Two cupfuls sugar, 1 cupful milk and water mixed, 1 cupfill shortening, 1 egg, 1 cupful yeast. Set at noon, knead at night, roll out in the morning, and stick with raisins; make into loaves. Mrs. J. S. Carter.

Salt Rising Bread

The evening before baking scald with new milk 2 tablespoonfuls of meal, and set in a warm place. In the morning it should be light. Add 1 pint of luke warm water, a pinch of salt and a teaspoonful of sugar, and flour enough to make a batter. Place in a kettle of warm water to get light. Care should be taken to keep an even temperature and as warm as possible (not to scald). When light take one-third quart new milk, let it come to boiling point, sift in the crock 1 pint of flour, make opening in center, pour in boiling milk and stir till it begins to thicken, then add remainder of quart of milk and pour in the light batter. When light mix very soft with one-half teacupful of lard (melted). Make in 3 loaves and place in well greased pans. When light bake 45 minutes, then grease top with butter and return to oven for a few minutes.

Mrs. Will Lair.

Salt Rising Bread

In the morning fill a quart cup one-third full of luke warm water, add a teaspoonful of salt, a pinch of sugar and flour enough to make the consistency of griddle cakes. Set the cup in a closed vessel half filled with water moderately hot (not scalding) and then keep temperature nearly even. This yeast ought to fill the cup in about 5 hours. Sift the flour into' a pan, make an opening in center and pour in yeast. Have pitcher of milk and water salted, (not too hot or you will scald the yeast germs) pour in and stir rapidly into a sponge, then cover closely and keep warm an hour, then knead into loaves, adding flour to make proper consistency; place in well greased pans, cover closely and leave till light; bake in steady oven.

When done let steam escape, wrap in a damp towel, and keep in a closed jar. Mrs. G. W. Whan.