Raised Cornmeal Bread

Cornmeal, 1/2 cup. Boiling water, 1 pint. Lard or butter, 1 tablespoon. Molasses, 1/2 cup.

Salt, 2 teaspoons. Yeast cake, 1/2. Warm water, 1/2 cup. Flour.

Into a bread mixer put the cornmeal and slowly pour over it the boiling water, stirring all the time. When smooth, add the lard or butter, molasses and salt. Stir well and let cool. When lukewarm dissolve the yeast in the warm water and add it to mix-ture with enough bread flour to make a stiff dough. Knead well and set to rise where it is warm. Next morning knead again and put in bread pans to rise and bake. Egleston Square.

Sandwich Bread

Brown sugar, 1/4 cup. Egg, 1. Milk, 1/2 cup.

Whole wheat flour, 2 cups. Baking powder, 2 teaspoons. Salt, 1/2 teaspoon.

Hickory nuts, 1/2 cup.

Beat egg, add sugar and beat again. Measure flour after sitt-ing. Add flour sifted with baking powder and salt, alternately with the milk. Chop nuts and beat in last, Pour into buttered bread tin and let stand 20 minutes. Brush over with melted butter and bake in a moderate oven.

Caraway Bread

Sugar, 2 tablespoons. Butter, 2 tablespoons. Salt, 1 teaspoon. Milk, 2 cups.

Yeast cake, 1. Lukewarm water, 1/2 cup. Caraway seeds, 2 tablespoons. Rye flour, 6 cups.

Entire wheat flour, 1 1/2 cups.

Over the butter, sugar and salt in a deep bowl pour the milk, scalded. When mixture is lukewarm add the yeast cake, dissolved in the lukewarm water, the caraway seeds and the rye flour. Mix well and turn out on floured board. Knead in the entire wheal flour. Return to bowl and let rise until it is double in bulk. Again knead slightly, shape into loaves and put in buttered bread pans. Cover, let rise again and bake in medium oven.

Physical Culture Loaf

Brown sugar, 1 cup. Butter, 1 tablespoon. Sour milk, 1/2 cup. Soda, 1 teaspoon.

Salt, 1 saltspoon. Graham flour, 2 cups. Dates, 1 pound. Walnuts, 1/4 pound.

Cream butter and sugar, dissolve soda in a little warm water, add to milk, then add milk to butter and sugar, stir in flour and lastly dates pitted and chopped and walnuts chopped. Bake in a slow oven 1 1/2 hours. Let stand 24 hours before cutting.

New York Girl.

Custard Corn Cake

Corn meal, 1/2 cup. Flour, 1/2 cup. Sugar, 1/2 cup. Salt, 1 teaspoon.

Eggs, 2.

Sour milk, 1 cup.

Soda, 1 rounding teaspoon.

Butter, 2 tablespoons.

Sweet milk, 1 cup.

Mix and sift dry ingredients, add well beaten eggs and sour milk in which soda has been dissolved. Put butter in pan in which cake is to be baked and let it melt in the oven. Pour in cake batter and lastly pour into the centre of the cake the sweet milk, without mixing in either butter or milk. Bake at once.

Egleston Square.

Egg Rolls

Shortening, 2 tablespoons. Salt, 1/2 teaspoon. Sugar, 2 teaspoons.

Milk, 2 cups. Egg, 1. Yeast cake, 1.

Flour, 5 cups.

Pour the hot milk over shortening, salt and sugar. Cool, add beaten egg, yeast cake and flour. Let rise in a warm place until doubled in bulk, about 3 1/2 hours, then roll out gently on molding board. Cut with cutter and form into oblongs. Rub melted butter on half of each and fold over other half. Let rise again for about 2 hours. Bake 40 minutes. Makes 2 dozen large rolls.

Mother, South Weymouth.