ne-half cup sugar, three and one-half
large spoonfuls pumpkin, one-half cup milk, small pinch of salt,
one-fourth teaspoonful cinnamon, a little more of ginger. Makes one pie.
Bake slowly one hour.

SHORTCAKE.

Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful
salt; sift three times; one-half cup butter mixed with flour till like
meal. Beat one egg light, add to it a cup of cold water. Mix with flour.
Put in two pie pans, or in muffin pans for individual shortcakes, and
sprinkle tops with granulated sugar. When baked, split, butter and put
sweetened berries between, and garnish tops with sweetened whipped cream
and whole berries.

WAFERS.

Cream one-third cup butter, add one cup powdered sugar. Mix well. Add
one-half cup milk alternately with two scant cups flour, or enough to
make a stiff batter. Spread very thin on a slightly greased tin. Bake in
very slow oven until light brown. Remove from oven and place on top of
stove. Cut and roll in desired shape. These wafers can be flavored with
ginger, sprinkled with chopped nuts or filled with whipped cream and
berries.

CEREALS, BREAKFAST FOODS

"Look up! the wide extended plain
Is billowy with its ripened grain,
And on the summer winds are rolled
Its waves of emerald and gold."

CORN MEAL MUSH.

Allow one pint of meal and one teaspoonful of salt to a quart of water.
Sprinkle meal gradually into boiling salted water, stirring all the
time. Boil rapidly for a few minutes, then let simmer for a long time.
Very palatable served with milk; some people like it with butter and
pepper. For fried mush let it get cold, then cut in slices, dip in flour
and fry in suet until brown.

HOMINY.

This is very good when well cooked, and may be simply boiled until done
in salted water, and served with pepper and butter. It is good fried
like mush.

MACARONI WITH CHEESE.

After boiling macaroni in salted water until soft, sprinkle with grated
cheese; repeat, pour over a sauce made of butter, flour, salt and
scalded milk; cover with bread crumbs and bake until brown.

RICE.

Rice has been cultivated from time immemorial. While not so valuable a
food as some of the other cereals, it forms the larger part of the diet
of people in the tropics and in semi-tropical countries, and is used
extensively in other places. It is eaten by more human beings than any
other cereal; is not equal to wheat as a brain food, but worthy of the
hi