of shredded maize, one pint of hot milk, a teaspoonful of
salt, and one ounce of butter; let it cool, and whisk into it three
beaten eggs, one ounce of sugar, and two teaspoonfuls of wheat baking
powder; mix thoroughly; half fill the muffin-rings, and bake in a hot
oven.

=Graham Muffins.=--Sift one quart of graham flour, half a teaspoonful of
salt, and a heaping tablespoonful of wheat baking powder; add two ounces
of butter and two beaten eggs, with milk enough to make a thin batter.
Mix. Half fill the greased muffin-rings, and bake in a quick oven.

=Breakfast Biscuits.=--Sift one quart of flour, half a teaspoonful of
salt, and a scant tablespoonful of wheat baking powder; add half an
ounce of butter; mix together, and add milk enough to make a batter;
roll out the dough on a floured board; dredge it with flour; cut out the
biscuits; place them on a buttered tin, and bake in a quick oven.

=Milk Bread.=--Sift one and a half pounds of flour, a teaspoonful of salt,
half an ounce of powdered sugar, same of melted butter, and two
tablespoonfuls of wheat baking powder. Simmer a pint of milk; let it
cool; add it to the flour; beat it with a plated knife; shape it into
loaves. Let stand for half an hour in well-greased pans, covered, then
bake in a quick oven.

=Rolled-wheat Biscuit.=--Half a pint each of rolled wheat and flour, one
coffeespoonful of salt, two teaspoonfuls of wheat baking powder, one
tablespoonful of powdered sugar, and one teaspoonful of lard or melted
butter. Add milk enough to make a batter, and bake in small tins in a
quick oven.

=To Test the Oven.=--Throw on the floor of the oven a tablespoonful of new
flour; if it takes fire or assumes a dark brown color, the temperature
is too high, and the oven must be allowed to cool. If the flour remains
white after the lapse of a few seconds, the temperature is too low. When
the oven is of the proper temperature the flour will turn a brownish
yellow and look slightly scorched.

TOAST.

=Toast= is very palatable and digestible when properly prepared. Many seem
to think that they have made toast when they brown the outside of a
slice of bread. Have they?

The object in making toast is to evaporate all moisture from the bread,
and holding a slice over the fire to singe does not accomplish this; it
only warms the moisture, making the inside of the bread doughy and
decidedly indigestible. The true way of preparing it is to cut the bread
into slices