hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits.

INDIAN PUDDING

Cook milk and meal in a double boiler 20 minutes; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven, or use fireless cooker. Serve with milk. This makes a good and nourishing dessert. Serves six.

TAMALE PIE

To the cornmeal and 1 teaspoon salt, add boiling water. Cook one-half hour. Brown onion in fat, add meat. Add salt, ⅛ teaspoon cayenne, the tomatoes and green peppers. Grease baking dish, put in layer of cornmeal mush, add seasoned meat, and cover with mush. Bake one-half hour.

EGGLESS CORN BREAD

Beat thoroughly. Bake in greased muffin pans 20 minutes.

SWEET MILK CORN BREAD

Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat well. Bake in shallow pan for about 30 minutes.

SOUR MILK CORN BREAD

Mix dry ingredients. Add milk, egg and fat. Beat well. Bake in greased pan 20 minutes.

THE USE OF OATS

COOKED OATMEAL BREAD

To oatmeal add the sugar, salt and fat. Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl. Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set to rise in a warm place. When double its bulk, knead again for a few minutes. Shape into loaves and put into greased pans. Let rise double in bulk and bake in a moderate oven for about 50 minutes.

OATMEAL BREAD

Scald the rolled oats with the boiling water and let stand until cool. Dissolve the yeast in the lukewarm water and add to the first mixture when cool. Add the molasses, salt and melted fat. Stir in enough bread flour to knead. Turn on a floured board. Knead lightly. Return to bowl and let rise until double in bulk. Knead and shape in loaves and let rise until double again. Bake in a moderate oven 45 minutes.

OATMEAL NUT BREAD

Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, add shortening and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for one hour.

Add enough flour to make a dough—about three cups, add nuts and the salt. Knead well. Place in greased bowl, cover and let rise in a moderately warm place until double in bulk—about one and one-half hour. Mould into loaves, fill well-greased pans half full, cover and let rise again one hour. Bake forty-five minutes in a moderate oven.

OATMEAL SCONES

Mix soda, boiling water and fat. Mix all. Turn on board. Mould flat—cut ¼-inch thick and bake on griddle.

OATMEAL MUFFINS

Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well. Bake in greased tins 20 minutes.

ROLLED OATS RAGGED ROBINS

Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits. (If uncooked rolled oats are used, allow to stand in the milk for 30 minutes before making recipe.)

THE USE OF RYE

RYE YEAST BREAD

Combine ingredients. Mix into