Slice peeled and cored tart apples into graham mush prepared according to the recipe previously given, as soon as it begins to boil.
MUSH CAKES
Season two cupfuls of left-over cereal with salt and pepper and a few drops of onion-juice. Shape into small flat cakes with floured hands and dredge with flour. Fry in ham or bacon fat and serve with those meats.
MUSH BALLS
Add a tablespoonful of melted butter and two unbeaten eggs to two cupfuls of hot corn-meal mush. Cool. Shape into small flat cakes, dredge with flour, and fry brown. These may be prepared the day before using.
VELVET MUSH
Melt two tablespoonfuls of butter in a double boiler, add two cupfuls of flour, and stir until it leaves the sides of the kettle; add five cupfuls of milk, stirring constantly and bringing to the boil at each cupful. Add a teaspoonful of salt, mix thoroughly, and serve with sugar and cream.
COLD GRAHAM MUSH WITH FRUIT
Stir chopped dates or figs into graham mush made according to previous directions, turn into a mould, and cool. The next morning, slice, and serve with sugar and cream.