POLENTA
Place one cup of yellow cornmeal and three cups of cold water in a double boiler, add one teaspoon of salt, one-half teaspoon of pepper and cook for forty minutes. While still hot add one and one-half cups of grated cheese to the mixture and heat until it melts. Turn the mixture into a greased bowl and allow it to set. The meal may be sliced an inch thick or cut with a biscuit cutter and then fried in hot vegetable oil. Serve with white or tomato sauce as desired.
BARLEY, TAPIOCA, SAGO, ETC
Add one teaspoon of salt to one quart of boiling water and pour gradually on one-half cup of barley or other hard grain and boil until tender, from one to two or more hours, according to the grain, and have each kernel stand out distinct when done. Add more boiling water as it evaporates. Use as a vegetable or in soups. Pearl barley, tapioca and sago cook quicker than other large grains.
BOILED RICE
Put one-half cup of rice in a strainer; place the strainer over a bowl nearly full of cold water; rub the rice; lift the strainer from the bowl and change the water. Repeat this until the water in the bowl is clear. Have two quarts of water boiling briskly, add the rice and one tablespoon of salt gradually so as not to stop the boiling; boil twenty minutes or until soft, do not stir; drain through a colander and place the colander over boiling water for ten minutes to steam. Every grain will be distinct. Serve as a vegetable or as a cereal with cream and sugar.
RICE IN MILK
Clean the rice as for boiling in water; and cook one-half cup of rice with one and one-half cups of hot milk and one-half teaspoon of salt, adding a few seeded or sultana raisins if desired. Serve hot like boiled rice or press into small cups, cool and serve with cream and sugar.
RICE WITH GRATED CHOCOLATE
Cook one-half cup of rice, place in hot serving dish, sprinkle generously with grated sweet chocolate; set in oven one minute and serve.