Into a quart of boiling water, turn in slowly the meal stirring constantly. 1 tbls. flour added, will help hold it together, when later it is sliced for frying. It should cook slowly 20 minutes ; then pour out in wide shallow pan. Mrs. J. C. Wing, Palmer, Mass. BREAD, BATTER CAKES AND WAFFLES. Mrs. Frank Daub — Chairman. SHE BAKES THE BREAD It's happy every mornin', Every evenin' I will be, For I hoe the corn for Sally And she bakes the bread for me ! Frank L. Stanton. BREADS. Quick breads should be made as rapidly as possible and cooked at once. Where soda is used in a recipe, add it to the other dry in- gredients. Flour should be sifted before measuring. Serve hot breads in a folded napkin on a plate. M. P. Means. KENTUCKY BUTTERMILK BISCUIT. 1 qt. flour. 1 t-spoon soda. 1 t-spoon salt. 2 tbls. lard✪ Kentucky Buttermilk Biscuit. Sift flour, mix soda and salt well with flour, work in lard, poui in buttermilk to make soft dough. Roll thin, cut and bake in hot oven. Mrs. W. B. Price-Smith. Auditorium Chairman. BREAD. Never Fail, or Milk Bread. 2 cups water. 3 tbls. sugar. 1 cake yeast. 1 tbls. salt. 2 cups milk. 1 tbls. lard✪ Never Fail, or Milk Bread. Boil all together. When cool, add yeast dissolved in 1/2 cup luke warm water. Stir in from five to seven cups flour or enough to make a good dough, set in warm place over night. Next morning BREAD, BATTER CAKES AND WAFFLES 41 knead for 15 or 20 minutes. Mould into loaves and let rise again Bake about 40 minutes in moderate oven. Mrs. Edwin Beaver. VIRGINIA SALT RISING BREAD 3 qts. sifted flour. 1 tbls. lard. 1 cup milk. 2 cups water. 1 tbls. sugar. 1 tbls. salt. Put two cups boiling water in pitcher. Add milk, sugar, 3 cups flour and 1 t-spoon salt. Stir well. Cover pitcher and set in pan of moderately warm water 3 hours. Keep at uniform tem- perature. Beat well; afterwards do not disturb. In 2 hours it should be light. Mix salt and lard in balance of flour. Pour yeast in this. If not sufficient to make moderately soft dough, add little more water; knead well and mold in loaves. Put in warm oven to rise. Bake slowly. Mrs. Bun Wylie. DELICIOUS SALT RISING BREAD, (should be made in hot weather). 11/2 cups milk. 3 scant tbls. lard. 2 qts. flour. 1 tbls. salt. 1/3 cup corn meal. 1 cup boiling water. Scald meal with V^ cup hot milk. Stand mixture over night in covered bowl, then add 1/2 cup boiling water and 1/2 cup milk mixed. Stir well and thicken to consistency of waffle batter with part of flour. Set in sun about 21/2 hours. Put salt, sugar and shortening in balance flour. Add above yeast with 1/2 cup milk and V2 cup boiling water ; rinse the bowl, from which the yeast was emptied and add to mixture. Be sure to knead bread well. Mold in loaves set in sun to rise until level with top of pan. Bake in moderate oven. Mrs. T. D. Longino. ROLLED OATS BREAD (NEW ENGLAND RECIPE). 2 cups boiling water. 2 tbls. Crisco or lard. 1 cup rolled oats. 2 t-spoons salt. 1/2 cup molasses, 1 yeast cake✪ Rolled Oats Bread dissolved in 1/2 cup Flour. luke warm water. Add boiling water to rolled oats and allow to stand one hour. Add molasses, salt, shortening and dissolve yeast cake. Add flour to make stiff dough, knead well, let rise. Knead very little. Divide into two bread pans, let rise again, bake 40 minutes in moderate oven. Enough for two small loaves. Mrs. Rowland T. Cresse. Boston, Mass.

AI-modernized reading of the original text

Into a quart of boiling water, turn in slowly the meal stirring constantly. 1 tbls. flour added, will help hold it together, when later it is sliced for frying. It should cook slowly 20 minutes ; then pour out in wide shallow pan. Mrs. J. C. Wing, Palmer, Mass. Mrs. Frank Daub — Chairman. SHE BAKES THE BREAD It's happy every mornin', Every evenin' I will be, For I hoe the corn for Sally And she bakes the bread for me ! Frank L. Stanton. BREADS. Quick breads should be made as rapidly as possible and cooked at once. Where soda is used in a recipe, add it to the other dry ingredients. Flour should be sifted before measuring. Serve hot breads in a folded napkin on a plate. M. P. Means. KENTUCKY BUTTERMILK BISCUIT. 1 qt. flour. 1 t-spoon soda. 1 t-spoon salt. 2 tbls. lard. Sift flour, mix soda and salt well with flour, work in lard, pour in buttermilk to make soft dough. Roll thin, cut and bake in hot oven. Mrs. W. B. Price-Smith. Auditorium Chairman. BREAD. Never Fail, or Milk Bread. 2 cups water. 3 tbls. sugar. 1 cake yeast. 1 tbls. salt. 2 cups milk. 1 tbls. lard. Boil all together. When cool, add yeast dissolved in 1/2 cup luke warm water. Stir in from five to seven cups flour or enough to make a good dough, set in warm place over night. Next morning knead for 15 or 20 minutes. Mould into loaves and let rise again Bake about 40 minutes in moderate oven. Mrs. Edwin Beaver. VIRGINIA SALT RISING BREAD 3 qts. sifted flour. 1 tbls. lard. 1 cup milk. 2 cups water. 1 tbls. sugar. 1 tbls. salt. Put two cups boiling water in pitcher. Add milk, sugar, 3 cups flour and 1 t-spoon salt. Stir well. Cover pitcher and set in pan of moderately warm water 3 hours. Keep at uniform temperature. Beat well; afterwards do not disturb. In 2 hours it should be light. Mix salt and lard in balance of flour. Pour yeast in this. If not sufficient to make moderately soft dough, add little more water; knead well and mold in loaves. Put in warm oven to rise. Bake slowly. Mrs. Bun Wylie. DELICIOUS SALT RISING BREAD, (should be made in hot weather). 11/2 cups milk. 3 scant tbls. lard. 2 qts. flour. 1 tbls. salt. 1/3 cup corn meal. 1 cup boiling water. Scald meal with V^ cup hot milk. Stand mixture over night in covered bowl, then add 1/2 cup boiling water and 1/2 cup milk mixed. Stir well and thicken to consistency of waffle batter with part of flour. Set in sun about 21/2 hours. Put salt, sugar and shortening in balance flour. Add above yeast with 1/2 cup milk and V2 cup boiling water ; rinse the bowl, from which the yeast was emptied and add to mixture. Be sure to knead bread well. Mold in loaves set in sun to rise until level with top of pan. Bake in moderate oven. Mrs. T. D. Longino. ROLLED OATS BREAD (NEW ENGLAND RECIPE). 2 cups boiling water. 2 tbls. Crisco or lard. 1 cup rolled oats. 2 t-spoons salt. 1/2 cup molasses, 1 yeast cake dissolved in 1/2 cup Flour. luke warm water. Add boiling water to rolled oats and allow to stand one hour. Add molasses, salt, shortening and dissolve yeast cake. Add flour to make stiff dough, knead well, let rise. Knead very little. Divide into two bread pans, let rise again, bake 40 minutes in moderate oven. Enough for two small loaves. Mrs. Rowland T. Cresse. Boston, Mass.

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Kentucky Buttermilk BiscuitNever Fail, or Milk BreadRolled Oats BreadVirginia Salt Rising BreadNut Bread No. IIDelicious Salt Rising BreadNut Bread No. IIINut Bread No. I

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