FARINA WITH FIG SAUCE.--Cook the farina as in the foregoing recipe,
and serve hot with a fig sauce prepared as follows:--

Carefully look over, washed, and chop or cut quite finally, enough good
figs to make a cupful. Stew in a pint of water, to which has been added
a tablespoonful of sugar, until they are one homogeneous mass. If the
figs are not of the best quality and do not readily soften, it is well,
after stewing for a time, to rub them through a colander or vegetable
press to break up the tough portions and make a smooth sauce. Put a
spoonful of the hot fig sauce on each individual dish of farina, and
serve with cream or without dressing.

FARINA WITH FRESH FRUIT.--Cook the farina as previously directed.
Have some sliced yellow peaches, mellow sweet apples, or bananas in a
dish, turn the farina over them, stir up lightly with a fork, and serve
hot with cream.

MOLDED FARINA.--Farina to be used cold may be cooked in the same
manner as before described, with two or three tablespoonfuls of sugar
added at the same time with the farina, and when done, molded in cups
previously wet with a little cold water. Serve with a dressing of fruit
juice, whipped cream flavored with lemon, or mock cream flavored with
cocoanut.

GRAHAM GRITS.--To four parts of water boiling in the inner dish of
a double boiler add slowly, so as not to stop the boiling of the water,
one part of Graham grits. Stir until thickened, then place in the outer
boiler, and steam from three to five hours. Serve hot with cream, or
mold in cups previously dipped in cold water, and serve with a dressing