Grated Potato Yeast

Grate 2 medium-sized potatoes into a sauce-pan; pour over them about 1 pint of boiling water, beating rapidly; add 2 tablespoons sugar and 1 tablespoon salt; boil together; when lukewarm, add 1 cake of compressed or dry yeast moistened in water; cover and set in a warm place to raise. When you wish to make fresh yeast, repeat this process, using 1 cup of the old yeast instead of the yeast cake. If the old yeast seems to have lost its life or smells sour, add a pinch of soda to it. One cup of this yeast will make 3 large loaves.

Graham Bread

One-quarter cup sugar, 1/4 cup syrup, 4 cups graham flour, 2 1/2 cups sour milk, 2 teaspoons soda in the milk, 1 teaspoon salt. Let it raise 2 hours.

Graham Bread

One quart graham flour, 1 cup molasses, 1/2 cup butter, 1 scant teaspoon baking powder, salt, 1 pint sour milk and 1 teaspoon soda.

Sour Milk Biscuit

One pint clabbered milk, 2 heaping teaspoons baking powder, 1 teaspoon salt, 1 tablespoon lard, 1 quart flour. Sift flour, salt and baking powder very thoroughly. Add sour milk. Be careful not to mix too stiff and handle as little as possible. Butter pan and bake in a quick oven. Make indentations with finger or knife on each biscuit and place a tiny bit of butter in each place before baking.

Baking Powder Biscuit

One heaping cup flour, 1 teaspoon baking powder, a little salt, all sifted together. Then mix in thoroughly about 1 teaspoon of butter, and milk enough to make a soft dough. Only stir enough to mix well. Roll out about 3/4 of an inch in thickness. Cut the biscuits and bake. When done they should be about twice the size when placed in pan.

Breakfast Gems

Rub together until well mixed 1 quart flour, 1/2 cup butter, 1/2 cup lard, pinch of salt. Add 1 cup currants or seedless raisins, cinnamon to taste, 3/4 cup sugar, 1/2 pint bread sponge made from 1/2 yeast cake. When light put into gem pans and raise again. Bake about 20 minutes. If you make bread save 1/2 pint of same sponge to save making fresh.

Corn Bread

One cup yellow corn meal, 2-3 cup white flour, 1-3 cup sugar and scant teaspoon salt; sift all together; 1 teaspoon soda dissolved in 1 cup sour milk and add to the flour, then add 1 beaten egg and 2 tablespoons melted butter. If possible use the same quantity of cream, either sweet or sour in place of butter for shortening. Bake in shallow pans in hot oven. Sweet milk may be substituted for sour and baking powder for soda. Sugar may be left out entirely or N. O. molasses substituted.

Virginia Corn Bread

Three cups white corn meal, 1 tablespoon sugar, 1 teaspoon salt, 2 heaping teaspoons baking powder, 1 tablespoon lard, 3 cups milk, 3 eggs, 1 cup flour. Sift together flour, corn meal, sugar, salt, and baking powder. Rub in the lard cold. Add the well-beaten eggs, and then the milk. Mix into a moderately stiff batter, and pour into well-greased shallow baking tins. Bake from thirty to forty minutes.

Graham Gems

One and one-half cups graham flour, 1/2 cup white flour, 1 egg, 1 cup milk, 2 teaspoons baking powder, salt, little sugar and melted butter, 1 tablespoon.

Milk Toast

Slightly brown 8 slices bread. Let 1 pint milk come to boiling point and then thicken with 1 tablespoon flour mixed smoothly with cold milk. When cooked add 1/2 teaspoon salt, piece of butter size of a walnut, or cream if you have it. Dip each piece in separately before putting in dish.

Apple Fritters

Peel, quarter and slice as many apples as desired. Put into a batter made of 1 cup milk, 2 eggs, flour, and salt to taste. Fry in hot fat.

Rice Fritters

One cup cooked rice, 1/2 cup flour, 1 scant teaspoon baking powder, salt, and enough milk to make rather a thin batter. Have more grease in the pan than one would use for pancakes.

Rice Griddle Cakes

Stir a cup of cold boiled rice into 1 quart sweet milk and allow it to stand undisturbed for 1/2 hour. Add 1 teaspoon salt, 1/2 cup melted butter, 1 cup flour, a teaspoon soda dissolved in a little water.

Stir thoroughly and test on griddle. If the cakes show a disposition to break add a little more flour.

Buckwheat Cakes

Three cups Eastern buckwheat flour mixed to a smooth batter with luke-warm water. Add a teaspoon salt, 2 tablespoons N. O. molasses, and about 1/2 cake compressed yeast dissolved in a little luke-warm water. Set this mixture to raise over night. In the morning add 1 level teaspoon soda dissolved in a little water. Fry on a hot griddle.

Potato Pan Cakes

Three large, grated, raw potatoes, 3 well-beaten eggs, a scant teaspoon salt, 3 tablespoons milk, 3 tablespoons flour, 1 teaspoon baking powder. Fry in hot lard.