Prune Brown Bread

One cup corn meal scalded, 2 cups graham flour, 1/2 cups molasses, 1 cup sour milk, 1/2 teaspoon soda, 1 teaspoon salt, 1 cup chopped prunes. Steam 3 hours. - Mrs. J. D.

Sweet Cream Biscuits

Four cups flour, 1 cup cream, 1 cup skimmed milk, 2 teaspoons cream tartar (rounding), 1 teaspoon soda (rounding), 1 level teaspoon salt. Handle as quickly and little as possible; roll out without any extra flour except a bare sprinkling, on the board; cut out 1/2 inch thick; place in a warm pan and bake in a quick oven. They should raise to 3 times their height before browning and bake in about 20 minutes. Wet the tops with a little melted butter before putting them in the oven. Is a great improvement.

Soft Corn Bread

One cup white corn meal, 1 1/4 cups boiling water, 1 cup milk, 1 cup boiled rice, 3 or 4 eggs beaten separately, 1 tablespoon melted butter, salt. Pour the boiling water over the corn meal; add the other ingredients, beaten whites last, after beating all well; put in a buttered pudding dish and bake 3/4 of an hour in a moderate oven. Serve in sauce dish and use plenty of butter. - E. L. U.

Jokers

One and 1/2 cups graham flour, 1 1/2 cups white flour, 2 teaspoonfuls yeast powder, pinch salt; milk enough to make a stiffer batter than muffins; put in last 2 eggs, well beaten; bake in quick oven.

Johnny Cake

Two cups flour, 1 cup corn meal, 1 cup sweet milk, 1/4 cup butter, 1/2 cup sugar, 2 eggs and 3 teaspoons baking powder. Bake in moderately hot oven about 3/4 of an hour. - M. A. B.

Nut Bread

Three cups whole wheat flour, 1 cup white flour, 1 teaspoon salt, 1/2 cup brown sugar, 4 teaspoons baking powder, 1 cup chopped figs, 1 cup chopped nut meats, 2 eggs, 2 cups sweet milk. Mix milk with beaten eggs and mix with other ingredients; let stand 20 minutes; bake 1/2 hour. This makes 2 loaves.- Mrs. F. J. M.

Nut Bread

Two cups graham flour, 1 1/2 cups white flour, 1/2 cup corn meal 1/2 cup (scant) brown sugar, 1/2 cup (scant) molasses, 1 level teaspoon baking powder, 2 level teaspoons soda, 1 level teaspoon salt, 1 cup broken walnuts, 2 cups sour milk. Bake in 2 loaves 1/2 to 3/4 hours. - Mrs. C. H. H.

Marion's Pop

overs No. 1 (never fail to pop) - One cup milk, 2 eggs, 1/4 teaspoon salt, 1 cup flour. Beat eggs; add salt; sift flour twice; add milk to eggs; add flour to egg mixture; stir until smooth; bake 1/2 hour in hot oven. - M. C. C.

Pop

overs No. 2 - Break 2 eggs into a bowl; beat thoroughly; add 1 cup sweet milk. Have ready in another bowl 1 cup flour sifted with 1/2 teaspoon of salt; add about 1/2 of the milk and egg to the flour and beat until free from lumps; then add the rest of the liquid and 1 teaspoon melted butter. Beat with Dover beater 2 minutes; then pour into well greased hot muffins pans and bake until nice and brown and puffy, about 20 minutes. - Mrs. W. H.

Prune Bread

Two cups sour milk, 1 cup molasses, 1 cup white flour, 1/4 cup cream or other shortening, 1/3 cup brown sugar, 1 heaping teaspoon soda, 1 pint of cooked and minced prunes, salt, enough graham flour to make a stiff batter about 5 cups, sometimes a little more. Bake in a moderately hot oven 1 hour and 1/4. This amount bake in 2 loaves. If receipt is doubled it makes 5. - E. L. L.

Southern Spoon Bread

One cup white cornmeal, 2 cups boiling water, 1 tablespoon shortening, 1 tablespoon sugar, 1 teaspoon salt, 1 egg separated and beaten. Scald meal with the boiling water, and add shortening, salt and sugar; when this has partly cooled, add beaten yolk and then beaten white; bake in moderate oven for 40 minutes. - L. L. P.

English Tea Cake

Two eggs, 1 pint sifted flour, 1 tablespoon sugar, butter size of an egg, 1 heaping teaspoon baking powder, milk enough for a good batter, 1 teacup chopped raisins; bake 20 minutes in a hot oven; split and butter.

Spanish Buns

One-half cup butter, 1 cup sugar, 1/2 cup sweet milk, 1 1/2 cups flour, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, 1 teaspoon baking powder, 2 eggs beaten separately, yolks added after last cup of flour; whites the last thing; bake in thin square loaf; cover with frosting and just before it hardens mark in squares.

Whole Wheat Bread

Two cups of whole wheat, 1 cup of graham flour, 1 cup of milk, 1 cup of water, 3 teaspoons of baking powder, 1 teaspoon of salt, 2 tablespoons of molasses, 1 cup of currants or raisins. Sift whole wheat and baking powder; add graham flour, then molasses, milk, etc., bake 1 hour in slow oven. - Mrs. E. K. S.