Look about a dozen good sized potatoes, then grate them fine,, when they are cool take atcut 2 e^^gs 2 tablesroorfiil of fku", and salt aneough to taste, then roll it np in the shape of a finger, then put aneough 1 -rd in the skillet, so they can swim, then fry them, aiirough to brown, then, that is what you call finger noodles✪ Finger Noodles. Mrs, John Orth 1700 Mt. Pleasant Str, Potato Croquettes Take coM boiled potatoes, mash and season with pepper, salt, and nutmeg, mix a teaspoonful of butter with each (u iful of potatoes, and l>eat to a cream, add the whites of I egg and beat altogether, roll into cakes or balls, dip into yolks of eggs well beaten, then into bread, or cracker cnimbs. and fry in hot butter. Miss. >.laude Spitzmueller. 537 Wcod vStr. Salad Potato Dressing Bacon cut in fine chops, heat them on the stove. and pour on }A cup of vinegar, boil for 2 minutes.and pour over tlie potaloes, with sliced onions and set aside to cook- Mrs. Carrie S'mms. 414 Ada:ns Sir. .■\rrrAcga Cliipn 7 Peel tlie potatoes and cut them into very thin slices put them in very cold water, for an hour or more, drain rff the wa^er, lud rub the potatoes between towls until dry put a ha dful at a time into a kettle, of vcrv hot butter or lard, stir with a fork so as to keep them from sticking together, or to the kettle, as soon as they area light brown, and become crisp remove with ^ a skimmer and sprinkle with salt. Miss. Maude Spitzmueller. 507 Wood Str. Potato Salad Peel 5 medium sized potatoes, that have been boiled with the peelings on, 2 onions, 4 boiled eggs sliced, and a V3 cup of vinegar. Cut some bacon in small pie- ces, and fry to a crisp, using bolh thefryingsai d the meat, salt and pepper, then stir altogether. Mrs Chas. Westing. 129 S 5 th. Str. Dressing For Cold Slaw Beat I egg well, stir into it i teaspoon of sugar, half teaspooii of mustard, ^ teaspoon pepper & salt, but- ter, half the size of an egg, half cup of vinegar. Heat this, stirring all the time, and while hot, pour it over I quart of chopped cabbage. Mrs Jchn Fisch 415 S Adams Str. ^ Corn Ere ad I pint .'our milk, 2 eggs, >4 teaspoon of soda, I f n all teaspoon of baking powder, 2 tablespoons of flcuri 3tal khpocnsof iuj £r, a little salt to taste✪ Potato Croquettes, then mix stiff with corn meal, put a lump of lard the size of a walnut in a jar and melt, then mix alltogtther, and bake in a slew oven. Mrs. J- L. Harc'y 815 Wa.hiijg1cn St . Wheat Bread Take 6 quarts of sifted flour, make a hole in the middle of it, and put in i tablespoon of salt i quart of luke warm water, and a teacup of yeast✪ Wheat Bread, Beat thor- oughly with flour, aneough to maKe a stiff batter, which is called sponge. Set at night and in the morn- ing add the rest of the flour, Kneeding it about half an hour. It is easier to taKe it en the Kneedboard aLd Kneed, rather than do it in the pan.L^et it rise untill quite light, then mould into loaves, with very little worriug, and let rise alout j4 hour before baxing. Mrs. E. Kammith. 502 Washington St. Graham Bread I cup molasses, 3 cups sour milk, 2 cups flour 2,^2 cups Graham, i teaspoonful of salt one and one half teaspconful of soda✪ Graham Bread. BAKE i HOUR. Mrs. G. Ring. 4::o A4ams Str. Ginger Bread 9 I pint of sugar, i pint of (Orleans) molasses. ✪ Ginger Bread

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Look about a dozen good sized potatoes, then grate them fine,, when they are cool take atcut 2 e^^gs 2 tablesroorfiil of fku", and salt aneough to taste, then roll it np in the shape of a finger, then put aneough 1 -rd in the skillet, so they can swim, then fry them, aiirough to brown, then, that is what you call finger noodles. Mrs, John Orth 1700 Mt. Pleasant Str, Potato Croquettes Take coM boiled potatoes, mash and season with pepper, salt, and nutmeg, mix a teaspoonful of butter with each (u iful of potatoes, and l>eat to a cream, add the whites of I egg and beat altogether, roll into cakes or balls, dip into yolks of eggs well beaten, then into bread, or cracker cnimbs. and fry in hot butter. Miss. >.laude Spitzmueller. 537 Wcod vStr. Salad Potato Dressing Bacon cut in fine chops, heat them on the stove. and pour on }A cup of vinegar, boil for 2 minutes.and pour over tlie potaloes, with sliced onions and set aside to cook- Mrs. Carrie S'mms. 414 Ada:ns Sir. .■\rrrAcga Cliipn 7 Peel tlie potatoes and cut them into very thin slices put them in very cold water, for an hour or more, drain rff the wa^er, lud rub the potatoes between towls until dry put a ha dful at a time into a kettle, of vcrv hot butter or lard, stir with a fork so as to keep them from sticking together, or to the kettle, as soon as they area light brown, and become crisp remove with ^ a skimmer and sprinkle with salt. Miss. Maude Spitzmueller. 507 Wood Str. Potato Salad Peel 5 medium sized potatoes, that have been boiled with the peelings on, 2 onions, 4 boiled eggs sliced, and a V3 cup of vinegar. Cut some bacon in small pie- ces, and fry to a crisp, using bolh thefryingsai d the meat, salt and pepper, then stir altogether. Mrs Chas. Westing. 129 S 5 th. Str. Dressing For Cold Slaw Beat I egg well, stir into it i teaspoon of sugar, half teaspooii of mustard, ^ teaspoon pepper & salt, but- ter, half the size of an egg, half cup of vinegar. Heat this, stirring all the time, and while hot, pour it over I quart of chopped cabbage. Mrs Jchn Fisch 415 S Adams Str. ^ Corn Ere ad I pint .'our milk, 2 eggs, >4 teaspoon of soda, I f n all teaspoon of baking powder, 2 tablespoons of flcuri 3tal khpocnsof iuj £r, a little salt to taste, then mix stiff with corn meal, put a lump of lard the size of a walnut in a jar and melt, then mix alltogtther, and bake in a slew oven. Mrs. J- L. Harc'y 815 Wa.hiijg1cn St . Wheat Bread Take 6 quarts of sifted flour, make a hole in the middle of it, and put in i tablespoon of salt i quart of luke warm water, and a teacup of yeast, Beat thor- oughly with flour, aneough to maKe a stiff batter, which is called sponge. Set at night and in the morn- ing add the rest of the flour, Kneeding it about half an hour. It is easier to taKe it en the Kneedboard aLd Kneed, rather than do it in the pan.L^et it rise untill quite light, then mould into loaves, with very little worriug, and let rise alout j4 hour before baxing. Mrs. E. Kammith. 502 Washington St. Graham Bread I cup molasses, 3 cups sour milk, 2 cups flour 2,^2 cups Graham, i teaspoonful of salt one and one half teaspconful of soda. BAKE i HOUR. Mrs. G. Ring. 4::o A4ams Str. Ginger Bread 9 I pint of sugar, i pint of (Orleans) molasses.

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