Buckeye cookery

Hoek Brown Brean. _ One heaping coffee-cup each of corn, rye and Graham meal. The rye meal should be as fine as the Graham, or rye flour may be used. Sift the three kinds together as closely as possible, and beat is - together thoroughly with two cups New Orleans or Porto Rico molasses, two cups sweet milk, one cup sour milk, one dessert-spoon soda, one tea-spoon salt; pour into a tin form, place in a kettle of — eold water, put on and boil four hours. Put on to cook as soon as | mixed. It may appear to be too thin, but it is not, as this recipe ey has never been Known to fail. Serve warm, with baked beans or _ _ Thanksgiving turkey... The bread should not quite fill the form (or a tin pail with cover will answer), as it must have room toswell. : _ See that the water does not boil up to the top of the form; also — take care it does not boil entirely away or stop boiling. To serve if : it, remove the lid and set it a few moments into the open oven to _ dry the top, and it will then turn out in perfect shape. This bread 4 ean be used as a pudding, and served with a sauce made of thick = sour cream, well sweetened and seasoned with nutineg ; or it is good | f toasted the next day.—Mrs. Hf S. Stevens, Minneapolis, Minn. i One cup each of rye or Indian meal, Indian meal, one in ‘mofn Jasses, three- fourths cup sour milk, -one and one-half tea-spoons soda, i wn one and one-half pints cold water, ‘Put on stove over cold water ay all brown breads are better when put on to steam over cold water, which | is afterwards brought to the boiling point and kept coe _ stantly boiling until bread is done); steam “four hours, and brane ay a i over: in the oven. | DRY BROWN BREAD. ‘aS One and one-half cups sour milk, and one-half cup molasses; into ae put one heaping tea-spoon soda, two cups corn meal, one cup ah Graham flour and one tea- ‘spoon salt. Use coffee cups. Steam three hours, and afterwards brown in oven.—Mrs. D. Bassett, Min _seapolis, Minn. . | bq Blo ys Bae. wirH Horsrorp’s ‘Bread PREPARATION. One and a fourth cups sweet milk, one cup each corn meal and Graham, one-half cup molasses, and one measure (measures are furnished with the Horsford) each of Horsford’s Bread Preparation. Use coffee cups. BREAD WITH Muse. Q Pour two quarts hot corn-meal mush, made as for eating, over two. quarts flour (wheat or Graham); when cool, add one Gael sponge, one coffee cup molasses, one tea-spoon salt, half tea-spoon | soda; mix well together; add more flour if needed, and knead thoroughly ; mold into small loaves; let rise and bake in small dripping pans (a loaf in a pan), or pie-tins, in a moderate oven; — when done, rub over with butter, place on the side, wrap in a cloak : and when cold put in a jar or box. This recipe makes three good-_ sized loaves and keeps moist longer than all Graham bread. Mrs, , Ww. Migs Woods, Marysville, Ohio. ¢ CRaaon ase BREAD. . One cup sweet milk, _two cups sour milk, Two-thirds cup molasses ses, one cup flour, four cups corn meal, two tea-spoons soda; steam three hours, and. brown a few minutes in the oven.— Mrs. Canby, Hae mntaine, ‘Ohio, te ay, ‘One quart sour milk, two eggs, one ounce lard or butter (or half and half), one table-spoon sugar, a pinch of salt, handful of wheat flour, and enough corn meal (sifted) to make a good batter _.. Bomep Corn BREAD. eh : "one and ‘one-fourth pints each of sweet milk and bape or. ae ‘sour. cream, half a pint molasses, one tea-spoon soda, three tebe spoons cream tartar, one even table-spoon salt, one and a fourth — Ae - pints each of corn meal and flour; sift the soda and cream tartar in the flour; mix all the ingredients thoroughly together and put ina 4 -puttered tin pail; cover closely, place in a kettle two-thirds full of