Mix well together 2 eggs, 2 cups of milk, 1/2 teaspoon of salt, 1 tablespoon of sugar, 2 cups of flour, 2 teaspoons of baking powder, and 1 1/2 cups of boiled rice. Bake on a hot buttered griddle, browning both sides. CORN CAKES In 1 1/2 cups of sour milk put 1 teaspoon of soda, 1 beaten egg, 1 tablespoon of sugar, 1 teaspoon of salt, 1 scant 1/2 cup of white flour, and thicken with enough yellow corn meal to make a thin batter. Fry a golden brown on a hot buttered griddle. WHEAT CAKES Beat 2 eggs lightly and pour over them 2 cups of milk; mix 2 teaspoons of baking powder with 2 cups of flour and 1/2 teaspoon of salt, and sift lightly into the milk, stirring constantly. Cook in small pancakes on a hot buttered griddle. GINGERBREAD Beat the yolks of 2 eggs lightly, melt 1/2 cup of butter and add to the eggs, then stir in 1/2 cup of milk, 1 teaspoon of soda, and 1 1/2 cups of dark molasses. Then add slowly 3 cups of sifted flour and 1 tablespoon of ginger, and after beating the whites of the eggs to a stiff froth stir them in with a fork. Bake in an inch-deep baking pan in a slow oven for three quarters of an hour. SUNDAY MORNING WAFFLES Beat 2 eggs thoroughly, and add to them 2 cups of milk and 1 saltspoon of salt, and sift into the milk 2 cups of flour containing 2 heaping teaspoons of baking powder, stirring constantly. Some flour thickens more than others, and if more must be added sift it before stirring in. The secret of the excellence of waffles is not getting the batter too thick; it must spread readily when put upon the iron but not run. Melt 1 tablespoon of butter and put it in the batter at the last moment. Butter the hot waffle iron, using a bristle brush an inch or so wide for the purpose, over half-fill the iron with batter (using a large spoon), let one side brown, and then turn, to brown the other. Divide into the four parts indicated by the iron and serve with maple syrup. God made all the creatures And gave them our love and our fear, To give sign that we and they Are His children,--one family here. Robert Browning. PLUM PUDDING AND MINCE PIE PLUM PUDDING Blanch 1 cup of almonds and 1/2 cup of Brazil nuts, and put them through a fine grinder; add to them 1 cup of blanched chopped walnuts, and mix with these 2 cups of very fine bread crumbs, 1/2 cup of butter, 1/2 cup of brown sugar, the grated rind of 3 lemons (washed well before grating), 2 cups of seedless raisins, 2 cups of currants, 2 cups of light Sultana raisins, 1 cup of mixed candied peel finely shredded, and when well blended stir into this six slightly beaten eggs and 1 teaspoon of salt. Put in a pudding basin and steam or boil for eight hours; boil several hours to reheat the day it is to be used. Serve with brandy sauce and nun's butter. PLUM PUDDING SAUCE