previously steamed, or figs steamed and cut into pieces,
may be used instead of dates. Serve hot with cream, or mold, and serve
cold.

PLUM PORRIDGE.--Prepare a Graham mush as previously directed, and
when done, add to it a cup of well-steamed raisins and sufficient rich
milk to thin it to the consistency of porridge.

GRAHAM APPLE MUSH.--Prepare a smooth apple sauce of rather tart
apples. Sweeten it slightly, and thin with boiling water. Have this
mixture boiling, and add to it Graham flour, either sprinkled in dry or
moistened with water, sufficient to make a well-thickened mush. Cook,
and serve hot with cream.

GRANOLA MUSH.--Granola, a cooked preparation of wheat and oats,
manufactured by the Sanatarium Food Co., makes a most appetizing and
quickly prepared breakfast dish. Into a quart of boiling water sprinkle
a pint of granola. Cook for two or three minutes, and serve hot with
cream.

GRANOLA FRUIT MUSH.--Prepare the mush as directed, and stir into
it, when done, a large cupful of nicely-steamed, seedless raisins. Serve
hot with cream. Milk may be used instead of water, if preferred.

GRANOLA PEACH MUSH.--Instead of the raisins as directed in the
foregoing recipe, add to the mush, when done, a pint of sliced yellow
peaches. Finely-cut, mellow sweet apples, sliced bananas, and
blueberries may be used in a similar way.

BRAN JELLY.--Select some clean wheat bran, sprinkle it slowly into
boiling water as for Graham mush, stirring briskly meanwhile with a
wooden spoon, until the whole is about the consistency of thick gruel.
Cook slowly in a double boiler for two hours. Strain through a fine wire
sieve placed over the top of a basin. When strained, reheat to boiling.
Then stir into it a spoonful or so of sifted Graham flour, rubbed smooth
in a little cold water. Boil up once; turn into molds previously wet in
cold water, and when cool, serve with cream or fruit juice.

THE OAT, OR AVENA.

DESCRIPTION.--The native country of the plant from which our common
varieties of the oat are derived, is unknown. Oat grains have been found
among the remains of the lake-dwellers in Switzerland, and it is
probable that this plant was cultivated by the prehistoric inhabitants
of Central Europe.

The ancient Greeks and Romans used oats, ranking them next in value to
barley, which they esteemed above all other cereals. Although
principally grown as food for horses, the oat, when divested of its husk
and broken by a process