_Buckwheat Wafers._--This recipe follows the recipe given for buckwheat sticks in Thursday's lesson. SATURDAY _Breakfast_ CREAM HOMINY GRAPEFRUIT STEWED PRUNES SOY TOAST BUTTER RYE BREAD _Dinner_ LETTUCE WHOLE RICE WITH NEW PEAS COTTAGE CHEESE SUMMER SQUASH RAISIN PIE ENTIRE WHEAT BREAD _Luncheon_ FIGS MILK TOAST PEAR SAUCE CREAM ROLLS CEREAL COFFEE _Cream Hominy._--Heat a little cream, or a little milk and a small seasoning of vegetable butter. Add enough lye hominy to make the food creamy and not too milky. Add a pinch of salt, and serve. _Soy Toast._--Duplicate the recipe for cream peas on toast, as given in Sunday's breakfast lesson, substituting thoroughly cooked and mashed soy beans for the peas, and serve. _Whole Rice with Peas._--One half cup uncooked natural brown rice, one and one half cups boiling water, one and one half cups cooked new peas, one tablespoonful vegetable butter, two teaspoonfuls flour, salt. Wash the rice thoroughly, put to cook in one and one half cups boiling water, and let boil steadily until the water is evaporated and the rice looks dry; then cover, and let stand on the edge of the stove to steam for fifteen minutes. Add enough hot water to the peas to cover them, salt to season, and let cook gently until the liquid is reduced to one half cupful, and the peas are tender. Rub the flour and the butter together in a saucepan. Add a little of the liquid from the peas, and stir smooth. Add the balance of the liquid, and boil up. Add the peas to the rice, pour on the thin sauce, and mix with a fork. Put into a covered dish, and set into the oven until hot through. _Summer Squash._--Wash the squash, peel very thinly, remove the seeds if they are large, and steam the squash until tender. Mash, season with a little cream or vegetable butter, and serve. _Raisin Pie._--One and one half cupfuls seedless sultana raisins, two cupfuls water, one tablespoonful lemon juice, one scant tablespoonful cornstarch, one third cup sugar, one teaspoonful vegetable butter. Wash the raisins thoroughly, and soak overnight. Bring to a boil with the two cupfuls water; then add the sugar mixed with the starch, a pinch of salt, and let boil for about ten minutes, or until the liquid is reduced suitably for one pie. Let cool.