on the
packages. The meal should be cooked until soft, but should not be mushy.
The ordinary rule is to put a cup of meal into two cups of salted
boiling water (a teaspoon of salt), and let it cook in a double boiler
the required time. Keep covered until done; then remove the cover and
let the moisture escape.

COLD OATMEAL

Oatmeal is very good cold, and in summer is better served in that way.
It can be turned into fancy molds or into small cups to cool, and will
then hold the form and make an ornamental dish.

OATMEAL WITH CHEESE

Cook one cup of oatmeal overnight and just before serving add one
tablespoon of butter and one cup grated cheese. Stir until the cheese is
melted and serve at once.

BAKED APPLE WITH OATMEAL

Pare and core the apples and fill the core space with left-over oatmeal
mush. Put the apples in a baking dish; sprinkle with sugar; pour a
little water into the bottom of the pan and bake in a moderate oven
until the apples are tender. Serve warm with cream for breakfast or
luncheon.

WHEAT CEREALS

Wheat cereals, like oatmeal, are best cooked by following the directions
on the package. Most of them are greatly improved by the addition of a
little milk or by a few chopped dates or whole sultana raisins.

CORNMEAL MUSH

Mix together one cup of cornmeal and one teaspoon of salt, and add one
cup of cold water gradually, stirring until smooth. Pour this mixture
into two cups of boiling; water in a double boiler and cook from three
to five hours. Serve hot with cream and sugar.

SAUTED CORNMEAL MUSH

Put left-over mush into a dish and smooth it over the top. When cold cut
into slices one-half inch thick. Dip each slice into flour. Melt
one-half teaspoon of drippings in a frying-pan and be careful to let it
get smoking hot. Brown the floured slices on each side. Drain if
necessary and serve on a hot plate with syrup.

FARINA

To one-half cup of farina take one teaspoon of salt; pour gradually into
three cups of boiling water and cook the mixture in a double boiler for
about one hour.

HOMINY

Get the unbroken hominy and after careful washing soak it twenty-four
hours in the water. Cook one cup of hominy slowly in the same water in a
covered vessel for eight hours or until all the water has been absorbed
by the hominy; add two tablespoons of butter, one teaspoon of salt and
two tablespoons of cream and serve as a vegetable or as a cereal with
sugar and cream.

MARMEL