BRAN MUSH.
Bring one and one-half to two cups of water to a boil, add one-half teaspoonful salt. Drop in one shredded wheat biscuit and one-half cup of bran. Mix all well and boil one minute. Serve with hot cream.
BRAN AND RYE MUSH.
Put one-half cup of rylax into boiling salt water, and cook 20 minutes. When done, moisten one-half cup of bran with a little hot water, and mix with the rye mush. Serve with hot cream.
RAW WHOLE WHEAT.
Soak one-half cup of whole wheat in three-quarters or one cup of warm water over night. Keep the water warm, if possible. A small amount of salt may be added. Serve with cream and dates, or with bananas, carrots, or nuts.
Oats are rich in fat and lime, and like wheat and rye belong to the most perfect foods. A fireless cooker is a convenient apparatus for the preparation of oats and wheat. They should be thoroughly cooked for at least half an hour before setting them into the fireless cooker.
BOILED WHOLE WHEAT.
Soak some whole wheat over night. Boil for several hours with sufficient water and salt. Serve like the foregoing.