CINNAMON BREAD.

Take flour as for making biscuit; add a cupful of yeast sponge, two well beaten eggs, a quart of luke-warm water, and a cupful of sugar.

Salt and knead same as light dough and set to rise. When it is ready to make out, roll into thin cakes; place in well b.u.t.tered pans and let it rise again. Bake to a light brown on top, and when done, spread a cream over it, as follows: White of an egg beaten to stiff froth; add teaspoonful of ground cinnamon, and a tablespoonful of granulated sugar. When this is done, put the bread again in the oven to dry the cream. This is delicious.

GRAHAM BREAD. MRS. A. C. AULT.

Two cups graham flour, one cup b.u.t.termilk, one-half cup sugar, one egg, one teaspoonful soda, one tablespoonful b.u.t.ter, a pinch salt.

GRAHAM BREAD.

One cup sponge, one cup warm water, one-fourth cup mola.s.ses, two tablespoons melted b.u.t.ter. Thicken with equal quant.i.ties of graham, and flour just enough to form a loaf; then raise.

BROWN BREAD. MRS. MARY d.i.c.kERSON.

Three cups of sweet milk, three cups of graham flour, one and one-half cups of corn meal, one cup of mola.s.ses, one teaspoon of salt, one teaspoon of soda. Steam for three hours in four one pound baking powder cans, with the covers on.

BOSTON BROWN BREAD. MRS. JOHN ROBINSON.

One and one-half pints sour milk, one cup baking mola.s.ses, two teaspoonfuls soda (one in the milk, one in the mola.s.ses); beat well before putting together. One teaspoonful salt, four cups graham flour, one teaspoonful baking powder in the flour. Steam two and one-half hours; remove the lids, and set in the oven one-half hour.

Five canfuls.

BOSTON BROWN BREAD. MRS. S. E. BARLOW.

One and one-half pints sour milk, one cup baking mola.s.ses, scant teaspoon soda in each; foam separately. Pour cups graham flour, one teaspoon baking powder, one teaspoon salt. Put in one pound baking powder cans; steam two and one-half hours, and bake half hour.

CORN BREAD. MRS. SAMUEL SAITER.

Mix together one and two-third cups corn meal, one-third cup flour, one-fourth cup sugar, one teaspoonful salt. Beat two eggs until light, and add to them one cup sour milk, and one cup sweet milk in which one teaspoonful soda has been dissolved; mix thoroughly. Have the frying pan very hot, with two tablespoonfuls b.u.t.ter; pour the batter into it; then pour into this mixture another cup of sweet milk, but do not stir the cake. Place pan into hot oven, and bake one-half hour.

CORN BREAD. MRS. SALMON.

Two heaping cups corn meal, one heaping cup flour, two teaspoons baking powder sifted with flour, whites and yolks of three eggs beaten separately, two and one-half cups sweet milk, one tablespoon melted b.u.t.ter, one tablespoon white sugar, one teaspoon salt. Bake steadily in a moderately hot oven.

CORN BREAD. MRS. A. C. AULT.

One and one-half pints corn meal, one-half pint flour, one tablespoonful sugar, one teaspoonful salt, two heaping teaspoons baking powder, one tablespoonful lard, one and one-fourth pints milk, two eggs. Sift together corn meal, flour, sugar, salt, and baking powder; rub in lard cold; add the egg; mix to a moderately stiff batter. Bake in rather hot oven thirty minutes.

CORN BREAD. MRS. C. H. WILLIAMS.

Two cups sweet milk, one egg, one and one-half teacups wheat flour, two teacups Indian meal, two tablespoonfuls sugar, a little salt, four teaspoonfuls cream tartar put in with flour, two teaspoonfuls soda dissolved in warm water; add this last. Bake in gem pans in a quick oven.

Darmody & McClures Premium Corn Meal should be used with these recipes.

CORN BREAD. MRS. F. E. H. SELLERS.

One pint b.u.t.termilk, one pint corn meal, one pint flour, one teaspoonful salt, two teaspoonfuls soda in milk, six tablespoonfuls mola.s.ses, one egg. Bake in slow oven thirty minutes.

STEAMED CORN BREAD. MRS. CHAS. MOORE.

Two cupfuls new milk, two cupfuls Indian meal, one and one-half cupfuls flour, two-thirds cupful New Orleans mola.s.ses, one scant teaspoon soda. Mix flour, meal, and salt together thoroughly; then add milk, and beat till smooth. Dissolve soda in mola.s.ses; add to mixture; then put in b.u.t.tered pan; steam three hours, setting steamer over cold water. Put in oven fifteen minutes.

POTATO RUSKS. MRS. E. S. JORDAN.

Six good-sized potatoes cooked soft and then mashed, one-half cup b.u.t.ter and one-half cup lard mixed, one cup sugar, one-half cup cooled potato water, two tablespoons flour, one cup yeast. Mix the above; let rise, and then beat three eggs; put in, and work up.

PENN RUSKS. MRS. A. C. AULT.

One large potato. Make sponge same as bread in the evening. In the morning, add one pint of sweet milk, one cup white sugar, one-half cup b.u.t.ter, and more flour. Let rise again; knead out soft; let rise again; cut out; put in pans; let rise once more. Bake fifteen minutes.

Best results obtained by using "ELECTRIC LIGHT FLOUR."

RAISED BISCUIT. MRS. M. A. MOORHEAD.

One pint sweet milk, one half cup b.u.t.ter, one tablespoonful sugar, one tablespoonful yeast, a little salt, whites of two eggs beaten stiff.

Make the sponge at supper time. At bed time, work in flour to make a stiff dough. Put in warm place to rise over night. In the morning turn it out on the kneading board. Smooth out with the hand about one inch thick; cut in small cakes; let stand five minutes; put in oven; bake fifteen minutes. Delicious for breakfast.