The household (of the Detroit free press)

must be sifted into the water so as to be evenly spread over the surface, and to sink free from lumps. Then push the saucepan fully on the fire and boil briskly for a minute or two, so as to thoroughly mix the meal up with the' water before it begins to thicken. Next boil slowly for three or four minutes or quarter of an hour, according to the coarseness of the meal. Care must be taken that the porridge is just kept on the move, and it must be stirred, if necessary, so as not to burn, and not to get lumpy. Smoke and soot must be carefully kept from contaminating it. The porridge is now cooked so far that all the starch granules are fully burst, and the meal is properly disintegrated. Now pour out the porridge like a thin custard into a vegetable dish, and leave it to cool uncovered. If successful, the porridge on cooling will set or gelatinize ; a brownish skin forms over the surface, and as this contracts, the porridge separates all round from the dish at its edge. It becomes a soft tremulous jelly, perfectly cooked, sweet in flavor, uniform in consistence, and free from contamination by dirty saucepans, by burning, or by the defilement of soot and smoke. It should be eaten at the end of breakfast with cold milk, and it makes a most excellent supper. A saucerful of such porridge put into a soup plate and a half-pint mug of good, rich new milk is, indeed, a lunch or a supper, or a finish to breakfast, which is fit for a king. It is a food on which any man can do anything of which he is capable in the way of labor, mental or physical. For growing children, and youths who are stunted in height or unsound in structure, this is exactly the food that is wanted. It is like bricks and mortar for the growing frame of infants, school-children and overgrown youths. OATMEAL MUSH. First wet a coffee-cup of oatmeal in cold water (to prevent the mush being lumpy); then stir into this three pints of boiling water ; let this boil half an hour, stirring frequently ; then add salt to taste, and boil another half hour. This is nice for any meal, breakfast, dinner or supper, and makes a good simple dessert for dinner by serving with cream and sugar. CORN PORRIDGE. Take young corn and cut the grain from the cob. Measure it, and to each heaping pint of corn allow nearly a quart of milk. Put the corn and milk into a pot, stir them well together, and boil till the corn is perfectly soft. Then add some bits of fresh butter dredged with flour, and let it boil five minutes longer. Stir in at the last, some beaten yolks of egg, and in three minutes remove it from the fire. Take up the porridge, send it to the table hot, and stir some fresh butter into it. Add sugar and nutmeg if liked. BUTTERMILK POP. Boil one quart of fresh buttermilk ; beat one egg, a pinch of salt and a heaping tablespoonful of flour together, and pour into the boiling milk. Stir briskly and boil for two or three minutes, and serve while warm with sugar, or, better still, maple syrup. Although this is an oldfashioned and homely dish, eaten and relished by our grandparents before cornstarch, sea moss farina, dessicated cocoanut and other similar delicacies were ever heard of, it is perhaps as nutritious as any of them, and often far more easily obtained. CRACKED WHEAT.