"I sing the sweets I know, the charms I feel, My morning incense and my evening meal. The sweets of Hasty Pudding."

- Barlow.

Breakfast Hominy

One cupful of flaked breakfast hominy and one quart of boiling water. Salt to taste. Boil five minutes and place in the cooker three hours, or all night if it is wanted for breakfast, or all the afternoon if used for supper. It is delicious with cream or maple syrup.

Cornmeal Mush

Into five cups of boiling salted water stir slowly about one and one-half cups of cornmeal. Cook five minutes over a fire and place in a fireless cooker over night or all the afternoon.

Cream Of Wheat

Take two and one-fourth cups of boiling water and one-half teaspoon of salt to one-half cup of cream of wheat. Cook the same as oatmeal.

Fried Cornmeal Mush

Stir one pint of milk into one pint of cornmeal and a scant teaspoon of salt. Put one quart of hot water into a granite saucepan and place over a good fire. When it boils, stir in milk and cornmeal mixture, stirring all the time until the corn is scalded, so it will not settle to the bottom. Set in a cooker an hour or longer. When done turn into baking powder cans which have been wet with cold water. Cool, cut in slices a quarter of an inch thick, roll in cornmeal, and fry in a hot spider in mixed fats.

Graham Mush

Into a small kettle put four cups of boiling water and one teaspoon of salt. Sprinkle into it slowly one cup of graham flour, stirring constantly. When it has thickened, cover closely and place in a kettle of boiling water. Cook five minutes over the fire and six hours or over night in the cooker. The mush is excellent if poured into a mold while hot. When cold turn out and serve with cream and sugar or with fruit.

Indian Meal Gruel

One quart of boiling water thickened by three tablespoonfuls of Indian meal, one teaspoon of salt, one tablespoon of sugar, and two grates of nutmeg. Boil three minutes and skim it. When boiling again set it in a cooker two hours.

Oatmeal Custard

One pint of milk, one-half cup of brown sugar, butter the size of a walnut, and one egg beaten together and salted. One cup of uncooked oatmeal with half a grated nutmeg beaten into the other ingredients. Pour into a covered pudding mold. Steam over the fire ten minutes and two hours in the cooker.

Oatmeal Gruel

To one-half cup of oatmeal add four cups of boiling water and one-half teaspoon of salt. Boil five minutes. Then place in the cooker for six hours or over night. Strain and serve with milk or cream.

Whole Grain Oatmeal

One cup of oatmeal, two and one-half pints of cold water, one teaspoonful salt. Heat and enclose it in an outer vessel of boiling water. Boil it ten minutes. Set it in the cooker four or five hours or over night.

Quaker Oats

Take two and one-half cups of boiling water and one teaspoon of salt. Stir into this one large cup of Quaker Oats. Cook in the same manner as oatmeal.

Pettijohn's Breakfast Food

One cup of Pettijohn to two scant cups of boiling water or milk. Cook in a small kettle or jar placed in a larger kettle of boiling water. Stir just enough to keep the grains apart. Remove to the cooker after boiling five minutes. Leave in the cooker six hours or over night.