Oat-Meal Pudding (For Breakfast)

Have a pint of water in a saucepan. Wet two tablespoon-fuls of oat-meal in cold water, with a small teaspoonful of salt. Rub it smooth as you can (it will not rub smooth as flour), then stir it into the boiling water, and boil slowly half an hour. Stir it often. Should it be too thin after it has boiled about twenty minutes, scatter in a little more oat-meal, dry; if too thick, add more water. Eat with sugar and cream.

There is much difference in oat-meal. Be sure and get fresh, sweet Scotch oat-meal.

Baked Rice

Wash an even cupful of rice. Butter a dish that holds a large quart; put in the rice and a teaspoonful of salt; pour cold milk, or, if you have not plenty, milk and. water, upon the rice; then drop upon the top three or four bits of butter the size of a bean. This will prevent the top from burning. Set the dish into a moderately-hot stove-oven an hour and a half before dinner. To be eaten with sugar and milk or cream. This is a beautiful looking dish. If it becomes too dry, pour a little milk over the top before taking it from the oven.