_Stewed Carrots._--Two cups sliced young carrots, one and one half cups hot water, two teaspoonfuls vegetable butter, one teaspoon flour, salt. Wash and scrape young carrots, and slice quite thin. Add the hot water, and salt to taste, and let cook gently until the liquid is reduced to one half cup. Rub the flour and the butter smooth in a small pan. Add one third of the liquid, and stir smooth. Add the balance of the liquid, and boil up. Add the carrots, reheat, and serve. A little rich cream or canned milk may be added if desired. _Noodles au Gratin._--Roll out and cut noodles the same as given in recipe for Sunday dinner. Sprinkle into boiling salted water, and cook the same as macaroni, or about fifteen minutes. Drain well, saving the liquid for gravies or sauces. Make a cream sauce by rubbing together in a saucepan two tablespoonfuls vegetable butter and two tablespoonfuls flour; then add one third cup hot milk, and stir smooth. Add two thirds cup more milk, boil up, and salt to taste. Add enough of the cream sauce to the noodles to flavor them and not have them too soft. Pour into an oiled baking pan, and grate fresh bread crumbs over the top, pressing them down with a spoon to moisten them. Sprinkle with cream or bits of butter, and bake to a nice brown. _Steamed Raisins._--Dip cluster raisins into water, drain, and lay between two pie tins; put into the oven until hot through; then serve. _Banana Rice._--Take the recipe for creamed rice as given in the lesson for Sunday evening luncheon. Slice one large banana, sprinkle with a little sugar, mix lightly into the hot creamed rice, and serve. _Nut and Jelly Sandwiches._--Add finely chopped or ground walnuts to jelly in the proportion to spread nicely on bread. Cut bread into very thin slices. Spread one slice with butter, and the opposite slice with the nut mixture. Fold together, cut in triangles, and serve. _Buckwheat Sticks._--One cup pastry flour, one cup buckwheat flour, one half teaspoonful salt, two and one half tablespoonfuls vegetable fat, two tablespoonfuls brown sugar, scant one half cup water, or barely enough to mix the flour to a stiff dough. Mix all the dry ingredients, add the fat, and rub between hands to distribute the oil evenly. Add the water very slowly, stirring meantime; and as soon as the flour can be worked together by sufficient moisture, lay on the board, and work for a few moments; then roll out to one third inch thickness. Cut into strips one third inch in width, then crosswise into sticks three inches long. Lay in a baking pan, leaving a little space between, and bake to a very light brown. _Buckwheat Wafers._--Take the above dough, roll out one fourth inch thick, cut with a biscuit cutter, prick with a fork, and bake the same as sticks. FRIDAY _Breakfast_ POACHED EGG CORN MEAL WITH RAISINS CANTALOUPE CREAM BAKED POTATO RYE BREAD BUTTER _Dinner_