Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

best quality and do not readily soften, it is well, after stewing for a time, to rub them through a colander or vegetable press to break up the tough portions and make a smooth sauce. Put a spoonful of the hot fig sauce on each individual dish of farina, and serve with cream or without dressing. FARINA WITH FRESH FRUIT.--Cook the farina as previously directed. Have some sliced yellow peaches, mellow sweet apples, or bananas in a dish, turn the farina over them, stir up lightly with a fork, and serve hot with cream. MOLDED FARINA.--Farina to be used cold may be cooked in the same manner as before described, with two or three tablespoonfuls of sugar added at the same time with the farina, and when done, molded in cups previously wet with a little cold water. Serve with a dressing of fruit juice, whipped cream flavored with lemon, or mock cream flavored with cocoanut. GRAHAM GRITS.--To four parts of water boiling in the inner dish of a double boiler add slowly, so as not to stop the boiling of the water, one part of Graham grits. Stir until thickened, then place in the outer boiler, and steam from three to five hours. Serve hot with cream, or mold in cups previously dipped in cold water, and serve with a dressing 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