CUCUMBERS CREAM OF TOMATO SOUP STEWED CORN VEGETABLE LOAF COUNTRY GRAVY BUTTER ENTIRE WHEAT BREAD _Luncheon_ FRUIT SOUP CORN FLAKES CREAM BUCKWHEAT WAFERS WATERMELON APPLES ZWIEBACK _Corn Meal with Raisins._--Wash one half cup raisins, and put them between two pie tins in the oven until hot through. Put one cup corn meal into a baking pan, and toast lightly in the oven; then sprinkle it gradually into three and one half cupfuls of boiling water, with one fourth teaspoonful salt, and let cook gently for ten minutes. Add the raisins, let cook for twenty minutes more, and serve. _Poached Egg._--Bring water to a boil in a saucepan, break the egg into a separate dish, and drop carefully into the boiling water. Set immediately to one side of the stove until the egg is firm enough to remove, and the white will be tender and jellylike. _Cream of Tomato Soup._--Two cupfuls strained tomato, one cupful water, two teaspoonfuls vegetable butter, one tablespoonful light brown flour, one cupful canned milk or rich cream, salt to taste. Bring the water, the tomato, and the butter to a boil. Thicken with the flour made smooth with a little cold water. Salt to taste, add canned milk (unheated), strain, and serve. If cream is used, omit the butter. _Vegetable Loaf._--One and one half cups soaked stale bread, three fourths cup cooked and left-over food (brown beans preferred), one and one half tablespoonfuls vegetable butter, two teaspoonfuls chopped onion, a sprinkle of sage and marjoram, one tablespoonful brown flour, one third cup milk, one egg, and salt to taste. Soak the bread in cold water until soft all the way through; then press out lightly. Put the butter, the onion, and the savory into a small pan, and simmer for a few moments. Add the brown flour, then the milk, and stir until smooth. Mash the beans with a spoon, beat the egg slightly, and mix all the ingredients. Bake in an oiled baking pan until set, and brown on the top. Loosen with a knife along the edge, turn out on a platter, and serve. _Country Gravy._--Cook down a little sour cream in a pan until the oil separates and the albumen turns a very light brown color; then add enough flour (previously browned in the oven) to take up the fat from the cream. Add a little hot milk, and stir smooth. Add more milk, and bring to a boil and the thickness of medium thin gravy. _Stewed Corn._--Take cooked corn cut off the cob, add a little hot water, and bring to a boil. Season with a little cream or vegetable butter, reheat, and serve. _Fruit Soup._--Two cups blackberry or strawberry juice, four tablespoonfuls sago, two teaspoonfuls lemon juice, two cups water, sugar to taste. Wash the sago, drain, add to two cups boiling water, and let cook until clear. Add the fruit juices, and sweeten to taste. Preferably served cold.