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Two cupfuls of Graham, one of flour, two and a half of milk, one table-spoonful of sugar, one teaspoonful of salt, one of cream of tartar, half a teaspoonful of soda, two eggs. Let half the milk come to a boil. Pour it on the Graham, and stir until perfectly smooth ; then add the cold milk, and set away to cool. Mix the other dry ingredients with the flour, and rub through a sieve. Add with the eggs, well beaten, to the Graham and milk. Rye griddle-cakes are made the same way. Squash Griddle-Cakes. One pint of flour, nearly a pint of milk, two eggs, one tea* spoonful of cream of tartar, half as much soda, four tablespoonfuls of sugar, one teaspoonful of salt, two cupfuls of sifted squash. Mix the flour with the other dry ingredients, and rub through a sieve. Beat the eggs well, add them and the milk to the squash, and pour on the flour. Beat till smooth and light. This gives a thin batter. If the cakes are liked thick a little more flour may be used. Fry as usual. Indian Griddle-Cakes. One cupful of Indian meal, one of flour, three of boiling milk, two eggs, one teaspoonful of salt, one of cream of tartar, half a teaspoonful of soda, two table-spoonfuls of sugar. Have the milk boiling, and, gradually, pour it on the meal. Put the other dry ingredients with the flour, and rub through a sieve. When the scalded meal is cool, add to it the flour and the eggs, well beaten. Hominy Griddle-Cakes. To a pint of warm boiled hominy add a pint of milk or water and a pint of flour. Beat two or three eggs and stir into the batter with a little salt. Fry as any other griddlecakes. They are delicious. EGGS. Omelets. There is no better form in which to serve eggs than as an omelet, but so few people make a good omelet that that is one of the last things the inexperienced housekeeper or cook will attempt. Yet the making is a simple operation, the cause of failure usually being that the pan for cooking is not hot enough, and too much egg is put in at one time. When there is too much egg in the pan, one part will be cooked hard before the other is heated through. A pan measuring eight inches in diameter will cook an omelet made with four eggs • if more eggs are used, a larger pan is necessary. Plain Omelet. Four eggs, one teaspoonful of salt, two table- spoonfuls of milk, one table- spoonful of butter. Beat the eggs with a Dover, or any other good egg beater, and add the salt and milk. Have the pan very hot. Put in the spoonful of butter and pour in the beaten egg. Shake vigorously on the hottest part of the stove until the egg begins to thicken ; then let it stand a few seconds to brown. Run the knife between the sides of the omelet and the pan, fold, and turn on a ^<?/dish. Serve without delay. Quaker Omelet.