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.

GRANOLA FRUIT MUSH.--Prepare the mush as directed, and stir into
it, when done, a large cupful of nicely-steamed, seedless raisins. Serve
hot with cream. Milk may be used instead of water, if preferred.