One cup sweet milk, two cups Hour, a large teasp<Km baking pow’der, two eggs^ one tahlespiMui sugar, a little salt✪ Apple Fritters. Warm the milk, and add slowiy to the beaten yolks of eggs, then add flour and whites of f’tir together, slice apples crosswise after paring and taking out core, drop in batter, take out with spoon or fork, and drop in hot lard. S. K. GRANDMOTHER S FRITTERS. One pint thick milk, three eggs, one teaspoon soda, one teasp(M)n salt. Hour t<> make a thick batter, dip with a small siM>on into hot lard. (Chopped apples can be added to the batter.) Mrs. R. W. COTTAGE CHEESE NOODLES. One cup cottage cheese, three eggs, one cup sour milk, one-eighth pound but¬ ter, one teasp(H)n soda✪ Cottage Cheese Noodles. Hour enough to make a soft dough to roll out, roll one inch thick, cut in squares one inch wide, four inches long. Fry in deep hot lard. Sprinkle' with sugar. Mrs. .1. B. S. BREAD. SPONGE. Take three go<Hl sized potatoes, boil soft, mash, add enough water to make one (|uart, put in one yeast cake, two large tablespiwns white sugar, one (d salt✪ Bread Sponge, stir often and let stand several days. FOR BREAD. Take three potatoes, sugar and salt, as for sponge, and a pint of water for each h*af, then add yonr sponge, and let stand over night in a warm place, stir often, in the morning warm Hour and spimge. add a little more sugar and salt if de¬ sired, and stiffen yonr warm bread, work gcMKl until it snaps, cover over, let it ris«* until twice its size, then put in pans, and let rise again, when (juite light, bake in a nuNlerate oven, one hour. Never let bread or sponge stand until it drops if you want the best resiilts. Mr.s. Lydia Holhien. Wai>sworth. For your next baking, take out a pint of sponge and put in a sealed can. THK I’EXNSYIiVAXIA OEKM AX COOK HOOK. ir, HOP YEAST. Take one good handful of hops, and three or more pints of water, boil them, grate six good sized raw potatoes, add to them one-half eni) sugar, one-half cup salt, a heaping teaspoon ginger, then strain the hop w’ater, and pour on the potatoes. Boil all together fifteen or twenty minutes, or until it is cooked through. As soon as cool enough add a yeast cake soaked in a little warm water, stir well together and let get light, then set in a cool place in a crock, cover well, ready for use. BREAD NO. 2. When wishing to bake, use about two- thirds or half of a cup of this yeast at a baking. Take two good sized potatoes, boil them, mash well and add one table¬ spoon sugar, the potato water and warm water enough for your bread, then after it is the right warmth, add yeast, and flour to make a thick, stiff batter. Set in a warm place until morning, then add a little salt and mix bread, work it well, but not too stiff, let it rise in bread pan, then work it down again, when light again, put in pans, let rise and bake, have oven right and take out as soon as done. This never fails. Mrs. Messkn bring. SALTRISING BREAD. ✪ Hop Yeast

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One cup sweet milk, two cups Hour, a large teasp<Km baking pow’der, two eggs^ one tahlespiMui sugar, a little salt. Warm the milk, and add slowiy to the beaten yolks of eggs, then add flour and whites of f’tir together, slice apples crosswise after paring and taking out core, drop in batter, take out with spoon or fork, and drop in hot lard. S. K. GRANDMOTHER S FRITTERS. One pint thick milk, three eggs, one teaspoon soda, one teasp(M)n salt. Hour t<> make a thick batter, dip with a small siM>on into hot lard. (Chopped apples can be added to the batter.) Mrs. R. W. COTTAGE CHEESE NOODLES. One cup cottage cheese, three eggs, one cup sour milk, one-eighth pound but¬ ter, one teasp(H)n soda. Hour enough to make a soft dough to roll out, roll one inch thick, cut in squares one inch wide, four inches long. Fry in deep hot lard. Sprinkle' with sugar. Mrs. .1. B. S. BREAD. SPONGE. Take three go<Hl sized potatoes, boil soft, mash, add enough water to make one (|uart, put in one yeast cake, two large tablespiwns white sugar, one (d salt, stir often and let stand several days. FOR BREAD. Take three potatoes, sugar and salt, as for sponge, and a pint of water for each h*af, then add yonr sponge, and let stand over night in a warm place, stir often, in the morning warm Hour and spimge. add a little more sugar and salt if de¬ sired, and stiffen yonr warm bread, work gcMKl until it snaps, cover over, let it ris«* until twice its size, then put in pans, and let rise again, when (juite light, bake in a nuNlerate oven, one hour. Never let bread or sponge stand until it drops if you want the best resiilts. Mr.s. Lydia Holhien. Wai>sworth. For your next baking, take out a pint of sponge and put in a sealed can. THK I’EXNSYIiVAXIA OEKM AX COOK HOOK. ir, HOP YEAST. Take one good handful of hops, and three or more pints of water, boil them, grate six good sized raw potatoes, add to them one-half eni) sugar, one-half cup salt, a heaping teaspoon ginger, then strain the hop w’ater, and pour on the potatoes. Boil all together fifteen or twenty minutes, or until it is cooked through. As soon as cool enough add a yeast cake soaked in a little warm water, stir well together and let get light, then set in a cool place in a crock, cover well, ready for use. BREAD NO. 2. When wishing to bake, use about two- thirds or half of a cup of this yeast at a baking. Take two good sized potatoes, boil them, mash well and add one table¬ spoon sugar, the potato water and warm water enough for your bread, then after it is the right warmth, add yeast, and flour to make a thick, stiff batter. Set in a warm place until morning, then add a little salt and mix bread, work it well, but not too stiff, let it rise in bread pan, then work it down again, when light again, put in pans, let rise and bake, have oven right and take out as soon as done. This never fails. Mrs. Messkn bring. SALTRISING BREAD.

The Pennsylvania German cook book