| Kind | Quantity | Water | Time |
| Steam-cooked and rolled oats, | 1 cup | 13/4 cups | 30 minutes |
| Steam-cooked and rolled rye and wheats, | 1 cup | 11/4 cups | 20 minutes |
| Rice (steamed) | 1 cup | 23/4 -31/4 cups (according to age of rice) | 45-60 minutes |
| Indian meal | 1 cup | 31/2 cups | 3 hours |
| Fine wheat break-fast foods, | 1 cup | 33/4 cups | 30 minutes |
| Oatmeal (coarse) | 1 cup | 4 cups | 3 hours |
| Hominy (fine) | 1 cup | 4 cups | 1 hour |
Oatmeal Mush with Apples
Core apples, leaving large cavities; pare, and cook until soft in syrup made by boiling sugar and water together, allowing one cup sugar to one and one-half cups water. Fill cavities with oatmeal mush; serve with sugar and cream. The syrup should be saved and re-used. Berries, sliced bananas, or sliced peaches, are acceptably served with any breakfast cereal.
Cereal with Fruit
| 3/4 cup fine wheat breakfast food | 1 teaspoon salt |
| 3/4 cup cold water | 1/2 Ib. dates, stoned, and cut in pieces |
| 2 cups boiling water | |
Mix cereal, salt, and cold water; add boiling water to cereal placed on front of range. Boil five minutes, steam in double boiler thirty minutes; stir in dates, and serve with cream. To serve for breakfast, or as a simple dessert.
Fried Mushes
Mush left over from breakfast may be packed in greased, one pound baking-powder box, and covered, which will prevent crust from forming. The next morning remove from box, slice thinly, dip in flour, and sauté. Serve with maple syrup.
