The national course in home economics

Make same as corn-meal mush; sift the flour and stir it gently into boiling water, stirring it all the time. M. H. PETTIJOHN MUSH. This is a breakfast food which can be procured at every grocery. It is excellent and appetizing; easy to make. Rule for making on each package. Mrs. White. CRACKED WHEAT— No. 2. Soak about one quart of cracked wheat over night in cold water. Then cook thoroughly in water slightly salted, using only the amount of water that the wheat will absorb. Emma B. OATMEAL. Use about one cupful of oatmeal to each quart of water. Salt and cook in a double boiler until thoroughly done, or if preferred it can be steamed. Julia Miller. RICE. Rice is said to be the most healthful food known to man. Even the sick can eat it where nothing else agrees. The simplest and easiest way to prepare it is to wash and put over the stove in plenty of cold water. Salt slightly and cook till tender; serve with cream and sugar. Julia Smith. BOILED HOMINY. Wash a quart of hominy in cold water and then soak twelve hours in tepid water; put it over a slow fire with the water in which it has been soaking, and boil gently for five hours, adding more water from time to time. Do not add salt while cooking but season when it comes from the stove. Y. C. HOniNY CROQUETTES. Take one pint of hot cooked hominy, one tablespoonful of hot milk and the yolk of an egg. Beat all together, season with salt and let stand till cool. Shape the mixture into croquettes, then roll them in breadcrumbs and fry in Ko-nut to a golden brown. Drain, lay them on a napkin and serve. A. T. O. FRIED HOMINY. Stir together some cold boiled hominy, one egg well beaten, one tablespoonful of melted butter and a small quantity of milk. Heat over a slow fire and turn into mold and dredge lightly with flour. When cold slice, put a lump of Ko-nut Into a flat stew-pan and when hot put in the slices and fry until brown. Drain, pile on a dish and serve with maple syrup. C. A. I. BAKED MACARONI. Break up one-half of a box of macaroni into small pieces and put into a saucepan with boiling salted water. When tender drain and put it into a stew-pan. Add a little pepper and salt, add one-fourth pound of butter, three ounces of grated cheese and pour into a baking-dish. Sprinkle with a little more cheese and bake for thirty minutes. E. J. C. MACARONI WITH TOMATOES. Break one-fourth of a box of macaroni in lengths about two inches, plunge them into a saucepan of boiling salted water and boil for twenty- five minutes. Take out, drain, and put them in a baking-dish; mix in one ounce of grated Parmesan cheese, one teacupful of stewed tomatoes, a lump of butter and salt and pepper to taste. Place the dish in a slow oven, allow the mixture to simmer gently for thirty minutes and serve. G. D. BOILED MACARONI. A plain way to cook macaroni is to break it into inch-lengths and lay it in a saucepan containing boiling water and salt. It cooks in twentyfive minutes. It makes a good-sized dish. To be eaten for dinner with cream. Mrs. R. Ellison. [illustration: AS AN ARTICLE OF DIET]