1911. 
THK RURAL, NEW-YORKER 
727 
Graham Flour in Disguise, 
“But, doctor, my family simply will 
not eat graham,” declared the little 
mother, in response to the oft-heard 
warning against the use of too much 
fine flour. 
“Why? Don’t they like it, or do they 
think they don’t like it?” asked the 
doctor pointedly. Then in answer to her 
questioning look: “Oh, yes, there is quite 
a difference. Man}’- people refuse certain 
articles of diet, not from any real dis¬ 
like of the dish itself, hut because they 
have unconsciously acquired a prejudice 
against it. Delicate children, and even 
grown-ups of a nervous (and therefore 
notional) tendency, are very easily 
offended in the matter of appetite. Some¬ 
times, too, it is the innate contrariness 
of human nature which prompts them 
to refuse anything which is offered be¬ 
cause ‘it is good for them,’ when the 
same article would be eaten with relish 
if presented solely on its own merits.” 
Being a wise woman, Mrs. H. did not 
argue with the doctor. In fact, his 
theory was not new to her, she having 
had a suspicion that only a whim was 
responsible for her family’s distaste for 
graham flour. The doctor’s words car¬ 
ried weight, however, and made her 
realize the importance of preparing 
graham in such a manner that they 
would lose their prejudice for it. 
Wherever possible to substitute graham 
for the finer flours in any dish, she would 
do so; giving the article another name if 
necessary to pique curiosity. 
When the family appeared at the table 
one morning they found a new break¬ 
fast dish awaiting them. A sprinkling 
of chopped dates through a well-cooked 
cereal, topped by rich milk and sugar, 
tempted them to taste, when the novelty 
and delicacy of flavor caused them to 
finish it. “What is it, Mama?” clamored 
the children, and Mrs. H. answered 
smilingly: 
Brownie Cereal—To make it sift 
graham meal slowly into one pint of 
boiling, salted water, stirring briskly un¬ 
til it is as thick as can be stirred with 
one hand. Set back on stove and allow 
to steam and cook slowly for at least 
an hour. Sprinkle chopped dates 
through just before serving, and when 
steamed through eat with cream and 
sugar. With the cereal was served a 
sort of wafer, which, when spread with 
orange marmalade, was pronounced de¬ 
licious. This sweet entirely satisfied both 
children and adults, taking the place of 
the less easily digested fried cakes. 
Brownie Crisps—These were made 
with one quart of graham flour, one 
tablespoonful sugar, one-half teaspoon¬ 
ful salt, the same of baking powder, two 
tablespoonfuls of butter and a little more 
than half a pint of milk. Mix into 
smooth dough and knead well five 
minutes, roll out one-fourth inch thick, 
cut in rounds( or squares if desired) 
and bake until a golden brown. 
For breakfast on other mornings they 
found sometimes griddle cakes of a new 
and tempting quality, and sometimes 
puffy gems or muffins, which Mrs. H. 
called— 
Golden Puffs—One and one-half pint 
of graham flour, one teaspoonful salt, 
two large teaspoonfuls baking powder. 
Sift all together, add two well-beaten 
eggs, and with one pint of milk mix 
into a smooth batter. Half fill gem 
pans, well buttered, and bake in a quick 
oven ten minutes. 
Good Times Griddle Cakes—Sift to¬ 
gether one pint graham our, one-half 
pint fine cornmeal, one-half pint white 
flour, one-half teaspoonful salt, one 
tablespoonful sugar, and three teaspoon¬ 
fuls baking powder. Mix in a smooth 
batter with one-half pint each of milk 
and water, and the yolks of two eggs. 
Beat until very light; add the stiffly 
beaten whites and fry. 
A particularly savory fruit cake, which 
now made its appearance frequently on 
their table, was enthusiastically re¬ 
ceived. 
Dyspeptics’ Fruit Cake—Sift together 
three cups of previously sifted graham 
flour, two cups white flour, one teaspoon¬ 
ful each of clove, allspice, soda and salt, 
and two teaspoonfuls cinnamon. To two 
cups sugar add one cup of molasses and 
two cups of milk alternately with the 
flour mixture. Beat thoroughly and add 
three cups of seeded raisins and citron, 
both slightly floured. Bake in moderate 
oven for one hour. 
For the children’s supper there was 
frequently hot biscuits, which, with pure 
honey, were very much enjoyed. 
Brownie Biscuits—Into one pint of 
water and milk, mixed, dissolve one 
large tablespoonful of butter, two table¬ 
spoonfuls sugar, a cake of compressed 
yeast and a pinch of salt. Beat into 
this white flour to make it the con¬ 
sistency of batter cakes; add as much 
Never sold 
in balk 
In the moisture-proof 
package 
NATIONAL BISCUIT COMPANY 
graham flour as can be stirred with a 
spoon, and set away for 10 or 12 hours. 
When wanted take a lump of dough the 
size of an egg and roll lightly between 
the hands; lay in a greased pan, let 
rise 20 minutes and bake in a hot oven. 
Fruit wafers also became great 
favorites with adults as well as children. 
Knead thoroughly one cup of cold, sweet 
cream into three cups of graham flour. 
Divide in two portions. Roll each quite 
thin; spread one thickly with chopped 
figs and raisins, put the other on top 
and press together with the rolling pin. 
Cut into squares and bake. 
Suet pudding was a favorite, and the 
following was much enjoyed. The fact 
that it had not a morsel of suet in it 
had much to do with the frequency of 
its serving, but did not interfere with the 
enjoyment of the dish: 
Twentieth Century Pudding—One pint 
graham flour, one-half pint sweet milk, 
one pint molasses, one-half pound seed¬ 
ed and chopped raisins, one-third pound 
of nut meats, also chopped, one tea¬ 
spoonful each of salt and soda and one 
teaspoonful of baking powder; spices if 
desired. Mix smoothly and steam in a 
closely covered mould for four hours. 
Serve with jelly sauce. 
A number of fancy breads were tried 
next. 
Prune Loaf—One cup cornmeal, scald¬ 
ed with sufficient hot water to moisten 
well. When cool, add one cup sour 
milk, one-half cup cooking molasses and 
one teaspoonful salt. Sift one teaspoon¬ 
ful soda in two cups of graham flour 
and stir in, along with one cupful of 
dried prunes, which have been soaked, 
pitted and chopped fine (Raisins may be 
used to lend variety.) This was steamed 
in covered baking-powder cans for two 
and one-half hours, and the round slices 
were an added attraction. 
Nut loaf was another favorite. Four 
cups graham flour, four tablespoonfuls 
baking powder, one teaspoonful salt, 
three tablespoonfuls sugar, one cupful 
of nut meats, broken not too fine, and 
sweet milk to make a stiff dough that 
can be managed with a spoon. Let 
rise from 20 minutes to half an hour in 
a brick loaf pan, covered with another 
pan. Bake, covered, for about an hour. 
For the children’s lunch box there 
were dainty sandwiches which tasted 
fully as nice as they looked, which is 
saying much. 
Crescent Sandwiches—Cut slices from 
the prune loaf and spread with butter, 
and sprinkle lightly with chopped pea¬ 
nuts, with occasionally a lettuce leaf 
for variety. Press two rounds together, 
then cut in two with a baking-powder 
can. The round edge cutting through 
the round slices form graceful crescents. 
Diamond Sandwiches — These were 
made from the nut loaf, by cutting the 
slices diamond-wise, after spreading with 
butter and chopped dates. 
Brown and white sandwiches, made 
from a slice each of brown and white 
bread, with sliced olives or orange 
marmalade to give savor, were a pleas¬ 
ing variety. 
Toasted nut loaf was another nu¬ 
tritious dish which attracted first by its 
novelty. For six slices of graham nut 
loaf allow one pint of rich milk, with 
butter and salt to taste. Toast the 
bread, trim and butter, and arrange in 
a covered dish. Bring the milk to a 
scald, add butter and salt and pour over 
toast. Cover and serve hot. From the 
fancy breads it was only a step to the 
more substantial raised loaf of graham, 
which, however, differed so much, both 
in appearance and flavor from the ordi¬ 
nary bakers’ loaf, that the family first 
accepted it as another experiment, then 
were surprised into appreciation. Graham 
flour now forms one of the staple articles 
of diet in that household, which is mani¬ 
festly the better for it. 
MAUDE E. S. HYMERS. 
fruit trees for the past three years. Some 
of our first planting are bending with 
fruit, but what care we have given them! 
Every wash day I take the suds and go 
over the trees with an old brush; the 
leaves are just as black and glossy as 
the bark is smooth and shiny. At the 
present writing, June 16, I have pota¬ 
toes, beets, peas, cabbage, turnips and a 
few beans, though the late frost almost 
ruined the latter, and next year I shall 
not plant garden beans until the latter 
part of April, no odds how favorable the 
early season sets in. Our wild berries, 
dewberries, blackberries and raspberries, 
were injured to some extent by cold 
weather, so we shall have to can more 
vegetables and apples than usual. 
When fruit is scarce I save the peel¬ 
ings for jelly, and cut apples with the 
peeling on to make butter or marmalade. 
Cook tendfcr, rub through a sieve, add 
sugar and cook. For butter I add one 
gallon of sugar to every three gallons of 
sifted fruit, and cook four hours, stirring 
to prevent burning. We usually make 
25 or more gallons of apple butter. 
Our chow chow, pickled peppers, cab¬ 
bage, kraut, etc., proved so enticing the 
past Winter we failed in having a suffi¬ 
cient supply to run us, so this year I 
have made preparations to double the 
quantity as well as planted quite a lot 
of late cabbage to bury. We are planting 
two acres of bunch beans, which will be 
harvested as soon as dry or ripe, and 
the ground stirred, harrowed and sowed 
in turnips, which will be fine with fresh 
pork as well as good to fall back on for 
a change through the Winter months. 
Cooking is a pleasure with a well stocked 
larder, and I find that if the women 
folks fail to plan out the vegetable sup¬ 
ply there is sometimes a shortage which 
is rather troublesome to supply in the 
Spring. A dish the whole family par¬ 
takes of is cheese, sometimes clabber 
cheese, made from sour milk which is 
set on back of range until curd is firm, 
then strained, cheese slightly salted, 
mixed with sweet cream and served 
while fresh. Another method is to use 
equal parts of buttermilk, clabbered milk 
and sweet milk, mix and heat until curd 
forms, strain dry, mix one tablespoonful 
of soda to cheese from six gallons of 
milk, the same quantity of salt. Work 
until smooth like wheat dough ; rub with 
butter and press 24 hours. This is es¬ 
pecially nice for the lunch basket. 
MRS. D. B. PHILUPS. 
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FUMA 
99 . hills Prairie Dogs, 
Woodchucks, Gophers, 
and Grain Insects. 
“The wheels of tho gods 
grind slow but exceed¬ 
ingly small.” So the weevil, but you can stop their 
e wiu! “Fuma Carbon Bisulphide are doing. 
EDWARD K. TAYLOR, Penn Yan, N. Y. 
Home Notes From Tennessee. 
For fear you think I do not know 
what work is I will give just a few of 
one week’s items which daughter and 
myself keep going. Cooking for seven; 
two cows to milk; 75 chicks and 52 
turkeys to care for; large garden and 
truck patch to help tend; strawberries, 
cherries, etc., to pick, and a quantity to 
put away for Winter use. From one to 
three or more garments to make, and on 
an average I paint three pairs of pillow 
shams per week, as well as going out to 
dispose of them. Some may think I am 
too craving, but you see we have just 
lately built. Means being limited we 
have been in rather straitened circum¬ 
stances. Our land is none of the best, 
and it will require years to bring it up 
to a productive point where we can pro¬ 
duce enough of grain on our own acres 
for the home supply. We have bought 
