The national course in home economics

an hour to do it to perfection. Serve in a vegetable dish with milk and sugar at hand. D. I. P. WHEAT-MEAL WAFERS. Mix unbolted flour with cold water into a thin dough. Shape this dough into small round cakes, one-sixth of an inch thick. Bake in a range oven rather slowly. A. C. F. RICE GRIDDLE CAKES. Soak over night one quart of cold boiled rice in five gills of milk; the next morning add one quart of milk and stir in nearly as much flour, and two eggs well beaten. Bake on a soap-stone griddle. Fine bread-crumbs or rusked bread mixed with the rice, improve this cake. M. H. N. RICE DODGERS. Boil soft one-half pound of rice in salted water; when cold add one egg, one-half cupful of sugar and one-half package self-rising flour. Soak a slice of bread in water, drain and take off the crust; mix well with the rice and cook by dropping a spoonful at a time in boiling lard or Ko-nut. The dodgers must not touch the bottom of the pot. Serve with hot coffee. Greta M. T. CRACKED WHEAT. To four small cupfuls of boiling water stir in one cupful of cracked wheat and a scant teaspoonful of salt. Boil in double boiler two hours; serve hot for breakfast or pour into a mold and serve cold, with cream and sugar for luncheon. Lillie. RICE CAKES. Two ounces of flour, four ounces of ground rice; mix the flour and rice together while in its dry state; four ounces of sugar, two ounces of butter, two eggs, one-half teaspoonful of baking-powder, a pinch of salt, Cream the sugar and butter, add one-half the flour and one egg, then the remainder of flour, egg and baking-powder; grease some gem pans, fill two-thirds full with the mixture; bake fifteen minutes. Mrs. Philander. HOT CEREAL ROLLS. Mush, or any cereal that can be warmed over, will make nice rolls. Add graham flour to form a stiff dough. Knead it very little, cut it into shape of rolls and bake quickly. If the mush was of corn-meal fine white flour may be added. H. F. L. A BREAKFAST SHORTCAKE. Take a teacupful of sweet milk and two spoonfuls of rich SAveet cream. Add salt and stir in a spoonful at a time of coarse flour or "shorts." When quite thick knead in fine flour till it will roll nicely. Roll out less than one-quarter of an inch thick. Place quickly in buttered pans and bake in a quick oven. It is to be eaten hot and is nice for breakfast on a cold morning. Mrs. M. Palmer. BANNOCKS. Two teacupfuls of oatmeal or barley meal sifted with two teaspoonfuls of baking-powder; add to two beaten eggs one tablespoonful of sugar and one pint of milk with a little salt, sifting in the oatmeal. Bake on a griddle. M. V. M. CORN-MEAL MUSH. Put two quarts of water into a kettle, let it come to a boil; now add a tablespoonful of salt and sift in through the fingers of the left hand fresh yeHow corn-meal, a handful at a time stirring constantly with a pudding stick, with the right; continue to stir and add meal until it is as thick as you can stir easily; stir it a while longer; let it cook at least twenty minutes and it is ready for the table. To be eaten with milk. Martha Higbee. FRIED MUSH. Prepare as above, pour into a mold and when cold slice and fry in drippings to a golden brown. Serve for breakfast with maple syrup. Martha Higbee. GRAHAM MUSH.