Popovers

I teacup sweet milk, 1 teacup flour, 2 eggs, 1 teaspoon butter, 1 teaspoon salt. Beat eggs thoroughly and bake in deep gem pans in fifteen minutes.

Snails

One pt. yeast, 1/2 scant cup of lard, 1/2 scant cup of sugar, prepare same as for bread and let rise. Knead and roll quite thin, spread with butter, sprinkle with cinnamon and raisins, roll the same as for jelly roll, slice and put in buttered pans to rise. Mrs. W. F. Day.

Rolls

One pint milk scalded, 1/2 cupful yeast, 1 cupful warm water, 3 cupfuls flour, 2 even tablespoonfuls melted butter, 1 teaspoonful salt, add flour sufficient to knead. Pour hot milk gradually into 3 cupfuls flour, beat smooth, then add yeast, warm water. Let it rise until light. Stir in melted butter, sugar, salt and flour enough to make a stiff dough. Let it rise again until light. Bake in a quick oven. Rub with butter when taken from oven.

Mrs. J. A. Hoskins.

Graham Muffins

Two cupfuls graham flour, 1 cupful wheat, 3 tablespoon-fuls of sugar, 1 tablespoonful baking powder, 1 egg beaten well with a pinch of salt, 1 cupful milk or cream. Mix well then add 1/2 cupful milk. Mrs. Elmer Sibley.

Brown Bread

One full cup graham flour, 3/4 cupful white flour, fill the cup up with graham flour, 1/2 cupful corn meal, fill up with graham flour, 1/2 teaspoonful soda, 1 cup molasses, 1 cupful sour cream (sour milk can be used instead, but add a small piece of butter). Steam three and a half hours. Mrs. W. H. Elam.

Graham Bread

To each loaf take 1 teacupful of sponge made from white flour, 1 pint warm water, 1/2 teaspoonful salt, 1 tablespoonful molasses or sugar, add enough graham flour to make batter stiff enough to drop off spoon. Put into greased pans, let rise. When very light bake in a hot oven until very brown. Mrs. W. Sibley.

Graham Bread

Three and one-half cupfuls flour, 3 heaping teaspoonfuls best baking powder, 2 heaping teaspoonfuls sugar, 1 heaping teaspoonful salt, 2 1/2 cupfuls sweet milk.

Mrs. Charles.

Biscuits

One quart sifted flour, 1 tablespoonful lard, 1/2 teaspoonful salt, 1 cupful sour milk, 1 heaping teaspoonful best baking powder. Put a little soda into the milk to sweeten it. Mix all together and beat well, making a soft dough. Sprinkle flour over bread board. Spread dough upon it and pat out with hands to desired thickness; cut out biscuit, dip in hot lard and bake. Mrs. Charles.

Light Bread

Make a sponge at night as follows: 1 Magic yeast cake dissolved in a cupful of luke warm water, 1 tablespoonful salt, 2 tablespoonfuls sugar, 3 potatoes cooked and mashed smooth, 2 pints water. Mix together and mix enough flour for a stiff batter. Leave until morning, then mix down stiff, let raise and then work again and put into pans to raise again. Bake one hour.

Mrs. Wm. F. Patterson.

Corn Bread

Two cupfuls corn meal, 1 tablespoonful salt, 2 cupfuls sour milk or cream, 1 teaspoonful soda dissolved in milk, 1 tablespoonful melted butter, 2 eggs, 3/4 cupful white flour, 1 heaping teaspoonful baking powder. Stir well and pour into a hot buttered pan. Bake one-half hour in hot oven. Mrs. Robert Dunn.

Steam Cornbread

Two cupfuls sour milk, 2 cupfuls corn meal, 2 cupfuls graham flour, 2 tablespoonfuls molasses, 1 teaspoonful soda, 1 teaspoonful salt. Steam two and one-half hours and brown in oven ten minutes. Fine. Mrs. E. E. Fix.

Graham Crackers

One quart graham flour, 2 tablespoonfuls sugar, 1/2 tea-spoonful salt, 1/2 teaspoonful baking powder, 2 tablespoonfuls butter, 1/2 pint rich milk. Knead, roll thin and bake in rather hot oven for ten minutes.

Mrs. O. C. Williams.

Cinnamon Rolls

Use same recipe as for bread sponge, but add 1/2 cup butter, 1 egg beaten separately, 1/2 cupful sugar. When ready to roll into loaves, roll into rectangular sheets 1/2 inch thick, spread with butter. Sprinkle over this 1 table-spoonful sugar and 1 teaspoonful cinnamon and 1 cupful raisins. Roll as jelly cake and cut into pieces one-half inch thick. Place in a pan and let rise until they double their bulk. Bake in a moderate oven.

Mrs. W. E. Hawkins.

Sour Milk Biscuit

One pint sour milk, 1 teaspoonful soda, 1 tablespoonful lard, 1 teaspoonful (heaping) salt. Bake in a hot oven. Flour to make a stiff dough. Mrs. O. C. Williams.

London Bread

Three Irish potatoes, boiled and mashed; add enough water to make one quart; 2 tablespoonfuls salt, 3 table-spoonfuls sugar. When cool add 1 cake dry yeast. When yeast is dissolved beat well. Stand in a warm place over night. In the morning take 2 quarts water, 1 sifter flour, 3 tablespoonfuls shortening, 4 tablespoonfuls sugar. Add yeast and add enough flour to make a stiff dough. Set it aside to rise. When light make into loaves. When light again put into the oven, baking slowly for one and one-half hours. Mrs. H. Thompson.

Sea Foam

Boil two cups of soft sugar with a cup of water until itforms a rope ball in cold water. Beat the white of an egg to a stiff froth. Pour the syrup into the egg, beating the mixture constantly. Continue the beating until it becomes firm enough to stand alone, then drop from the spoon on oiled paper. Flavoring should be added when the syrup is taken from the fire. Three-fourths cup of crushed nuts may be beaten in when the mixture begins to thicken.

Mary J. Fix