Miss Parloa's kitchen companion

Wheat germ is a fine meal obtained from the heart of the wheat. It makes an excellent mush. Into the inner basin of a double-boiler pour a quart of boiling water ; and after setting this basin on the stove, gradually sprinkle into it one cupful of wheat germ. Stir the mixture constantly until it boils up ; then add a teaspoonful of salt, and set the small boiler into the larger one (in which, as usual, there should be some water). Cook for twenty minutes, having the water in the outer basin boil all the time. Serve milk or cream with the mush. This is a pleasant change from cracked wheat or oatmeal. If any mush be left from breakfast, it may be fried like hominy for breakfast the next day. * Hominy. This is one of the most excellent simple foods that we have, and may be used in a variety of ways for breakfast or supper. It unfortunately happens that people often fail of buying the right kind or of cooking it properly, and so do not know its value. Get the fine white hominy. After washing a cupful in three waters, stir it into a quart of boiling water ; add a teaspoonful of salt, and boil gently for an hour, stirring frequently. This simple work is all that is required for obtaining a very palatable and nutritious dish. Hominy may be eaten with milk, like oatmeal, or served with beefsteak or any kind of roasted or broiled meat. It must be washed clean and boiled well to insure perfection. If any part of the dish remain after the first serving, it may be used for griddle-cakes or muffins, or even eaten cold. * Fried Hominy. Still another way to serve hominy is to pour it, while hot, into a deep pan which has been dipped into cold • water ; allow it to cool, and then cut it into slices, which, after they have been sprinkled lightly with flour, are to be fried in a pan containing just enough pork fat to prevent burning. It takes a long time to brown hominy in this way ; and as the fat spatters considerably, the frying-pan should be covered during the cooking. * Hominy Snowflakes. This is the name given to a new preparation for Breakfast dishes. It is easily and quickly cooked, and affords a pleasant change in the fare. Put a cupful of the snow- flakes into a saucepan, and pour over them a cupful and a third of boiling water ; then add a scant teaspoonf ul of salt, and simmer for five minutes. Serve the same as oatmeal. Or, mix a cupful of the snowflakes with one cupful and a half of cold milk and one scant teaspoonful of salt, and put the mixture into the inner kettle of a double-boiler, — the outer kettle containing boiling water. Cook for ten minutes. A richer dish is obtained by this mode of cooking. * Granulated Yellow Meal Mush. • In place of oatmeal, hominy, or cracked wheat, this dish will be found a pleasant one for breakfast. It is made by putting half a pint of meal into a stew-pan, and gradually pouring upon it three pints of boiling water, adding a teaspoonful of salt, and beating well ; and finally setting the mixture on the stove to boil gently for an hour or more. Serve cream or milk with the mush. * Rye Mush.