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 1906 COOKBOOKBREAKFAST DISHES >  Graham Mush (3 Recipes) >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)


GRAHAM MUSH (3 recipes)

Graham Mush #1

Take 2 quarts of water, 1 pint of graham flour, 1 teaspoonful of salt. Have the water boiling and stir in the meal briskly with an egg beater, boil 15 minutes, and serve with rich milk and sugar either hot or cold.

Sister Catharine Wampler, Dayton, Va.

Graham Mush #2

Sift graham meal into boiling salted water, stirring briskly until quite stiff. Serve with sugar and cream or with butter and syrup. This mush is much improved by removing from kettle and steaming from 1 to 3 hours; eat cold or slice and fry like corn meal mush.

Sister Minnie C. Christopher, Warrensburg, Mo.

Graham Mush #3

Take boiling water, salt to taste, make a mush by stirring in good graham flour, boil 5 minutes, stirring constantly to keep from sticking. Serve warm or cold with sugar and cream.

Sister Lizzie Bagwell, Bremen, Ohio.

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