The Monmouth Baptist ladies' cook book

Dissolve a cake of compressed or other good yeast in a quarter of a cup of lukewarm potato water. Also fill a quart glass can half full of lukewarm potato water. Add a half cup of granulated sugar. When this is dissolved, add the quarter cup of dissolved yeast. Stir well and set can in a moderately warm place and let stand until it is very light. Seal up the can. The day before you wish to make bread, fill the can full of lukewarm potato water and add another half cup of sugar. Let it stand about twenty-four hours. Beat the foaming white yeast and use a pint for four small loaves of bread. Use as much lukewarm water as yeast and mix bread at once, kneading thoroughly. Seal up can and set away. The day before wanted again fill up the can with lukewarm water in which potatoes have been boiled, and one-half cup of sugar. Use as at first. This yeast may be kept going for years by filling up the can each time several hours before using. If the bread is too sweet, use less sugar. Let yeast stand from four -to six hours, even longer in very cold weather. TO FRESHEN LEFT OVER NIGHT ROLLS. Mrs. Jos. Stevenson. Have two pans which fit closely together. Dip light rolls in sweet milk, place in pan ; then in a warm oven for about twenty minutes. If done just right they are as nice as when fresh. Pies and Puddings. " Feed him with apricots and dewberries, with purple grapes, green figs and mulberries." — Midsummer Night's Dream. PIE CRUST FOR ONE PIE. Mrs. Adelaide Glenn Ferris, Carthage One-half pint of flour, two tablespoons of lard, rounding measure, three tablespoons of water, pinch of salt and baking powder. CRUST FOR ONE PIE. Mrs. J. A. Joel. One cup of flour, half as much lard, quarter of a teaspoonful of salt, rub together well and make dough with three tablespoons of cold water. PIE CRUST. Three cups of flour to one of lard makes three pies. Rub lightly together. Salt and bind with least possible ice or cold water. Mix with a knife. Handle as little as possible. For one crust pies, bake crust first, putting pan of same size on the crust to keep it from blistering or it may be baked on under side of pan. FRENCH CREAM PIE CRUST. Mrs. S. J. Hogue. One tablespoonful each of lard and butter, eight tablespoons of flour, one teaspoon of salt, eight tablespoons of ice water. Beat flour, shortening and salt together with wooden spoon, then add water, handling as little as possible. Enough for two medium sized pies. PUFF PASTE. Take equal quantities of flour and. butter, before mixing wash the butter thoroughly, then lay in ice water, take the flour, adding a teaspoonful of salt for each pound of flour, mix into a stiff, smooth paste, using ice water for mixing, allow the dough to lie five minutes, after which roll large enough to work in butter, fold twice so it will be four thicknesses, repeat five times, leaving the paste about ten minutes each time, then work paste in desired form. A cool place is desirable for making paste. APPLE PIE. • Mrs. Clinton Huey. Peel and slice three apples, put in the crust; pour on a half teacup of water, a teacup of sugar mixed with a tablespoon of flour; a small piece of butter and nutmeg grated. ENGLISH APPLE PIE.