Crumb Griddle Cakes

Scald a pint of milk, pour over one and one-half cups bread crumbs and one tablespoonful butter; let stand until cool. Add one cup Sperry Flour, pinch salt, yolk of two eggs. Lastly, the stiffly-beaten whites. Bake slowly on hot griddle. More digestible than when made of all flour.

Quick Waffles

Sift two teaspoons Folger's Golden Gate baking powder and one salt spoon of salt with two cups of Sperry flour; add two cups of milk and yolks of three eggs; mix well and add half cup melted butter; then fold in well-beaten whites; cook at once in very hot waffle pan.

A. E. P.

Waffles

Two eggs, two cups Sperry Flour, two cups milk, two teaspoonfuls Folger's Golden Gate Yeast Powder, one teaspoonful butter.

Rolls For Luncheon

One cup of scalded milk, one cup of hot water, three tablespoonfuls of butter, seven cups of Sperry Flour, one teaspoonful of salt, two tablespoonfuls of sugar, one cake of compressed yeast dissolved in one-fourth cup of warm water. Mix all to a stiff batter, cover and let rise. When light, knead. Let rise again. Butter your gem pans. Form your dough in a ball the size of a hickory nut. Place three balls in each division of gem pan. Let rise till above the edge of the pan. Bake in quick oven 20 minutes.

A Friend.

Rolls

One pint scalded milk, one-quarter cup lard, two table-spoonfuls sugar, one teaspoonful salt, one yeast cake (compressed), in one-quarter cup warm water, white of one egg, Sperry Flour to make batter. Add salt, sugar and butter to scalded milk; when lukewarm add yeast, white of egg well beaten, and Sperry Flour to make thin batter. Let rise one hour, or until foamy; mix stiff and let rise till double its size. Then make into rolls; let rise again and bake with reducing heat.

Mrs. I. D. Hamilton.

Rolls

One quart of Sperry flour, one .tablespoonful of lard, one level teaspoonful of salt, one tablespoonful of sugar, one cupful of Mother's yeast, or any other good yeast; mix all together, rather soft dough. If the yeast does not make it soft enough, use tepid water. Make it up at 11 o'clock for 6 o'clock dinner; at 4 o'clock make into rolls and put in pans for baking.

Mrs. Belle B. Chrisman.

Buns

One pint scalded milk, one cake compressed yeast, one-half cup (scant) lard, one small cup sugar. Dissolve the yeast in a little warm water and mix all together when lukewarm. Let rise till foamy, then mix stiff with Sperry Flour till it will not stick to the board. Let rise overnight, or for several hours till very light. Roll one inch thick and cut out, not placing close together in the pans. Let rise till they double in size and bake in quick oven. Just before taking out, brush them over with cream and sugar and brown lightly. They are delicious.

I. D. H.

Egg Toast

Put one tablespoonful of butter in saucepan, when hot add Folger's Golden Gate Pepper and salt, and one cup of milk into which one tablespoonful of Sperry Flour has been smoothly stirred, and the finely chopped whites of three hard-boiled eggs.

Cut slices of bread thin and toast, butter slightly, put on a platter and cover with the sauce. Put the yolk of the eggs through the potato ricer on top of all; garnish with parsley and serve hot.

Mrs. I. D. Hamilton.