Graham Mush With Dates

Graham Mush With Dates

Ingredients:
1-1/4 c. graham flour
3 c. water
1 tsp. salt
1 c. dates

Directions:
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
72 / 151
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 sauted 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 souffles, 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)