Put one pint of canned or fresh tomatoes and one quart of water, in a granite stew pan. When boiling, thicken with three table-spoons of graham flour mixed with cold water. Add one quart milk and stir until it boils, this prevents curdling. Season to taste. Can be made in ten minutes. PUREE OF SPLIT PEAS. One cup of split peas. Soak over night. Put on in cold water. Boil two hours slowly. Put through the colander. Heat in the kettle a cup of sweet cream, into which has been stirred two large spoonfuls graham flour, or that of entire wheat, and a pinch of salt. When it thickens, return the peas to the kettle and stir. Then set back. LEMON JELLY. Moisten two table-spoons corn starch, stir into one pint boiling water; add the juice of two lemons and one-third cup of sugar. Grate in a little of the rind. Put in moulds to cool. LEMON GELATINE. Soak one ounce of gelatine in a quart of water. When dissolved, pour it in a saucepan and let it come to a boil. Add the juice of three lemons, a little grated rind, and one cup of sugar. Strain through a thin cloth, put into moulds, and set on ice to cool. SAGO JELLY. Soak five table-spoons sago in half a pint cold water thirty minutes, then add one cup sugar and two table-spoons lemon juice. Pour over three cups boiling water; boil the whole in a farina boiler one hour; pour into moulds; when cold turn out and serve with fruit juice. SAGO CURRANT JELLY. Soak in cold water five table-spoons sago one hour; strain off the water, add half pint currant juice (strained); boil slowly fifteen minutes, stirring occasionally, then add half a cup sugar. Pour into moulds; serve the following day without sauce. Cranberries or other acid fruits can be used. Makes a very tempting dish for an invalid. NUTRINA OR BRAN JELLY. 1st. Go to the mill _yourself_, and watch the miller while he gives you clean wheat bran. 2d. Have a kettle of boiling soft water on the stove. Sift with one hand, stirring briskly all the while with a paddle or wooden spoon, held in the other, until the mass is about the consistency of a thick gruel. Let this boil slowly two hours. Place a sieve over the top of a pan and pour this gruel in it to drain. When well drained place the pan on the stove and allow it to come to a boil. Mix with cold water a spoonful or so of sifted graham flour, enough to bring the boiling gruel to about the consistency of a smooth gravy, or thick gruel. Dip into moulds--coffee cups are nice for this--and allow to become cold, when, if right, it will be a trembling, delicate jelly. Perhaps it will be necessary to experiment a little, as the first trial may not be entirely successful, but depend upon it, the outcome is well worth painstaking. Nutrina accompanied with various sauces makes a welcome dessert. People who use milk or cream would like nutrina with a cream sauce. Nutrina can not be too highly recommended, for it suits so wide a range of conditions.--_Dr. M. Augusta Fairchild._