The Landmarks club cook book

Piece of raised dough size of quart cup ; add three eggs, two tablespoons sugar, piece of butter size of a small egg. Work it well. Let it rise again and put in large biscuit pan. Let it rise very light once more and bake fifteen minutes. Cut in squares and serve very hot. Mrs. Jerry Conroy. SALLY LUNN. Two eggs, one tablespoonful each of butter and lard, two tablespoonfuls sugar and a little salt, one-half teacupful sweet milk, flour enough to make stiff batter. Then add one-half teacup of home made yeast. Let rise and mold/ like light bread ; shape in pie pans. (One-quarter cake compressed yeast if you do not have home made). Miss Delia Clemons. BREAD, ROLLS, ETC. BOSTON BROWN BREAD. ' Two cups sweet milk, one cup sour milk, two cups corn meal, one cup flour, three-quarters cup New Orleans molasses, one teaspoonful soda, a little salt. Steam for three hours. Cora T. Caswell. BROWN BREAD (QUICKLY MADE). One cup graham, one cup rye, one cup corn meal, one cup sour milk, half cup water, one cup molasses, one teaspoonful soda dissolved in a little warm water. Bake thirty-five minutes in four well buttered one-pound baking powder boxes with the lids on, and ten minutes with lids off just before done. Use extra corn meal and graham if you have no rye. Miss Maurice. BROWN BREAD (KENTUCKY RECIPE). Two quarts graham flour (unsifted), one pint sour milk, in which dissolve an even teaspoonful of soda; one tumbler New Orleans molasses, in which dissolve one teaspoonful of ginger; tablespoonful of salt. Mix all together with spoon until thick batter, and bake in buttered pans. Bake in even oven as for bread. Takes longer to cook than wheat bread, and should be baked in long, narrow pans, each loaf to itself. When done the loaf will not give on pressing the top. BROWN BREAD. One cup sour milk, one sweet milk, one cup rye flour, one and one-half of graham, one and a half of corn meal, one teaspoon of soda in three-quarters of a cup of molasses, little salt. Steam three hours. Mrs. J. G. Mossin. CORN BREAD. Take one and a half teacups of sifted meal (the yellow is the best) . Add salt and a large tablespoonful of lard. Pour over this a cupful of boiling water, stirring the meal so that all should have some of the water. Sour milk with an even teaspoonful of soda (more or less, according to the milk) dissolved in boiling- water is added to the scalded meal until the consistency of mush. Beat the whites and yolks of two eggs separately; mix together and beat again. Add them to the landmarks club cook book. batter, which should now be not quite so thin as hot cake batter. Pour into a pan shrieking hot, with plenty of grease; bake twenty or thirty minutes; cut in squares and serve, very hot. Mrs. Williamson Dunn CORN BREAD. One pint sour milk, one pint corn meal, scant half pint flour, one tablespoonful sugar, one teaspoonful salt. Mix the above to stand over night. In the morning add two eggs, one tablespoonful melted butter; soda, one and a half even teaspoonfuls in water. MRS. KIN read's EGG BREAD.