Farm and home cook book and housekeeper's assistant

To 1 small cup new milk add 1 scant cup boiling water, and stir into this 1 large cup white corn meal, and enough flour to make as thick as cake batter, 1 tablesp sugar, i/^ teasp salt, and a small pinch of soda. Set away in a moderately warm place over night. In the morning it will be light. Stir in a little warm water and a little flour to make of the proper consistency, and then set the mixing bowl in a vessel of warm water over the back of the stove, and by the time breakfast is over it will probably have risen to the top of the tin, or be thoroughly light. Next sift into a bread mixing pan enough flour for a large loaf (about 1 qt or more), add a little lard, salt and sugar, and mix up with the foamy ^'rising," using a little warm water if more wetting is needed. Knead well, shape into loaves, put in well greased pans, and set in a warm place to rise. When light bake in a not too hot oven. I have used this recipe for 15 years, and it has never failed me. I usually use a quart fruit can to prepare the "rising." — [E. A. E., N. C. Salt Rising Bread II Put into a qt pitcher or jar 1 pt boiling water, 1 teasp sugar, and % teasp each soda and salt. When cool enough to bear your hand in it, add flour to make a thick batter, beat well, and put the jar or pitcher m a vessel filled with hot v/ater but not hot enough to scald the mixture. Keep up a uniform temperature until the "rising" is light. If set early in the morning, it will be ready just before noon to make sponge. Add 1 qt warm milk and flour to make a sponge. Set in a warm place and when light make into loaves and let them rise again. Care should be taken not to let them rise too long, or the bread will be dry and tasteless. — [Mrs. J, A. W., Mo. Directions for Steaming Bread For moulds, if you do not have the boughten ones, use l-lb baking powder cans, or cottolene cans, or small lard pails, with covers to fit snugly. Butter the inside of the moulds well, and also the inside of the covers. Fill the moulds no more than two-thirds full, to allow space for swelling. If you do not own a "steamer," it is a good plan to set the covered mould inside of a larger vessel with a thin little piece of wood in the bottom, and fill the outside vessel with boiling water to within an inch of the top of the mould, but no more, as otherwise the water would leak into the mould while boiling. Cover the outside vessel securely, and boil steadily for the length of time the recipe calls for. It is important that the water should not stop boiling until the bread is done, otherwise the bread will be soggy. Have a kettle of hot boiling v/ater always in readiness, and if necessary add a little water to the steaming vessel, if the water in it boils away too much. When done remove the cover from the mould, and put the bread in the oven about 5 or 10 minutes, to dry and brown. — [A. G., Mass. Entire Wheat Bread Sift 2 V2 cups entire wheat flour with 1 scant teasp soda and V2 teasp salt, add 1 cup buttermilk. Mix well, then turn into greased pans and bake V2 hour. If liked 1 or 2 tablesp sugar may be added. — [J. B. J., O. Baked Graham Bread