Oatmeal is very good cold, and in summer is better served in that way. It can be turned into fancy molds or into small cups to cool, and will then hold the form and make an ornamental dish. OATMEAL WITH CHEESE Cook one cup of oatmeal overnight and just before serving add one tablespoon of butter and one cup grated cheese. Stir until the cheese is melted and serve at once. BAKED APPLE WITH OATMEAL Pare and core the apples and fill the core space with left-over oatmeal mush. Put the apples in a baking dish; sprinkle with sugar; pour a little water into the bottom of the pan and bake in a moderate oven until the apples are tender. Serve warm with cream for breakfast or luncheon. WHEAT CEREALS Wheat cereals, like oatmeal, are best cooked by following the directions on the package. Most of them are greatly improved by the addition of a little milk or by a few chopped dates or whole sultana raisins. CORNMEAL MUSH Mix together one cup of cornmeal and one teaspoon of salt, and add one cup of cold water gradually, stirring until smooth. Pour this mixture into two cups of boiling; water in a double boiler and cook from three to five hours. Serve hot with cream and sugar. SAUTÉD CORNMEAL MUSH Put left-over mush into a dish and smooth it over the top. When cold cut into slices one-half inch thick. Dip each slice into flour. Melt one-half teaspoon of drippings in a frying-pan and be careful to let it get smoking hot. Brown the floured slices on each side. Drain if necessary and serve on a hot plate with syrup. FARINA To one-half cup of farina take one teaspoon of salt; pour gradually into three cups of boiling water and cook the mixture in a double boiler for about one hour. HOMINY Get the unbroken hominy and after careful washing soak it twenty-four hours in the water. Cook one cup of hominy slowly in the same water in a covered vessel for eight hours or until all the water has been absorbed by the hominy; add two tablespoons of butter, one teaspoon of salt and two tablespoons of cream and serve as a vegetable or as a cereal with sugar and cream. MARMELITTA Take two cups of coarse cornmeal and four cups of cold water put on to boil; add one-half teaspoon of salt. Stir the cornmeal continually and when done place on platter, spread with butter, sharf cheese or any cheese such as pot or cream cheese. To be eaten warm. POLENTA Place one cup of yellow cornmeal and three cups of cold water in a double boiler, add one teaspoon of salt, one-half teaspoon of pepper and cook for forty minutes. While still hot add one and one-half cups of grated cheese to the mixture and heat until it melts. Turn the mixture into a greased bowl and allow it to set. The meal may be sliced an inch thick or cut with a biscuit cutter and then fried in hot vegetable oil. Serve with white or tomato sauce as desired. BARLEY, TAPIOCA, SAGO, ETC