Sago Jelly

Soak five tablespoonfuls sago in half a pint of cold water thirty minutes, then add one cup of sugar and two tablespoonfuls of lemon juice; pour over three cups boiling water; boil the whole in a farina boiler one hour; pour into moulds; when cold, turn out and serve with fruit juice.

Cracked Or Boiled Wheat

In two quarts boiling water, stir one pint of cracked wheat, half teaspoon of salt. Use a farina boiler or double kettle, and cook three hours without Stirling. When done, mould in dishes. Eat cold, with fruit sauce or cream and sugar. The rolled wheat is preferable. Not being able to procure it ready prepared, one can crack wheat in an ordinary coffee mill.

Oatmeal Mush

Coarse oatmeal should be cooked like rolled wheat. If desired warm for breakfast, can be left in a granite farina boiler over night and heated in a few minutes. Do not soak oatmeal over night, or try to cook it sufficiently in the morning. Fine oatmeal can be made in a mush like Indian meal, and be ready for the table in forty minutes.

Oatmeal And Graham Gems

Mix equal parts of fine Irish oatmeal into a thick batter, with equal parts of milk and water, fill hot gem-pans and bake with a brisk heat. Very sweet and tender.

Brown Gems

Mix with water equal quantities of rye and Indian meal, beat it to a cream, perhaps ten or fifteen minutes, bake in thin cakes in hot gem-pans.

Graham Gems

Take three cupfuls of entire wheat flour, or Graham made from white wheat, two cupfuls of cold water, half cup of milk. Omit salt. Heat jem-pans very hot on the top of the stove, fill them even full with the batter, place on the grate of a very hot oven. Let them remain ten minutes, then bake thirty minutes on the bottom of the oven. The "Acorn" gem-pans are essential. These are small, round, deep iron pans. Notice, three things are necessary for good gems: The best Graham flour, very hot pans and oven, and the "Acorn" gem-pans. No beating is required. These conditions observed, the gems will be as light as sponge cake. They can be eaten warm or cold, but are best heated over in a quick oven. They make excellent toast and puddings.

Graham Muffins

Take one pint of new milk, one pint Graham flour or entire wheat flour. Stir together and add one beaten egg. Can be baked in any kind of gem-pans or muffin-rings. Salt must not be used with any bread that is made light with eggs.

Graham Mush

Stir Graham flour in boiling water slowly, until it makes a thick batter. Set on the back part of the stove ten minutes and turn into the dish. To be eaten with fruit juice or cream and sugar.

Boiled Rice

Put two cups of rice to three pints of boiling water, half teaspoonful of salt. Cook in a farina boiler four hours. It is said the Japanese do not put rice in water to cook it. Simply expose it to steam in a steamer several hours.

Griddle Cakes From "Shorts."

Shorts, or middlings, are obtained in grinding wheat, between the fine flour and bran. These are rich in gluten and prepared in the same way, make cakes equal to buckwheat.