The Monmouth Baptist ladies' cook book

BAKED BROWN BREAD. Mrs. S. S. Hallam. One and one-half pints of Graham flour, one-half pint of molasses, one-half teaspoonful of soda put in molasses, one pint of sour milk or butter milk, one-half teaspoonful of soda put in milk, one cupful of seeded and chopped raisins, one large pinch of salt. Bake in slow oven for forty-five minutes. Put bread in baking powder cans to bake, having cans greased and paper in bottom of can. Miss M. A. Kinkead. One pint of sour milk, one of meal, one of flour, two eggs, one teaspoon of soda in a little milk, one tablespoon of lard, one of butter, two tablespoons of sugar, one teaspoon of salt. Stir thoroughly. Bake in a hot oven. Miss Mabel Pillsbury. One cup of corn meal, one-half cup of flour, one egg, one cup of sour milk, two tablespoons of sweet cream or piece of butter, two tablespoons of sugar, and onehalf teaspoon of soda. Mrs. A. H. Dean. One cup of sugar, two eggs, one cup of sweet milk, three teaspoons of baking powder, three-fourths cup of corn meal, one pint of flour. CORN CAKE. Mrs. E. A. Perry. One pint of butter milk, one pint of new corn meal, one cup of wheat flour, one teaspoonful of soda, onehalf teaspoonful of salt, one-half cup of sugar. Bake in shallow tins. SOFT CORN BREAD. Mrs. W. H. Rankin. Half pint of corn meal, half pint of sour milk, half pint of sweet milk, tablespoon of melted butter, pinch of salt, two well beaten eggs, one-half teaspoon of soda. Bake in a deep dish and dip out with spoon. DATE BROWN BREAD. Mrs. Frances Vawter. Two and a half cups of fine graham flour, two cups of sour milk, one-half cup of brown sugar, one egg, one teaspoon of soda, one teaspoon of salt, fourteen dates cut and stoned, rub into the dry flour, stir in the milk last and bake slowly one hour. FEDERAL BREAD. Miss Belle F. Rankin. Two eggs, two tablespoons of butter, two tablespoons of sugar, one teaspoon of salt, one teacup of sweet cream, one teacup of yeast, and flour enough for a soft dough. When risen light, roll out in layers about a quarter of an inch thick, placing two in each pie pan (this quantity will make three pans full) ; let them rise again and bake. When done, butter between the layers, cut in pie shaped pieces, and serve hot. GRAHAM BREAD. Mrs. JuliaMacOmber, Burlington, Wis. Two cups of graham flour, one cup of sour milk, one-half cup of molasses, saltspoon of salt. Mix together and add one-half cup of sour milk in which an even teaspoon of soda is dissolved. Bake one hour in slow oven or shorter time if baked in cans. STEAMED GRAHAM BREAD. Miss Eliza Moses. - One quart of sour milk3 one of molasses, one of graham flour, one of white flour, one of corn meal, one teaspoon of salt and one of soda. This makes six loaves, using quart moulds. Fill moulds half full, cover and steam three hours, remove to the oven and brown lightly. NEW ENGLAND JOHNNY CAKE. Mrs. W. J. Sanborn. Mix together one cup each of corn meal and graham flour; add one tablespoon of butter, one egg. one-half cup of molasses, pinch of salt, teaspoon of cinnamon, grating of nutmeg and two small teaspoonsful of soda dissolved in two cups of sour milk. Bake in gem pans or flat pan in a quick oven for one-half hour. NUT BROWN BREAD. Mrs. S. K. White. Mrs. Nancy Martin Becktol, Marion, Ind.