Graham Mush

Stir graham flour in boiling water slowly until it makes a thick batter. Set on the back part of the stove 10 minutes, beat 2 minutes, and turn into the dish. Serve with fruit juice or sugar and cream. - Mrs. E. D. Kelley. Winnetka, 111.

Graham Mush

Mix half a cup of graham flour and 1/2 a teaspoon salt. Make it into a thin, smooth paste, with a little cold water. Stir it into 1 pt. boiling water. Cook 20 minutes, stirring often. Serve with cream. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Hominy

Soak all night; cover with boiling water, slightly salted, in the morning, and cook for an hr. A delicious preparation of hominy is effected by cooking it in plenty of salted water until tender, turning off the water and supplying its place with cold milk. Bring to a boil and serve. - Mrs. H. A. Sherman, Palatine, 111.

Hominy Pudding

Soak a cupful of hominy for 3 hrs. in tepid water. Drain, and put over the fire in plenty of boiling water, slightly salted. Boil fast for 30 minutes or until tender; turn off the water and pour in a pt. of hot milk with a little salt. Cook for 15 minutes, stir in a generous lump of butter and turn into a deep dish. Eat with sugar and cream. - Mrs. Castle Hopkins, Winnetka, 111.