=Corn Bread.= (1) Plain. One cup of sweet milk, one cup of sour or buttermilk, or both of sour milk, one teaspoon of salt, one teaspoon of soda, one tablespoon of butter or suet or lard, three cups of Indian meal, and one cup of wheat flour, or all of Indian meal. Mix, pour into a tin, and bake forty minutes. (2) Richer. The same, with an egg and one half cup of sugar added. (3) Very nice. No. 1, with the addition of three eggs, one half cup of sugar, and one third of a cup of butter, one cup of meal being omitted. =Browned Flour Soup=, page 305. =Apple Dumplings, with Pudding Sauce.= _The Dumplings._ Make a crust like that used in dried apple pie. Cut it in squares; place sliced apples in the middle, and gather up or pinch the corners. Bake or steam. _Sauce._ One pint of water made into a smooth paste with a heaping tablespoon of flour. Cook ten minutes. Strain if necessary, sweeten to taste, and pour it over one tablespoon of butter, and the juice of a lemon, or other flavoring. If lemon is not used, add one tablespoon of vinegar. This can be made richer by using more butter and sugar. Stir them to a cream with the flavoring, and then add the paste. SUNDAY, JANUARY _Breakfast._ _Dinner._ _Supper._ Fried Codfish. Sheep's-head Stew, Potato and Onion Bread and Butter. with Soda-biscuit Salad. Coffee. Dumplings. Broiled Salt Pork. Baked Potatoes. Bread. Bread and Grated Corn Mush, with Cheese. Cocoa. Pudding Sauce. =Sheep's-head Stew= (see Mutton Stew, page 187). =Potato and Onion Salad.= Slice some potatoes (fresh boiled and slightly warm are best). Sprinkle them with minced onion, salt, and pepper. Dress with a little melted butter and vinegar. =Pudding Sauce=, the same as that for Apple Dumplings. MONDAY, JANUARY _Breakfast._ _Dinner._ _Supper._ Fried Mush and Soup from Boiled Boiled Potatoes, with Molasses. Beef, with Macaroni. Butter Gravy. Bread. Broiled Beef Flank, Dried Apple Roly- Coffee. with Mustard Sauce. poly Pudding. Bean Purée. Bread. Bread. Tea. =Mustard Sauce.= Make some drawn butter in the following manner: A heaping tablespoon of butter, or beef fat, is put into a saucepan. When it boils, one heaping tablespoon of flour is added, and stirred as it cooks. To this add gradually one pint of water, one teaspoon of salt, and one fourth of a teaspoon of pepper. If you wish to unite economy and good flavor, use one half teaspoon of beef fat in making the sauce, and add one half teaspoon of butter cut in small pieces just before serving. Add a little mustard, and you have mustard sauce. =Bean Purée.= Make like Pea Soup, page 307.