The new home cook book

SALLY LUNN Mrs. J. H. Brown. One quart of warm milk, one-half cup of butter, one of sugar, five eggs and one cup of yeast ; flour enough for stifl" batter. Bake one hour. SALLY LUNN M. Take one pint of milk, three of flour, three eggs, a little salt, two tablespoons of butter, and two of sugar. Yeast enough to raise. SALLY LUNN. Mrs. C. H. Wheeler. One pint of milk, a piece of lard or butter the size of an egg, warmed in the milk ; take from the stove and add three well beaten eggs, three pints of flour, one cup of yeast ; let it stand about three hours or until light ; then pour into flat pans without working or kneading, and let it stand an hour before baking; when baked, split and butter ; eat white hot. SALLY LUNN. Mrs. I. W. Preston, Highland Park. One quart of flour, butter the size of an egg, two eggs, two cups of milk, three spoons of baking powder, a pinch of salt ; rub the salt and baking powder dry with the flour ; melt the butter in one cup of milk ; add the other cold; break in the eggs without beating; stir all together hard, and bake twenty or thirty minutes in a hot oven. SALLY LUNN. Miss Annie Yocum, Cairo, III. Three teacups of light dough from hop yeast, three teaspoons melted butter, one cup of sugar, three well beaten eggs, one-half teaspoon of soda dissolved and strained, a pinch of salt, and flour to make the dough stiff enough to knead well; set away to rise, and when light make out by rolling in cakes to fit your pans, one-half inch thick; place one in the pan, cover well with soft butter and lay another on top ; when light bake and serve at once. If properly buttered the layers will separate when baked. This bread we prize very highly for tea, warm, and any that may be left is good cold for breakfast. SQUASH CAKES. Miss C. Harris. One cup squash, one pint sour milk, one egg, a little salt, half a teaspoon soda, flour for a batter thick enough to fry. CREAM CAKES. Six eggs, beaten separately, a half pint of sour cream, one pint of sweet milk, one and one-half teaspoons of baking powder, flour enough to make a thin batter ; bake in cups. BREAKFAST CAKES. Mrs. Rice. One cup milk, one pint flour, three eggs, piece butter size of an egg, two teaspoons cream tartar, one teaspoon soda, one tablespoon butter. TEA CAKES. Mrs. E. S. Cheseborough. One quart of sifted flour, one pint sweet milk, butter size of egg, two eggs, two teaspoons sugar, one of soda, two of cream tartar ; bake in small patty-pans. WHEAT GEMS. Mrs. W. H. Ovington. One pint milk, two eggs, flour enough to make a batter not very stiff, two large spoons melted butter, yeast to raise them, a little soda and salt. Bake in gem irons. GEMS. Mrs. H. P. Stowell. A heaping tea saucer of Graham flour, one-half teacup of white flour, mix with sweet milk or water until somewhat thicker than griddle-cake batter. In the meantime, have your gem-irons a little greased, heating on top of the stove. Bake in a hot oven and in twenty-five minutes you have a dish for your breakfast that is rightly named. Have tried them with and without salt, and we think the latter very preferable. GRAHAM GEMS.