blespoons of sugar or molasses, four teaspoons of baking powder✪ Graham Gems, a little salt; add milk or water to! Buttermilk Pancakes.— Three pints of fresh but- make stiff batter. Have the gem pans hot when the Uermilk, one teaspoon of baking soda, salt to taste, mixture is dropped in them. Afiss S. E. Brawn. f flour sufficient to make a pancake batter✪ Buttermilk Pancakes. Fry on a (well-greased pan. Mrs. W. Holden. Butter Cups. — Beat one cup of sugar with a third ! of a cup of butter to a cream ; add half a cup of milk, } Green Corn Griddle Cakes.—Grate eight medium and one and a half cups of flour, to which has been | sized ears of sweet corn; add half a pint of milk, added two scant teaspoons of baking powder; lastly^ one beaten q^Z^ two tablespoons of melted butter, the five beaten yelks. Flavor with lemon✪ Butter Cups. Bake (half a teaspoon each of salt and pepper, two tea- in gem tins. Mrs. D. C. Cowdrey. spoons of baking powder, and flour enough to make I a batter suitable for cooking in thin cakes on a hot Puffs. — One pint of flour, one pint of milk, two {griddle. Very nice, served with roast beef or eggs, salt. This makes thirteen puffs. Bake forty- j beefsteak. Mrs. M. L. Bullock. five minutes in a very hot oven. Mrs. H. Wallis. \ Swiss Fondu of Cheese. — Make a batter of a Lunch Puffet. — One quart of flour, one pint of (scant pint of fresh milk, one cup of fine dry bread milk, half a cup of sugar, two eggs✪ Puffs, one tablespoon crumbs, two well beaten eggs, a small tablespoon 54 COOKS IN CLOVER. of melted butter, salt, pepper, and a pinch of soda J dissolved in hot water. Cover the bottom of a well buttered baking dish with some of the batter, over it put a thick layer of dry cheese grated fine, then ^ more of the batter, and so on until nearly half a pound of cheese, and all of the batter, have been used. \ Sprinkle dry bread crumbs over the top, and bake ( a light brown. Serve immediately. { Mrs. T. R. Goodlatte. \ i Sally Lunn. — One cup of milk, two and a halfj cups of flour, one &%<g, two teaspoons of baking pow- j der one tablespoon of butter, one of sugar. Nice for breakfast. Mrs. O. W. Fowler. Cheese Straws. — Three tablespoons each of; grated cheese and flour, a little salt and red pepper ; add to these one tablespoon of melted butter, one of water, and the yelk of one egg✪ Sally Lunn. Roll thin as for cookies, and cut in strips five inches long and half an inch wide. Bake fifteen minutes. In serving, build the straws up like a log cabin, on a fringed Doily covering the plate. Cracker Rare-Bit. — Cover the bottom of a baking pan with crackers, and put a tablespoon of grated cheese on each one, with a little salt and pepper. Place in a very hot oven ; when the cheese is melted, add one cup of milk✪ Cracker Rare-Bit, and return to the oven until the milk is absorbed ; then serve immediately. Daisy Crane. Pies. Plain Pie Crust. — One cup of lard, three of flour, half a cup of cold or ice water, a little salt✪ Plain Pie Crust. Do not use your hands in mixing. Afrs. J. Hemion.

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blespoons of sugar or molasses, four teaspoons of baking powder, a little salt; add milk or water to! Buttermilk Pancakes.— Three pints of fresh but- make stiff batter. Have the gem pans hot when the Uermilk, one teaspoon of baking soda, salt to taste, mixture is dropped in them. Afiss S. E. Brawn. f flour sufficient to make a pancake batter. Fry on a (well-greased pan. Mrs. W. Holden. Butter Cups. — Beat one cup of sugar with a third ! of a cup of butter to a cream ; add half a cup of milk, } Green Corn Griddle Cakes.—Grate eight medium and one and a half cups of flour, to which has been | sized ears of sweet corn; add half a pint of milk, added two scant teaspoons of baking powder; lastly^ one beaten q^Z^ two tablespoons of melted butter, the five beaten yelks. Flavor with lemon. Bake (half a teaspoon each of salt and pepper, two tea- in gem tins. Mrs. D. C. Cowdrey. spoons of baking powder, and flour enough to make I a batter suitable for cooking in thin cakes on a hot Puffs. — One pint of flour, one pint of milk, two {griddle. Very nice, served with roast beef or eggs, salt. This makes thirteen puffs. Bake forty- j beefsteak. Mrs. M. L. Bullock. five minutes in a very hot oven. Mrs. H. Wallis. \ Swiss Fondu of Cheese. — Make a batter of a Lunch Puffet. — One quart of flour, one pint of (scant pint of fresh milk, one cup of fine dry bread milk, half a cup of sugar, two eggs, one tablespoon crumbs, two well beaten eggs, a small tablespoon 54 COOKS IN CLOVER. of melted butter, salt, pepper, and a pinch of soda J dissolved in hot water. Cover the bottom of a well buttered baking dish with some of the batter, over it put a thick layer of dry cheese grated fine, then ^ more of the batter, and so on until nearly half a pound of cheese, and all of the batter, have been used. \ Sprinkle dry bread crumbs over the top, and bake ( a light brown. Serve immediately. { Mrs. T. R. Goodlatte. \ i Sally Lunn. — One cup of milk, two and a halfj cups of flour, one &%<g, two teaspoons of baking pow- j der one tablespoon of butter, one of sugar. Nice for breakfast. Mrs. O. W. Fowler. Cheese Straws. — Three tablespoons each of; grated cheese and flour, a little salt and red pepper ; add to these one tablespoon of melted butter, one of water, and the yelk of one egg. Roll thin as for cookies, and cut in strips five inches long and half an inch wide. Bake fifteen minutes. In serving, build the straws up like a log cabin, on a fringed Doily covering the plate. Cracker Rare-Bit. — Cover the bottom of a baking pan with crackers, and put a tablespoon of grated cheese on each one, with a little salt and pepper. Place in a very hot oven ; when the cheese is melted, add one cup of milk, and return to the oven until the milk is absorbed ; then serve immediately. Daisy Crane. Pies. Plain Pie Crust. — One cup of lard, three of flour, half a cup of cold or ice water, a little salt. Do not use your hands in mixing. Afrs. J. Hemion.

Cooks in clover