Milk Porridge

One tablespoonful of flour rubbed smooth with half a cupful or more of water. Add a cupful of boiling milk, a little salt and spice, and cook ten minutes or more in the double boiler.

Rice Porridge

One cupful of rice, washed in several waters, and one cupful of oatmeal. Cook one hour in plenty of boiling salted water, and add a heaping tablespoouful of butter before serving.

Wheatlet Porridge

One cupful of wheatlet, twocupfuls of boiling water, and one teaspoonful of salt. Cook slowly for an hour.

Creamed Oat Porridge

Soak two cupfuls of oatmeal in four cupfuls of water over night. In the morning, strain and boil the water thirty minutes. Scald a pint and a half of rich milk, thicken with a tablespoonful of flour rubbed smooth in a little cold milk, add to the water, with a teaspoonful of butter and a half teaspoonful of salt. Boil up well and serve with cream and sugar.

Boiled Rice (Hop Sing's Recipe)

"Washee lice in cold water bellee muchee. Water boil all ready muchee quick. Water shakee lice - no burn. Boil till one lice all rub away in fingers. Put in pan all holee, pour over cold water bellee muchee, set in hot oven, make dry, eatee all up."

Boiled Rice (American Recipe)

Wash one cupful of rice in several waters. Sprinkle it, a little at a time, into eight quarts of slightly salted water at a galloping boil. Boil steadily for twenty minutes. Drain, toss carefully with a fork, and dry ten minutes in a hot oven.

Boiled Rice With Milk

Cook as above until it has boiled ten minutes, then drain, cover with boiling milk, and cook slowly ten minutes longer in a covered double boiler. Uncover, and stand in a hot oven for a few minutes, stirring occasionally with a fork.

Rice Balls

One cupful of boiled rice, one half cupful of milk, one egg, one tablespoonful of sugar, a pinch of salt, and a slight grating of nutmeg or a sprinkle of cinnamon. Put the milk on to boil, add the rice and seasoning. When it boils, add the egg, cook till thick, take from the fire, and cool. Form into small flat cakes, dip in egg and crumbs, and fry. These may be prepared beforehand.

Steamed Rice

Wash a small cupful of rice and put into a double boiler with three cupfuls of milk and a pinch of salt. Cook until creamy, add a teaspoonful of butter and three tablespoonfuls of sugar. Fruit may be added.

Samp

Cover the samp with boiling water, boil ten minutes, then drain, rinse in cold water, cover with fresh boiling water and a little salt. Cook slowly six hours, adding fresh boiling water as needed. Serve hot or cold with cream and sugar.

Cream Toast

Dip slices of toast in boiling water and set into the oven. Stir one heaping tablespoonful of corn-meal into four cupfuls of boiling salted milk, and add two tablespoonfuls of butter. When the milk thickens, stir in the whites of three eggs beaten to a stiff froth, boil up again, pour over the toast, keep in the oven five minutes longer and serve.

Milk Toast

Lay slices of toast in cereal bowls, spread with butter, sprinkle with salt and pepper, pour boiling milk over and serve immediately.

Soft Toast

Drip crisp slices of toast for a moment in boiling salted water, pour over melted butter, set in the oven a moment and serve with cream.

Crushed Wheat With Raisins

Add a handful of stoned and cleaned raisins to crushed wheat mush made according to recipe previously given, and as soon as it begins to boil. Raisins are a healthful and agreeable addition to almost any cereal.

Cold Cracked Wheat

Add half a teaspoonful of salt to three cupfuls of boiling water, stir in half a cupful of cracked wheat. Cook uncovered till the water has almost disappeared, then add three cupfuls of hot milk. Cover and cook until the wheat is soft, then uncover and cook until the wheat is almost dry. Stir carefully now and then while cooking. Turn into individual moulds to harden, and serve cold with sugar and cream.