Add a teaspoonful of salt to the quart of water in the inside boiler. Be sure it is boiling, and then throw in one even cup of oatmeal or crushed wheat. Now _let it alone_ for two hours, only being sure that the water in the outside saucepan does not dry away, but boils steadily. When done, each grain should be distinct, yet jelly-like. Stirring makes a mere mush, neither very attractive nor palatable. If there is not time for this long boiling in the morning, let it be done the afternoon before. Do not turn out the oatmeal, but fill the outer boiler next morning, and let it boil half an hour, or till heated through. COARSE HOMINY. Treat like oatmeal, using same amount to a quart of water, save that it must be thoroughly washed beforehand. Three hours' boiling is better than two. FINE HOMINY. Allow a cupful to a quart of boiling, salted water. Wash it in two or three waters, put over, and boil steadily for half an hour, or till it will pour out easily. If too thin, boil uncovered for a short time. Stir in a tablespoonful of butter before sending to table. Any of these preparations may be cut in slices when cold, floured on each side, and fried brown like mush. FINE HOMINY CAKES. One pint of cold boiled hominy; two eggs; a saltspoonful of salt; and a tablespoonful of butter melted. Break up the hominy fine with a fork, and add salt and butter. Beat the eggs,--whites and yolks separately; add the yolks first, and last the whites; and either fry brown in a little butter or drop by spoonfuls on buttered plates, and bake brown in a quick oven. This is a nice side-dish at dinner. Oatmeal and wheat can be used in the same way at breakfast. HASTY PUDDING, OR MUSH. One cup of sifted Indian meal, stirred smooth in a bowl with a little cold water. Have ready a quart of boiling water, with a teaspoonful of salt, and pour in the meal. Boil half an hour, or till it will just pour, stirring often. To be eaten hot with butter and sirup. Rye or graham flour can be used in the same way. If intended to fry, pour the hot mush into a shallow pan which has been wet with cold water to prevent its sticking. A spoonful of butter may be added while hot, but is not necessary. Cut in thin slices when cold; flour each side; and fry brown in a little butter or nice drippings, serving hot. WHAT TO DO WITH COLD POTATOES. Chop, as for hash; melt a tablespoonful of either butter or nice drippings in a frying-pan; add, for six or eight good-sized potatoes, one even teaspoonful of salt and a saltspoonful of pepper. When the fat boils, put in the potatoes, and fry for about ten minutes, or until well browned. As soon as they are done, if not ready to use, move to the back of the stove, that they may not burn. Or cut each potato in lengthwise slices; dredge on a little flour; and fry brown on each side, watching carefully that they do not burn. The fat from two or three slices of fried salt pork may be used for these. LYONNAISE POTATOES.