BOILED RICE MUFFINS—­To make muffins with cooked rice, sift two and one-quarter cups of flour twice with five level teaspoons of baking powder, one rounding tablespoon of sugar, and a saltspoon of salt.  Put in one well beaten egg, half a cup of milk, and three-quarters cup of boiled rice mixed with another half cup of milk, and two tablespoons of melted butter.  Beat well, pour into hot gem pans and bake.

BOSTON BROWN BREAD—­To make one loaf sift together one cup of cornmeal, one cup rye meal, and one cup of graham flour, with three-quarters cup of molasses and one and three-quarters cup sweet milk.  Add one-half teaspoonful of soda dissolved in warm water.  Turn into a well buttered mold which may be a five-pound lard pail, if no other mold is handy.  Set on something that will keep mold from bottom of kettle and turn enough boiling water to come half way up on the mold.  Cover the kettle and keep the kettle boiling steadily for three and one-half hours.  If water boils away add enough boiling water to keep the same amount of water in kettle.  Put in molds and cut when cool.

CRISP WHITE CORNCAKE—­Two cups scalded milk, one cup white cornmeal, two level teaspoons salt.  Mix the salt and cornmeal and add gradually the hot milk.  When well mixed, pour into a buttered dripping pan and bake in a moderate oven until crisp.  Serve cut in squares.  The mixture should not be more than one-fourth inch deep when poured into pan.

CROUTONS—­Croutons made coarsely are no addition to a soup.  For the best sort, cut out stale bread into half-inch slices, spread with butter, then trim away the crust.  Cut into small cubes, put into a pan and set in a hot oven.  If the croutons incline to brown unevenly shake the pan.

EGG BREAD—­One pint of boiling water, half pint white cornmeal to teaspoon salt, two tablespoonfuls of butter, two eggs, one cup milk, bake in a moderate oven.

GRAHAM BREAD—­Put one cup of scalded and cooled milk, one cup of water, two cups of flour and one-half yeast cake dissolved in one cup of lukewarm water into a bowl and let rise over night.  In the morning add a level teaspoon of salt, two rounding cups of graham flour and one-half cup sugar.  Beat well, put into two pans and let rise until light and bake one hour.

NUT BREAD—­One and one-half cups of white flour, two cups of graham flour, one-half cup of cornmeal, one-half cup of brown sugar and molasses, one pint of sweet milk, one cup of chopped walnuts, two teaspoons of baking powder, one-half teaspoon of salt.  Bake in a long pan for three-quarters of an hour.

OATMEAL BREAD—­Over a pint of rolled oats pour a quart of boiling water.  When cool add one teaspoonful suet, one teaspoon butter, one-half cup molasses and one-half yeast cake dissolved in a little water.  Stir this thoroughly and then add two quarts sifted flour.  Do not knead this and allow it to rise over night, and in the morning stir it again, and then put it in well buttered bread pans:  let it rise until it fills the pans and then bake in a moderate oven.  It takes a little longer to bake than white bread.