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.) * * * * * MACARONI. Macaroni is quite as valuable as bread for food, and should be used very freely. BOILED MACARONI. Break the macaroni in pieces about 2 inches long. Have boiling water, add a tsp. of salt; throw in the macaroni and boil rapidly 30 minutes, put it into a colander to drain, return to the kettle, rub a tbsp. of butter and flour together until smooth, add either milk or water until the sauce is as thick as rich cream. Cook it a few minutes before pouring over the macaroni, and serve (add salt to taste). MACARONI WITH TOMATO SAUCE. 1/4 lb. macaroni. 1 tbsp. butter. Salt and pepper to taste. 1 tbsp. flour. 1 cup stewed tomatoes.