Choice recipes

Beat the foaming white yeast and use a pint, or half the can, for four small or three large loaves of bread. Use as much lukewarm water as you do of yeast, and mix the bread at once, kneading it thoroughly. Seal up the can of yeast, set it away and a day before the yeast is needed fill up the can again with lukewarm potato water, in which the potatoes were boiled, and a half cup sugar, and it is ready for use again when it is risen. GRAHAM BREAD— Mrs. Baldwin Stir into a quart of water (warm in winter and cold in summer) enough wheat flour to make a soft batter, also a cup of yeast. Let rise overnight. In the morning add salt, one-half tea cup molasses, one teaspoon soda in cup of boiling water and enough Graham flour to make batter thick enough to pour into well greased tins. Let rise very light and bake in moderate oven. 8 BREAD POTATO CAKES— Mrs. Eldredge One quart flour, one cup mashed potatoes, one half cup butter, two teaspoons baking powder, little salt. Rub butter in the flour dry, then add potato, milk enough to moisten. Roll out an inch thick, cut with biscuit cutter and bake in moderate oven. RICE GEMS— Mrs. Wilkinson One heaping cup flour, two-thirds cup cold boiled rice, one and one-half cups sour milk, one tablespoon butter, one egg, pinch salt, one teaspoon soda. Beat hard and bake in buttered gem pans, in hot oven about twenty minutes. GOOD BROWN BREAD— Mrs. A. Faught One cup Indian meal, one cup of rye, one cup of wheat flour, one cup sour milk, one-half cup molasses, one teaspoon salt, two teaspoons soda. Steam four hours and then put it in the oven a little while. BISCUIT -Mrs. Jas. H. Laughlin One quart flour, one teaspoon soda, two teaspoonfuls of cream tartar and one teaspoon salt. Sift all together. Rub in one tablespoon lard, mix with sweet milk to soft dough and bake immediately. CORN MEAL GEMS— Mrs. Bryant One egg beaten well, one and one-half tablespoon sugar, two tablespoons melted butter, one cup milk, one heaping cup white flour, one scant cup corn meal, one and one-half teaspoons baking powder, pinch of salt. Bake in gem pans about twenty minutes. POP-OVERS— Mrs. Dornin Two eggs, two cups milk, two cups flour, pinch of salt. Bake in very hot well greased gem pans in hot oven. BOSTON BROWN BREAD-Mrs. MaKee Two cups cornmeal, one cup flour, two cups sweet milk, one cup sour^ milk, one cup syrup, one teaspoon soda, one tablespoon salt. Boil three hours in a two quart pail in a kettle of boiling water. BREAD 9 BOSTON BROWN BREAD— Mrs. Wilkinson Mix two cups Yankee Rye meal, one cup yellow corn meal, one cup whole wheat flour. Add tablespoon salt and sift. Dissolve level teaspoon soda in about two tablespoons warm water, add it to one and a half pints sour milk or butter-milk. Then add to this one cup of molasses. Thoroughly mix; pour over dry ingredients, mixing well. Pour into greased two-quart molds, cover tight, and steam five hours. Lift out, allow to cool, and bake half an hour. BREAKFAST MUFFINS— Mrs. Meacham