Add oats mixed with salt to boiling water gradually, while stirring constantly. Boil two minutes, then steam in double boiler one hour. Serve with one tablespoon sugar and one-fourth cup thin cream.

Follow directions for cooking Rolled Oats Mush. Serve with sugar, cream, and fruit.

Wheatlet Mush with Fruit.

3 tablespoons Wheatlet.

14 teaspoon salt.

1⁄2 cup boiling water.

1⁄2 cup dates, stoned and cut in quarters.

Follow directions for cooking Rolled Oats Mush. Add dates, cook two minutes, and serve with cream.

Wheat Mush with Egg.

To Wheatena or Wheatlet Mush add, just before serving, white one egg beaten stiff. Serve with sugar and cream and fruit when desired.

Hominy Mush.

3 tablespoons fine hominy.

1 cup boiling water.

1/4 teaspoon salt.

Follow directions for cooking Rolled Oats Mush. Cook from one to one and one-half hours. Serve with sugar and cream, or butter and maple syrup.

Corn Meal Mush.

3 tablespoons granulated corn meal. 1⁄2 cup cold water or milk.

1/4 teaspoon salt.
1⁄2 cup boiling water.

Add water or milk, gradually, to corn meal mixed with salt. Pour into boiling water, placed on front of range, while stirring constantly. Boil two minutes, then steam in double boiler three hours. Serve with butter and maple syrup.

Oat Jelly. 116 Calories.

1⁄2 cup rolled oats.

1/4 teaspoon salt.

11⁄2 cups boiling water.

Add oats mixed with salt to boiling water gradually. Boil two minutes, then steam in double boiler forty-five minutes to one hour. Force through a fine strainer, mould,

chill, and serve with sugar and cream.

Boiled Rice.

234 tablespoons rice.

21⁄2 cups boiling water.

1⁄2 teaspoon salt.

Pick over rice; add slowly to boiling salted water, not checking boiling of water. Let boil twenty-five minutes, or until soft. Old rice absorbs more water than new

rice, and takes longer for the cooking. Drain in coarse strainer, and pour over one cup hot water. Return to saucepan, cover, place on back of range, and let stand to dry off, when kernels are distinct. Serve with sugar and

cream.

Steamed Rice.

234 tablespoons rice.

3/4 cup water.

14 teaspoon salt.

Put salt and water in top of double boiler, place on range, and add gradually well-washed rice, stirring with a fork. Boil three minutes, cover, place over under part double boiler, and steam forty-five minutes; uncover, that steam may escape. Serve with sugar and cream. Rice when used as a dessert may be cooked with half milk and half water instead of all water.

How To WASH RICE. Put rice in strainer, place strainer over bowl nearly full of cold water. Rub rice gently between hands, lift strainer from bowl and change water; repeat three or four times, when water will be quite clear.

Boiled Macaroni. 115 Calories.

Break macaroni in one-inch pieces; there should be onefourth cup. Cook in two cups boiling salted water, until soft. Turn into strainer, and pour over one pint cold water to prevent pieces from adhering. Return to saucepan, add two tablespoons cream, and re-heat. Season with one-eighth teaspoon salt.

Cook macaroni as for Boiled Macaroni. Melt butter, add flour, and pour on, gradually, while stirring constantly, the milk. Season with salt, and add macaroni,

Baked Macaroni.

Butter a baking-dish, fill with Macaroni with White Sauce. Cover with buttered cracker crumbs, and bake until crumbs are brown.

For buttered cracker crumbs allow one tablespoon melted butter to one-fourth cup crumbs.

Macaroni with Oysters.

Cover bottom of buttered baking-dish with Boiled Macaroni. Cover macaroni with six oysters, dredge generously with flour, and sprinkle with salt and pepper. Dot over with one tablespoon butter, add remaining macaroni, and cover with buttered crumbs. Bake twelve to fifteen minutes in a hot oven.

CHAPTER XVI.

EGGS.

AN egg consists of the shell, the membrane which lies Α next the shell, the white, and the yolk, the yolk

being balanced in the white by means of two spiral springs. On the yolk of a fertile egg can be found a spot which is the germ.

Farmer's Bulletin No. 128, U. S. Department of Agriculture.

Eggs furnish a valuable, concentrated proteid food and are a useful substitute for meat. They are deficient in but one of the five food principles- namely, carbobydrates. From this fact, it may be plainly seen that they should be taken in combination with some starchy food, which furnishes the necessary bulk for the stomach.

The proteid found in the white of egg is nearly pure albumen. The yolk is of much greater nutritive value than the white. Its chemical composition is so complex that as yet it is but incompletely understood. It contains lime, calcium, iron, and phosphorus in organic combinations, which renders it readily absorbed and utilized by the body.

Eggs are expensive, even when obtained at twenty-five cents per dozen, but being so valuable a form of food,