She looketh well to the ways of her household and eateth not the bread of idleness. Give her the fruit of her hands, and let her own works praise her in the gates.

Light Bread Yeast

One pint dry yeast, three large potatoes, a handful of peach leaves, catnip or hops, either will do, one-half teacup of sugar, one-half gallon of corn meal; soak yeast in a little cold water, boil potatoes; when done mash, put the leaves in a cloth and boil, then add one-half cup of this juice to the potatoes and the water they were cooked in; scald the meal with this; let cool, then add the yeast and sugar. Knead well together, then mold and let dry in the shade. - Mrs. Fred Kivett.

Salt Rising Bread

For Making Three to Four Loaves.

Scald one-half pint of sweet milk into which stir enough corn meal to make a thin mush. Set in a warm place over night. In winter this should be done about noon of the day previous to baking. In the morning take a pint of lukewarm water, add one teaspoon of salt, one-half teaspoon of soda, and enough flour to make a thick batter. Now stir in the mush, which should be well fermented, and set in a warm place. This sponge should rise in two or three hours to twice its own size, then add three quarts of sifted flour Make a hole in the center and put in a level tablespoon of salt, three rounded tablespoons of sugar and lard the size of an egg. Pour in one pint of lukewarm water and the sponge. Make rather a stiff dough and knead well for fifteen or twenty minutes, then make into loaves which will about half fill the pans, and set in a warm place to rise until it fills the pan. Bake in a tolerably hot oven about forty or fifty minutes. - Mrs. Wm. Martin.

Salt Rising Bread

Two good-sized raw potatoes, pared and sliced, one teaspoon salt, two tablespoons corn meal, mix at noon with one quart boiling water; let stand until foamy, then pour off water and thicken with warm flour; let stand in pan of warm water until light. When ready to mix, use warm flour and add one tablespoon lard, two tablespoons sugar. Mix very soft, put into pans, let rise until light and bake thirty min-utes. - Mrs. Batson.

Salt Rising Bread

Into a quart tin, put one pint warm water, one tablespoon meal, one teaspoon sugar, one-half teaspoon salt. Flour to make stiff. Put tin in kettle of warm water, covering tin and kettle; when light take one-half pint of potato water, scald flour, adding two large potatoes, mashed, lard size of an egg. Mix, let rise, and mold into loaves and let rise and bake. - Mrs. Wm. Tibial.

Easy Raisin Bread

One yeast cake dissolved in cold water, one quart warm water, with one teaspoon of lard, one cup of sugar, one cup of raisins, one tea-spoon of salt and two beaten eggs; stir in flour, all you can by stirring, don't knead. Do this at noon; at night run a knife around the sides and through the dough several times. In the morning flour the hands and pinch out enough for each loaf; put in separate pans. let rise and bake. This makes four loaves. Splendid. - Mrs. A. L. Patterson.