.

Put two quarts of water into a clean dinner-pot or stewpan, cover it
and let it become boiling hot over the fire; then add a tablespoonful
of salt, take off the light scum from the top, have sweet, fresh
yellow or white corn meal; take a handful of the meal with the left
hand and a pudding-stick in the right, then with the stick, stir the
water around and by degrees let fall the meal; when one handful is
exhausted, refill it; continue to stir and add meal until it is as
thick as you can stir easily, or until the stick will stand in it;
stir it awhile longer; let the fire be gentle; when it is sufficiently
cooked, which will be in half an hour, it will bubble or puff up; turn
it into a deep basin. This is eaten cold or hot, with milk or with
butter and syrup or sugar, or with meat and gravy, the same as
potatoes or rice.

FRIED MUSH.

Make it like the above recipe, turn it into bread tins and when cold
slice it, dip each piece in flour and fry it in lard and butter mixed
in the frying pan, turning to brown well both sides. Must be served
hot.

GRAHAM MUSH.

Sift Graham meal slowly into boiling salted water, stirring briskly
until thick as can be stirred with one hand; serve with milk or cream
and sugar, or butter and syrup. It will be improved by removing from
the kettle to a pan, as soon as thoroughly mixed, and steaming three
or four hours. It may also be eaten cold, or sliced and fried, like
corn meal mush.

OATMEAL.

Soak one cup of oatmeal in a quart of water over night, boil half an
hour in the morning, salted to taste. It is better to cook it in a
dish set into a dish of boiling water.

RICE CROQUETTES.

Boil for thirty minutes one cup of well-washed rice in a pint of milk;
whip into the hot rice the following ingredients: Two ounces of
butter, two ounces of sugar, some salt, and when slightly cool add the
yolks of two eggs well beaten; if too stiff pour in a little more
milk; when cold, roll into small balls and dip in beaten eggs, roll in
fine cracker or bread crumbs, and fry same as doughnuts. Or they may
be fried in the frying pan, with a tablespoonful each of butter and
lard mixed, turning and frying both sides brown. Serve very hot.

HOMINY.

This form of cereal is very little known and consequently little
appreciated in most Northern households. "Big hominy" and "little
hominy," as they are called in the South, are staple dishes there and
generally take the place of oatmeal, wh