Every-day dishes and every-day work

Com Puffs No. 2. — Scald two cupfuls of fine white corn-meal with boiling water. When cold, add three tablespoonfuls of thin sweet cream and the yolk of one egg. Beat well, and stir in lastly the white of the egg, beaten to a stiff froth. The batter should be sufficiently thin to drop easily from a spoon, but not thin enough to pour. Bake in heated irons, in a moderately quick oven. Corn Puffs No. 3.— Beat together one and one-half cupfuls of unskimmed milk and the yolks of two eggs, until thoroughly blended. Add two cupfuls of flour, and one cupful of best granulated corn-meal. Beat the batter thoroughly ; stir in lightly the whites of the eggs, beaten to a stiff froth; turn into heated irons, and bake. Corn Dodg-ers.— Scald one cupful of best granulated cornmeal, into which a tablespoonful of sugar has been sifted, with one cup of boiling milk. Beat until smooth, and drop on a griddle, in cakes about one inch in thickness, and bake slowly for an hour. Turn when brown. If preferred, the baking may be finished in the oven after the first turning. Hoe Cake.— Scald one pint of white corn-meal, with which, if desired, a tablespoonful of sugar and one-half teaspoonful of salt have been mixed, with boiling milk, or water enough to make a batter sufficiently thick not to .spread. Drop on a hot griddle, in large or small cakes, as preferred, about one-half inch in thickness. Cook slowly, and when well browned on the under side, turn over. The cake may be cooked slowly until well done throughout, or, as the portion underneath becomes well browned, the first brown crust may be peeled off with a knife, and the cake again turned. As rapidly as a crust becomes formed and browned, one may be removed, and the cake turned, until the whole is browned. The thin, wafer-like crusts are excellent served with hot milk or cream. Granola Gems.— Into three fourths of a cup of rich milk stir one cup of granola (prepared by the Sanitarium Health Food Co.). Drop into heated irons, and bake for twenty or thirty minutes. Bean Gems.— Prepare the gems in the same manner as for whole-wheai puff's, using one-half cup of milk, one egg, one cup of cooked beans which have been rubbed through a colander and salted, and one cup and one tablespoonful of white flour. A little variation in the quantity of the flour may be necessary, dependent upon the moisture contained in the beans, although care should be taken to have them quite dry. DOUGH BREADS. Breakfast Rolls. — Sift a pint and a half of graham flour into a bowl, and into it stir a cupful of very cold thin cream or unskimmed milk. Pour the liquid into the flour slowly, a few spoonfuls at a time, mixing each spoonful to a dough with the flour as fast as poured in. When all the liquid has been added, gather the fragments of dough together, knead thoroughly for ten minutes or longer, until perfectly smooth and elastic. The quantity of flour will vary somewhat with the quality, but in general, the quantity given will be quite sufficient for mixing the dough and dusting the board. When well kneaded, divide into two portions ; roll each over and over with the hands, until a long roll about one inch in diameter is formed ; cut this into two-inch lengths, prick with a fork and place on perforated tins, far enough apart so that one will not touch another when baking.