A Crumb Of Bread

"When you are cutting bread for the table, save all the crumbs, and at the end of the week, you will have enough for a bread pudding or bread griddle cakes.

Green Corn Pudding

One and one-half ears of green corn, one cupful of sweet milk, one egg, piece of butter the size of a walnut, pepper and salt to taste. Scrape the corn from the cobb and boil it until done, let it get cold then add the milk with the rest of the ingredients, and bake a light brown color.

Wheat Jems

Two cups of sour or buttermilk, one egg, one even teaspoonful of soda, baking-powder and salt, one pint of flour. Heat the jem-pans very hot, fill with the batter and bake in a hot oven.

Omelet

Four eggs, three-fourths of a cup of sweet milk, one teaspoonful of flour. Beat the yolks well, add the flour and milk, and steam over hot water till thick like custard. Beat the whites to a stiff froth and mix all together; butter a dish and pour in the omelet and bake in the oven to a light brown.

Apple Charlotte

Put into a well buttered pie-dish a layer of finely grated bread crumbs; then a layer of apples pared and sliced fine, a little sugar and grated nutmeg; then another layer of bread crumbs, and so on, till the dish is full, taking care to have a layer of bread crumbs on top. Bake nearly an hour. The pudding should be covered during part of the time it is baking. Serve with sugar and cream. It is also very nice made with marmalade or any kind of jam instead of apples.

Honey Vinegar

Two pounds of strained honey, one gallon of water; put it in a jug, and let it stand in a warm place for six weeks, to ferment; then pour it off into a clean jug, and set it away for use.

Apple Jam

When your apples are in danger of spoiling, make them into jam in the following manner: Pare and core them, chop them fine, and measure equal quantities of apples and sugar. Make a good clear syrup of sugar, and add the juice of three lemons and a few pieces of ginger root. Boil till the apples are clear and yellow. Put in jars or seal in cans.

Baker's Yeast

Take a few hops between the fingers, say an ounce or so, and put in a sauce-pan with a quart of water; boil a few minutes and strain off; then after removing all the hops, return the liquor and put in two or three medium sized potatoes. Boil until quite done; again drain off the liquor, and add a tablespoonful of flour; mash the potatoes well with it; then return the liquor, and add a teaspoonful of sugar; mix the whole together; have it about the consistency of batter. Put in a bottle (clean glass) and cork it tight. Shake two or three times a day, keep covered and in a warm place for two days, when it will be observed that bubbles are now and then seen to rise to the top, and the top looks creamy. Do not shake any more, but tie the cork down; the next day you can make the regular hop yeast with hops, potatoes and a little malt, which will give you a regular baker's yeast, pure and fresh, which must be renewed every ten or twelve days. Try it; it is very fine.