Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Cream butter and sugar together, add. a little of the flour, then yolks of eggs, then by degrees, the rest of flour and milk. Add spices to taste—enough © to darken the dough. Before putting in the whites of eggs well beaten, then the fruit, and bake in slow oven for two hours. Ice with chocolate. GRAHAM GEMS. Two cups milk. One heaping teaspoonful of yeast powder. Three tablespoonfuls of molasses. One tablespoonful of melted butter. A pinch of salt. Stir a thick batter with Graham flour. Bake in gem pans. JOHNNY CAKE. MRS. FOOTE. Two cups corn meal. One cup flour. Half cup sugar. Three cups sour milk. Two teaspoontuls of soda. ) CARTHAGE BROWN BREAD. MRS. W. B. FISHER. One sieve whole wheat flour, one half of white flour, warm, add one pint warm milk, one half cup molasses, one half of good yeast or three-fourths cake compressed yeast in one-half cup tepid water. Mix thoroughly. Put in two pans and when it has risen, bake. Do not knead. It takes about one-half hour for baking. RICE WAFFLES. One cup of soft boiled rice. One quart milk. Four eggs. Butter size of an egg. Two teaspoonfuls baking powder. Enough flour for thin batter. Bake in hot waffle irons. CORN: BREAD, MRS. GILBERSON. Two cups corn meal. One cup flour. One pint sweet milk. Three eggs. One teaspoonful salt. One teaspoonful baking powder. One teaspoonful butter. Mix flour, meal, salt and baking powder together, rub in the butter well, mix the milk and eggs, and add to the flour, meal, etc. Stir rapidly and bake in a quick oven twenty minutes. CORN BREAD. MRS. ROBERTS. Three eggs. One cup sweet milk. One cup corn meal. One cup flour. One teaspoonful sugar. One teaspoonful salt. Three teaspoonfuls baking powder. sift the dry ingredients together three times, beat the eggs very light; add them and the milk, and bake immediately. FRENCH TOAST. Make a batter of two eggs. One half cup milk. A pinch of salt. One teaspoonful corn starch. Dip thin slices of bread. in this batter and fry brown in a well buttered frying pan. If the bread is very dry, dip in water first. LAPLAND One half pound flour. Butter or lard the size of an egg. Two eggs. One pint milk and near half pint water. Salt a little. Beat the whites to a froth, then the yolks, then together, then stir in the milk, melt the butter, but do not put in hot, sift the flour and add slowly, have it perfectly smooth, grease the pans thorougly and bake very quick in a hot oven. CORN MUFFINS. Two cups meal. One cup flour. One and one half cups sweet milk. One half cup melted butter. One small cup sugar. Four eggs. Two teaspoonfuls baking powder. A little salt. Beat eggs thorougly, rub sugar and butter to a cream, mix, then add meal, flour and milk. RAISED: MUFFINS. One pint milk. One tablespoonful butter. Two eggs. A little salt. One large half gill yeast. Flour enough to make a thick batter. Melt the butter in the milk, add the salt, the eggs and yeast, lastly the flour. In cold weather this may stand two or three days without becoming sour. MUFFINS. MRS. WHITEHILL. One pint sweet milk. Three eggs. Butter size of an ege. Two tablespoonfuls baking powder. A pinch of salt. Three cups flour. Bake in a quick oven. FRENCH BREAKFAST ROLLS: MRS. GILBERSON. One tablespoonful butter. Two tablespoonfuls lard. Two tablespoonfuls sugar. Add to one pint milk boiled.