GRAHAM MUSH NO. 1.—­Good flour is the first requisite for making good Graham mush.  Poor Graham flour cannot be made into first-class mush.  Flour made from the best white winter wheat is perhaps the best.  It may be used either sifted or unsifted, as preferred.  The proportion of flour and liquid to be used will necessarily vary somewhat with the quality of the flour, but in general, three parts water to one of flour will be needed.  Too much flour not only makes the mush too thick, but gives it an underdone taste.  Stir the dried flour rapidly into boiling water, (which should not cease to boil during the process), until a thick porridge is obtained.  It is well to have it a little thinner at first than is desirable for serving, as it will thicken by cooking.  Cook slowly at least one hour.  A longer time makes it more digestible.

Left-over Graham mush is nice spread on rather shallow tins, and simply heated quickly in a hot oven.

GRAHAM MUSH NO. 2.—­Moisten one pint of good Graham flour with a pint of warm water, or enough to make a batter thin enough to pour. (The quantity of water needed will vary a little with the fineness and quality of the flour.) Pour this batter into a quart of water boiling in the inner cup of a double boiler.  Remember to add the batter sufficiently slow, so as not to stop the boiling of the water.  When thickened, put into the outer boiler, and cook for one hour.

GRAHAM MUSH NO. 3.—­Prepare in the same way as above, using milk or part milk in the place of water.  Left-over Graham mush at breakfast, which has been prepared with water, is very nice if, while it is still warm, a small quantity of hot milk is well stirred into it, and it is then set by to be reheated in a double boiler for dinner.

GRAHAM MUSH WITH DATES.—­Prepare a mush as for Graham mush No. 2.  When done, place in the dish in which the mush is to be served, some nice, fresh dates from which the stones have been removed.  Pour the mush over them, and stir up lightly, taking care not to break the fruit, and serve.  Raisins previously steamed, or figs steamed and cut into pieces, may be used instead of dates.  Serve hot with cream, or mold, and serve cold.

PLUM PORRIDGE.—­Prepare a Graham mush as previously directed, and when done, add to it a cup of well-steamed raisins and sufficient rich milk to thin it to the consistency of porridge.

GRAHAM APPLE MUSH.—­Prepare a smooth apple sauce of rather tart apples.  Sweeten it slightly, and thin with boiling water.  Have this mixture boiling, and add to it Graham flour, either sprinkled in dry or moistened with water, sufficient to make a well-thickened mush.  Cook, and serve hot with cream.

GRANOLA MUSH.—­Granola, a cooked preparation of wheat and oats, manufactured by the Sanatarium Food Co., makes a most appetizing and quickly prepared breakfast dish.  Into a quart of boiling water sprinkle a pint of granola.  Cook for two or three minutes, and serve hot with cream.