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Into three pints of rapidly boiling, salted water stir one pint of gluten; cook in a double boiler for several hours.

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Soak, then put to cook in enough boiling water to cover. Cook gently for several hours, being careful not to stir after the grains begin to soften. Add a little more water if needed. Season with salt when done. A quantity may be cooked at a time, and warmed up with a little cream or butter as needed.

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Cook the same as hominy and oatmeal, using three parts of boiling water to one of cracked wheat. When done, turn into cups or molds first wet with cold water. Nice served cold with cream. Seedless raisins may be cooked with it.

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Use the same proportion and cook the same as cracked wheat. Serve warm or cold with good sweet cream.

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Cut cold corn-meal mush into slices three inches long and one inch wide; roll each piece in beaten egg, slightly salted, then in grated bread crumbs; place on an oiled tin in the oven till nicely browned. Other mushes may be treated likewise.