One pint of boiling water; mix a large spoonful of flour in a little cold water. Stir it into the water while boiling; let it boil 15 minutes; then add a teacupful of milk and a little salt. Give another boil.

Boil two tablespoonfuls of hominy until quite soft, and then rub into it a teaspoonful of butter thoroughly, add a pint of boiling milk, stirring all the time, strain and return to fire and boil up again. Salt, and serve with a little sugar and cream if desired.

Two tablespoonfuls of rice, 2 cups of milk, 1 saltspoonful of salt,
2 tablespoonfuls of sugar, 2 eggs. Clean the rice by washing it several times in cold water; cook it in a double boiler until the grains will mash. Three hours will generally be required to do this. Should the milk evaporate, restore the amount lost. When the rice is perfectly soft, press it through a coarse soup strainer or colander into a saucepan, return it to the fire, and while it is heating beat the eggs and sugar and salt together until very light. When the rice boils, pour the eggs in rather slowly, stirring lightly with a spoon for three or four minutes, or until it coagulates, and the whole is like a thick, soft pudding; then remove from the fire and pour it into a dish. By omitting the yolks and using the whites only, a delicate cream is obtained.

Heat a pint of milk in a double boiler. When near the boiling point sift in a tablespoonful or two of flour, stirring constantly. Boil about five minutes. A little water can be added to the milk, or, the flour can be smoothed to a paste and then added, stirring all the time; salt to taste, and serve hot or warm.

Sweetbreads are a valuable addition to soups or broths for invalids. Cook until tender and chop fine and rub through a sieve and add to the soup.

A fresh egg beaten with a little salt and sugar over which pour a cup of boiling milk is said to be a good food for dyspeptics.

An egg submerged in water heated to just below the boiling point and kept at that temperature for half an hour is said to be nearly as easy to digest as a raw egg.

HUCKLEBERRIES WITH CRACKERS AND CREAM. Pick over carefully 1 quart of huckleberries, and keep them on ice until wanted. Put into each bowl, for each guest, 2 soda crackers, broken in not too small pieces; add a few tablespoon- fuls of berries, a teaspoon of powdered sugar, and fill the bowl with the richest of cold, sweet cream. This is an old-fashioned New England breakfast dish. It also answers for a dessert.

6 large raw potatoes, 3 eggs, 1 tsp. salt, 2 tbsps. flour, 1/4 tsp. baking powder, 1/4 cup milk.

Peel, grate and drain potatoes. Beat eggs, add with other ingredients to potatoes. Drop by spoonfuls into hot fat in a heavy frying pan. When brown on one side turn and brown on other side.

Fry a few rashers of nice streaky bacon. When nearly done, add mushrooms; fry slowly until cooked. It will make a nice breakfast dish.

Put in the double boiler 1 qt. of milk, then cut even slices of
stale bread and toast them a nice brown on each side. Dip each
toasted slice into the hot milk a moment, then place it in the
serving dish. When all are done add 1/2 a pt. of milk to the hot
milk, put in a large tablespoonful of butter and 3/4 of a teaspoonful
of salt. Beat the yolk of 1 egg, add to it 1 small tablespoonful of flour and 2 tablespoonfuls of cold milk. Mix together until smooth and stir it into boiling milk. Let it boil until it is creamy, stirring it all the while. Then put it into the dish with the toast, lifting up the slices carefully so the cream will be at the bottom of the dish and all around the toast. Fill the dish nearly full of the cream, and if there is any left put that in a bowl, and send all to the table very hot.

1 tablespoon cornmeal 1/4 teaspoon salt 1/2 tablespoon flour 1 1/2 cups boiling water 3 tablespoons cold water 1/2 cup warm milk Mix dry ingredients with little cold water, then add warm water gradually, stirring constantly. Cook in double boiler 1 1/2 hours. Add milk and re-heat to boiling point. Serve with cream if desired

1 cup boiling water 2 tablespoons rolled oats 1 cup boiling milk 1 teaspoon each salt and sugar Mix dry ingredients, add boiling water and cook 2 hours in double boiler. Strain and add hot milk.