The new home cook book

One quart corn meal ; scald and cool ; one pint of flour, two eggs, one teaspoon soda, two of cream tartar, a little milk, salt ; make as thick as pancakes, and fry in hot lard. Nice for breakfast. GRAHAM BREAKFAST CAKES. Mrs. A. M. Gibbs. Two cups of Graham flour, one cup of wheat flour, two eggs well beaten ; mix with sweet milk, to make a very thin batter ; bake in gem irons ; have the irons hot, then set them on the upper grate in the oven ; will bake in fifteen minutes. TEA CAKE. Mrs. H. P. Stowell One egg, one cup sugar, one cup sweet milk, piece of butter size of an egg, one teaspoon cream-tartar, onehalf teaspoon soda, one pint of flour. Eaten warm. COTTAGE CHEESE. Mrs. A. M. Gibbs. Pour boiling water on the thick milk in the pan in which it has turned, stirring while you pour ; as soon as the milk separates from the whey and begins to appear cooked, let it settle ; in a minute or two most of the water and whey can be poured off ; if not sufficiently cooked, more hot water may be used ; set the pan on edge, and with your spoon or hand draw the curd to the upper side, pressing out as much water as possible ; if desired, it can stand a few moments in cold water ; when squeezed dry, work the curd fine, rolling it between the hands ; add salt and cream to taste ; in very warm weather when the milk has turned quickly, it is very palatable without the addition of cream. WHITE CORN BREAD. Mrs. E. S. Cheeseborough. One pint of meal thoroughly scalded with hard-boiling water. Butter the size of an egg and one well-beaten tgg; add milk to make it just thin enough to flow over the pan. Have the batter an inch thick, and then bake. YPSILANTI EGG ROLLS. Mrs. A. M. Gibbs. Allow one egg for each person, two cups of milk for three eggs, four teaspoons of flour. Beat whites and yolks separately, and add the eggs last. Put a very little of the mixture into a hot frying pan well greased with butter; roll as you would omelet and put on a platter. Send in hot. For breakfast or tea. Can be eaten with sugar. VEGETABLES. " Witness, thou best Anana, thou the pride Of vegetable life, beyond whate'r The poets imaged in the golden age. Quick, let me strip thee of thy tufty coat, Spread thy ambrosial stores, and feast with Jove." — Thompson. BOILED POTATOES. Old potatoes are better for being peeled and put in cold water an hour before being put over to boil. They should then be put into fresh cold water, when set over the fire. New potatoes should always be put into boiling water, and it is best to prepare them just in time for cooking. Are better steamed than boiled. MASHED POTATOES. Mrs. F. D. J. Peel the potatoes, and let them stand in cold water for half an hour ; then put in the steamer over boiling water and cook them until mealy and quite tender. Have ready an earthen basin, or a bright tin pan, into which you will put your potatoes, so that while mashing and preparing, (168) they can be kept on the stove and hot. Now mash well and finely with the potato-masher, and then season with salt ; allow a generous piece of butter, and lastly, add a teacup of rich milk ; mix altogether well, and then take up on a deep dish.