Make a sponge by boiling one pound of potatoes in two quarts of water; stir up a pint of sifted flour as for starch, and pour the boiling water over it, adding the potatoes when well mashed; when cool, add a cup of yeast, or two ounces dried yeast soaked, and a table-spoon of salt. Make this the day previous to baking; it will save labor to do it at the same time you boil potatoes for dinner. To make the bread, take three quarts sifted flour warmed, and wet with the sponge, adding no more liquid or salt; knead at least half an hour, keeping the dough soft and warm; put it in the baking pans, which are well greased, and when it is light it is ready for the oven. Bake forty minutes. The dough must be soft and _thoroughly_ kneaded. This method preserves the gluten. OATMEAL SNAPS. Mix one cup sweet cream and three table-spoonfuls sugar; add fine oatmeal till stiff; knead slightly; roll to the thickness of an eighth of an inch; cut in shapes; bake crisp in moderate oven.--_Hygienic Cookery._ GRAHAM FRUIT CRACKERS. Two-thirds cup sweet cream; one cup dried currants picked and washed, one-fourth tea-spoonful soda, one-half tea-spoonful cream tartar. Use equal parts graham and white flour to make a very stiff dough. Roll out less than an eighth of an inch in thickness. Cover thickly with the fruit. Lay on another sheet of the dough, pass the rolling pin over it. Cut in shapes; prick deeply; bake in a moderate oven thoroughly.--_Hygienic Cookery._ GRAHAM WAFERS. Take graham flour. Mix with pure cold water. _No salt._ Knead thoroughly fifteen minutes; roll very thin, about half as thick as soda crackers; cut in two inch squares and bake quickly. These will keep for months in a dry place. It makes them crisp to place them in the oven a few minutes before bringing them to the table. Better if made by a baker, using the cracker machine. These are the best dyspeptic bread made, and are soon relished by all who eat them. GRAHAM CRACKERS. Take one part cream to four parts milk, mix with flour, as soft as can be handled; knead twenty minutes; roll very thin; cut square or round, and bake quickly twenty minutes. Handle carefully while hot; pack away when cool in a stone jar. RICE MUFFINS. One cup of boiled rice, two eggs, two cups of sweet milk, two cups of flour. Beat well. Bake in gem pans or muffin rings. BUCKWHEAT CAKES. One quart of warm water, one quart of buckwheat flour, a cup of bread sponge, one tea-spoon salt. Make over night, or will rise in three or four hours in the daytime. Some batter being left will raise cakes the following day.