Zwieback.—Cut stale bread into slices about one half inch thick. Lay these in a baking pan, and put them into the warming oven until the moisture is evaporated; then put them into a hot oven until they are a light brown all the way through.

Steamed Pearl Barley.—Wash one cup pearl barley, and put to cook in four cups boiling water. Add one fourth teaspoonful salt, and let boil gently until the water is absorbed and the grain looks dry; then cover, and set on the edge of the stove to steam for forty minutes. This grain is preferably cooked on a hot stone in the fireless.

Scrambled Egg with New Tomato.—Rub a large ripe tomato with the back of a knife; then remove the skin, and cut the tomato into pieces. Put it into a small pan, with one teaspoonful vegetable butter and a pinch of salt, and bring to a boil. Break two eggs slightly with a fork, put them into a hot oiled frying pan, and stir until they are soft scrambled. Have the tomato drained, add the pulp to the scrambled eggs, and mix, being careful not to cook the egg too much. Serve on toast.

Wheat Puffs.—One and one fourth cups sifted pastry flour, one fourth cup whole wheat flour, two teaspoonfuls melted vegetable butter, one fourth teaspoon salt, one cup milk, one egg. Make a batter of the flour, the salt, the milk, the egg yolk, and the butter, and stir smooth. Beat the white stiff, and pour the batter into the beaten white, mixing as it is being poured in, and using the folding motion, so as not to break down the lightness of the egg. Pour into hot oiled iron gem pans, and bake in a quick oven.

Stewed Prunes.—Wash dried prunes thoroughly, and let them soak overnight. Then bring them to a boil, and let simmer for two hours or more, and they will need no sweetening.

Farmer's Favorite Soup.—One half cup rich sour cream, one third cup macaroni, one small onion, one stalk celery, one small carrot, one medium sized potato, chopped parsley, salt. Drop the macaroni into three cupfuls boiling salted water, and cook until thoroughly done. Have the vegetables cut into small dice. Put the cream into a small pan, and stir over the fire until the oil separates, and the albumen turns a light brown color. The degree of browning determines the flavor of the soup. Add the diced onion, carrot, and celery, and stir for a few moments. Add three cupfuls water, the diced potato, and a little salt, and cook until the vegetables are thoroughly done. Add the macaroni water to the vegetable soup; then lay the macaroni on a board, cut into small rings, and drop into the soup. Boil up well, add chopped parsley, and serve.

Roasted Potato.—Peel eight medium sized potatoes, and boil until they are about half done; then drain them, and save the water. Lay the potatoes in an oiled baking pan, brush with oil, sprinkle with salt and flour, and put into a hot oven to brown.

Baked Dressing.—Two cups soaked stale bread, one half cup milk, three tablespoonfuls chopped onion, one and one half tablespoonfuls vegetable butter, three tablespoonfuls browned flour, a pinch of sage and marjoram, and salt to taste. Soak the bread in cold water until it is soft all the way through, then press it out. Put the butter, the onion, and the savory into a small pan, and let them simmer for a few moments, to soften the onion, but do not brown. Add the brown flour, then the milk, and stir smooth. Add the bread, salt to taste, and mix. Bake in an oiled brick tin, or spread among the roasted potatoes when they are partly browned, and finish baking them together.

Egg Gravy.—Two tablespoonfuls vegetable fat, one teaspoonful chopped onion, three tablespoonfuls flour, one egg, one and one half cups potato water or almost any vegetable broth. Put the oil into a frying pan, and when it is quite hot, add the whole egg. Break the yolk with a fork, turn it over, and stir until brown over the entire surface. Remove the brown egg from the oil, and chop with a knife. Add the flour to the oil, and stir until a light brown. Add the onion, and stir; then the chopped egg and one third of the water, and stir smooth. Add the balance of the water, and boil up. Let simmer for ten minutes, and serve. The egg may be omitted, if desired; but without it, the gravy will have less flavor.