When the sponge is sufficiently light, add the salt, the sugar, and the vegetable fat, and mix well. Add the scalded and warm corn meal, and mix all into a soft dough. Turn out on a floured board, and knead until elastic to the touch. Then return to an oiled bowl, cover, let rise, and finish the same as for entire wheat bread. _Wheat Gruel._--Take the steamed wheat left over from breakfast, add water to cover, and let cook gently until well done. Mash through a strainer, season with salt and a little cream or canned milk, and serve. _Rye Sticks._--The recipe for rye sticks is given following the recipe for rye wafers in Tuesday's lesson. THURSDAY _Breakfast_ BUTTER BAKED GARBANZOS WITH APPLE SAUCE CREAM GRANO CEREAL WITH DATES ENTIRE WHEAT BREAD _Dinner_ SLICED TOMATO NAVY BEAN SOUP ARMY STYLE STEWED CARROTS NOODLES AU GRATIN RYE BREAD BUTTER STEAMED RAISINS _Luncheon_ NUT AND JELLY SANDWICHES BANANA RICE BUCKWHEAT STICKS RHUBARB SAUCE _Grano Cereal._--Two cups pastry flour, one third cup rolled oats, one fourth cup corn meal, one fourth teaspoonful salt, large one half cup water. Mix all the dry ingredients, and add the water slowly, stirring constantly to a very stiff dough. Knead a few moments, then roll out one fourth inch thick. Cut into strips about three inches wide, prick with a fork, lay in a baking pan, and bake in a medium oven until a very light brown and fairly crisp. When cool, grind through a food chopper, using a coarse knife. Serve with milk or cream. _Grano with Dates._--Two cups water, one cup grano cereal, one half cup washed and pitted dates, a pinch of salt. Bring the water to a boil, and sprinkle in the grano. Stir until thick, then add the dates, and serve with cream. _Baked Garbanzos (chick peas)._--Wash one cup garbanzos, and soak overnight. Drain, add two cups boiling water, and let boil gently until thoroughly done, or cook in fireless overnight. Return to the fire, add salt to taste, and let cook gently until the liquid is reduced; then put into the oven in a covered dish, and bake until they begin to brown slightly on the bottom. _Navy Bean Soup Army Style._--One cup navy beans, seven cups water, two thirds cup diced carrot, one third cup diced onion, one tablespoonful vegetable butter, salt to taste. Wash the beans, and cook very slowly until tender, adding the salt when they are about half done. Put the butter, the diced carrot, and the onion into a small pan with three tablespoonfuls water, and stir over the fire until the water is absorbed; then add to the bean soup, and let boil gently for thirty minutes or more. Add a sprinkle of chopped parsley, and serve.