_Rye Bread._--Two cups warm water, one half cake compressed yeast, one and one half tablespoonfuls vegetable fat, two tablespoonfuls brown sugar, two teaspoonfuls salt, four cups white bread flour, three cups rye flour. Dissolve the yeast in two teaspoonfuls water, add the liquid, and beat in three cups best bread flour to a smooth batter. Cover, and let stand in a warm room to rise for one and one half hours. Add the salt, the sugar, and the oil, and beat into the sponge. Mix in the rye flour and the remaining cup of white flour, to a medium dough. Knead on a board until elastic to the touch, then return to an oiled bowl, cover, and let rise the same as for entire wheat bread, in Sunday's lesson. When ready to mold into loaves, roll out six buns, and lay on an oiled pie tin, and let rise for _rye biscuit_. Divide the remaining dough into two parts, and roll out into the shape of ordinary rye bread loaves. Lay in an oiled baking pan, leaving space between. Brush with an oiled brush, and cut three gashes across each loaf with a sharp knife, and let rise until light, then bake in a quick oven. _Baked Banana._--Select firm, rather ripe bananas, put them into the oven without removing the skins, and bake until the skins burst. Then remove from the oven, and serve in a folded napkin. _Tomato Sandwiches._--Peel ripe tomatoes without scalding, by first scraping them with the back of a knife; then cut into thin slices. Cut bread into very thin slices, and spread one slice with butter, and the opposite slice with mayonnaise or boiled dressing. Lay tomatoes between the slices, cut in triangles, and serve. TUESDAY _Breakfast_ CANTALOUPE SAVORY HASH JELLIED EGG MILK CORN DODGERS HONEY _Dinner_ SLICED TOMATO NEW ENGLAND DINNER ENGLISH WALNUTS ENTIRE WHEAT BREAD BUTTER CREAM RICE PUDDING _Luncheon_ MILK TOAST RAISIN SANDWICH PEACH SAUCE UNLEAVENED RYE WAFERS WATERMELON _Savory Hash._--Two cups cold boiled potatoes cut in dice, three fourths cup of the baked dressing as given in Monday's lesson, cold, and cut into small dice, one and one half tablespoonfuls diced onion, one and one half tablespoonfuls vegetable butter, one tablespoonful brown flour, a pinch of sage or marjoram, one half cup milk, and salt to taste. Put the butter, the onion, and the savory into a small pan, and simmer for a few moments; then add the brown flour and a little of the milk, and stir smooth. Add the balance of the milk, and boil up. Salt to taste, and add the diced food. Sprinkle the diced potato with a little salt, add the gravy mixture, and mix with a fork. Put into an oiled baking pan, brush over the top with a little cream, and bake in a hot oven to a nice brown.