Happily for us all this little company of people contains no distressful hypochondriacs nor people with special aversions. Two harmless hot-water drinking lunatics, that's all. But some of them have intimated that it is essential to their happiness to have corn bread for break-fast constantly, and baked potatoes; orders which make those two dishes fixtures on the bill of fare from this time forth. For fine corn bread take: 2 heaping cups corn meal. 1 or 2 ounces butter or lard-size of-an egg.

2 eggs, salt.

2 teaspoons baking powder.

Milk or water to mix.

Make a hollow in the meal and put in the butter and pour in a little boiling water from the teakettle to scald part of the meal. Thin it down with cold milk, add the eggs and salt and lastly the powder. Beat it well with spoon or egg whip. Have the baking pan hot and not greased, If it hisses when the corn batter is poured in the bread never sticks. Perfect success with corn bread of this fine sort depends on having the batter the proper consistency. It should be like thick batter-cake mixture when poured m the baking pan. If just right it will rise rounded and smooth and cuts like cake. For corn bread without eggs, see No. 626.

Third expressed lot of of meat arrived. Have got prices down to: Mutton changed @ 10 cents. Lamb, @ 10.

Beef round boneless for-steak, ©13. Beef rib roast, @ 121/2. Liver, @ 121/2. Sweetbreads, small lot presented.