Egg Bread.—Mash well together a breakfastcupful each of cooked rice and hominy, and work in alternately the well beaten yolks of four eggs, and three tablespoonfuls of fine flour, half pint new milk, and one tablespoonful of butter; when these are all well mixed, stir in the stiffly whipped whites of the eggs, shape the dough into loaves, and bake in a quick oven.