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

One heaping cup Quaker oats, two cups hot water, piece of butter the size of a large walnut. Let this mixture stand until luke warm—then add three-fourths cake of compressed yeast, dissolved in two-thirds cup of luke warm water, one-third cup of molasses and two large pinches of salt. Stir thick with white flour and set to raise. After it has raised enough, stir up thoroughly, and put in pans to raise again, to top of pans. Then put in oven and bake about forty-five minutes in moderate oven. RAISIN BREAD. MRS. FERRY. One and a half cups of sweet or sour milk or cream. | | One teaspoon of soda. One half cup of molasses. One half teaspoon of salt. Two and three-fourths cups whole wheat flour. One coffee cup of chopped walnuts. One coffee cup of raisins cut in two. Bake in slow oven one hour. Mix it as you read it. It should be about five inches thick. BOSTON BROWN BREAD. MRS HE. M. ALLISON, JR. Three cups sour milk. One cup molasses. Two cups Graham flour. Two cups corn meal. One.teaspoonful salt. Three teaspoonfuls soda. Steam three hours. Add raisins if desired. BROWN BREAD. . MRS. G. W. ROSE. One pint sour milk, two level teaspoons of soda, one half cup sugar, three cups graham flour, one half teaspoon salt. Bake in one loaf, one hour in a slow oven. COPPER BREAD. MRS. DICKSON. One quart of milk, a little salt, one-half cup of sugar, one-half cup melted butter, three large or four small eggs, put into the batter without having been beaten, the grated rind and juice of one lemon, one yeastcake dissolved as for bread,—raisins to suit taste. Use bread flour and mix as stiff as can be beaten with a wooden spoon; beat thoroughly. When it rises . beat well again, and put in individual bread pans, and cover with melted butter and a sprinkling of cinnamon. Let it rise again and have oven as for bread. BREAD CAKE. MRS. HOYT. Two cups light bread dough, one and one-fourth cups sugar, three-fourths cup of butter, two eggs, scant teaspoon soda, one cup raisins, one teaspoonful cinnamon, one-half teaspoon cloves, whole grated nutmeg. Mix well with hands, all together. Bake in cake tin, with tube in center, in moderate oven nearly one hour. 9 | : : Croquettes, Cheese Straws, Omelets, Fritters and Chafing Dish Receipts. RICE CROQUETTES. One cupful rice, one egg, one tablespoonful sugar, a little salt, and grated rind of one lemon. Mix all together and mold. Dip in egg and roll in four. Drop in hot lard and fry. Serve with sauce. PEANUT CROQUETTES. MRS. J. JUNGK. One gill of milk. One half pint bread crumbs. One half cup finely chopped nuts. One tablespoonful of sherry. Yolks of two eggs. Cook the milk and bread crumbs until smooth, then add the grated peanuts, sherry, also beaten yolks and cook one minute longer; remove from the fire and cool. Form into croquettes, roll in egg and bread crumbs and fry in deep fat. Serve with hot maple syrup. MUSHROOM SAUCE. MAMIE LOCKE. One pound mushrooms peeled, wash in colander, chop fine and add two tablespoons salt, cover with water and soak two hours. Boil gently in same water two hours. Pepper and salt, thicken with tablespoon of flour rubbed in tablespoon of cream. To be used for roast meats or croquettes. CHEESE STRAWS: Take a pint of flour anda half pint of grated cheese, mix them and make a paste with lard, size of a walnut, roll out in a thick sheet, cut in strips, half an inch wide and five inches long; bake light brown. Use more cheese, and a dash of red pepper on each straw if desired. FRENCH FRITTERS.