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When prepared as above, cut in slices about half an inch thick. Beat an egg and put it in a shallow dish; wet the pudding in the egg and fry brown in hot lard, — of which there should be sufficient to keep the pan from getting dry. This is excellent for breakfast, with maple syrup or sugar. P. GRAHAM GEMS. One egg, one tablespoon molasses, two cups buttermilk, one teaspoon soda, a little salt, Graham enough to make a stiff batter. Bake in hot gem pans. R. FLOUR OF THE WHOLE WHEAT. This contains all the nourishing substance of the wheat, and is better than Graham flour, tne hull being entirely removed. It makes good bread, but muffins and griddle-cakes made of it are especially good. It is brown, but as fine as the white flour. Ask for flour of the whole wheat. R. MUFFINS. One quart of flour, one and one-fourth pints of milk, one tablespoon of sugar, one teaspoon salt, two teaspoons of baking powder; bake in hot oven about thirty minutes. They are good with part water and part milk if the supply of milk should fall short. Double or treble the quantity at pleasure. Also good baked in loaves as well as in muffin rings or patty pans. Bread — like white bread only mixed softer. R. SALLY LUNNS. One quart flour, one teaspoon salt, two teaspoons baking powder, two-thirds cup butter, four eggs, one half pint of milk ; rub the butter into the flour ; mix to a firm batter ; bake in two round cake-tins twenty-five minutes in a hot oven. WAFFLES. Beat carefully into one quart of flour one quart of sweet milk, one cup of melted butter, half a teaspoon of salt, and a scant half cup of good home-made yeast. When raised add two eggs well beaten, and let the batter rise half an hour longer. Bake as soon as light in hot greased waffle-irons. Waffles are much better made with yeast than with soda and cream-tartar, or any yeast powder. DRY BREAD. GRIDDLE CAKES FOR SUNDAY BREAKFAST. It is a mistake to suppose that bread-pudding, like broiled steaks, are necessary to existence. It is very melancholy to see so many ways divulged for using " stale " bread, whereby dry slices and crusts might — suffer a sea-change Into something rich and strange. I am not very much interested in these ways, — there are so many better puddings than "bread puddings " to be had at less expense. I've never been able to see the economy of wasting eggs, milk, raisins and spices just for the sake of " saving " a few crusts ! The best way to deal with stale bread is to resolve not to hare any that is too stale to be agreeable. Good bread baked twice a week and kept in a stone jar in a cool, dry place will generally be eaten as bread, but if a few crusts accumulate each week they can be merged into palatable griddlecakes for Sunday breakfast. Let them soak in three cups of rich, sweet milk until soft, then stir in two or three well-beaten eggs, a dessertspoon of baking powder, and enough flour to create the right consistency. They will be found as delicate and tender as rice cakes ; and eaten only once a week, will not preceptibly shorten life. QUICK BUCKWHEAT CAKES.