New England Dinner.—Six medium small potatoes, four small carrots, four small turnips, six small onions, one half small cabbage, one and one half tablespoonfuls vegetable butter, and salt to taste. Quarter the peeled turnips and carrots. Add the onions whole, and put into a saucepan with water enough to cover the vegetables, and salt, and bring to a boil. Separate the cabbage leaves, and drop them into another vessel of boiling water, to blanch them for five minutes; then drain, and add to the boiling vegetables. Add the potatoes, and let boil gently until nearly done; then add the vegetable butter, and let simmer until thoroughly done.

Cream Rice Pudding.—One half cup uncooked white rice, five cupfuls milk, scant one third cup sugar, vanilla flavor. Wash the rice thoroughly, add the milk, and cook in a double boiler for three fourths of an hour. Add the sugar and the vanilla flavor, and pour into an oiled baking pan and bake in a moderate oven. As soon as the first crust forms, stir it down, at the same time stirring the rice. Then allow the last crust to form and brown, and remove from the oven.

Milk Toast.—Put a piece of zwieback into a bowl, pour scalding hot milk over it, and serve.

Raisin Sandwich.—Chop one half cup seeded raisins fine, and add one fourth cup ground walnuts. Add one and one half tablespoonfuls mayonnaise dressing and one teaspoonful lemon juice, and mix well. Spread between slices of thinly buttered bread, cut in triangles, and serve.

Rye Wafers.—One cup rye flour, one cup pastry flour, two and one half tablespoonfuls vegetable fat, two tablespoonfuls brown sugar, one half teaspoonful salt, one half cup water, or barely enough to mix to a stiff dough. Mix all the dry ingredients, add the oil, and rub the flour between the hands to distribute the oil evenly. Add the water very slowly, stirring meantime to avoid getting any part of the flour wet and sticky. Work on the board until mixed, then roll out to one fourth inch thickness, cut with a biscuit cutter, prick with a fork, and bake in a hot oven to a light brown.

Rye Sticks.—Take the above dough, roll out one half inch thick, cut into long strips about one third inch wide, then crosswise into three-inch lengths. Lay in a baking pan, leaving a little space between, and bake to a light brown color.

Steamed Wheat.—Pick over one cup of wheat, and wash in several waters. Let soak overnight; then drain, add four cups boiling water, and let boil slowly until the water is evaporated and the wheat looks dry. Cover, and let stand on the edge of the stove to steam for forty minutes. This grain is best cooked on a hot stone in fireless overnight.

Plain Omelet.—One egg, one tablespoonful milk, a pinch of salt. Beat the yolk until thick, add the milk, and mix well. Add a pinch of salt to the white, and beat stiff. Fold the yolk into the white, and pour the mixture into a hot oiled fry pan, and set into the oven until just barely set. While still in the pan, turn one half of the omelet over the other half, by slipping a knife under one side and turning it over on the other section. Invert on a hot platter, and serve.

Corn Meal Puffs.—One cup pastry flour, one third cup corn meal, one half teaspoonful salt, two teaspoonfuls vegetable butter, one scant cup milk, one egg separated. Make a batter of the milk, the flour, the corn meal, the salt, the melted fat, and the egg yolk, and stir smooth. Beat the white stiff, and fold the batter into it. Pour into hot oiled iron gem pans, and bake in a quick oven.