The following is the recipe of the good old-fashioned salt-rising bread so commonly known in the days of our grandmothers: Pour 1/2 a pt. of water on 2 tablespoons of cormmeal and a generous pinch of salt. Let it stand for 10 minutes, then stir in 2 tablespoons of flour and set it in a warm place to rise over night. In the morning add 1/2 a pt. of fresh, sweet milk, or warm water - either must be lukewarm - and just flour enough to make the yeast smooth; then put the vessel containing it in a pan or kettle of hot water, hot enough to bear your hand in and be very careful to keep it the same temperature. A carefully selected place on the back of the range may be best. When this rises pour it into a batter made of 2 qts. of fresh morning's milk, scalded, then cooled to lukewarm, and mixed with flour enough to make a batter. Beat this well, using a long spoon, then set the whole to rise again in a warm place. This will be about 25 or 30 minutes if it has been well managed. Be careful that the place is not too hot; now stir in enough flour to make a batter so stiff it cannot be stirred with a spoon; then turn it out on a moulding board well dredged with flour, and before kneading it add a piece of lard the size of a large apple; mix this well into the dough. After a thorough kneading and working, keeping the dough just so it will not stick to the hands, make it into small loaves, put them in well-greased pans, and set them in a warm place to rise again. When risen to nearly double their bulk, put into oven in a good even heat and bake as quickly as possible. The bread will be whiter and nicer for a steady, even heat. The time will vary according to the size of loaves. When done, brush each loaf over with a little melted butter, as this makes the crust rich and delicious, and prevents it from hardening. This makes about 6 good-sized loaves. - Mrs. Joseph Dunlop, Bartlett, 111.

Variation I

Dissolve 1/2 teaspoon of salt in 1 cup of scalding water and beat in gradually enough flour to make a soft dough. Beat for 10 minutes, cover and set in a warm place for 8 hours. Now stir a teaspoon of salt into a pt. of lukewarm milk and enough flour to make a stiff batter before working it into the risen dough. Mix thoroughly, cover and set in a warm place to rise until light. Turn into a wooden bowl and knead in enough flour to make the batter of the consistency of ordinary bread dough. Make into loaves and set these to rise and when light bake. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.