ous dish, eaten with milk or
cream.

CRACKED WHEAT.

Soak the wheat over night in cold water, about a quart of water to a
cup of wheat; cook it as directed for oatmeal; should be thoroughly
done. Eaten with sugar and cream.

OAT FLAKES.

This healthful oat preparation may be procured from the leading
grocers and is prepared as follows: Put into a double saucepan or
porcelain-lined pan a quart of boiling water, add a saltspoonful of
salt, and when it is boiling add, or rather stir in gradually, three
ounces of flakes. Keep stirring to prevent burning. Let it boil from
fifteen to twenty minutes and serve with cream and sugar.

Ordinarily oatmeal requires two hours' steady cooking to make it
palatable and digestible. Wheaten grits and hominy one hour, but a
half hour longer cooking will not injure them and makes them easier of
digestion. Never be afraid of cooking cereals or preparations from
cereals too long, no matter what the directions on the package may be.

STEAMED OATMEAL.

To one teacupful oatmeal add a quart of cold water, a teaspoonful of
salt; put in a steamer over a kettle of cold water, gradually heat and
steam an hour and a half after it begins to cook.

HOMINY.

Hominy is a preparation of Indian corn, broken or ground, either large
or small, and is an excellent breakfast dish in winter or summer. Wash
the hominy thoroughly in on 3 or two waters, then cover it with twice
its depth of cold water and let it come to a boil slowly. If it be the
large hominy, simmer six hours; if the small hominy, simmer two hours.
When the water evaporates add hot water; when done it may be eaten
with cream, or allowed to become cold and warmed up in the frying pan,
using a little butter to prevent burning.

TOAST.

Toast should be made of stale bread, or at least of bread that has
been baked a day. Cut smoothly in slices, not more than half an inch
thick; if the crust is baked very hard, trim the edges and brown very
evenly, but if it happens to burn, that should be scraped off. Toast
that is to be served with anything turned over it, should have the
slices first dipped quickly in a dish of hot water turned from the
boiling tea-kettle, with a little salt thrown in. Cold biscuits cut in
halves, and the under crust sliced off, then browned evenly on both
sides, make equally as good toast. The following preparations of toast
are almost all of them very nice dishes, served with a family
breakfast.

MI