One cup of corn meal, 1 cup of barley flour, 1 teaspoonful of soda, ¾ teaspoonful of salt, 2 teaspoonfuls of ginger, 1 teaspoonful of cinnamon, ¼ teaspoonful of cloves, 1 cup of molasses or syrup, 2 tablespoonfuls of fat, 1 cup of sour milk, 1 egg. Sift together dry ingredients. Combine molasses, fat, egg, and milk. Add to dry mixture. Beat well. Bake in thin loaf or in muffin pans. Corn flour may be substituted for corn meal. RICE AND OAT MUFFINS. One egg, 2 tablespoonfuls of fat, 1 cup of liquid, 1 teaspoonful of salt, 1 cup of rice flour, 5 teaspoonfuls of baking powder, 1 cup of ground rolled oats. Beat eggs, add fat and liquid. Sift together dry ingredients. Combine mixtures and bake in moderate oven. PAPER INDICATES OVEN’S HEAT. To judge of an oven’s heat, try the oven every ten minutes with a piece of white paper. If too hot, the paper will blaze up or blacken. When the paper becomes dark brown, darker than ordinary meat, pie crust, the oven is fit for small pastry. When light brown, the color of nice pastry, it is ready for tarts. When the paper turns dark yellow you can bake bread, large meat pies, or pound cakes. If it is just tinged, the oven is fit for sponge cake and meringue. VINEGAR PREVENTS COOKING SMELL. When cooking by gas always place a tin of water in the oven. A bowl of vinegar and water placed beside the stove will prevent the smell of cooking from spreading through the house. SAUCES FOR MEAT. With roast beef, grated horseradish. With roast veal, tomato or horseradish sauce. Roast mutton, currant jelly. Roast pork, apple sauce. Roast lamb, mint sauce. Roast turkey, chestnut dressing, cranberry jelly. Roast venison, black currant jelly or grape jelly. Roast goose, tart apple sauce. Roast quail, currant jelly, celery sauce. Roast canvasback duck, apple bread, black currant jelly. Roast chicken, bread sauce. Fried chicken, cream gravy, corn fritters. Roast duck, orange salad. Roast ptarmigan, bread sauce. Cold boiled tongue, sauce tartare or olives stuffed with peppers. Veal sausage, tomato sauce, grated parmesan cheese. Pork sausage, tart apple sauce or fried apples. Frizzled beef, horseradish. Pork croquettes, tomato sauce. Corned beef, mustard. Lobster cutlet, sauce tartare. Sweetbread cutlet, sauce bechamel. Reed birds, fried hominy, white celery. Cold boiled fish, sauce piquant. Broiled steak, maitre d’hotel butter or mushrooms. Tripe, fried bacon and apple rings. Broiled fresh mackerel, stewed gooseberries. Fresh salmon, cream sauce and green peas. Cream sauce with sweetbreads. Orange salad with roast chicken. Celery sauce with quail. Stuffed olives with fish balls. Horseradish sauce with boiled beef. Horseradish and fried onions with liver. French dressing with sardines. Mint sauce with lamb. Yorkshire pudding with roast beef.