FARINA Farina being a prepared grain and free from hulls and waste, so large a proportion will not be required to make a mush as of the raw grains. 3 Tablespoons of farina. ½ Saltspoon of salt. 1 Pint of boiling water. Cook the mixture in a saucepan for twenty minutes after it actually boils, or in a double boiler for one hour. This is a delicious food for children, served with cream, or milk, and sugar. WHEAT GERM Wheat germ is a delicate and nutritious preparation of wheat. It is made so that by boiling for a short time it is ready for the table, and makes a delicious breakfast dish. ½ Cup of germ. ½ Teaspoonful of salt. 1½ Cups of boiling water. Boil in a saucepan without a cover for half an hour, or cook in a double boiler twice as long. The directions on the packages give a shorter time, but it is extremely doubtful whether this grain can be wholesome with the few minutes' cooking usually advised. IMPERIAL GRANUM Imperial Granum, cooked according to the above rule, is always a wholesome and safe dish for children; or it may be made into a very thin gruel, and used as a drink instead of water. GRANULA Granula is a breakfast grain which has been partially prepared by dry heat, and is almost cooked enough to use. It is sometimes recommended that it be prepared by simply boiling a minute in milk. It is, however, both softened and improved in flavor by boiling from ten to fifteen minutes in one and one half times its bulk of water, with salt in the proportion of a teaspoon to a cup of grain. 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. 1¼ Quarts of water.