WHITE BREAD. (One rising.) Two cakes Fleischmann 's Yeast, one quart lukewarm water, one tablespoonful salt, two tablespoonfuls sugar, three and one- half quarts sifted flour, two tablespoonfuls lard or butter✪ White Bread (One Rising). Dissolve the yeast and sugar in lukeAvarm water. Add lard or butter and half the flour. Beat until smooth. Add salt and then the rest of the flour, or enough to make a moderately firm dough. Knead tlioroughly. Mould into loaves. Place in well- greased pan, filling them half full. Cover and let rise for about tAvo hours, or until doublei n bulk. Bake forty-five to sixty minutes. — The Fleischmann Co. CREAM BATTER BREAD. One pint corn meal; pour over it one pint hot water, add one-half teaspoonful salt, a heaping tablespoonful butter. Stir Avell and then add three well-beaten eggs and one quart sour milk with one tea- spoonful soda dissolved in it. Bake in a deep pan and serve hot with plenty of butter. — Mrs. H. E. Seem an. CORN FRITTERS. One egg, one cup milk, one cup corn, two teaspoonfuls Royal Baking Powder, tAvo cups flour. If sour milk is used, add one leA^el teaspoonful soda ✪ Cream Batter Bread to the sour milk instead of using baking poAvder. Fry in deep fat and serA'e hot Avith syrup ; this recipe may be used for pancakes by using less flour. — A Friend. POP-OVERS. One cup milk, tAvo eggs, butter the size of a Avalnut, one cup flour, one-half teaspoonful salt. Beat the eggs thoroughly and stir in the milk. Melt the butter and add to the mixture. Sift the salt Avith the flour and stir this gradually into the egg, milk, and butter and beat it until it makes a very smooth batter. Put into hot greased gem pans and into a very hot oven for thirtv minutes. 38 USE DAN RIVER SELF-RISING FLOUR The KNOX ACIDULATED package contains flavoring and coloring A PRIZE WAFFLE EECIPE. ^Lix and sift thoroughly two and one-half cups white flour, four level teaspoonfuls Royal Baking Powder and one scant teaspconful salt. Separate three eggs, ]>eating the yellows to a cream and the whites to a stiff froth. Add the yolks and one and one-half cups of milk to the dry mixture. Then add one and one half tablespoonfuls melted shorten- ing and lastly fold in the stiffly beaten vrhites. This makes about twelve waffles. In using the irons for waffles, heat them thoroughly, but take care not to have them too hot, as in a smoking state. Have a grease brush and grease over the irons sutftciently but without extra fat. Never allow any smoke to occur. — Mrs. P. T. Elliott. WAFFLES MADE WITH BUTTERMILK. Two eggs✪ Pop-Overs, one cup buttermilk, one cup cold water, three cups flour, three easpoonfuls Royal Baking Powder, one level teaspoonful soda, one fourth teaspoonful cream of tartar, one tea- spoonful sugar, one teaspoonful salt, one-half cup cooked rice, one heaping table- spoonful shortening. Break eggs into bcAvl, beat a little, dissolve soda in butter- milk, add this to eggs, then water. The flour should be sifted once before measuring. Measure the three cups, put in sifter, add baking powder, cream of tartar, sugar and salt. Then sift into bowl, beat all this mixture, melt lard and pour into batter, then beat well. — Mrs. M. L. Yearby. Cheese and Egg Dishes "Digestive cheese and fruit there sure will be." ''Like woman, when an egg is good, there is nothing better; when it is had there is nothing worse."

AI-modernized reading of the original text

WHITE BREAD. (One rising.) Two cakes Fleischmann 's Yeast, one quart lukewarm water, one tablespoonful salt, two tablespoonfuls sugar, three and onehalf quarts sifted flour, two tablespoonfuls lard or butter. Dissolve the yeast and sugar in lukewarm water. Add lard or butter and half the flour. Beat until smooth. Add salt and then the rest of the flour, or enough to make a moderately firm dough. Knead thoroughly. Mould into loaves. Place in wellgreased pan, filling them half full. Cover and let rise for about tAvo hours, or until doubled in bulk. Bake forty-five to sixty minutes. — The Fleischmann Co. CREAM BATTER BREAD. One pint corn meal; pour over it one pint hot water, add one-half teaspoonful salt, a heaping tablespoonful butter. Stir well and then add three well-beaten eggs and one quart sour milk with one teaspoonful soda dissolved in it. Bake in a deep pan and serve hot with plenty of butter. — Mrs. H. E. Seem an. CORN FRITTERS. One egg, one cup milk, one cup corn, two tteaspoonfuls Royal Baking Powder, two cups flour. If sour milk is used, add one level teaspoonful soda to the sour milk instead of using baking powder. Fry in deep fat and serve hot with syrup ; this recipe may be used for pancakes by using less flour. — A Friend. POP-OVERS. One cup milk, two eggs, butter the size of a walnut, one cup flour, one-half teaspoonful salt. Beat the eggs thoroughly and stir in the milk. Melt the butter and add to the mixture. Sift the salt with the flour and stir this gradually into the egg, milk, and butter and beat it until it makes a very smooth batter. Put into hot greased gem pans and into a very hot oven for thirty minutes. The KNOX ACIDULATED package contains flavoring and coloring A PRIZE WAFFLE RECIPE. Mix and sift thoroughly two and one-half cups white flour, four level teaspoonfuls Royal Baking Powder and one scant teaspoonful salt. Separate three eggs, beating the yellows to a cream and the whites to a stiff froth. Add the yolks and one and one-half cups of milk to the dry mixture. Then add one and one half tablespoonfuls melted shortening and lastly fold in the stiffly beaten whites. This makes about twelve waffles. In using the irons for waffles, heat them thoroughly, but take care not to have them too hot, as in a smoking state. Have a grease brush and grease over the irons sufficiently but without extra fat. Never allow any smoke to occur. — Mrs. P. T. Elliott. WAFFLES MADE WITH BUTTERMILK. Two eggs, one cup buttermilk, one cup cold water, three cups flour, three easpoonfuls Royal Baking Powder, one level teaspoonful soda, one fourth teaspoonful cream of tartar, one teaspoonful sugar, one teaspoonful salt, one-half cup cooked rice, one heaping tablespoonful shortening. Break eggs into bowl, beat a little, dissolve soda in buttermilk, add this to eggs, then water. The flour should be sifted once before measuring. Measure the three cups, put in sifter, add baking powder, cream of tartar, sugar and salt. Then sift into bowl, beat all this mixture, melt lard and pour into batter, then beat well. — Mrs. M. L. Yearby. Cheese and Egg Dishes "Digestive cheese and fruit there sure will be." ''Like woman, when an egg is good, there is nothing better; when it is had there is nothing worse."

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White Bread (One Rising)BreadCream Batter BreadCorn FrittersPop-OversPrize Waffle RecipeWaffles Made with Buttermilk

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