Boiled Oatmeal

1 cup oatmeal.

1 1/2 quarts cold water.

1 1/2 teaspoonfuls salt.

Do not wash oatmeal. Put it on, with the water and salt, in a double-boiler and let it boil hard till all the water is absorbed. Stir only once, when it first begins to boil. It should boil as long as two hours, and it is therefore a good plan to cook it the afternoon before it is to be served. It can then easily be made hot for breakfast, adding a very little water. Oatmeal cooked in a hurry, with the kernels only half-swelled, is not fit for any human stomach. Eat hot with cream and sugar. For a family of five.

What is left from breakfast may be used for "Oatmeal Griddle Cakes," or may be fried for tea.

Boiled Hominy (Fine)

1 cup hominy.

1 1/2 quarts boiling water.

2 even teaspoonfuls salt.

Boil hard in a double boiler till the water is all absorbed. It may be one and one half hours, probably less. Serve hot, with cream, or butter and sugar.

What is left over, use for muffins, griddle cakes, hominy bread; or fry it as croquettes. Never throw away even a half-cupful of fine hominy, for the ways to use it are innumerable.

Boiled Samp Or Hominy (Coarse)

1/2 cup hominy.

2 quarts boiling water.

1 teaspoonful salt.

Soak for two hours in cold water enough to cover it. Then add the boiling water and salt and boil about three hours or until tender. Drain off the water when done and save it for a very delicate and delicious thickening for soup. (It is so rich that it will jelly when cold.)

Serve the hominy hot, with cream and sugar.

What is left, use for "Baked Hominy,''for luncheon or tea.

Corn Meal Hasty Pudding

Mix one pint corn meal with a little cold water and one teaspoonful of salt. Stir it into live quarts of water, boiling hard in a large iron pot. Let it boil about half an hour. Then stir in one cup more of meal (dry). From time to time, throw in a little more meal, taking care that it does not get too thick. Taste it, to be sure that it is salt enough, and stir often to prevent burning. Boil fully one hour, and be sure that it is thoroughly done.

Serve hot with butter and molasses, or milk and sugar.

Use what is left for "Corn Bread'' (using the hasty pudding for part of the corn meal), or for "Fried Hasty Pudding."

By adding eggs, a bit of butter, spice, molasses and milk you can make a good baked padding.

Graham Hasty Pudding

Make like Corn Meal Hasty Pudding, and serve hot with butter and sugar, or milk.

Fried Hasty Pudding, Hominy and Oatmeal.

These should be boiled the day before, and set away in a wet pan to stiffen. A deep, square pan is the best. Cut in half-inch slices and fry in lard or beef dripping until brown. The corn meal will take fully half an hour to brown. Serve hot with syrup or molasses.