GRAHAM MUSH WITH DATES
(
Sufficient to Serve Six
)
- 1-1/4 c. graham flour
- 3 c. water
- 1 tsp. salt
- 1 c. dates
Moisten the graham flour carefully with 1 cupful of the cold water. When perfectly smooth, add it to the remainder of the water, to which the salt has been added, and boil rapidly, allowing the mixture to cook until it thickens. Then place it in a double boiler and cook 1 to 2 hours. Wash the dates, remove the stones, and cut each into four pieces. Add these to the mush 10 minutes before serving. Serve hot with cream or milk and sugar.
51. LEFT-OVER WHEAT CEREALS.--Numerous ways have been devised for utilizing wheat cereals that are left over, so that no waste need result from what is not eaten at the meal for which a cereal is cooked. For instance, left-over hulled wheat can be used in soup in the same way as barley and rice, and plain cream of wheat and farina can be molded, sliced, and sautéd like corn-meal mush and served with sirup. The molded cereal can also be cut into 2-inch cubes and served with any fruit juice that is thickened slightly with corn starch. Besides utilizing left-over wheat cereals in the ways mentioned, it is possible to make them into custards and soufflés, as is shown in the two accompanying recipes, in which cream of wheat may be used in the same manner as farina.
FARINA CUSTARD
(
Sufficient to Serve Six