of fruit juice. The fig sauce prepared as previously directed, is also
excellent with Graham grits.

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