All cereals require thorough cooking, because of the starch in them, also to soften the woody fibre.  No matter what the cereal product may be, it should be cooked not less than three-quarters of an hour, and better if cooked longer.

OATMEAL PORRIDGE.

    1 pt. of boiling water.
    1/2 cup of oatmeal.
    1/2 tsp. salt.

Be sure to have the water boiling.  Sprinkle in the oatmeal slowly, stirring all the time.  Add the salt, and move back or set in a vessel of boiling water where it will cook gently for 1 hour.  Do not stir the porridge after the first 5 minutes.

All porridge (or mush) is made on the same principle.

CRACKED WHEAT

Should be cooked at least 4 or 5 hours.

CORNMEAL

Should be cooked an hour or more.

RICE.

Wash 1 cup of rice.  Have 2 quarts of water, with 1 tbsp. salt, boiling rapidly.  Sprinkle in the rice gradually, when you have it all in cover the kettle and boil 20 minutes.  If too thick add a little boiling water.  Test the grains, and the moment they are soft, and before the starch begins to cloud the water, pour into a colander to drain.  Stand it in the oven a few minutes to dry, leaving the door open.  Turn carefully into a heated dish and serve without a cover. (Do not stir the rice while cooking.)

RICE CROQUETTES.

1 pint of milk. 4 (l.) tbsps. of sugar. 1/2 cup raisins. 1/2 cup of rice. 1/2 tsp. vanilla.  Yolks of two eggs.

Wash the rice and put it into the boiling milk in a double boiler.  Cook until very thick; add the yolks of the eggs and the sugar, beat thoroughly.  Take from the fire, add the vanilla and the fruit, which has been well floured.  Turn out on a dish to cool, when cold form in pyramids or cylinders; dip first in beaten egg, then in fine bread crumbs and fry in deep, boiling fat.  Put a little jelly on the top of each croquette, dust the whole with powdered sugar, and serve with vanilla sauce or cream and sugar.

BAKED RICE.

Wash 1/2 cup of rice, turn into a buttered pudding dish, add 2 tbsps. sugar, grate 1/4 of a small nutmeg, add 1 qt. of milk, bake slowly for at least 1-1/2 hour.

FARINA.

    1 pint of milk.
    3 level tbsps. of farina.

Put the milk in the double boiler, when the milk boils add the salt, then sprinkle in the farina, stirring all the while; beat the mixture well and cook for 30 minutes.  Serve with cream and sugar. (This may be made into a pudding by adding an egg, 2 tbsps. sugar, 1/2 tsp. vanilla, baking in the oven until brown.)