sift powdered sugar over them, and put a bit of red jelly on top
of each. This is a nice dessert for luncheon. All white cereals
may be made into croquettes; if they are for breakfast, do not
sweeten them, but for luncheon use the rule just given, with or
without raisins and currants.


Hominy

Cook this just as you did the rice, drying it in the oven; serve
one morning plain, as cereal, with cream, and then next morning fried,
with maple syrup, after the rest of the meal. Fried hominy is
always nice to put around a dish of fried chicken or roast game,
and it looks especially well if, instead of being sliced, it is
cut out into fancy shapes with a cooky-cutter.

After Margaret had learned to cook all kinds of cereals, she went on
to the next thing in her cook-book.



EGGS


Soft Boiled

Put six eggs in a baking-dish and cover them with boiling water;
put a cover on and let them stand where they will keep hot, but
not cook, for ten minutes, or, if the family likes them well done,
twelve minutes. They will be perfectly cooked, but not tough,