The Elm City cook book

Take three medium sized potatoes, pare, and boil until thoroughly done, press through a potato strainer, then stir them into the water in which they were cooked, having when mixed about two cupfuls. Stir in flour enough to make a stiff batter, when cool, add one compressed yeast cake, dissolved in a little luke warm water. Let stand over night; in the morning sift into your bread tray two and one-half quarts of flour, make a hollow in the middle of the flour, put in one heaping tablespoonful of lard, one of sugar, and one of salt. Then pour in yeast, using a small cup of milk to get all yeast from the bowl. Mix and knead with the palm until the dough is a flat cake, then fold, keep doing this until the dough is light and smooth, and will not stick to the hands. Use as little flour as possible in kneading. Do not stop until fully finished, for bread that has “rested” is not good. From twenty to thirty minutes is sufficient. Put back into the bread bowl, and let stand until well risen, Then make into loaves, put into greased pans. , "SMALL PROFITS & QUICK SALES!" “The Nimble Sixpence Against the Slow Shilling,” Co ARE OUR MOTTOES." Se Tested Recipes will prove disappointing unless you use SE >< PURE FOOD PRODUCTS 3 WHE KEEP THEM. You can be certain of getting satisfactory results if you have our tested materials. The head of the family will also find that a very satisfactory saving in household expenses can be made by favoring us with orders. We also wish to call your attention to our immense and very cheap line of Dry Goods, Tinware, Notions, Hardware, Boots and Shoes Wood and Crockery, Willow-ware. NO HOUSE IN THE CITY HAS SUCH A COMPLETE LINE OF GENERAL MERCHANDISE. We defy competition, and make the boast that none can undersell us, when QUALITY is considered. Yours Very Truly, SK J. H. HACKBURN, Xe Successor to age“ HACKBURN & WILLETT. No. 47 & 49 Pollock St., and Junction of Broad and Queen Streets, New Berne, N. C. TOOTH BRUSHES--10c., 15c., 25c., AT BRADHAM’S. GOOD BREAD. Dissolve half cake compressed yeast in half cup warm water. Sift two quarts flour in bread pan, mix in one tablespoonful of lard, and piece of butter size of English walnut, one teaspoonful salt, and two of sugar. Mix all well together, make a hole in centre of flour, pour in the dissolved yeast cake, and stir, then add pint and a half sweet milk, which has been previously warmed, not hot. Mix and knead just twenty minutes by the clock. This is the most important part of all. Set to rise closely covered. When light knead slightly, mould into three loaves, and set to rise. ‘This second rising requires about two hours in cold weather, less in warm. Bread can be perfect up to this point,‘and then completely spoiled in baking. The oven should not be hot enough to bind crust, and prevent further rising in cooking. HOME MADE YEAST CAKES. One handful hops tied in a very thin cloth, and 2 Irish potatoes boiled in three pints water until done. Mash smooth with one pint flour pour boiling hop water over it, add one half cup sugar one tablespoonful salt, one of ginger. When luke warm add one yeast cake. Let stand until next day, then make into cakes with meal, and dry. Have Your Prescriptions Filled at Davis’ Pharmacy. BOSTON BROWN BREAD. One cupful of rye meal, one of Indian meal, one of molasses, two of flour, one pint and half of sour milk, one teaspoonful of soda, one egg and one teaspoonful of salt. Mix the dry ingredients together. Dissolve the soda in two tablespoonfuls of boiling water, add it, and the milk to the molasses, stir well and pour on the other ingredients, beat the egg, and add it. Mix thoroughly, and pour into a well buttered mould that holds two quarts, steam four hours, then put into the oven for half an hour. DUTCH BREAD.