WORTH.
Baked Macaroni.
pound macaroni, 1 quart stock, 1 tablespoonful butter.
Break the macaroni into inch lengths. Boil till tender in stock. Drain, put the macaroni in a dish; pour over it cupful stock in which it was cooked, add tfie butter, in small pieces, here and there through it Sift over it fine bread crumbs and grated cheese. Dot with bits of butter and brown.
Oatmeal.
teaspoonful salt, 1 cupful oatmeal, 4 cupfuls water.
Put the boiling water in a granite pan, salt it, then scatter in the oat meal. Allow it to cook six minutes, stirring steadily. Into the fireless cooker saucepan set the oatmeal dish, cover with a plate, and pour in boil ing water to surround it till it al most reaches the top of dish. Cover, set on the stove and let the water boil five minutes, then place in -the fireless cooker and leave there for five hours, or if required for break fast, till morning. If it is not quite hot enough, set the cooker saucepan on the stove and let the water in the other vessel boil for a few minutes; then serve.
Quaker Oats.
2i cupfuls boiling water, 1 teaspoonful salt, 1 cupful Quaker oats.
Cook in exactly the same way as oatmeal.
Cream of Wheat.
21 cupfuls water, 1 teaspoonful salt, 1 cupful cream of wheat, Prepare after the same fashion as oatmeal, and give four hours in the fireless cooker.
Cracked Wheat.
4 cupfuls cold water, 1 cupful cracked wheat, 1 teaspoonful salt.
Pour the cold water over the wheat and let It stand six hours. Put it in a granite pan as used for oatmeal and set it on an asbestos mat over the fire, allowing it to cook and swell for two hours, stirring occa sionally. Cover closely, set into the fireless-cooker saucepan, pour boil ing water around it, let it boil up, then put into the cooker and allow it to stand over night.
/ndian Meal.
31 cupfuls water, 1 teaspoonful salt, 1 cupful cornmeal.
Bring the water to a boil, stir the meal slowly into it, being careful that it does not lump. Boil half an hour, stirring frequently, set into the saucepan of cooker with water around it and leave it over night.
Fine Hominy.
4 cupfuls water, 1 cupful hominy, 1 teaspoonful salt Treat this cereal in the same fash ion as others, leaving in the cooker over night.