Cut stale pompernickel, whole wheat or white bread into slices, then cut in strips crosswise and lengthwise to the size of lump sugar. Allow it to dry in a moderate oven or in the sun. Keep in a dry place in sacks or tins. Use with milk as directed in recipes. It may be dried in slices and eaten in place of fresh bread. FRIED BREAD. Cut into strips as directed in the foregoing recipe. Fry in hot oil, or butter and oil. Serve with legume or fruit soups. CRUSTS. Cut some stale whole wheat or black bread into slices. Remove the outer crusts with a sharp knife and dry them in an oven. Keep in a tin box in a dry place. IMPERIAL STICKS. Cut stale buttered bread into long narrow sticks, and brown in the oven. CORN BREAD. No. 1. Three-fourths of a cup of white or yellow corn meal, one and one-fourth cups of white flour, one teaspoonful of salt, two tablespoonsful of butter or one-half oil and one-half butter, two teaspoonsful of baking powder, two well beaten eggs, one and one-half cups of rich milk, and sugar, if desired. Bake in a quick oven for 30 minutes. CORN BREAD. No. 2. Bring one quart of water to a boil, and add a teaspoonful of salt. Stir about one cup of coarse yellow corn meal into it and let boil 30 or 40 minutes. Then take it off the fire, beat thoroughly with a spoon, and cool until lukewarm. Add a large tablespoonful of oil or butter, a little lemon juice and four yolks of eggs. Stir well, and add the beaten whites of the eggs. Put the mixture into a flat, oiled pan and bake or heat on a griddle. Small cakes may be formed from the batter and baked in an oven or fried until browned nicely. The whites of eggs may be left out, if desired. Serve with salads of lettuce, watercress, tomatoes or apples, or with fruit sauces. Acid and super-acid fruits combine best with this bread. CORN BREAD. No. 3. Prepare the same as number two, using white corn meal. Flavor with cinnamon, vanilla or bitter almond, and mix with dried, soaked fruits as currants, finely cut apricots, or prunes, or serve with a fruit sauce prepared from blackberries, huckleberries or the above mentioned fruits. DOUGHNUTS. Use four eggs, a small cup of sugar, two cups of rich fresh milk, a teaspoonful of salt, and about one quart of flour finely sifted with two teaspoonsful of baking powder. Add grated lemon rind or cinnamon, for flavoring. Beat the dough until very light. Drop by the tablespoonful into hot fat. Stewed cold prunes or apricots may be placed in the middle of each doughnut. They may be served with fruit soups, fruit sauces, or green salads for dinner in the summer, or for supper in the winter. CEREAL OMELET. To two cupsful of left-over boiled wheat add two well beaten eggs, half a teaspoonful of salt, finely chopped parsley and onion. Heat butter and oil in a frying pan, and pour into the mixture. Cook by moderate heat until firm. Serve with crisp bacon, if desired. HOMINY CAKES.