Denver Rolls

1 Cake of Fleischmann's yeast soaked in 1 cup warm water. Melt 1 cup lard in 1 quart sweet milk, 1 cup mashed potatoes, 3/4 cup sugar. Mix and add about 2 quarts flour, let rise in warm place over night. Next morning add 1 tea-spoon soda, 1 heaping teaspoon baking powder, 1 teaspoon salt, add more flour and mix well with spoon. Knead lightly and let rise. Pinch off dough as needed and roll out 1/2 inch thick and cut with biscuit cutter. Dough will keep a week or longer. Mrs. W. V. Rath bone.

Rolls

At noon dissolve 1 cake Yeast Foam in 1/2 pint water, then add handful sugar and enough flour to make stiff batter or as stiff as biscuit dough, set in warm place till night, then take 1 pint of milk or water with 1 cup lard and 1/2 cup sugar and let come to a boil, then set aside to cool. When cool add to the yeast that you prepared at noon and add handful salt and enough flour to make stiff dough and place in vessel and set in warm place till morning, when it is ready to make into rolls or bread. Be sure to grease pans well, let rise from 2 to 3 hours and bake in moderate oven. Dough will keep until next day, when more rolls will be desired. Mrs. J. B. Hetherington.

Buttermilk Rolls

Heat 1 pint fresh buttermilk to boiling point and stir frequently to prevent curdling, add 1 tablespoon sugar, set aside until luke warm and mix in gradually 1 pint of graham and white flour mixed. Cover closely and let stand over night. In the morning add to the sponge 2 tablespoons molasses, 3/4 teaspoon soda dissolved in a tablespoon hot water, 1 teaspoon salt, 2 tablespoons shortening. Beat the batter well, gradually add sufficient white flour to make a dough that can be handled. Knead until very smooth, form into small rolls and bake at once in moderate oven.

Mrs. Fred Baumer.

Colonial Bread

3 Cups flour, 1/2 cup sugar, 1/2 cup raisins, 1/2 cup chopped nuts, 2 cups sweet milk, 1 teaspoon salt, 3 heaping teaspoons baking powder sifted 3 times. Bake in slow oven about 1 "hour." ' Mrs. W. V. Rathbone.

Nut Bread

2 1/2 Cups flour, 21/2 level teaspoons baking powder, 1/2 cup sugar, 1/2 teaspoon salt, 3/4 cup chopped nuts, 1 egg beaten light, 1 cup sweet milk. Sift flour, baking powder, sugar and salt 3 or 4 times, add nuts and milk to the egg, then stir in the ingredients. Bake 30 minutes in buttered pan.

Mrs. W. V. Rathbone.

Nut Bread

1 Egg, 1 cup sugar, 1 cup milk, 21/2 cups flour, 1 teaspoon baking powder, pinch salt, 1 cup nuts. Bake slowly about 1 hour. Mrs. Roy L. Seright.

Nut Bread

4 Cups white flour, 2 cups sweet milk, 1 cup chopped nuts, 1/2 cup sugar, 2 eggs, 4 teaspoons baking powder, 1 tea-spoon salt. Let stand in baking pan 20 minutes and bake 45 minutes. Mrs. C. E. Combe.

Nut Bread

1 Egg, 1 cup sweet milk, 1 cup sugar, 4 cups flour, 2 heaping teaspoons baking powder, 1 teaspoon salt, 1 cup nut meats. Mix as a cake, put in a bread pan and let rise 20 minutes. Bake 45 or 50 minutes in rather slow oven.

Mrs. Clarence Bonnell.

Nut Bread

1 Egg, 1 cup milk, 1 cup sugar, pinch of salt, 3 cups flour, 3 heaping teaspoons baking powder, 1 cup nut meats. This makes 2 loaves. Bake in moderate oven 30 minutes.

Mrs. D. B. HARVEY.

Brown Bread

1 Cup molasses (New Orleans or sorghum), 1 cup sweet milk, 1 cup sour milk, 2 cups graham flour, 1 cup corn meal, 2 teaspoons soda, 1 teaspoon baking powder, salt to taste. Place in round cans, set in pot boiling water and let boil 3 hours without removing covers trom cans.

Mrs. J. B. Hetherington.

Southern Spoon Bread

Boil 1 pint sweet milk, stir in 1 scant cup corn meal; when cool add I teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon sugar, 1 tablespoon butter, the beaten yolks of 4 eggs and last the stiffly beaten whites. Bake 1 hour in baking dish and serve hot with plenty of butter.

Mrs. C. E. Combe.