"The staff of life."

SALT DRISING BREAD.

3 cups of warm water; 1 teaspoon of salt; 1 tablespoon of sugar; 1 tablespoon of cornmeal; 3 cups of flour. Beat this mixture until it is very smooth, then cover with 1/2 cup of flour and place in a vessel of warm water and keep at an even temperature for 3 hours, then beat thoroughly and let rise; when light, mix enough flour to make stiff dough and knead thoroughly; put aside to rise again (keep warm all the time); when light make into loaves; put into pans to rise and when light bake in a moderate oven for 45 minutes. This quantity will make a good sized loaves.

BLANCHE HEDGES.

POTATO YEAST.

Grate 4 good sized potatoes into a quart of water; cook and stir over a moderate fire for five minutes; take from fire and add 1/2 cup of sugar and 2 tablespoons of salt; mix and turn into a stone jar and stand aside until lukewarm, then add 1 cup of good yeast; cover and ferment for 3 or 4 hours, stirring it down each time it comes to the top of the vessel; when the fermentation is over, cover tightly and keep in cold but not freezing place. This will keep two weeks.

MRS. C. G. WALNER.

BREAD.

1 quart of milk, scalded; 1 cooking spoon sugar; 1 cooking spoon lard; salt to taste; 1/2 cake of yeast foam. Make up stiff in warming.

MRS. CUYKENDALL.

MUFFINS.

3 eggs beaten separate; 1 pint milk; 1 quart Challenge flour; 1/2 cup melted butter; pinch of salt; 1 teaspoon Royal Baking powder.

MRS. CUYKENDALL.

DELICIOUS MUFFINS.

Beat together 1/2 cup each of butter and sugar until they become creamy; add 3 well beaten eggs, 2 cups milk, 2 1/2 cups Challenge flour, 1/2 teaspoon salt, 2 teaspoons Royal Baking powder. Bake in gem pans in quick oven.

MRS. H. G. DACKEN.

CORN BREAD.

1 cup cornmeal; 1/2 cup Challenge flour; 2 teaspoons Royal Baking powder; 1/4 teaspoon salt; 1 tablespoon sugar; sift together; add 1 tablespoon shortening, 2 eggs, 1 cup sweet milk.

MRS. WM. NICHOLS.

CORN MEAL CAKES.

Over a lump of butter and a cup of sifted meal pour a cup of boiling water. When cool add 1 beaten egg, 1 cup of milk, 1 cup Challenge flour, 1 teaspoon of Royal Baking powder, a little salt and sugar. Fry on hot griddle.

MRS. FOLLETTE.

GRAHAM GENS.

2 dessert spoons sugar; butter size of walnut, melted; 1 egg beaten; little salt; 1 cup sour milk; 1 level teaspoon soda; graham flour until thick enough to drop from spoon; have gem irons hot. Bake 15 or 20 minutes.

MRS. BUNDY.

HOT ROLLS.

Cook 2 small potatoes in 1 quart of water, put in Challenge flour to make light sponge and beat well, add a little handful of salt and 1 1/2 cake of yeast foam; beat until very light and let stand over night. In morning add 1/2 cup of sugar and whites of 2 eggs beaten light, 1/2 cup lard; beat all together well, then mix quite stiff with Challenge flour and let rise, then knead and when light will be ready to mold. Let rise and bake. This will make four dozen rolls.

MRS. ELLA GAUL.

SOUTHERN WAFFLES.

Mix 1 pint of Challenge flour, 3/4 pint clabber of 1 pint buttermilk, 1 teaspoon salt, 1 tablespoon melted lard and beat all till perfectly smooth. Beat hard and long, for on this depends the success of the waffles. Just before putting in the irons add one level teaspoon of soda dissolved in a teaspoon of hot water. Grease irons before baking first waffles.

MISS MUSSOON.

BUTTER ROLLS.

2 cups of scalded milk; 1/2 cup of butter; 2 tablespoons sugar; 1 teaspoon salt; 1/2 cake yeast foam dissolved in 1/4 cup of lukewarm water; add the butter, sugar and salt to the milk. When lukewarm add the dissolved yeast foam, then 3 1/2 cups of Challenge flour; rise until light, then add enough flour to make a soft dough. Let rise again, then place on molding board and roll into sheets 3/4 inch thick; cut into strips 2 1/2 inches long and 1 wide; place close together in a buttered tin, let rise until light and bake in a brisk oven for 15 minutes.

MRS. H. TEMPLE.

PROPORTION FOR WAFFLES.

Tablespoon melted butter; 1 egg; 1 cup flour; 1 cup milk; little sugar and salt; 1 teaspoon baking powder; beat egg separately.

MRS. E. S. HARLAN.

BRAN BUNS.

1 quart bran; 1 pint of Challenge flour; 1 pint of sweet milk; 1 teaspoon Royal Baking powder; 1 egg; 3 tablespoons molasses. Bake in gem pans.

MRS. GUY CRAMER.

SWEET RUSKS.

1 cup of sugar; 1/2 cup of butter; cream together; add 4 well beaten eggs (beat whites and yolks separately); then add 2 cupfuls of new milk, 4 cupfuls of flour, 1 cake of yeast; let this mixture rise over night. Mix enough flour to knead (avoid getting too stiff). Set aside to rise; when light make into 36 rolls, without much kneading. Place these at least 2 inches apart in the pan and flatten them out. Let rise and when light bake them in a quick oven for 12 to 15 minutes. These rolls are excellent warmed over or broken open and toasted.

MRS. R. J. HEDGES.

BROWN BREAD.

Two-thirds cup of molasses; 1 cup of cold water; 1 cup of sweet milk; 1 cup rye meal; 1 cup Indian meal; 1 cup of graham flour; 1/4 cup of any kind of melted shortening; 1 full teaspoon soda; steam 3 hours.

MRS. FRANK WHIPPLE.

NUT BREAD.

1 quart whole wheat flour; 1 pint milk; 1/2 cup sugar; 1 teaspoon salt; 4 teaspoons baking powder; 1 egg; 1 cup or so of nuts. Let stand 20 minutes and bake.

MISS MUSSOON.

BAKING POWDER BISCUITS.

1 tablespoon butter or lard; 2 cups flour; 2 teaspoons Royal Baking powder; 2 teaspoons salt; 1 teaspoon sugar; cup milk; mix together; do not roll the dough.

MRS. SEASTROM.

NUT BREAD.

2 eggs; 2 cups milk; 4 cups flour; 3/4 cups sugar; 1/2 teaspoon salt; 3 rounding teaspoons baking powder. Sift twice; mix with wetting and add 1 cup rolled nuts. Let stand 20 minutes and bake.

MRS. C. M. SCHINDEL.

BOSTON BROWN BREAD.

1 heaping cup of graham flour; 1 heaping cup of rye; 1 heaping cup of cornmeal; sift together; 1 cup molasses; 1/4 cup sugar; 2 cups of sweet milk; 1 cup of sour milk; 1 dessert spoon of soda; 1 teaspoon salt; steam four hours

MRS. J. S. HARLAN.

GERMAN COFFEE BREAD.

1/2 cake yeast, 1/2 cup warm water, add Challenge flour to make a nice sponge. Make sponge in afternoon so as to be light by bedtime. Make it into dough not as stiff as bread or as thin as cake by adding 1 cup of warm milk, 1 cup sugar, 1 cup melted butter, 2 1/2 pints of Challenge flour, 2 eggs beaten lightly and salt. Work with wooden spoon and put in warm place over night. In morning roll out not over an inch thick and put in tins. Let rise again and when light brush over the top with egg and milk beaten together; cover top with sugar crumbs and chopped nuts.

MRS. L. R. TEMPLE.

RUSKS.

1 tumbler milk; 1 quarter cake yeast; 3 eggs; 1/2 cup sugar; butter size of an egg; nutmeg or lemon; melt butter in the warm milk; add yeast, sugar and eggs, well beaten, and Challenge flour to mold; let rise over night; when very light roll out and put tins to rise again. Bake 15 or 20 minutes.

EDITH GILLESPIE.