NATIONAL GROCERY CO

BREAD AND BREAKFAST FOODS 157

Boston Brown Bread. Two cups corn meal, 2 cups graham flour, 1 cup white flour, pinch of salt, 1 cup molasses, 3 cups sour milk, 1 teaspoon soda. Steam four hours. MRS. E. L. ALLENBERG.

Nut Bread No. 1.

Half cup molasses, y2 cup sour milk, y2 cup brown sugar, y2 tea- spoon soda dissolved in the sour milk, y2 cup chopped nuts, 2 cups flour — 1 graham, 1 whole wheat. Bake 45 minutes.

MRS. PAUL BERKMAN. Nut Bread No. 2.

One cup milk, 1 cup water, 1 cake compressed yeast, 1 teaspoon sugar, 3 cups whole wheat flour, 1 teaspoon salt, 1 tablespoon shorten- ing, iy2 cups walnuts cut fine; more flour to mix stiff. Put milk, water, sugar and yeast, crumbled, into a bowl, cover and let stand until yeast floats on the surface; then beat in flour, salt and shortening. Beat well for 8 to 10 minutes, because this bread has no kneading. When the sponge or batter is beaten light, work in as much flour as possible with the spoon, but do not make the dough quite stiff enough to knead. Let rise until double in bulk, then add the nuts and (if liked) two table- spoons sugar. Fill dough into loaf pans and let rise again; then bake in hot oven until brown, after which reduce heat to finish baking.

MRS. L. NATHAN. Biscuits.

Sift flour before measuring; fill four cups with a spoon, a heaping tablespoonful of butter, an even teaspoonful of salt, 2 heaping tea- spoonfuls of baking powder; mix all thoroughly with the hands. Then half beat to froth a couple of whites of eggs; pour into this iy± cups of milk; mix this all together with a broad knife or spoon and roll out, not too thick. Cut with a biscuit cutter; spread each one with plenty of melted butter, fold over, place in sheet pan and bake in quick oven. Brush over yolks of egg when coming out of oven.

MRS. M. WILZINSKI. Baking Powder Rolls.

Two cups flour, 2 tablespoons sugar, 1 teaspoon baking powder, y2 cup butter, enough milk to mix to the consistency of biscuit dough. Handle as little as possible. Roll out until about an inch thick. Sprinkle over this 1 cup chopped wallnuts, 1 cup raisins, bits of butter and about half cup of sugar. Roll up and cut in slices about iy2 inches thick. Bake in a quick oven. SADIE BARASH.

Poppy Seed Rolls.

This will make forty small ones: One cake compressed yeast, 2 eggs, 1 quart milk, y2 cup sugar, salt to taste. Make sponge and let rise; make dough as soft as you can handle. Work several times; braid in small loaves and let rise; then put egg and poppy seed on top and bake. MRS. A. E. WILZIN.

Is your pocket knife a "Colonial" make? If not, no wonder it is a disappointment.

ONE THOUSAND FAVORITE RECIPES

Astor House Rolls.

One pint of sweet milk scalded. While still warm, put in a lump of butter the size of an egg, two tablespoons sugar, little salt, half cake of compressed yeast. Add to flour. When light, mould for 15 minutes, and cut into round cakes; spreach each half with butter and fold over on the other half. Put in pans, and when light bake in a quick oven. MRS. H. ELSTER.

German Toast. Slices of stale bread dipped in milk to soften; then dip into beaten egg with a little cinnamon in. Fry in hot butter; serve with powdered sugar or jelly. MRS. S. ARONSON.

Milk Toast. Toast slices of white bread and butter them. Put 2 cups of milk in saucepan, thicken with iy2 teaspoons corn starch, add little salt, cin- namon and sugar to taste. Boil up and pour over toast.

MRS. S. ARONSON. Left-Over Mush.

Cold cooked cream of wheat or farina, fried in butter and served with syrup makes a very palatable dish.

Graham Gems. To one quart of water add three eggs, one teaspoonful of salt, one tablespoonful of sugar and two teaspoonfuls of baking powder; add enough graham flour to make a stiff batter. Beat all very hard. Bake in a hot oven.

Pop Overs.

Two eggs, 2 cups of flour, 2 cups of milk, pinch of salt; mix and bake in quick oven.

MRS. A. E. WILZIN.

Quick Waffles. Two pints of sweet milk, 1 cup of butter (melted), sift flour to make a soft batter; add the well beaten yolks of 6 eggs, then the beaten whites, and lastly (just before baking), 4 teaspoonfuls of baking pow- der, beating very hard and fast for a few minutes.

MRS. E. L. ALLENBERG.

Two cups flour, 1 teaspoon baking powder, 1 teaspoon salt, 4 yolks beat well (add whites last), 1 teaspoon butter, about iy2 or 2 cups milk.

MRS. A. E. WILZIN.

Iron Cakes.

One cup of milk, 1 cup of flour, 2 eggs, pinch of salt, fried in fat.

MRS. N. ECKSTEIN.

•LIANCE^SE