Cornmeal Souffle Bread

Put a pint of milk in the upper boiler, let come to scalding point and add gradually two-thirds of a cup of corn meal and three-quarters of a teaspoonful of salt. Cook over hot water until the mush is free from a raw, mealy taste. Remove from the fire; let partially cool, add one tablespoonful of butter, and the yolks of four eggs, beating in one at a time. Beat whites of eggs to a stiff froth and fold in carefully; turn the souffle into a buttered baking dish, place in pan of hot water and bake for 30 minutes in a fairly quick oven. May be eaten as a breakfast bread or served as a pudding with nicely flavored liquid pudding sauce.

Quick Loaf Of Bread (Made From Entire Wheat Flour)

Three cups Sperry Flour, three teaspoonfuls Folger's Golden Gate Baking Powder, one tablespoonful sugar, one-half teaspoonful salt, one and three-quarter cups milk. Milk, more or less may be required, depending upon flour used. Sift together flour, baking powder, sugar and salt; add milk gradually, using spatula or knife for mixing. Make a soft dough that leaves the sides of the bowl. Cut and fold the dough, as success of bread depends upon this manner of mixing, and have a care that too much cutting is not done, as that would make a heavy loaf. Put on board, mold lightly in shape for a greased brick loaf pan. If good baking powder (pure cream of tartar or phosphate) be used, the loaf should be covered with oiled paper and allowed to stand 15 or 20 minutes before being put in moderate oven to bake. Maintain evenly a very moderate oven while loaf is rising. Do not remove paper until fully risen. Increase heat after 30 minutes and bake 40 to 60 minutes,

Raised Biscuits

One cup warm sweet milk, one-half cup butter, two eggs well beaten, one cake compressed yeast in one-half cup warm water, three pints Sperry Flour, one teaspoonful salt, two tablespoon-fuls sugar. Mix stiff and mould; let rise four hours, roll out one-half inch thick and cut with large and small cutters; butter the larger and put smaller one on top; let rise till very light and bake 20 or 25 minutes.

Mrs. I. D. Hamilton.


This popular form of bread may be made from Sperry white or entire wheat flour as preferred. Scald one cup of milk; when lukewarm add two cakes of compressed yeast, one-half tea-spoonful salt and one cup of Sperry Flour; cover and let rise until very light; then add one-quarter cup each of butter and sugar, three eggs unbeaten and flour to mold to a smooth dough. Shape into long finger rolls; place in large dripping pan far enough apart not to touch each other (about 2 inches apart); let rise and bake 20 minutes. When cold, cut diagonally, and brown delicately in very moderate oven. Should be dry and crisp throughout.

Oatmeal Crisps

Melt one rounded tablespoonful of Cottolene and one-half cup sugar in one-half cup hot milk, add one-half level teaspoonful salt, one teaspoonful Folger's Golden Gate Lemon Juice, one cup rolled oats (uncooked) and enough graham flour to make a soft dough. Drop from a teaspoon some distance apart, on a greased pan, shape with a wet knife and bake in moderate oven.

Mrs. W. Hazel Doughnuts

One coffeecupful of cream; one cof-feecupful of sweet milk; one large spoonful of butter; one teaspoonful of cream of tartar; one cup of sugar; one teaspoonful of soda; three eggs, well beaten; salt and Folger's Golden Gate Cinnamon. Made as soft as can be rolled.