_Corn Bread._--One and one third cups corn meal, two tablespoonfuls whole wheat flour, two and one half tablespoonfuls vegetable butter, two tablespoonfuls brown sugar, one and one fourth teaspoonfuls salt, one and one third cups boiling water, two eggs. Mix all the dry ingredients in a bowl. Add the butter, and pour on the boiling water in a _slow_ stream, stirring while it is being poured in. Add two or three tablespoonfuls of cold water if needed to make a medium batter. Separate the eggs, and beat the whites stiff. Beat the yolks, and fold them into the whites. Add the corn mixture, and mix, using the folding motion. Pour into an oiled shallow baking pan, and bake in a quick oven. _Butter Substitutes_ Owing to the great increase in disease among animals, and along with this, the advance in prices of nearly all foodstuffs, a desire has been created for some substitute for dairy butter, which would prove both wholesome and appetizing. The following butter substitutes are now used to some extent both for cooking and for table use, and are easily prepared: _Emulsified Vegetable Oil._--Secure a high grade cottonseed, corn, or peanut oil. Beat one egg slightly, then add the oil in a very slow stream at first, beating continuously, and increase as the egg takes up the oil. Add two teaspoonfuls lemon juice, then more oil, until three cupfuls have been used, and the mixture is smooth and thick. Salt to taste, put into a well covered jar, and use the same as butter. _Vegetable Butter._--Take three cupfuls of any good coconut product on the market, such as kokofat or kaola, or a good brand of hydrogenated vegetable fat, as crisco.[A] Add the juice of half a lemon, salt to taste, and a few drops of vegetable butter color. Mix with a spoon until the color of dairy butter. The juice from carrots, grated and pressed, may be used instead of the lemon juice and the butter color if desired. [Footnote A: NOTE.--The presence of a proprietary substance in a recipe must not be understood as guarantee by the authors. We know very little regarding the manufacture of the above named products; but we have reason to believe they are wholesome, and contain no animal products.] In harmony with the recent food pledge, saying, "Use no butter in cooking," all the recipes in these menus are prepared without the use of dairy butter. However, the same recipes may be prepared with dairy butter instead of the vegetable fats if so desired.