, 3 teaspoonfuls
baking powder.

Cream the butter, add the sugar and the egg well beaten. Sift the baking
powder with the flour and cornmeal and add to the first mixture,
alternating with milk. Bake in buttered muffin pan 25 to 30 minutes.
This mixture makes good corn bread if baked in a shallow buttered pan.

COFFEE--If the family drink coffee, they will want coffee for breakfast
no matter what other items of the menu may be varied. It should be
served only to the grown-up members of the family. Coffee of average
strength is made as follows:

One-half cup coffee finely ground, 4 cups cold water, 2 eggshells.

Mix the coffee, the crushed eggshell, and 1/2 cupful of cold water in a
scalded coffee pot. Add the remainder of the water and allow the mixture
to come gradually to the boiling point. Boil 3 minutes. Draw to the back
of the range and keep hot for 5 minutes. Add 1/8 cupful of cold water
and let stand 1 minute to settle. Strain into a heated coffee pot in
which the coffee is to be served at the table.

A method for making coffee used by the guides in the White Mountains is
as follows:

Boil the water in an ordinary pail, remove the pail from the fire, pour
the dry coffee gently on the top of the water, cover tightly and move it
near the fire where it will keep warm but will not boil again. In about
thirty minutes the coffee will have become moistened and sunk to the
bottom of the pail. If the coffee is slow in becoming moist, time may be
saved by removing the cover for a moment and pressing gently with a
spoon on the top of the coffee, but the mixture must not be stirred. It
is essential that the water be boiling when the coffee is added, that
the cover be absolutely tight, and that the coffee be kept hot without
boiling. Half a cup of coffee to four cups of water makes coffee of
average strength.

MILK--The little children of the family should have whole milk at every
meal. The older children should have milk at breakfast and supper time.
There is no food so good for children who want to be well and strong. A
part of the family supply of milk is sometimes skimmed to give cream
for use in coffee and on desserts. The cream contains most of the fat in
the milk, but the skimmed milk which is left is still a very valuable
food, containing the substances which make muscle and bone, and every
bit of it should be used in the cooking or for making cottage cheese.
The waste of milk is the worst possible extravagance