MACARONI WITH RAISINS.—­Break macaroni into inch lengths sufficient to fill a half-pint cup.  Heat four cups of milk, and when actively boiling, put in the macaroni and cook until tender.  Pour boiling water over a half cup of raisins, and let them stand until swelled.  Ten or fifteen minutes before the macaroni is done, add the raisins.  Serve hot with or without the addition of cream.  Macaroni cooked in the various ways as directed in the chapter on Grains, is also suitable for breakfast dishes.

MACARONI WITH KORNLET.—­Break macaroni into inch lengths and cook in boiling milk and water.  Prepare the kornlet by adding to it an equal quantity of rich milk or thin cream, and thickening with a little flour, a tablespoonful to the pint.  When done, drain the macaroni, and add the kornlet in the proportion of a pint of kornlet mixture to one and one half cups of macaroni.  Mix well, turn into an earthen dish, and brown in a moderate oven.  Left-over kornlet soup, if kept on ice, may be utilized for this breakfast dish, and the macaroni may be cooked the day before.  Green corn pulp may be used in place of the kornlet.

PEACH MUSH.—­Prepare the same as Blackberry Mush using very thin peach sauce made smooth by rubbing through a colander.  Freshly stewed or canned peaches or nicely cooked dried peaches are suitable for this purpose.  Apples and grapes may be likewise used for a breakfast mush.

RICE WITH LEMON.—­Wash a cup of rice and turn it into three pints of boiling water, let it boil vigorously until tender, and turn into a colander to drain.  While still in the colander and before the rice has become at all cold, dip quickly in and out of a pan of cold water several times to separate the grains, draining well afterward.  All should be done so quickly that the rice will not become too cold for serving; if necessary to reheat, place for a few moments in a dish in a steamer over a kettle of boiling water.  Serve with a dressing of lemon previously prepared by cutting two fresh lemons in thin, wafer-like slices, sprinkling each thickly with sugar, and allowing them to stand for an hour or more until a syrup is formed.  When the rice is ready to serve, lay the slices of lemon on top of it, pouring the syrup over it, and serve with a slice or two of the lemon for each dish.

TABLE TOPICS.

    The lightest breakfast is the best.—­Oswald.

    A NEW NAME FOR BREAKFAST.—­“Tum, mamma, leth’s go down to tupper,”
    said a little toddler to her mother, one morning, recently.

    “Why, we don’t have supper in the morning,” replied the mother.

    “Den leth’s do down to dinner,” urged the little one.

    “But we don’t have dinner in the morning,” corrected the mother.

    “Well, den, leth’s do down any way,” pleaded the child.

    “But try and think what meal we have in the morning,” urged mamma.