ittle cold water. Season with salt and a half cupful
of hot cream. The cream may be omitted, if preferred.

VEGETABLE OYSTER TOAST.--Cook a quart of cleaned, sliced vegetable
oysters in a quart of water until very tender; add a pint and a half of
rich milk, salt to taste, and thicken the whole with two tablespoonfuls
of flour rubbed to a smooth paste with a little milk. Let it boil for a
few minutes, and serve as a dressing on slices of well-browned toast
previously moistened with hot water or cream.

_MISCELLANEOUS BREAKFAST DISHES._

BREWIS.--Heat a pint of rich milk to boiling, remove from fire, and
beat into it thoroughly and quickly a cup of very fine stale rye or
Graham bread crumbs. Serve at once with cream.

BLACKBERRY MUSH.--Rub a pint of canned or fresh stewed and
sweetened blackberries, having considerable juice, through a fine
colander or sieve to remove the seeds. Add water to make a pint and a
half cupful in all, heat to boiling, and sprinkle into it a cupful of
sifted Graham flour, or sufficient to make a mush of desired thickness.
Cook as directed for Graham Mush, page 90. Serve hot with cream.

DRY GRANOLA.--This prepared food, made from wheat, corn, and oats,
and obtainable from the Sanitarium Food Co., Battle Creek, Mich., forms
an excellent breakfast dish eaten with cold or hot milk and cream.
Wheatena, prepared wholly from wheat; Avenola, made from oats and wheat;
and Gofio, made from parched grains, all obtainable from the same firm,
are each delicious and suitable foods for the morning meal.

FRUMENTY.--Wash well a pint of best wheat, and soak for twenty-four
hours in water just sufficient to cover. Put the soaked wheat in a
covered earthen baking pot or jar, cover well with water, and let it
cook in a very slow oven for twelve hours. This may be done the day
before it is wanted, or if one has a coal range in which a fire may be
kept all night, or an Aladdin oven, the grain may be started in the
evening and cooked at night. When desired for use, put in a saucepan
with three pints of milk, a cupful of well-washed Zante currants, and
one cup of seeded raisins. Boil together for a few minutes, thicken with
four tablespoonfuls of flour rubbed smooth in a little cold milk, and
serve.

MACARONI WITH RAISINS.--Break macaroni into inch lengths sufficient
to fill a half-pint cup. Heat four cups of milk, and when actively
boiling, put in the macaroni and cook until tender. Pour boiling water
over