a half cup of raisins, and let them stand until swelled. Ten or
fifteen minutes before the macaroni is done, add the raisins. Serve hot
with or without the addition of cream. Macaroni cooked in the various
ways as directed in the chapter on Grains, is also suitable for
breakfast dishes.

MACARONI WITH KORNLET.--Break macaroni into inch lengths and cook
in boiling milk and water. Prepare the kornlet by adding to it an equal
quantity of rich milk or thin cream, and thickening with a little flour,
a tablespoonful to the pint. When done, drain the macaroni, and add the
kornlet in the proportion of a pint of kornlet mixture to one and one
half cups of macaroni. Mix well, turn into an earthen dish, and brown in
a moderate oven. Left-over kornlet soup, if kept on ice, may be utilized
for this breakfast dish, and the macaroni may be cooked the day before.
Green corn pulp may be used in place of the kornlet.

PEACH MUSH.--Prepare the same as Blackberry Mush using very thin
peach sauce made smooth by rubbing through a colander. Freshly stewed or
canned peaches or nicely cooked dried peaches are suitable for this
purpose. Apples and grapes may be likewise used for a breakfast mush.

RICE WITH LEMON.--Wash a cup of rice and turn it into three pints
of boiling water, let it boil vigorously until tender, and turn into a
colander to drain. While still in the colander and before the rice has
become at all cold, dip quickly in and out of a pan of cold water
several times to separate the grains, draining well afterward. All
should be done so quickly that the rice will not become too cold for
serving; if necessary to reheat, place for a few moments in a dish in a
steamer over a kettle of boiling water. Serve with a dressing of lemon
previously prepared by cutting two fresh lemons in thin, wafer-like
slices, sprinkling each thickly with sugar, and allowing them to stand
for an hour or more until a syrup is formed. When the rice is ready to
serve, lay the slices of lemon on top of it, pouring the syrup over it,
and serve with a slice or two of the lemon for each dish.

TABLE TOPICS.

The lightest breakfast is the best.--_Oswald._

A NEW NAME FOR BREAKFAST.--"Tum, mamma, leth's go down to tupper,"
said a little toddler to her mother, one morning, recently.

"Why, we don't have supper in the morning," replied the mother.

"Den leth's do down to dinner," urged the little one.

"But we don't have dinner