In the following menus, some allowance is made for variety. Some persons will not require everything named on the menu; and each person will choose such things, and in such amounts, as experience and sound judgment prove to be best suited to his own necessities.

MENUS FOR ONE WEEK

Steamed Rice.—Wash one cup of natural brown rice, and put to cook in three cups of boiling water. Let boil gently until the water is absorbed and the rice looks dry; then set on the edge of the stove, well covered, to steam for fifteen minutes.

Cream Peas on Toast.—One cup drained green peas, one third cup water, three tablespoonfuls rich cream, salt. Bring the water and the peas to a boil, mash through a colander to remove the hulls, and season with cream and salt. Dip a slice of zwieback into hot milk to soften, lay on a platter, cover with a spoonful of the cream of peas, and serve.

Corn Bread.—One and one third cups corn meal, two tablespoonfuls whole wheat flour, two and one half tablespoonfuls vegetable butter, two tablespoonfuls brown sugar, one and one fourth teaspoonfuls salt, one and one third cups boiling water, two eggs. Mix all the dry ingredients in a bowl. Add the butter, and pour on the boiling water in a slow stream, stirring while it is being poured in. Add two or three tablespoonfuls of cold water if needed to make a medium batter. Separate the eggs, and beat the whites stiff. Beat the yolks, and fold them into the whites. Add the corn mixture, and mix, using the folding motion. Pour into an oiled shallow baking pan, and bake in a quick oven.

Butter Substitutes