Corn Meal Mush

Stir one and one-half cups of corn meal into four cups of boiling salted water; cook 30 minutes; finish like foregoing. Use lemon for flavoring.

Barley

Soak a cup of pearl barley over night in soft water, and the next day boil it in five or six cups of water for two hours or longer. Flavor with onion, if desired, and if it does not become thick enough, dissolve a little rice flour with cold water, and add it to the barley ten minutes before removing from the fire. Serve with cream or with fresh beef, or salted meat and lettuce for breakfast or dinner.

Bread And Milk

Bring some fresh, whole or skimmed milk to a boil, pour on dried black bread or crusts, and add a little salt. Let it stand for 10 minutes and serve on soup plates.

Cracker And Milk

Prepare like the foregoing, or pour one cupful of boiling salted water over one large unleavened cracker, let stand 5 minutes. Then add one cupful of hot milk and serve.

Macaroni With Cream

Break up some macaroni and put in a saucepan, adding boiling water and a little salt. Boil for 30 minutes, and add more water if necessary. Dissolve some rice flour in a little cold water and thicken the macaroni, then cover and bake in an oven for 30 minutes or longer. Heat some rich cream in another saucepan and mix with the macaroni, and serve. Flavor with a little pepper, or finely chopped, salted, lean meat or parsley.

Macaroni With Stock

Prepare as the foregoing, boil 30 minutes, then add some stock and a little strained tomato juice. Cover and put in the oven again for 30 minutes. Serve with grated cold cheese.

Noodles

Beat two eggs with two large tablespoonsful of water and a little salt. Mix with sufficient white flour to make a stiff paste. Put some flour on a wooden board, knead the dough and add more flour until hard and dry; then roll out as thin as possible, dry in the sun or on a table, and cut into fine strips. Boil in salted water for half an hour. Serve with boiled beef or preserved salt meat, or with grated Swiss cheese and lettuce.