Cook for three or four hours. If used as an accompaniment to meat, instead of potatoes, as it is commonly served in the South, drain away when cooked all superfluous moisture, add a tablespoon of butter and a dash of pepper. Send to the table in a hot vegetable dish. Farina, Alston food, cream of wheat, or any of the finely ground wheat preparations make delicious puddings cooked in milk. Add a dash of salt, steam till tender, pour into a wet mold and chill. Serve with sweetened cream or a boiled custard, and any fruit that is in season.

Another Way To Cook Oatmeal

Put into a doubleboiler one quart of boiling water, one heaping teaspoon of salt, and one even teacup of oatmeal. Stir well, and as it thickens stir again, and every little while until done. Cook two hours and a half, and when done, turn it out into a bowl or crock, and cover at once. When required for use, take out the quantity needed, and as it will be rather stiff, add a quarter of a put of warm water. Place this in a granite saucepan, cover, and set this saucepan in another, in which put hot water. Stir well until softened, and keep water in the lower pan. Serve very hot.

Another Way To Cook Cracked Wheat

Put into a doubleboiler one quart of boiling water, one even teacup of cracked wheat, one teaspoon of salt. Have water boiling in the lower boiler. Stir at intervals, and boil four hours. Pour out into a crock and cover. When wanted for use, put the quantity needed in a granite pot, add water if required to soften it, set this saucepan in another, in which have boiling water, cover and heat, breaking up carefully with a spoon. Eat with cream.

Cornmeal Mush

Put one quart of boiling water into a doubleboiler, add one heaping teaspoon of salt and one pint and a half of cornmeal. Mix the meal with cold water, soft enough to pour into the boiling water. Stir well with a wooden spoon, and stir often. As it thickens, continue to stir every little while until it is done. Boil two hours, and keep plenty of hot water in the lower pan.

Fried Cornmeal Mush

After the mush is boiled, heat water in a twoquart tin pan, pour the mush in while hot, and cover it with a plate to prevent a scum forming on the top. When perfectly hard and cold, turn it out on a plate, and cut into slices half an inch thick. Turn the slices over and over in a plate of cornmeal, and fry in enough lard to keep from sticking to the pan, and no more. Cover while frying, and fry a nice light brown. Serve very hot, and with maple syrup, if sweet is wished.

Rye meal Porridge

Put a teaspoon of salt in a quart of water and bring it to boil. Then stir in little by little, so that it will not lump, a halfpint of rye meal. Cook gently for an hour either in a doubleboiler or on the stove, but off the direct heat of the fire.