The Pennsylvania German cook book

Take three tablespoons corn meal and scald with three tablespoons of sweet milk, keep warm, where it will get light. Next morning take one-half teaspoon salt, one half teaspoon sugar, one-fourth teaspoon ginger, and one-eighth teaspoon soda. To one pint new milk add enough hot water to warm to blood heat, pour over the above, add the corn meal scalded the night before, set in a kettle of warm water, hot enough to bear your hand in, keep the same heat, when light, put two quarts of flour in a pan, hd it get warm, then add the sponge, with more milk and water, one tablespoon salt, two of sugar and one-eighth of soda, .set in warm water again, when light, make into a soft dough and mold into pans, let rise over hot water again, when light bake. Mrs. S. GRAHAM BREAD. Yeast one pint, water two pints, mix in a soft sponge and let rise, then mix in Graham flour enough to make a stiff batter, adding a little salt, sugar and butter, put into molds and let rise, then bake. 1). Keller, Denver, Col. QUICK GRAHAM BREAD. One-half cup N. O. Molasses, one heaping teaspoon soda dissolved in a little hot water, three cups of sour milk, a little salt, stir stiff with Graham flour, and bake two hours. S. K. BROWN BREAD. One cup white flour,two cups Graham flour, one cup molasses,two cups warm water, one teaspoon soda, a little salt, stir molasses, salt and warm water to¬ gether, then add the white and graham flour, beat well, dissolve soda in a little warm water and add the last thing. Put into tin cans and steam one and one-half to two hours Mrs. W. Kekasver. LIGHT BISCUIT. One pint warm water, two cups yeast’ one cup mashed potatoes, one-fourth cup sugar, one-fourth cup lard, set in the evening, and work stiff in the morning, let rise and mold into small biscuits, let them get light, and bake in a moderate oven. Mrs. J. Wagner, Hartville. LIGHT CAKE. Take bread dough when it is ready to put into pans and add a little sugar and lard to taste, work this on the molding board, use flour to keep it from sticking, work it half an hour, or till dough blisters, then make verv small biscuits and lay them far apart into dripping pans, |)ress them flat. Let them stand in a warm place until tea time, then bake in a moderate oven, as soon as brmvn they will be baked. Mrs. J. Boyd. THE PENNSYLVANIA GERMAN COOK BOOK l(> ROLLS. TEA ROLLS. NWhen you bake your bread in the inorniuf? save nut a pint nf the dough and work into it a eonple of eggs, a enp of sugar, a piece of Initter the size of an egg, and tlonr enough till it is stiff enough to mold. Form int(» rmind halls, lay them on the board, first dredging it with flour, when they get light mold them down and repeat the process till time to bake them for supper. The repeated rising and molding makes them very tender and delicate. N. PARKER HOUSE ROLLS. FOR fi ()Vl.(X’K TKA.