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

Mix well one quart flour and a little salt, pour the milk over the flour, let it stand till a little cool, then add a little yeast and let it rise over night. In the morning, add enough flour to make a good dough, not too thick; let it rise again, and when light, roll out; butter the edges and fold them over, place in the pans and let it rise for half an hour or an hour. NEW ENGLAND "SPIDER" BREAD. MRS. W. B. FISHER. Three cups of warm, well cooked hominy, one small cup flour, one half cup melted butter, one beaten egg. Pour into well buttered cake pans, to make thin cakes, and bake in hot oven, until brown, as corn bread, about forty minutes. SPOON BREAD WITH RICE. MRS. JOHN WEIR. One cup corn meal, scalded, one cup rice, boiled soft, one fourth cup of milk, one tablespoon butter, three eggs beaten separately, one small teaspoon baking powder. Add whites of eggs last, a little pinch of salt. Bake one-half hour, or until a thick brown crust has formed. Bake in a deep baking dish, and “spoon out” when serving. ~~ HUNTER’S CORN BREAD. One cup yellow corn meal, one cup white flour, and four level tablespoons of sugar, four teaspoonfuls baking powder, one half teaspoon salt, one cup milk, and one egg beaten. Take one half pound of bacon cut in small bits, and sprinkle on top of the batter before baking. POTATO; YEAST. MRS. WOODWARD. Two large potatoes, two tablespoons flour, four of salt, two quarts of water. Grate the potatoes and put them on to boil in the water. When boiled stir occasionally and then allow it to.cool before adding sugar, salt and a cup of yeast. Half a pint will make three good loaves of bread. No salt to be put in the bread. ' Take one quart flour. Two large tablespoontuls lard. One small cup yeast. A little salt. Mix lard, flour and salt well together, then stir in the yeast and about one pint water and enough flour to make stiff. Let it raise till light, then mold into small rolls in the palm of the hand, not using either roller or cutter. Put in pan, rub with melted lard over top and sides, and let raise until light, then bake in oven ten or twelve minutes. SIMPLE BREAD RECEIPT: One cup boiling water, one of milk, one half tablespoon lard, three times as much flour as liquid, not quite a yeast cake crumbled into the sponge, one scant tablespoon sugar. When the yeast comes to the top, it is beginning to “grow.” Add the flour and knead until it does not stick to the hands or board, until the mixture is smooth and elastic to the touch. Return to bowl, cover with cloth, let it rise again, then cut down several times. Then roll on board slightly floured, knead and shape into loaves, put in greased pans, nearly full, cover, let it rise again to double its bulk, and bake in hot oven. This quantity will make two loaves. For soft bread add three times as much flour as liquid. Always sift flour before using. BANNOCKS. One pint corn meal. Two tablespoonfuls flour. One heaping teaspoonful white sugar. One heaping teaspoonful salt. Scald these ingredients with one pint boiling water, pouring all in at once; then add one beaten egg. Fry in boiling lard, drop in a tablespoonful at a time. STEAMED BROWN BREAD. One and one-half cups bread crumbs rolled fine, one egg, one cup of sweet milk, one cup each of molasses and raisins, one half cup corn meal, one and one half graham. flour, one fourth teaspoon of salt, one teaspoon soda dissolved in the molasses. Steam three hours in baking powder cans. CORN MEAL CAKE. Two cups of sour milk. _ Two eggs. Two tablespoonfuls sugar. Two tablespoonfuls melted lard or butter. ' Two cups corn meal. One cup flour. One teaspoonful soda dissolved in the milk. OATMEAL BREAD, FLORENCE K. WOODRUFF.