BEST FOODS METHODS OF PREPARING. 



children and " weak persons," but is hearty and full of 

 bone and sinew to laboring men. 



Oatmeal, being now used so extensively in this coun- 

 try, is much cheaper than it was years ago, and can 

 always be obtained, sweet and fresh, in city and town 

 markets ; but in small country places, where the demand 

 for it from the forming regions around is light, it is apt 

 to lie on the dealers' hands so long that it becomes stale 

 and bitter, and no doubt disgusts many a country exper- 

 imenter in its merits. The genuine "oatmeal "of the 

 markets always comes in clear, solid little grains or grits, 

 and is sold at about six cents per pound. It swells im- 

 mensely when cooked, one cupful of grits making mush 

 enough for four or five persons. 



Oatmeal Mush. Slowly stir a large cupful of grits into 

 a little more than a quart of salted boiling water. When 

 well mixed, set the dish or kettle containing it into a tin 

 or a stew-pan in which there is boiling water. Cover the 

 mush and let it cook, without stirring, for twenty min- 

 utes. The pan of water prevents all burning or scorch- 

 ing, and the grain is cooked without being mashed into a 

 starchy compound by frequent stirring. In some weather 

 the water evaporates rapidly, and more may be needed 

 before the cooking is completed. The mush can be eaten 

 warm at breakfast, or it can be poured into a pudding 

 mold and eaten as dessert for dinner, with cream and 

 sugar. In the latter case, a handful of raisins or nice 

 dried currants might be occasionally boiled with the 

 grits. Or the pudding might be served with apple mar- 

 malade. It is always good, however, when perfectly 

 plain. 



BICE, 



There is a good and an indifferent way to cook rice. 

 The indifferent way is to throw the rice into boiling 

 water, stir it to death as it cooks, and serve it in blue, 



