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Polenta.— An ItalianBREADSTUFFS 361dish made from our native."orn and decidedly superior to plain boiled mush.Cook mush as above for one hour. Partly fill thebake-pan with it, and pour over it either a goodbrown gravy, or the tomato sauce described undermacaroni. Then sprinkle with grated cheese. Setthe pan in the oven three minutes, or in the reflectorfive minutes, to bake a little.Oatmeal Porridge.— Rolled oats may be cookedmuch more quickly than the old-fashioned oatmeal;the latter is not fit for the human stomach until ithas been boiled as long as corn mush. To twoquarts boiling water add one teaspoonful of salt,stir in gradually a pint of rolled oats, and boil tenminutes, stirring constantly, unless you have a doubleboiler. The latter may be extemporized bysetting a small kettle inside a larger one that containssome water, with a few pebbles at the bottomto keep them apart.Cereals.—Rice, Boiled.— Good precedent to the contrarynotwithstanding, I contend that there is but oneway to boil rice, and that is this (which is describedin the words of Captain Kenealy, whoseYachting Wrinkles is a book worth owning) :''To cook rice so that each grain will be plump,dry, and separate, first, wash the measure of ricethoroughly in cold, salted water. Then put it ina pot of furiously boiling fiesh water ( i cupfulto 2 quarts water), no salt being added. Keep thepot boiling hard for twenty minutes, but do notstir. Then strain off the water, place the rice overa very moderate fire (hang high over camp-fire),and let it swell and dry for half an hour, in an uncoveredvessel. Remember that rice swells enormouslyin cooking."Plain boiled rice is not an appetising dish, particularlywhen you have no cream to eat it with;but no other cereal lends itself so well to variedcombinations, not only as a breakfast food but also