Prepare like the foregoing. Omit the lemon. Serve with prune jam and fat meat, or with celery or nuts, or with hot cream. ROLLED WHEAT. Prepare and serve like rolled oats. Cranberries, prunes, apricots, or apple sauce, are all good additions. The yolk of an egg may be added to the wheat when mixing it with butter. BRAN MUSH. Bring one and one-half to two cups of water to a boil, add one-half teaspoon salt. Drop in one shredded wheat biscuit and one-half cup of bran. Mix all well and boil one minute. Serve with hot cream. BRAN AND RYE MUSH. Put one-half cup of rylax into boiling, salt water, and cook 20 minutes. When done, moisten one-half cup of bran with a little hot water, and mix with the rye mush. Serve with hot cream. RAW WHOLE WHEAT. Soak one-half cup of whole wheat in three-quarters or one cup of warm water over night. Keep the water warm, if possible. A small amount of salt may be added. Serve with cream and dates, or with bananas, carrots, or nuts. BOILED WHOLE WHEAT. Soak some whole wheat over night. Boil for several hours with sufficient water and salt. Serve like the foregoing. POLENTA (ITALIAN DISH). Stir some yellow corn meal into boiling, salted water in an iron pot. Boil for about 40 minutes and stir well to prevent burning. Eat with a fork, and serve with cheese for breakfast or dinner. RICE FLOUR. No. 1. Mix a cup of rice flour with cold water, then add three or four cups of boiling water while stirring. Boil 15 to 20 minutes. Before removing from the fire, add some dried currants, which have been soaked for a while. Put on a soup plate, and pour over it some hot cream. RICE FLOUR. No. 2. Use pure rice flour, or one-half cornstarch and one-half rice flour. Prepare as number one. Before serving, mix with a piece of butter and the yolk of one or several eggs, and flavor with vanilla, lemon or bitter almonds. Put on a soup plate, and pour over it hot cream. CORN MEAL MUSH. Stir one and one-half cups of corn meal into four cups of boiling salted water; cook 30 minutes; finish like foregoing. Use lemon for flavoring. BARLEY. Soak a cup of pearl barley over night in soft water, and the next day boil it in five or six cups of water for two hours or longer. Flavor with onion, if desired, and if it does not become thick enough, dissolve a little rice flour with cold water, and add it to the barley ten minutes before removing from the fire. Serve with cream or with fresh beef, or salted meat and lettuce for breakfast or dinner. BREAD AND MILK. Bring some fresh, whole or skimmed milk to a boil, pour on dried black bread or crusts, and add a little salt. Let it stand for 10 minutes and serve on soup plates. CRACKER AND MILK. Prepare like the foregoing, or pour one cupful of boiling salted water over one large unleavened cracker, let stand 5 minutes. Then add one cupful of hot milk and serve. DIRECTIONS FOR BOILING RICE.