Brown Bread.—­Take one-half cupful scalded milk, one-half cupful of water, one teaspoonful of salt, one-half teaspoonful of butter, one-half teaspoonful lard, two tablespoonfuls of molasses, one-half cupful of white flour, sufficient graham flour to knead, and three-quarters of a yeast cake dissolved in one-quarter of a cupful of lukewarm water.  Prepare the same as white bread.  Instead of graham flour, equal parts of graham flour and white flour may be used in kneading.

Whole Wheat Bread.—­Dissolve a quarter of a yeast cake in a tablespoonful of lukewarm water.  Pour half a cupful of hot water over half a cupful of milk and when lukewarm add the yeast and half a teaspoonful of salt.  To this add a cupful of whole-wheat flour and beat for five minutes.  Cover and allow this to stand in a warm place for two hours and a half.  Then add whole-wheat flour gradually, mixing the mass until it can be kneaded.  Knead until elastic; shake and place in baking pans.  Cover and allow to stand in a warm place until it doubles in bulk.  Prick the top with a fork and bake for one hour.  The oven should not be as hot as for white bread.

Cream-of-Tomato Soup.—­One can tomatoes, one-fourth teaspoonful soda, one-half cupful of butter, one-third cup of flour, 3-1/4 teaspoonfuls of salt, one-half teaspoonful of white pepper, one quart of milk.  Stew the tomatoes slowly one-half to an hour, strain and add soda while hot; make a white sauce and add the tomato juice.  Serve immediately.

Cream-of-Celery Soup.—­One and one-half cupful of celery, one pint of water, one cupful of milk, one cupful cream, two tablespoonfuls of butter, one-half cupful of flour, one-half teaspoonful of salt, one-eighth teaspoonful of white pepper.  Cook the celery in the boiling water until very soft; strain and add the hot liquid; make a white sauce and cook until it is thick cream.

Cream-of-Potato Soup.—­Three potatoes, two cupfuls milk, one-half cupful of cream, yolks of two eggs, one teaspoonful of salt, pepper, one-half teaspoonful of onion juice.  Cook the potatoes until soft, drain, mash, add the hot liquid, and strain; add the beaten yolks and seasoning.  Cook in a double boiler until the egg thickens, stirring constantly.  Serve immediately.

Oyster Stew.—­One cupful of milk, one pint of oysters, one-fourth teaspoonful of salt, one tablespoonful of butter, pepper.  Heat the milk.  Cook and strain the oyster juice.  Add the oysters, which have been rinsed, and cook until the edges curl.  Add seasoning, butter and hot milk.  Serve at once This soup may be thickened with a tablespoonful of flour cooked in butter as for white sauce.

Peptonized Milk.—­Cold Process.—­Mix milk, water and peptonizing agents, and immediately place the bottle on ice.  Use when ordinary milk is required.  This is particularly suited for dyspeptics and individuals with whom milk does not, as a rule, agree.  The flavor of the milk remains unchanged.