How we cook in Tennessee ..

make into loaves, let rise and bake. It will come up so quickly. Add a little more water if needed, and stir in Dainty flour to make a soft sponge. Let it rise until light, mix stiff, let rise again, make into loaves, let rise and bake. It will come up so quickly as to surprise you. Now, when you want to bake again, save your potato water as before, add potatoes, sugar and salt, and at night the pint you saved before, which is called the "starter." In the morning, before adding any flour take out your "starter" again, and proceed as before. You can add half a yeast cake occasionally, and after baking ten or twelve times it is probably best to start again, otherwise it would get sour after a time. This way of baking is economical, easy and quick, and makes the best bread I ever had. — Mrs. C. H. B. Light Bread. — Light bread recipe: Take a cup of sweet milk, let it come to a boil, and make a thin mush of meal, and set aside in some warm place. Next morning add one quart of water as hot as you can bear your finger in; add little salt and make a stiff batter, and set in a kettle of warm water, I might say hot water, for it ought to be just so you can bear your hand in, and keep it that way, and when it has stood about an hour stir good with a spoon, and when it rises sift your flour and make a stiff dough and knead it well, and put in pan and set in a good warm place, not too hot. In the stove is a good place, but have it so you can bear your hand on it inside, and when your bread rises, handle it carefully, as it is easy to shake down. Do not have the fire too hot when you begin to bake. Heat the stove gradually. I have used this recipe for fourteen years and always have nice light bread. — ' ' Housekeeper. ' ' Salt Rising Light Bread. — Let cup fresh sweet milk almost come to a boil. Thicken to consistency of mush with corn meal. I put this mush in a little glass jar which is then placed in a vessels of warm water, covered close and put in a warm place overnight. Next morning when mush is risen very light I take one pint of fresh sweet milk and add enough warm water to make one quart of the mixture. Have it a little more than milk warm. Pour into a gallon stone jar, add a small pinch of soda, spoon of salt, two heaping teaspoons of the mush and flour to make a batter stiff enough to drop from the spoon. Beat well and set the jar in a pot of water warm as the hand can be held in comfortably. Keep it an even temperature and it should rise to top of jar in two or three hours. When it has come to top of jar, pour into pan with sifted flour into which has been put a pinch of soda, tablespoon of salt, handful of sugar and one and one-half cups of lard. Work into soft dough — knead well — make into six loaves. Grease well and put in pan to rise. Keep it about the same temperature as you have the yeast and it should rise to the top of pans in two hours, when it is ready to bake. Bake three-quarters of an hour in moderate oven. I grease the top with butter soon as removed from oven. It requires one pound of flour to a loaf. —Mrs. W. W. Adams.