ul of ice-cold soft water, stir
slowly, so as to incorporate as much air as possible, enough Graham
flour to make a dough stiff enough to knead. A tablespoonful of sugar
may be added to the water before stirring in the flour, if desired.
After kneading fifteen minutes, divide the dough into six portions;
roll each as thin as brown paper, prick with a fork, and bake on
perforated tins, turning often until both sides are a light, even brown.
Break into irregular pieces and serve.

OATMEAL CRISPS.--Make a dough with one cupful of oatmeal porridge
and Graham flour. Knead thoroughly, roll very thin, and bake as directed
for Graham Crisps. A tablespoonful of sugar may be added if desired.

GRAHAM CRACKERS.--Make a dough of one cup of cream and Graham flour
sufficient to make a soft dough. Knead thoroughly, and place on ice for
half an hour; then roll thin, cut into small cakes with a cookie-cutter,
prick with a fork, and bake on floured pans, in a brisk oven. A
tablespoonful of sugar may be added if desired.

FRUIT CRACKERS.--Prepare a dough with one cup of cold sweet cream
and three cups of Graham flour, knead well, and divide into two
portions. Roll each quite thin. Spread one thickly with dates or figs
seeded and chopped; place the other one on top and press together with
the rolling pin. Cut into squares and bake. An additional one fourth of
a cup of flour will doubtless be needed for dusting the board and
kneading.

TABLE TOPICS.

Behind the nutty loaf is the mill wheel; behind the mill is the
wheat field; on the wheat field rests the sunlight; above the sun is
God.--_James Russell Lowell._

Bread forms one of the most important parts of the ration of the
German soldier. In time of peace, the private soldier is supplied
day by day with one pound and nine ounces of bread; when fighting
for the Fatherland, every man is entitled to a free ration of over
two pounds of bread, and field bakery trains and steam ovens for
providing the large amount of bread required, form a recognized part
of the equipment of the German army.

The wandering Arab lives almost entirely upon bread, with a few
dates as a relish.

According to Count Rumford, the Bavarian wood-chopper, one of the
most hardy and hard-working men in the world, receives for his
weekly rations one large loaf of rye bread and a small quantity of
roasted meal. Of the meal he makes an infusio