The household (of the Detroit free press)

Take a piece of raised dough, when you are making yeast bread, large enough to fill two good sized dripping pans, allowing it to be nearly an inch in thickness ; work into this one cup of powdered sugar, two eggs, butter or lard the size of an egg ; work well into the dough ; flavor with essence of lemon, and put to raise as you would bread. When raised well, work over and roll out the desired thickness ; put in pans, and when raised again brush the top with butter, sprinkle over it sugar and cinnamon, and put to bake. This does not need rising twice unless liked best. Or this : One pint of good yeast ; the same amount of sugar, eggs and butter; one-quarter pound or more of raisins, either whole or chopped as you like best; mix well and raise twice or three times before baking ; sprinkle the top of this also with cinnamon and sugar. Some brush the top lightly with the yellow of eggs to hold the sugar on ; either of the two ways is good. UNBOLTED WHEAT GEMS. One egg, two cups of milk, one tablespoonful of white sugar, one tablespoonful of butter, even teaspoonful of soda, two of cream tartar ; bake in a quick oven. You will find them superior to Graham gems. SWEET LOAF. A quart of light dough that has been raised with hop yeast ; knead in half cup shortening, cup of raisins, cup of sugar, nutmeg to taste ; let it rise again. To be eaten cold, sliced and buttered. SCOTCH SHORT-BREAD.% EGG BREAD. To one pint of corn meal take two eggs, one-half tablespoonful of lard and salt to taste ; four tablespoonfuls of apple vinegar, mixed with boiling water enough to make the meal into batter ; lastly stir in a teaspoonful of soda. This recipe makes excellent egg bread without either buttermilk or cream of tartar. With corn meal and flour mixed half and half, delightful waffles and batter cakes can be made by the same recipe. INDIAN EGG BREAD. One-half cup bread crumbs soaked in a pint of milk, two eggs, two cups Indian meal, one tablespoonful lard or butter, one teaspoonfui salt. Beat bread crumbs to a smooth batter; beat eggs very light, melt the shortening and stir all together very hard. Bake in shallow tins very quickly. Eat hot. SOUTHERN CORN BREAD. To one pint of corn meal partly scalded, take half a pint of sour milk, one teaspoonfui of soda, two eggs, a dessert spoonful of melted lard, and a little salt ; if the batter is too stiff, add a little more milk ; have oven hot ; bake in shallow tin. BEEF LOAF. One and one-half pounds of beefsteak chopped very fine and free from grizzle; two cups of rolled crackers (fine) ; one cup of cold water, one-half cup of butter ; salt and pepper to suit the taste ; bake till done. JOHNNY CAKE. Two teacups sour milk, a piece of butter as large as an egg, a tablespoonful of sugar, one egg, a little salt, half a teacupful of flour, thicken with corn meal, adding a large teaspoonfui of soda, and bake at least a half an hour. The difficulty in getting johnny cake good is in getting the batter the right thickness, and this you can only tell by experimenting ; if too thick, it will be dry, and if too thin, sticky. It is nice made with sour cream, leaving out the butter. SCOTCH SHORT-BREAD.