milk and half a cup of cream. Thicken with one tea-spoon corn-starch; half a tea-spoon salt. Pour over the toast and serve hot.
GEM TOAST.
Split graham gems, toast the same as the bread, and cover with the same dressing. This is the best toast made. Is not harmed by standing.
OYSTER TOAST.
Pour stewed oysters over graham gems or bread toasted. An excellent breakfast dish.
CODFISH TOAST.
Toast graham bread or gems; lay upon a platter and cover with codfish prepared in milk.