Cooks in clover

rise until twice the size. Bake three quarters of an [hour. After removing from the oven, take a small piece of butter and rub it well over the top, then i pans, let it rise about twenty minutes. Bake one roll up the loaves and set them aside to cool. j and a half hours in a moderate oven. This will Mn. P. jmake three medium sized loaves. Miss Matfie Cliff. Graham Bread, I. — Set sponge over night made of one quart of water, one teaspoon of salt, and half an yeast cake; thicken with white flour, add half a cup of molasses, and Graham flour enough to stir quite thick with a spoon, but not stiff enough to handle. In the morning put into bread tins, let it rise a short time, and bake one hour. This makes two loaves. Mrs. H. R. Wells. Graham Bread, II.— Wet three and a half pounds of Graham flour with three pints of luke-warm water, adding two heaping tablespoons of salt, and one Fleischman's yeast cake; add one teacup of molasses, and shortening about the size of an egg, mix with a spoon; add sufficient flonr to make about the consistency of cake. After putting it in Boston Brown Bread, I. — Two and a half cups of granulated Indian meal, two and a half cups of Graham flour, one cup of Porto Rico molasses, one ; teaspoon of salt. Mix the meal and salt with boiling water, add molasses and lastly the flour. Bake in a covered tin very slowly at least eight hours. Mrs. F. M. Swan. Boston Brown Bread, II.— Three and a half cups of corn meal ; one cup of rye or Graham flour ; one cup of wheat flour; half a cup of molasses; one and a half pints of milk and water; two teaspoons of baking powder, and one of salt. Steam or boil four hours; then, removing the cover, place the bread in a hot oven and bake half an hour. Mrs. V. Hussey. BREAD, BISCUIT, ETC. Boston Brown Bread, III. — Two cups of Indian) meal, two cups of rye flour, one ci:p of wheat flour, two-thirds of a cup of molasses, one and ahalf pints j of milk, a little salt, and one large teaspoon of sal- 1 eratus. Pour this in a long tin pail, put in a pot with just enough water to keep it boiling, cover the pail closely so that it is water tight, keep boiling three hours, and you will have a loaf of bread without crust. Mrs. J. R. Boston Brown Bread, IV. — Half a pint of rye flour, a pint of sifted Indian meal, a pint of sour milk, half a gill of molasses, a teaspoon of salt and a large teaspoon of saleratus. The bread should be cooked at least four hours. Mrs. M. H. C. Biscuit, I. — One quart of flour; one teaspoon of salt ; three teaspoons of baking powder ; one tablespoon of butter; one pint of sweet milk. Sift to-| gether the flour, salt, and powder; rub in the butter, add the milk and form into smooth, consistent dough. Mrs. L. If. Lutz. Biscuit, II.— Allow one tablespoon of lard or butter to one quart of flour, and two teaspoons of baking powder; add a little salt, and mix with milk to make a soft dough. Roll out, cut into biscuit and bake in a very hot oven. Mrs. W. W. Taylor. ] Drop Biscuit. — One quart of flour; three tea- 1 spoons of baking powder; one teaspoon of salt ; butter the size of an egg, rubbed into the flour; one I pint of milk. Drop from a spoon in a buttered pan. Bake in a quick oven. Miss E. B. O.