GRANULA. Take equal parts of graham flour, fine oatmeal and cornmeal, mix to a batter thick enough to cling to the spoon. Bake in thin cakes in a quick oven. When baked, break into pieces and dry out thoroughly in a slow oven until crisp. Then roll with the rolling pin into fine crumbs. Delicious eaten in milk. Many families prepare it from their cold gems, bread and corn bread, thus finding an economical use for “dry bread.” RICE AND APPLE PUDDING. One quart boiled rice, three pints tart chopped apples, half cup sugar, put in layers in earthen baking dish, add half cup water, and bake two hours slowly. Raisins, plums or prunelles can be used to flavor if desired. Serve warm or cold, with cream. RICE AND RAISINS. Three cups boiling water, one cup sweet milk, one cup rice, half cup raisins. Mix well together. Cook in steamer or farina boiler. Mould and eat warm or cold, with cream or fruit sauce. RICE SNOW. One quart sweet milk, five tablespoonfuls rice flour or corn starch, one-half cup sugar, whites of four eggs. Boil the milk, stir in the rice flour moistened, and add the sugar. When cold whip a little at a time into the eggs, after they are well beaten. Mould and serve with cream or fruit sauce. RICE SNOW BALLS. Two quarts boiling water, one pint boiling milk, two cups rice; cook two hours in farina boiler without stirring. Mould in small cups, and serve with boiled custard or fruit sauce. RICE GRIDDLE CAKES. Two cups boiled rice, one cup sweet milk, two eggs, one cup sifted flour. Bake slowly. RICE OMELET. Two cups boiled rice, one cup sweet milk, two eggs. Stir together with egg beater, and put into a hot buttered skillet. Cook slowly ten minutes, stirring frequently. RICE AND BERRY PUDDING. Two cups sweet milk, two cups cold rice, samp or barley; two cups blueberries, currants, strawberries, seeded cherries or chopped apples; one-third cup sugar, two eggs--yolks and whites separate. Time, one hour; slow oven. Soften the cold rice (or other grain) with the milk, working out all the lumps; then stir in the yolks and sugar beaten together, and also the well whipped whites. Add the fruit, mixing it in lightly; pour the batter into a dish, set in a dripping pan of boiling water, and bake slowly one hour. Serve cold or lukewarm, with or without a dressing of cream.--_Health in the Household._ BROWNED RICE. Parch or brown rice slowly; steep in milk for two hours. The rice or the milk only is excellent in summer complaint. RICE CREAM. Thicken a pint of scalding milk with rice flour to the consistency of cream; sweeten and flavor to taste. Beat the whites of two eggs to a stiff froth, put a half ounce of gelatine to half pint of cold water; when well soaked, place over the fire until the gelatine is dissolved; when cool, beat to a froth with an egg-beater; mix with the egg and milk. BOILED RICE. Put two cups of rice to three pints of boiling water, half teaspoon salt. Cook in a farina boiler four hours.