Cracked Or Rolled Wheat

1 Cup of cracked wheat. 1 Teaspoon of salt. 3 Cups of water.

Pick over the wheat, to remove any foreign substance that may be in it. Put it with the salt and the water (boiling) into a double boiler, and cook for two hours. Serve with cream and sugar, either hot or cold. If it is desirable to have it cold, it may be molded in cups or small round jelly-molds.

Indian-Meal Mush

1 Cup of corn-meal.

1 Teaspoon of salt.

1 Quart of boiling water.

No. 1. Make the corn-meal and salt into a paste with a little cold water, then pour in the boiling water and cook it in a double boiler for five hours.

No. 2. Put the salt into the water, and when the water reaches the boiling-point stir in the dry meal by taking a handful and sprinkling it slowly through the fingers. Use a wooden spoon for stirring. Boil an hour and a half. Or, wet the meal in a little cold water, and pour over it the boiling water. The most important point is thoroughness in the cooking, which should be done carefully so that the pudding may not burn on the bottom of the dish. If the temperature be regulated so that it just simmers, there will be little danger of this. Serve with maple syrup, or with cream.

Hominy Mush

1 Cup of hominy. 1 Teaspoon of salt. 1 1/4 Quarts of water.

Put all together in a double boiler, and cook for three hours. Add more water if the mush seems stiff and thick; all preparations of corn absorb a great deal in cooking, and hominy usually needs a little more than four times its bulk. Hominy is exceedingly indigestible unless well cooked, but sweet and nutritious when subjected to a high temperature for a long time.

Drinks. Egg--Nog

Break into a bowl one egg, add to it a saltspoon of salt and two teaspoons of sugar; beat it until it is light but not foamy; then add one cup of slightly warm milk - that is, milk from which the chill has been taken (for it is not well to use that which is ice-cold) - and one or two tablespoons of French brandy; mix and strain it into a tall slender glass, and serve at once. Egg-nog should not be allowed to stand after it is made, for both the egg and the milk lose some of their freshness by exposure to the air.

Milk-Punch

1 Cup of milk.

2 Tablespoons of brandy. 1 Teaspoon of sugar.

A little grated nutmeg.

Sweeten the milk with the sugar, stir into it the brandy, and mix thoroughly by pouring from one glass to another. Then grate a bit of nutmeg over the top.

Milk-punch is conveniently made with two tin cups; the mouth of one should be smaller than the mouth of the other, so that the one will fit into the other.

In these the milk should be shaken back and forth until a froth is formed. This does not add materially to the taste, but rather to the appearance, and thoroughly mixes in the sugar and brandy.

Wine Whey

Warm one cup of milk to a little more than blood-heat, or 100° Fahr., then pour into it one half cup of sherry wine. The acid and alcohol of the wine will in a few minutes coagulate the albumen, which may be separated from the whey by straining. Do not squeeze the curd through the strainer, but let the liquid drip until it is all out. If it is necessary to make the whey quickly, heat the milk to the boiling-point before adding the wine.