Sift and measure the Graham flour, add the cream of tartar, soda, and white flour, and sift again. Mix the milk, salt, and sugar together, and stir it into the flour; last, put in the melted butter, beat for a minute, and then drop a spoonful in each division of a roll gem-pan, which should be well buttered, and made very hot on the top of the stove. Bake in a hot oven from twenty-five minutes to half an hour. Serve hot. OATMEAL MUFFINS 2¼ Cups of flour. 2 Teaspoons of baking-powder. 1 Teaspoon of salt. 2 Tablespoons of sugar. 1 Egg. 1 Cup of milk. 1 Cup of cooked oatmeal. 1 Tablespoon of butter melted. Sift the flour and baking-powder together twice. Beat the egg very light, stir into it the salt, sugar, and milk, then add the flour, and last the oatmeal and butter; beat for half a minute, and bake immediately in gem-pans or muffin-rings in a hot oven for half an hour. N. B.--The oatmeal should not be cooked to a soft, thin mush, but should be rather dry; so, in preparing it, use less water than for porridge. These cakes are to be eaten hot. GLUTEN BREAD Gluten flour is prepared in such a way that much of the starch of the grain is excluded. It is frequently required for persons suffering with diabetes, who cannot digest either sugar or starch. It should be made with flour, water, yeast, and salt only. Do not use milk for mixing, as it contains sugar. One pint of water, one half teaspoon of salt, one fifth of a cake of yeast, one tablespoon of butter, and enough flour to make the usual bread dough will be required. Otherwise the process is exactly the same as for ordinary bread. BAKING-POWDER Baking-powder is a mixture of cream of tartar, bicarbonate of soda, and arrowroot. The latter is used to keep the two chemicals dry, and thus prevent the slow union which would otherwise take place. Sometimes tartaric acid is used instead of cream of tartar. The following rule may be relied upon: Tartaric acid 2 oz. by weight. Bicarbonate of soda 3 " " " Arrowroot 3 " " " Mix and sift together thoroughly. Keep in a dry place, in a wide-mouthed bottle. CAKE Cake of the simpler kinds, especially sponge cake, is frequently given to the sick. Good sponge cake, served with sweet cream or a glass of milk, is an excellent lunch for an invalid. Some of the plain kinds of butter cakes--those made with a little butter--such as white, feather, and similar varieties, are excellent food. Consider for a moment what they contain: eggs, milk, butter, sugar, and flour--five of the most valuable of all our food products. Yet there are those who pride themselves upon not eating cake, which idiosyncrasy can only be explained in one of two ways: either the cake which they have had has not been properly made, or else it has been so good that, during a lapse of judgment, they have eaten too much.