of cream
1/2 cup white corn meal
2 to 5 well beaten eggs

Put in double boiler 2 cups of milk and 1/2 cup of cream. When this
reaches boiling point salt to taste. While stirring constantly sift in
1/2 cup of white corn meal (this is best). Boil 5 minutes still
stirring, then add 1 tablespoon of butter and from 2 to 5 well beaten
eggs (beaten separately) 1 for each person is a good rule.

Pour into a greased baking dish and bake in a quick oven until brown
like a custard. It must be eaten hot with butter and is a good breakfast
dish.

MRS. K. W. BARRETT.

Bran Bread

4 cups sterilized bran
2 cups buttermilk
raisins if desired
2 cups white flour
1/2 teaspoon soda

Bake until thoroughly done.

[Illustration]

Editress Suffrage Cook Book:

I take pleasure in sending you a portrait and also
my favorite recipe for food, which I hope will be
of some use to you and help the cause along.

Mush should be made only of the whole meal flour
of the grain and well cleaned before grinding.
Whole wheat flour, whole Indian Corn Meal, whole
wheat and whole barley meal are examples of the
raw materials.

Take one pint (pound) of meal, 1/2 teaspoon of
salt, four pints (pounds) of water. Add the salt
to the water and after boiling stir in slowly, so
as to avoid making lumps, the meal until all is
used. Break up any lumps that may form with the
ladle until the mass is homogeneous.

Cover the vessel and boil slowly over a low fire
so as not to burn the contents, for an hour. Or
better after bringing to a boil in a closed vessel
place in a fireless cooker over night.

This is the best breakfast food that can be had
and the quantity above mentioned is sufficient for
from four to six persons. The cost of the raw
material based on the farmer's price is not over
1 1/2 cents.

Variation: Mush may also be made with cold water
by careful and continuous stirring. There is some
advantage of stirring the meal in cold water as
there is no danger of lumping but without very
vigorous stirring especially at the bottom, the