White Bread

SPONGE. Save potato water from dinner. 1 1/2 cakes yeast foam soaked in 1/2 cup warm water. Take 1 qt. flour and add to the warm potato water. When luke-warm, add the yeast and stir until stiff. Cover and let rise in a warm place over night. In the morning put 3 qts. of flour and a handful of salt in bread pan, push to the outside, add sponge and work in a qt. of water, rather warm. Mix well but do not have too stiff. Cover and let rise. Mix down again and let rise. Then make into loaves and let rise 1 hr. Bake 1 hr. but do not have oven too hot to start; must not brown in first 15 min. Increase heat after this.

- Mrs. C. J. Preston.

Salt Rising Bread

Stir 1 heaping tbsp. cornmeal into 1/2 cup scalding milk at night; put in a tin cup and set in a warm place. In the morning take 1 pint warm water, a pinch of soda, and make a batter with flour so it will drop off a knife. Stir in the mixture that has stood over night, beat it well, set it in a kettle of warm water and keep at an even temperature until quite light; then add 1 1/2 pints warm water, 1 tsp. salt, and flour to make into loaves; knead until smooth, put into bread pans and set in a warm place to rise.

Compressed Yeast Bread

Use 2 sifters of flour, 1 compressed yeast cake, 1 tsp. sugar, 1 large tbsp. salt, 1 qt. lukewarm water and milk mixed.

Dissolve yeast and sugar in 1/2 cup lukewarm water, sift flour into bowl, add salt to the milk and water. Make a hole in center of flour, pour the ingredients in and stir, using just enough flour to make a sponge. Let rise until light, mix stiff and let rise again. Mold into loaves and let rise and bake in medium oven about 1 hour. Makes 3 loaves. - Mrs. M. L. Wigginton.

Date Loaf

1 cup brown sugar, 1 cup English walnuts, 1 package dates, seeded and chopped fine, 1 cup white flour, 1 1/2 cups graham flour, 1/2 tsp. salt, 1 tsp. baking powder, 1 tsp. soda, 2 cups sour milk. Mix all together and bake in slow oven 1 hour and 15 minutes.

- Mrs. A. W. Johnson.

Scotch Short Bread

1 pound flour, 1/2 pound butter, 1/4 pound brown sugar and lard the size of an egg.

Put flour and sugar on mixing board and blend well. Add butter and lard and mix until able to shape into little cakes. Bake in slow oven. - Mrs. Thomas Savage.

Buns

2 cups boiling, 2 large tbsp. lard, 1/2 cup sugar scant, 1 or eggs, 1 yeast cake, salt, 7 1/2 cups flour.

Mix together lard, salt, and sugar with boiling water; when this is almost cold add the yeast cake which has been dissolved in warm water, add the beaten eggs, then the flour. Allow to rise over night, then mix, allowing to rise again. Mould what is needed into buns, let rise until light and bake. Dough will keep several days if kept cold. This makes 40 buns.

- Mrs. N. H. Byam.

Apple Cake

1 quart sifted flour, 2 eggs, 1 tsp. salt, 3 tsp. baking powder, 1 cup sugar, 1/2 cup butter, 2 cups milk, 1/2 tsp. nutmeg.

Mix dry ingredients and blend with the butter. Add milk to the well-beaten eggs and stir thoroughly into the first mixture. Spread evenly in greased tins. Peel and slice apples and place in rows on dough; sprinkle with cinnamon, sugar and 2 tbsp. melted butter. Bake 1/2 hour. - Mrs. Zeeck.