Corn Bread

Mrs. Barrows.

One cupful of flour, two cupfuls of corn meal, two tablespoonfuls of sugar, two teaspoonfuls of cream of tartar, one teaspoonful of soda, two and a half cupfuls of milk, and three eggs. Beat the yolks and whites separately, and put in last.

Steamed Brown Bread

Mrs. C. C. Lamb.

One cup of sour milk, one teaspoonful of soda, one cup of sweet milk, three-fourths of a cup of syrup, a little salt, one cup of rye flour, one and one-half cups of corn meal, one and one-half cups of Graham flour, and a piece of butter the size of an egg. Should the mixture prove to be too stiff, add a little more sweet milk.

Gems, For Breakfast

Mrs. S. B. Caswell.

One cup of milk, one cup of water, three cups of sifted flour, and a pinch of salt. Beat together ten minutes; pour the mixture into hot buttered pans; bake in a quick oven ten minutes.

Muffins

Mrs. C. H. Bradley.

One quart of flour, three teaspoonfuls of yeast powder, three eggs, well beaten, two tablespoonfuls of melted butter and one pint of milk. Bake in muffin rings in a quick oven.

Rolls

Mrs. R. M. W1dney.

One egg, one pint of sweet milk, half cup of fresh lard, fourth cup of white sugar, and one heaping tablespoonful of brewers' yeast, which has been soaked in cold water to extract the bitterness of the beer. To the milk add lard, egg, sugar, and salt. Stir in sifted flour enough to make a thin batter; then add the yeast, and let it stand until very light. Mix and knead twenty or thirty minutes; let rise, and roll out. Cut with biscuit cutter, kneading as little as possible. When light again, bake twenty-five minutes.

Corn Meal Cakes

Mrs. S. B. Caswell.

One good pint of corn meal, a little salt, a large spoonful of syrup, and a half spoonful of soda. Scald well; then add a handful of flour and one egg. Have plenty of hot fat in a pan, and drop in a spoonful of the batter at a time. Fry quickly.

Rolls, Or Flum-Doodles

Anonymous.

One pint of potato yeast, one pint of fresh milk; make a sponge and let it rise light; add three eggs, one cup of sugar, one-fourth pound of butter, and a little salt. Make into a soft dough, mixing with a spoon; do not use the hands. Let it get very light; then pinch off small bits; roll out thin; spread lightly with butter, and roll up. Put it into pans, let rise, and bake light brown. The secret is in the manner of preparing, but it is a great success when well done.

Sally Lunn

Mrs. Gen. Stoneman.

Rub a piece of butter the size of an egg into a quart of flour; add one tumbler of milk, two eggs, three tablespoon-fuls of sugar, two tablespoonfuls of cream of tartar, one teaspoonful of soda, and half a teaspoonful of salt. To be eaten warm, with butter.

Buckwheat Bread

Mrs. M. G. Moore.

Two coffee cupfuls of new buttermilk, one egg, well beaten, two tablespoonfuls of rich cream, two tablespoonfuls of molasses, a little salt, one teaspoonful of salaratus, and buckwheat enough to thicken the same as for corn bread. Bake one-half hour.