Put peeled potatoes thru a ricer. Add V2 teaspoon salt, 1/4 cup milk, 1 teaspoonful butter✪ Potato Cakes and beat well. Drop one tablespoonful at a time onto a fry- ing pan which has been well greased with meat drippings. When brown around the edges, turn over with a pancake turner and brown on other side. Serve at once on a warm platter. Tliis makes 6 or 8 cakes. 93 LUNCHEON POTATOES Scrub 4 large potatoes. Cut in halves the long way. Arrange in a shallow pan the cut side up. Lay a slice of cream cheese✪ Luncheon Potatoes on the cut side of each potato. Sprinkle daintily with salt. Put in the oven and bake for 35 minutes. Serve at once. These are easy to fix and are very nour- ishir.g. Can be used at any meal but are par- ticularly good for luncheon, as the cheese makes them take the place of both meat and potato. 95 BREADS, MUFFINS, WAFERS AND COOKIES BROWN BREAD Put 1 ciir)ful of molasses (cooking syrup, very (lark brown color), 1 teaspoonful salt, Y_> tea spoonful soda In a saucepan and cook over a slow fire till it bubbles up. Stir 3 or 4 times and remove from fire. Dissolve V-^ teaspoonful soda in 1 pint (2 cupsful) of sour milk or butter- Biilk. Stir till foamy. Add this to the molasses and stir 3 or 4 times. Sift 1 y^ cupsful of flour with 1 teaspoonful baking powder and spread on a plate. Put 1 cupful of raisins (seeded) on this plate and with a fork, toss till all the raisins are cov- ered with flour. Grease 2 bread tins; cut papers to fit the bot- toms; grease papers. Note that the grease should be both above and below the paper. The best way of greasing a pan is to apply the grease, or oil, with a brush kept for that pur- 99 BROWN BREAD pose. If there is no brush at hand use a clean bit of yellow paper on which there is no printing. If greasing is done right tho. hands can be kept tidy and clean. Put V/4 cupsful of bran 1 cupful of commeal✪ Brown Bread into the molasses and milk and stir. Add the flour and raisins and beat well. Pour the dough (which will look rather thin) into the two pans, dividing equally. Bake in rather slow oven for 50 minutes. T)o not cut till cold. This broad is fine for sandwiches as well as for serving plain. 101 CORN BREAD Mix together 2 tablespoonsful of fat (lard, vegetable oil or meat drippings will make good corn bread), 1 tablespoonful sugar, y2 teaspoonful salt, 1 Ofrcr Boat till smootl). Measure out 1 1/. cupsful sour milk or butter- milk. Add Vii teaspoonful soda to the milk and stir till foamy. Pour this onto the first mixture and stir lightly. Sift 1 teaspoonful baking powder with I'/j cupsful flour. Add this flour and 11/2 cupsful conimeal to the dough and stir till well mixed. Grease a large shallow baking pan and pour the cornmeal dough in, spreading it out well so that the whole large f)an is evenly covered. Bake for 20 minutes in a moderately hot oven. 103 CORN BREAD✪ Corn Bread In serving the corn bread be sure to break it apart instead of cutting it. Corn bread should be served very hot, and cutting hot bread makes it heavy and [)oor. Yellow cornmeal makes the prettiest ooni bread. Tn times of year when eggs are very high the o<^}^ may be omitted from this recipe. P>ut wiili the eg^, the bread is a little finer, richer and more nourishing. Served with strips of well cooked bacon and greens ol" some sort, corn bread makes a com- plete meal. 105

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Put peeled potatoes thru a ricer. Add V2 teaspoon salt, 1/4 cup milk, 1 teaspoonful butter and beat well. Drop one tablespoonful at a time onto a fry- ing pan which has been well greased with meat drippings. When brown around the edges, turn over with a pancake turner and brown on other side. Serve at once on a warm platter. Tliis makes 6 or 8 cakes. 93 LUNCHEON POTATOES Scrub 4 large potatoes. Cut in halves the long way. Arrange in a shallow pan the cut side up. Lay a slice of cream cheese on the cut side of each potato. Sprinkle daintily with salt. Put in the oven and bake for 35 minutes. Serve at once. These are easy to fix and are very nour- ishir.g. Can be used at any meal but are par- ticularly good for luncheon, as the cheese makes them take the place of both meat and potato. 95 BREADS, MUFFINS, WAFERS AND COOKIES BROWN BREAD Put 1 ciir)ful of molasses (cooking syrup, very (lark brown color), 1 teaspoonful salt, Y_> tea spoonful soda In a saucepan and cook over a slow fire till it bubbles up. Stir 3 or 4 times and remove from fire. Dissolve V-^ teaspoonful soda in 1 pint (2 cupsful) of sour milk or butter- Biilk. Stir till foamy. Add this to the molasses and stir 3 or 4 times. Sift 1 y^ cupsful of flour with 1 teaspoonful baking powder and spread on a plate. Put 1 cupful of raisins (seeded) on this plate and with a fork, toss till all the raisins are cov- ered with flour. Grease 2 bread tins; cut papers to fit the bot- toms; grease papers. Note that the grease should be both above and below the paper. The best way of greasing a pan is to apply the grease, or oil, with a brush kept for that pur- 99 BROWN BREAD pose. If there is no brush at hand use a clean bit of yellow paper on which there is no printing. If greasing is done right tho. hands can be kept tidy and clean. Put V/4 cupsful of bran 1 cupful of commeal into the molasses and milk and stir. Add the flour and raisins and beat well. Pour the dough (which will look rather thin) into the two pans, dividing equally. Bake in rather slow oven for 50 minutes. T)o not cut till cold. This broad is fine for sandwiches as well as for serving plain. 101 CORN BREAD Mix together 2 tablespoonsful of fat (lard, vegetable oil or meat drippings will make good corn bread), 1 tablespoonful sugar, y2 teaspoonful salt, 1 Ofrcr Boat till smootl). Measure out 1 1/. cupsful sour milk or butter- milk. Add Vii teaspoonful soda to the milk and stir till foamy. Pour this onto the first mixture and stir lightly. Sift 1 teaspoonful baking powder with I'/j cupsful flour. Add this flour and 11/2 cupsful conimeal to the dough and stir till well mixed. Grease a large shallow baking pan and pour the cornmeal dough in, spreading it out well so that the whole large f)an is evenly covered. Bake for 20 minutes in a moderately hot oven. 103 CORN BREAD In serving the corn bread be sure to break it apart instead of cutting it. Corn bread should be served very hot, and cutting hot bread makes it heavy and [)oor. Yellow cornmeal makes the prettiest ooni bread. Tn times of year when eggs are very high the o<^}^ may be omitted from this recipe. P>ut wiili the eg^, the bread is a little finer, richer and more nourishing. Served with strips of well cooked bacon and greens ol" some sort, corn bread makes a com- plete meal. 105

The junior cook book