MRS, ARTHUR WELLMAN

POULTRY 17

Chicken Pie. Cut a chicken in small pieces and stew until tender, adding more water as it boils away that chicken will be covered with water when done. Season well with butter, salt and pepper, thicken the gravy with flour made smooth with milk, adding the beaten yolk of one egg. Place a cup upside down in middle of deep baking dish (for the gravy will seep i;p into the cup instead of wasting itself in the oven;) put Uie chicken and gravy in dish and cover with rich biscuit dough. Bake slowly. MRS. D. C. BELL.

To Cook An Old Chicken. Dress, joint, wash, put in hot water and boil until tender. A small pinch of soda improves it if put in when boiling. When tender take up and drain: beat two eggs, dip the pieces in this batter, salt and pepper and put in hot lard and fry until brown, or put in a dripping pan and brown in oven. MRS. C. E. SPELLMAN.

Fried Chicken. Separate a young chicken at the joints, let lie in salt water one hour. Put in skillet one heaping table- spoon each of lard and butter. When this is hot take, each piece of chicken, v>ipe dry, season with pepper and drelge with flour; fry until well done, which takes about forty-flve minutes. MRS. J. S. KNOTT.

Curried Chicken or VeaL One chicken weighing three pounds three fourths cup butter, two large onions, one heaping tablespoon curry pow^der, one pint of canned tomatoes, one cup milk, salt and a little pinch of cayenne pepper. Put but- ter and onions, cut fine, on to cook, stir until brown, then put in chicken, cut in small pieces, the curry, tomatoes, salt and pepper; stir well together, cover tightly and let simmer until chicken is well done, stirring occasionally. Then add the milk, let boil up once and serve with boiled rice. Boil the rice and garnish the platter with it, putting the chicken in center,

MRS. W. M. WIDEXER.

Fried Spring Chicken. Two young chickens, two eggs, w^ell beaten; salt and pepper the chicken, dip each piece into the egg, then roll in cracker dust; put two tablespoons butter into the skillet, let it heat, then lay in chicken, set it in the oven and cover with tight lid. Cook slowly until the under side be-

18 THE YORK COOK BOOK.

comes a light brown, then turn and brown the other side. If necessary when cooking add more butter. When done take up snd set it away to keep warm. Mix tablespoon sifted flour in frying pan with a teaspoon butter, stir until smooth, add cup of rich milk, let come to a boil and season with chopped pars- ley, pepper and salt and. serve very hot with the chicken.

I\mS. J. C. REDDING.

Pressed Chicken. Stew slowly two chickens cut up small, until meat drops from bones, then take out and chop fine. Let liquor boil down to a cupful. Add to it butter size of an egg, teaspoon pepper, little allspice and beaten egg; stir through, the meat, slice hard boiled egg, lay in the mold and press in meat. When served garnish with celery tops or sprigs of pars- ley. MRS. N. SOUTHWORTH.

Pressed Chicken or Beef. Stew a chicken until the meat leaves the bones, remove the bones and chop the meat together with three or four boiled eggs, return to the kettle with a very little of the broth free from fat, salt and pepper to taste and stir well. Turn into a mould and put a plate on top the vessel you use to press it in and place a heavy weight on the plate. When cold turn from the mold and cut down in even slices. Beef can be prepared in the same manner and is nice without eggs. MRS. CELESTE TOWNSEND.

PiesEed Chicken. One chicken, one pound lean veal boiled until tender. Remove bones and chop very fine; four hard boiled eggs also chopped fine. Add three teacups of the gravy and one pint powdered crackers. Season with salt and pepper, mix well, turn into a square mold and let stand twelve hours under a heavy weight. MRS. G. W. POST.

Pressed Chicken. Boil two chickens in enough water to keep from burning, as it is only necessary to have about one cupful of broth left. Boil u^ntil tender. Take all the meat from the bones, throwing away the skin; chop the meat, sea- son with salt (a generous supply) and pepper, add the liquor in which it was boiled. When well mixed set away in a mold or pan with a heavy weight on top. When cold cut in slices and serve. A piece of salt pork boiled with chicken improves its flavor, as also celery cut fine and mixed with it.

MRS. W. D. MEAD, Jr.

POULTRY 19

Pressed Chicken. Steam the chicken until it can be shred- cd, then cook very tender and have left a pint of rich broth; two tablespoons gelatine soaked then stir inio the broth and six hard boiled eggs. Line a mold alternately with peeled lem- ons and sliced eggs. Have the chicken seasoned and pack half of it in the mold, slice some eggs, then chicken to the top, pour over the gelatine and set in a cool place. Garnish the dish to suit taste. Is better made the night before wanted.

MRS. C. A. McCLOUD.

Chicken Pie. Stew chicken until it begins to get tender, then add enough thickening to make a thin gravy and season to suit taste. Prepare potatoes same as to boil for mashed potatoes. Place both in a roaster and cover with pastry, made same as rich pie crust and rolled to about twice the thickness of pie crust. Place in oven and bake slow^ly for about one hour until a crisp brown crust has been obtained. Baste frequent- ly and have plenty of gravy, so the pie is not dry when served.

MRS. D. L. VAN FLEET.

Chicken Pie. (boneless.) Prepare chicken, place over fire and stew until the meat may be removed from bones. Make very rich biscuit dough, roll out quite thin and put in baking pan. Place meat in the pie, pouring liquor over the meat, add small pieces of butter if liquor is not rich. Sprinkle small handful flour over this, roll out cover, perforate and place over pie. Bake until rich brov/n on top. MRS. W. PL READER.

Chicken Pie. Cut up two young chickens, place in hot wa- ter enough to cover (as it boils away add more so as to have enough for the pie and for gravy to serve with it), boil until tender; line the sides of a four or six quart pan with a rich baking powder or soda biscuit dough quarter of an inch thick; put in part of the chicken, season with salt, pepper and buiter, lay in a few thin strips or square of dough, add rest of chick- en and season as before; season liquor in which chickens were boiled with butter, salt and pepper, add a part of it to the pie, cover w'ith crust quarter of an inch thick with a hole in the center the size of a tin cup. Keep adding the chicken liquor as needed, since the fault of most chicken pies is that they are too dry. There can scarcely be too much gravy. Bake one hour in moderate oven. MRS. JESSE LOVE.

20 THE YORK COOK BOOK.

Chicken Pot Pie. Cut and joint a large chicken, cover wa- ter and let boil gently until tender. Take five or six moder- ately sized potatoes, cut in pieces drop in with the chicken and cook about half an hour. Have ready a nice light biscuit dough rolled moderately thin and cut in squares, drop in with chicken and potatoes and cook twenty minutes (or half an hour) in plenty of gravy, adding more water if necessary. Serve immediately. MRS. JAMES McCONAUGHY.

Chicken and Oyster Pie. Cook chicken until it strips from bones, or cook in stock sauce. A few oysters may be added to top of pie. Crust for pie: Two cups pastry flour, one-half tea- spoon salt, two teaspoons baking powder. Measure generous- ly, sift together, and add two teaspoons shortening, rubbing it in with fingers; beat one egg very light, add to it three-fourths cup milk and blend to other ingredients with fork. Chicken end sauce should be at boiling point when crust is put on. Bake fifteen or twenty minutes. For sauce use three table- spoons each of butter and flour and stocks from bones of chicken. Have plenty of sauce. Mix sauce and chicken and boil. MISS BIRDIE WHITCOMB.

Individual Chicken Pies. Take chicken and cook until ten- der, take out the bones readily. Make a rich gravy. Make good sized baking powder biscuits, split and put chicken and gravy between. , MRS. R. V. HUNTER,

Koast Turkey with Oyster dressing. Dress and rub the tur- key inside and out with salt and pepper and steam two hours. Make a dressing of one stale loaf of bread; take off the brown crust and soften by placing in a pan and pouring on boiling water, draining immediately and covering closely. Add one- half pound of butter and teaspoon each of salt and pepper. Drain off the liquor from one quart of oysters, bring to a boil, skim and pour over the bread. Add two eggs, and if still too dry add a little sweet milk. Fill the turkey alternately with dressing and oysters, being careful not to break oysters, and roast until a nice brown. MRS. G. F. BURR,

Escalloped Chicken. Boil two chickens and chop as for sa- lad. Take crushed crackers or bread crumbs or both, buttej* a deep baking dish or pan, cover the bottom with crumbs, put in a layer of chicken with salt, pepper and bits of butter, then another layer of crumbs and so on until the dish is full, finish-

POULTRY 21

ing with crumbs covered with bits of butter. Pour over the v.hole the liquor in which the chicken was boiled, place in hot oven and bake three-quarters of an hour. To prevent brown- ing too much cover with a tin or sheet iron lid. Serve in dish in which it was baked. MRS. A. J. RYAN.

Roast Chicken with Oysters. Dressing: prepare chicken for oven, rubbing well with salt, place in baking pan. Take bread crumbs or crackers, place in pan, pour boiling water ov- er them, let stand until steamed through (placing cover over pan) add a little salt, pepper and small pieces of butter, if not rich enough. Take one pint of oysters and pour oysters and liquor on dressing. If dressing is to stiff, add water. Stuff chicken, rub with flour and butter, place in oven and baste frequently. MRS. W. H. READER.

Roast Wild Duck. Soak the birds over night in salt water or for two hours in soda water. Rinse thoroughly in clean water, dry with a napkin, tie a slice of bacon over the breast of each bird, season with salt and pepper and bake thirty minutes in a very hot oven, basting frequently.

MRS. W. A. HARRISON.

Escalloped Turkey. Moisten bread crumbs with a little milk butter a dish and put in it a layer of crumbs, then a layer of chopped (not very fine) cold turkey, season with salt and pepper; then a layer of crumbs, and so on until the pan is full. If any gravy or dressing has been left, add it. Make a thick- ening of one or two eggs, half cup milk and quarter cup butter Bud bread crumbs; season and spread over top. Cover with a pan, bake half an hour, then remove pan and let brown. Lamb, beef or veal can be used in a similar manner.

MRS. IDALETTE WOODS.

Roast Turkey. A year old is considered best. After dress- ing, salt and pepper the inside (if prepared the day before it will all be better seasoned). For dressing use bread previous- ly dried in oven and rolled fine, stir into the bread salt and pep- per to taste, and sage if liked, and use melted butter sufficient to bind all together. Salt outside, put two cups water in drip- ping pan with turkey. After it begins to brown take a white cloth, double it, wring out of water and cover turkey with it; baste frequently over cloth and do not let cloth scorch; keep an even fire. Stew giblets; when done, chap fine and use this, stew in gravy. MRS. D. C. BELL.

22 THE YORK COOK BOOK.

VEGETABLES.

Asparagus on Toast. Boil the asparagus until tender, drain and make a dressing of two tablespoons flour and a pint of sweet milk, pour over the asparagus and let come to a boil add butter the size of an egg. Have ready some bread, nicely toasted, and pour the asparagus over. Serve while hot.

MRS. GEO. F. BURR.

Baked Beans. Parboil two quarts of beans; when ready add half a pound fat and lean salt pork; put the beans in an earthen dish, with the pork in center; place them in a moder- ate oven to bake twenty-four hours, keeping them moistened with hot water. A tablespoon molasses may 5>e added if pre- ferred. When boiling add a pinch of soda.

MRS. W. A. CARPENTER.

Yankee Pork jiiicl Beans. Pick over carefully a quart of beans and let them soak over night; in the morning wash and drain in another vv^ater; put on to boil in cold water with halt a teaspoon soda; boil about thirty minutes; (when done the skin of a bean will crack if taken out and blown upon), drain, and put in an earthen pot, first a slice of pork, and then the beans, with two or three tablespoons molasses. When the beans are in the pot put in the center half to three-quarters of a pound well washed salt pork, with the rind scored in slic- es or squares and uppermost; season with pepper and salt if needed. Cover all with hot water and bake nine hours in a moderate oven, adding hot water as needed. They cannot be baked too long. Keep covered, so they will not burn on the top, but remove Ihe cover before serving long enough to brown the beans and crisp the pork. MRS. AMANDA J. KENNEDY.

Stiing Beans. Cover with boiling water, put in salt pork in proportion to a quarter of a pound of pork to a quart of beans. Boil for four hours. MRS. JESSE LOVE.

Celery Stew. Take four stalks of celery or as many as is needed and cut in short pieces. Boil in sweet milk till tender. Add some cream and thickening. Season with salt and pepper. Serve hot. MISS EDITH JOHNSON.

Canned Corn and Tomato. Cut green corn from the cob.

VEGETABLES 2a

cook twenty minutes, adding a little water and stirring often. Cook the tomatoes, previously peeled and sliced, in a separate kettle five minutes and then add them to the corn in the pro- portion of one-third corn to two-thirds tomatoes (some take equal parts of each). Mix well and let boil up once, then can immediately in tin or glass MRS. MARGARET WASHBURN.

Escalloped Corn. Butter a dish, put in a layer of rolled crackers, then a layer of corn well seasoned with butter, salt and pepper. Fill the dish in this manner until one can of corn. is used, then nearly cover the whole with rich mlik and bake.

MRS. E. A. WARNER.

Three Ways of Cooking Mushrooms. Cut the stems off the mushrooms unless very small; wash and peel, let stand in salt water for about fifteen minutes, then drain the water off thor- oughly; dredge with flour and fry in butter until a nice brown. Serve hot. Another nice way is to prepare the mushrooms as above, then stew about fifteen minutes, season with salt and pepper, a generous amount of butter, and serve hot on toast. Beefsteak with mushrooms may be cooked as follows: prepare mushrooms the same as for first recipe. Fry the steak, re- move from skillet, then pour the mushrooms into the hot fry- ings; let remain for a few minutes, constantly turning them about until nicely browned, then place on the hot steak and serve at once. If steak is broiled, brown mushrooms in hot butter. Canned mushrooms can be used in place of fresh ones, but before cocking drain off all the water and season.

MRS. O. E. BARTLIT.

Mushrocm Gravy. Put a pint of peeled mushrooms into a small saucepan with a few slices of fat bacon or a lump of but- ter; brown until they stick to the bottom, but be careful not to scorch; stir in a tablespoon flour, add a pint of broth and let simmer five minutes. A little lemon juice may be added if desired. MRS. LEE DEVER.

Creamed Onicn«. Take one dozen onions about the same size, peel, boil ien minutes, pour off this water, again add boil- ing water, boil a few minutes and drain a secouJ time, pour on boiling water, add salt and boil until tender; drain in a colander, pour over a bowl of cream, season with butter, salt and pepper; cook a few minutce. MRS. R. V. HUNTER.

24 THE YORK COOK BOOK.

Smothered Onions. Put a piece of butter in skillet to heat add half a dozen medium sized onions, sliced. Season with a level teaspoon sugar, salt and pepper to taste. Cover close- ly and cook until done, stirring frequently.

MRS. E. Y. LAWRENCE. Wallace, Neb.

Parsnips. Scrape the parsnips and boil in salt water till ten- der, drain, place in dripping pan, cover with a generous supply of butter little sugar and pinch of pepper. Then brown in oven.

MRS. JOHN MAPPS.

Green Peas. Wash lightly one quart of green peas and put in boiling water enough to cover; boil twenty minutes. Add pepper, salt to taste, and more water if needed to prevent burn- ing, one heaping tablespoon butter rubbed into one of flour, two tablespoons sweet cream. Stir well, let come to a boil.

MRS. J. LOVE.

Stewed Pie Plant. (Very fine). Cut up the pie plant with- out peeling and cover with boiling water. Let stand a few min- utes, then drain and add sugar, but no water and stew slowly. MRS. E. Y. LAWRENCE, (Wallace).

Potatoes. (Baked). Use cold boiled potatoes chopped fine, or cold mashed potatoes. Place a layer of potatoes in baking tin and sprinkle well with pepper, salt and butter, then add another layer of potatoes and more seasoning, continuing this until the tin is filled about three inches deep. Scatter grated cheese over the top, cover with sweet milk and bake for one hour in slow oven. MISS KATE TYLER.

Baked Mashed Potatoes. Put seasoned mashed potatoes into teacups. Let stand an hour before time to bake, then turn out carefully to prevent breaking, and place in a buttered baking pan. On each little mold put a dash of salt, pepper and a small lump butter. Bake in an oven until brown.

MRS. MAUD HIGBY.

Breakfast Potatoes. Peal, cut in very thin slices into a little boiling water, so little that it will be evaporated when they are cooked. Add salt to taste, some cream or a very little milk and a bit of butter. A little practice will make this a favorite dish in any family. They must be stirred oc- casionally while cooking. MRS. JESSE LOVE.

VEGETABLES 25

Browned Potatoes with a Roast. Boil medium sized pota- toes until partly done, then arrange them in the roasting pan around the meat; baste them with the drippings until nicely- browned. Serve them hot with the meat.

MRS. E. D. MARSELLUS.

Potato Croquets. Mashed potatoes seasoned with salt, pepper, and onions, form into balls size of large marbles, roll in egg, then in cracker crumbs, fry like doughnuts. Cold po- tatoes can be used, but must be rolled just before frying, to prevent bursting. MRS. H. N. BELL, (Aurora, Neb.)

Fried Potatoes. Pare and cut into thin slices six large po- tatoes, season with salt, pepper, and sprinkle with a little fiour; put into a skillet one-half cup lard and tablespoon but- ter; let it be boiling hot, put in the potatoes, cover closely, stirring occasionally while cooking. MRS. JESSE LOVE.

Saratoga Chips. Peal the potatoes and cut into thin slices as evenly as possible, and drop into ice water. Put a few at a time into a towel to dry, and then drop them into boiling lard. Stir them occasionally, and when a light brown take them out with a skimmer and sprinkle lard over them while hot. MRS. E. D. MARSELLUS.

Saratoga Stewed Potatoes. Boil about six good sized po- tatoes; let them stand on ice until cold, chop up fine into small squares; season with salt and pepper and warm in but- ter the size of an egg over a fire, about five or ten minutes, simmerirg slowly so as not to burn or brown; pour over a pint of cream and watch, carefully, that they cook slowly for a few minutes. Serve hot, and drop into the center a large piece of butter. Do not stir. MRS. R. V. HUNTER.

Escalloped Potatoes. Butter an earthen dish. Put in a layer of sliced potatoes and season with butter, salt and pep- per, then a layer of rolled crackers or flour. Fill the dish in this manner. Pour over all milk enough to cover and bake until thoroughly done. MRS. EDWARD WARNER.

Creamed Sweet Potatoes. Boil the potatoes until thorough- ly cooked, then drain off the water. Make a thickening of cream or milk, flour, butter, salt and a little sugar: pour over potatoes and let boil until it thickens.

MRS. JAMES McCCNAUGHY.

26 THE YORK COOK BOOK.

Warm Slaw The best part of a cabbage sliced fine. Take two eggs well beaten, one cup vinegar, one cup sweet cream; put the vinegar on the stove and when boiling hot stir in the cream and eggs; press down with a plate. Add a little salt and butter. MRS. LISSIE ROBERTS NEWMAN.

Ripe Tomatoes. (Fried.) Take three or four good sized solid ripe tomatoes, slice about one half inch thick. Have ready two eggs beaten and seasoned highly with salt and pep- per, also have ready cracker crumbs. Dip the slices in the egg, sprinkle on each side a little fine sage, then dip in crack- er crumbs, same as you would for fried oysters. Have, ready in a spider some hot lard, fry slowly to a nice brown, about fifteen or tvv'enty minutes. Serve on a hot platter garnished with parsley or water cress. MRS. MAUDE WOODS.

Esealloped Tomatoes. Take a pint stewed tomatoes which liave been rubbed through a colander, thicken with one and one-fourth cup lightly picked bread crumbs add salt and half cup sweet cream. Mix well and bake twenty minutes.

MRS. ELVA ARMSTRONG.

Stuffed Tomatoes. Wipe clean large tomatoes; from the stem side lift out the inside, mix with this pepper, salt, but- ter and bread crumbs, stuff this into the tomato shell and bake iifteen minutes. MRS. MAUD HIGBY.

Recipe for Yeast Cake. Make the yeast Lliree times as strong as for bread. The next day after the yeast is well raised stir in enough corn meal to roll out. Cut with biscuit cutter and dry near the fire as quickly as possible, to prevent them from getting sour. MRb: IDA RUSSELL.

Home Made Yeast. Save a little piece of the sponge every other week; rub corn meal into the sponge until stiff, break Into small pieces and dry. You will have no trouble in making yeast this way providing the sponge is light before the corn meal is rubbed in. MRS. IDA RUSSELL.

Potato Ball Yeast. Boil four or five large potatoes until thoroughly soft, mash well and when cool add a dissolved yeast cake, also one teaspoon each of salt and sugar. Keep in a cool place and when you wish to make bread cook some more potatoes and add to the ball, also add salt and sugar. Make into two balls, save one for yeast and use the other for bread. Fresh yeast will not need to be added to the ball oftener than every other baking, and the ball can be kept for months.

MRS. JOHN PIERSON.

Bread. At noon scald a cup flour with poiato water, adding two tablespoons mashed potato; when lukewarm stir in this one cake yeast previously soaked; at night add to this one quart lukewarm water or sweet milk scalded and cooled and two tablespoons each of butter and sugar and one tablespoon salt; stir in flour to make thick batter, let rise over night and in morning pour a tablespoon boiling water over one-third tea- spoon soda and stir in sponge while in effervescent state; then add sufficient flour to the sponge (putting it all in at once as near as possible) to make the dough stiff enough that it will not stick to the hands, kneading only long enough to work the flour in smooth. Place this in a well greased gallon crock, let rise until half full, knead down, let rise again; when very light make into loaves with hands, but do not work on board; let rise in pans, place, in hot oven and bake three-quarters of an hour, being careful not to add much more fuel if oven is hot when put in. Use no flour in kneading down the bread when light or moulding into loaves simply grease the hands in- stead. Always use an earthen crock for bread snd cover with another crock, and do not let get too warm or chilled while rising. Crete Mills flour preferred. MRS. D. C. BELL.

Bread. One quart sour milk brought to a boil, then set aside to cool. When tepid add one yeast cake which has been fully dissolved in half a cup luke-warm water, one pint water or potato water, and flour enough to make a stiff batter, then set in a warm place over night to rise. In the morning add one tablespoon sugar, one of butter and one of salt, and enough flour to make stiff. Knead well and put to rise again; when light, knead again, let rise, then make into loaves, place in pans and when light bake in a moderate oven one hour.

MRS. OLIVE DURHAM.

28 THE YORK COOK BOOK.

Salt Risingj Bread. Pour half a pint boiling water on two tablespoons corn meal and a pinch of salt, let it stand ten minutes, then stir in two tablespoons flour and set in a warm place to rise over night. In the morning add half a pint fresh sweet milk and flour enough to make the yeast smooth, then put in a kettle of warm water. Keep at an even temperature and when it rises pour it in a batter made of two quarts of scalded and cooled new milk; add flour enough to make a batter, beat well and put to rise in a warm place for twenty- five or thirty minutes. Then stir in flour until too stiff to be stirred with a spoon, then pour it on the molding board, add a little lard, mix in the flour well and put in pans to rise and bake. MRS. ELLA JOHNSON.

Rye Bread. Set a sponge with wheat flour as for wheat bread. In the morning sift the rye flour, make a well in the center, into this put two pints of sponge, a coffee cup tepid water, two tablespons salt, two-thirds cup molasses, one half cup lard or butter and mix altogether until very stiff. Put on molding board and knead, adding flour until it doe.3 not stick to the hands or board. The success of rye bread depends on hard kneading and getting it stiff enough. Bake same as wheat bread. MISS AUGUSTA WALDORF.

Hon. E. A. Gilbert's Recipe for Biscviit. One quart flour, two teaspoons baking powder, about half a handful lard or cottoline or something, salt io taste, and milk to mix. Cut out with a baking powder can, roll out with a rolling pin and bake to a delicate mahogany brown.

Baking Powder Biscuit. One quart flour sifted with two heaping teaspoons baking powder, teaspoon salt, two table- spoons lard and butter mixed in thoroughly. Mix lightly with milk as soft as can be rolled. Bake in hot oven.

MRS. J. S. KNOTT.

Cream Biscuit. One pint of sour cream, tablespoon lard, small teaspoon soda and a little salt. Work well, but do not handle much. Bake in a quick oven.

MRS. BRUCE MERADITH.

Light Biscuit. Boil two large potatoes and mash while hot. Into the hot potatoes stir one teacup lafd and butter mixed; add salt and two well beaten eggs. To this add one teacup

sweet milk in wh ch has been dissolved one half cake yeast and one tablespoon sjgar. Stir in one quart of flour and let rise. After it is light mix in flour until it is about like bread dough. Let rise then mold into biscuit and when light 'bake in moder- ate oven. MRS. MARY TILDEN.

Sour Milk Biscuits. One pint sour milk, one even teaspoon soda; after all the lumps are thoroughly mashed run the finger over top of spoon, dissolve and stir the soda well into the milk, until effervescent. Have ready about a pint of sifted flour into which has been mixed a little salt, one heaping •dessert spoon lard and one liberal teaspoon baking powder (the baking powder being mixed in flour before lard): mix with the sour milk into a soft dough (should there not be sufficient of the sour milk to ma ce dough soft add a little sweet milk or water). Press out with hand, cut with a small biscuit cutter, bake in a quick aven five to eight minutes. This receipt will make about twelve biscuits.

MRS. MAUD WOODS.

Baked Brov»ii Bread. One and one-half cups sour milk one cup molasses, one and one-half teaspoons soda; stir well and add one cup sugar, one half cup lard, teaspoon salt, one teacup graham flour (sifted), one teacup corn meal (sifted) and enough white flour to make very stiff Bake in a well greased pan in a moderate oven for forty minutes, or until done by testing with a straw. Do not move in the oven or it will fall.

MRS. E. J. WIGHTMAX.

BroA\ii Bread. Two cups graham or brown flour, one cup €ach of white flour, corn meal, sweet milk, sour milk and mo- lasses, one egg, one teaspoon soda and one teaspoon salt. Steam three hours. :\IRS. D. E. SEDGWICK.

Bro\\Ti Bread. One egg, one cup sour milk, one half cup €ach sugar and molasses, (lard size of an egg) melted, one laalt saucer flour, one saucer corn meal. Steam three hours.

MRS. R. J. BULLOCK.

Brown Bread. One cup sugar, four cups sour milk, two level teaspoons soda, lump of butter the size of an egg. melted, a pinch of salt, and graham flour to stiffen. Let stand one hour in baking pan and lake one hour in slow oven.