Boiled Corn Bread

Mrs. Quinan.

1/2 cup sweet milk, 1/3 cup molasses.

1/2 cup flour.

2 cups corn meal, 1 teaspoon soda, 1 cup sour milk.

Mix sweet milk, molasses, flour, corn meal and soda, dissolved in sour milk. Pour into a greased mould (a small lard pail answers the purpose), cover and boil for two hours.

The canned cream will sour if allowed to stand and may be reduced to the consistency of milk, or add one tablespoon of vinegar to a cup of sweet milk to sour it.

Nut Bread

Mrs. Hartford Beaumont.

2 cups graham flour.

1 cup white flour.

2 cups English walnut meats, 2 cups seedless raisins.

1/2 cup sugar.

1/2 cup molasses, 2 cups sour milk, 2 teaspoons baking powder.

1 teaspoon soda dissolved in.

2 teaspoons hot water.

large pinch of salt.

Mix and sift dry ingredients, add nuts and raisins. Add molasses, milk, and soda dissolved in water. Bake forty five minutes in slow oven.

PILI NUT BREAD

Mrs. John H. Lamb.

4 cups flour.

6 teaspoons baking powder.

1 cup sugar.

1 teaspoon salt.

1 cup pili nuts, broken in fourths.

2 eggs.

1 cup milk.

Mix together flour, baking powder, salt and sugar; sift; add nuts. Add milk and eggs beaten together. Put in buttered pans two loaves, and let stand twenty minutes. Bake half an hour.

The batter is very stiff, but do not knead; if necessary add very little more milk to wet any dry flour if the batter is not smooth.

Walnuts may be used in place of pili nuts.

Raisins may be used instead of nuts, but in that case use only one half cup sugar, or bread will be too sweet.

Very good if half cup raisins and half cup nuts used, with three-fourths cup sugar.

Cinnamon Rolls

1 liter bread sponge.

1 egg.

2 teaspoons sugar.

3 tablespoons butter, flour powdered cinnamon.

To bread sponge add well beaten egg, sugar and butter. Stir into the sponge enough sifted flour to knead.

Knead the dough for about ten minutes, put it into a mixing bowl, and set it in a warm place to rise. When it has doubled in size, pour it out on a well-floured board, roll it to a thickness of about one centimeter, spread it with butter, sprinkle it with sugar and dust with powdered cinnamon. Roll up the dough like a jelly roll, cut it into pieces about five centimeters thick and put the slices, cut-side down, into a greased pan. Let them rise to double in size, and bake them in a quick oven.

French Rolls

1 cup yeast, 1 quart milk, 3 quarts flour, 1/2 teaspoon soda.

1 teacup hot water.

1 mashed potato.

2 tablespoons lard or butter salt and sugar to taste.

Mix together yeast, milk and flour. When this is light add soda in hot water, potato, butter or lard, and flour enough to make a soft dough. Add salt and sugar to taste. Let rise four hours or until light; make it into rolls; let rise again and bake. Half the quantity is enough for the average family.

Rusks

3 cups sifted flour.

3 teaspoons baking powder.

1 teaspoon salt.

3 tablespoons sugar.

1/2 nutmeg (grated).

1 teaspoon cinnamon.

2 cups milk 4 eggs.

Take sifted flour, baking powder, salt, sugar, nutmeg and cinnamon, mix these together; add milk and well beaten eggs. Mix into a soft dough with floured hands; make into round balls; rub the tops with sugar and water, and sprinkle with dry sugar and cinnamon. Bake immediately.

Apple Johnny Cake

Mrs. E. J. Pace.

1 cup sour milk.

1 tablespoon melted butter.

1 cup cornmeal.

2/3 cup flour, 1/4 teaspoon salt, 4 apples.

Sift together dry ingredients, add butter and milk, and apples cut finely; stir well and bake quickly.

Corn Muffins

1 cup corn meal, 1 cup sweet milk, 1 cup flour, 1/4 cup butter.

3 eggs.

1/4 cup sugar, 3 teaspoons baking powder.

Mix together cornmeal, milk, flour, butter, eggs and sugar, and add baking powder just before baking.

Muffins

Mrs. M. O. Fox.

2 eggs, 1 1/2 cups sweet milk, salt.

1 1/2 teaspoons baking powder, 1 tablespoon butter or lard flour.

Beat eggs and milk with sufficient flour to make a moderately stiff batter. Add baking powder, melted butter or lard, and salt. Bake quickly.

Muffins - Mrs. G. E. Seybolt

1 egg.

1 tablespoon butter, 1 tablespoon sugar, 1 teaspoon salt.

1 cup milk.

3 cups flour.

3 teaspoons baking powder.

To the beaten egg add butter, sugar and salt, all beaten until light. Then add milk, flour, and baking powder. One-half graham and one-half rye meal may be used instead of wheat flour, or two cups corn meal and one of flour. Drop on well greased patty pans and bake twenty minutes in a quick oven.

Rolled Oat Muffins

2/3 cups rolled oats.

1 cup scalded milk, 1 1/2 cups flour.

3 tablespoons shortening.

3 tablespoons sugar, 3/4 teaspoon salt.

4 teaspoons baking powder, 1 egg.

Turn scalded milk on oats, let stand five minutes; add sugar, salt and melted shortening; sift in flour and baking powder, mix thoroughly and add egg well beaten.