Bread

Take 3 cupfuls of sweet milk, 3 tablespoonfuls of sugar, 3 teaspoonfuls of salt, a piece of butter size of an egg. To this add 3 cups of boiling water. When this is about cool dissolve 1 cake of compressed yeast, then stiffen with flour and knead on bread board about 10 minutes, cover and set aside to raise. When light it is ready to make into loaves. Let raise again until about double the size, then bake an hour. If this is mixed in the evening it will be ready to make into loaves early in the morning. This will make about 4 loaves.

- Mrs. H. C. Bowers.

Salt Rising Bread

At night boil half pint of new milk. Thicken with corn meal, set in a warm place to lighten. In the morning take half pint sweet milk, scald with hot water, about 1 pint, put in tablespoon sugar, soda about size of a pea, some salt, stir flour into this to make a stiff batter. When cool enough not to kill the yeast, add cornmeal. Beat well. Have this in a half gallon jar. Set in quite warm water and it will soon be up. Use 3 sifters of flour, add a little more salt and lard about size of a walnut. This will make 2 loaves. Work about 5 minutes. Put in greased pans, let rise and bake.

- Mrs. H. R. Bierbower.

Rolled Oat Bread

Add 2 cupfuls boiling water to 1 cup rolled oats, let stand one hour; ½ cup molasses, ½ tablespoon salt, ½ yeast cake dissolved in ½ cupful of lukewarm water, 4½ cups flour. Let rise, beat thoroughly, turn in buttered pans, let rise again and bake. - Mary E. Thompson.

Oatmeal Bread

One large cup of oatmeal scalded with enough hot water to thoroughly wet it and cooked 15 minutes in a double boiler, 1-3 cup of molasses, and 1 cup of warm water. Stir in enough flour to make it as stiff as you can stir it, then add ½ cup of yeast. Let stand over night. Next morning, knead it down with a spoon, and put it in pans. Let rise. Bake slowly over 1 hour. - Mrs. George Mathews.

Mush Biscuit

One quart cornmeal mush, ½ cup lard, 1 tablespoon salt, ½ cup sugar. Mix lard and sugar in the hot mush. When cool add 1 yeast cake and flour to make stiff dough. Set to rise. When light knead in all the flour it will take and let stand until ready for use. It will keep several days in ice box. Make into biscuits and let rise. - Mrs. Geo. Dunham.

Parker House Rolls

Two quarts of flour, 1 pint milk (measure after scalding), 1 tablespoonful sugar, 1 teaspoonful home-made yeast, butter size of an egg, a little salt. Make a hole in the flour, put ingredients in in the following orders sugar, butter, milk, and yeast. Do not stir after putting together. Arrange in the evening, set in cool place until next morning, when mix together, knead fifteen minutes, return to cool place until light, bake 15 minutes. - Mrs. E. S. Chase.

Tea Rolls

One teacup good bread sponge, 1 pint sweet milk, 1 tablespoon sugar, 1 tablespoon lard, 1 teaspoon salt. Let milk scald - not boil; add lard to hot milk. When milk is cool add other ingredients. Mix not quite as stiff as bread and let rise. When light roll ½ inch thick; cut with biscuit cutter; spread butter over one-half; fold over and press down. Let rise and bake in quick oven. - Mrs. F. A. Carpenter.

Azusa Ice

Ice at 725 N. Soldano Ave. Distilled Water 40c per Bottle.

Conwell Smith, Prop. Phone 1113