1 cup of milk. Yolk of one egg. 1/4 cup of rice. 1 large tablespoonful of powdered sugar. Small half-teaspoonful of salt. 1/2 cup of raisins and currants, mixed. 1/2 teaspoonful of vanilla. Wash the rice and put in a double boiler with the milk, salt and sugar and cook till very thick; beat the yolks of the eggs and stir into the rice, and beat till smooth. Sprinkle the washed raisins and currants with flour, and roll them in it and mix these in, and last the vanilla. Turn out on a platter, and let all get very cold. Then make into pyramids, dip in the yolk of an egg mixed with a tablespoonful of water, and then into sifted bread-crumbs, and fry in a deep kettle of boiling fat, using a wire basket. As you take these from the fat, put them on paper in the oven with the door open. When all are done, put them on a hot platter and sift powdered sugar over them, and put a bit of red jelly on top of each. This is a nice dessert for luncheon. All white cereals may be made into croquettes; if they are for breakfast, do not sweeten them, but for luncheon use the rule just given, with or without raisins and currants. Hominy Cook this just as you did the rice, drying it in the oven; serve one morning plain, as cereal, with cream, and then next morning fried, with maple syrup, after the rest of the meal. Fried hominy is always nice to put around a dish of fried chicken or roast game, and it looks especially well if, instead of being sliced, it is cut out into fancy shapes with a cooky-cutter. After Margaret had learned to cook all kinds of cereals, she went on to the next thing in her cook-book. EGGS Soft Boiled Put six eggs in a baking-dish and cover them with boiling water; put a cover on and let them stand where they will keep hot, but not cook, for ten minutes, or, if the family likes them well done, twelve minutes. They will be perfectly cooked, but not tough, soft and creamy all the way through. Another way to cook them is this: Put the eggs in a kettle of cold water on the stove, and the moment the water boils take them up, and they will be just done. An easy way to take them up all at once is to put them in a wire basket, and sink this under the water. A good way to serve boiled eggs is to crumple up a fresh napkin in a deep dish, which has been made very hot, and lay the eggs in the folds of the napkin; this prevents their breaking, and keeps them warm. Poached Eggs