Well boiled cereal foods in the form of dumplings, macaroni, noodles or whole cereals are stimulating and heating to the whole alimentary tract, they take longer to digest, and are more thoroughly utilized by the system. Predigested cereals and zwieback are more suitable for the evening meal, or at the end of the noon meal, when the body has expended energy. Shredded wheat and zwieback may be used with benefit for breakfast, if a sufficient amount of raw fruits or greens is eaten with them, but if they are used in combination with other predigested foods, such as milk or sugar, it gives the intestine nothing to do. For the evening meal, toasted breads and cereals combine well with such foods as supply the lack of lime, fats and minerals: cream, fruit-gruels, yolks of eggs, gelatine, sago, milk and green foods. WHEAT. Wheat can be used the year around. In cooking cereals it is very important to start with the right quantity of water, and allow each starch granule to burst by fast boiling during the first twenty or thirty minutes. After this, let it cook slowly for twenty or thirty minutes longer, or until it is done. It is not necessary to cook cereals for several hours in order to make them fit for the human stomach. If well boiled cereals disagree, they are generally poorly prepared and allowed to get pasty before the starch granules have burst, or else they are combined with raw sugar and cream, which produces fermentation. RYE. Rye is richer in minerals and contains less starch than wheat. It is not superior to wheat, but it is one of the oldest and most perfect foods, and is the staff of life to some of the healthiest and strongest races of the old world. It is laxative, and because of this it is more suitable for certain individuals than for others. Rye is a good winter food; during the summer we have many valuable berries which supply the system with certain minerals, therefore we require less of rye bread, or rye preparations, during this time of the year. Rye combines well with all starchy fruits and vegetables, which are deficient in minerals, such as potatoes, pumpkins, squash, melons, turnips, carrots, beets, bananas, cucumbers, rice and corn. It also combines well with sweet fruits. Apples, pork, veal, lamb, cheese, eggs, cream, milk, bacon and oily foods are all good additions to rye. Boiled rye and starchy foods are unsuitable combinations. Whole rye or wheat bread should never be eaten fresh. It should be kept in a bread box, with good ventilation, in a dry place, or near the stove. Sun dried bread is the best. OATS. Oats are rich in fat and lime, and like wheat and rye belong to the most perfect foods. A fireless cooker is a convenient apparatus for the preparation of oats and wheat. They should be thoroughly cooked for at least half an hour before setting them into the fireless cooker. RICE.