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Classic
Cook Books
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page 20
eggs (only the whites). Before baking wash over with egg and dip in sugar.
Egg crackers.
Six eggs, twelve tablespoons sweet milk, six tablespoons butter, half a teaspoon
soda. Mould with flour and roll out thin.
Graham mush.
Sift Graham meal slowly into boiling water, salted; stir briskly until as thick
as you can stir with one hand. Eat with milk or cream, or sugar and butter.
Oat meal mush.
To two quarts boiling water, well salted, add one and a half cup best oat meal;
stir the meal in by degrees, and after stirring up a few minutes to prevent it
from settling down in a mass at the bottom, leave it to cool three hours without
stirring. (All mushes of this kind should be cooked in a custard kettle). This
mush is especially recommended as a breakfast dish, and it is very excellent for
children who need muscle-producing food.
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Classic
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