COFFEE CAKE. MRS. U. F. SEFFNER.

When the bread is ready for the pans, leave about what you would use for one loaf in the bowl; into that, work one-half cup butter, one-half cup sugar, the yolks of two eggs, and the white of one egg; work thoroughly; set to rise. When light, handle carefully; don't work or roll it; make into cakes with the hands; put into pie plates; grease the tops with butter; sprinkle on fine bread crumbs, sugar, and cinnamon, mixed. When perfectly light, bake twenty or twenty-five minutes.



BREAD. MRS. BELLE BLAND.

FOR FOUR LOAVES OF BREAD.—Peel five good-sized potatoes; boil until soft, and mash through a colander; then two tablespoonfuls of sugar, one of salt; and five pints of water. When about cold, add one-half medium-sized cakes of yeast, which have been well soaked. Let this stand in a warm place twenty-four hours. In the morning, mix stiff; knead well; let it rise until light; mold into loaves, and when raised again, bake in a moderately hot oven one hour.



COMMUNION BREAD. MRS. S. A. YOUNG.

Take one pint flour, one-half teaspoonful baking powder, a little salt, a teaspoonful butter; rub all together, and then put in enough water to make a stiff dough. Cut dough in two pieces; roll to thickness of heavy pie crust; lay on white paper, and cut into strips one-fourth inch wide. Bake between papers in slow oven.



CINNAMON BREAD.

Take flour as for making biscuit; add a cupful of yeast sponge, two well beaten eggs, a quart of luke-warm water, and a cupful of sugar. Salt and knead same as light dough and set to rise. When it is ready to make out, roll into thin cakes; place in well buttered pans and let it rise again. Bake to a light brown on top, and when done, spread a cream over it, as follows: White of an egg beaten to stiff froth; add teaspoonful of ground cinnamon, and a tablespoonful of granulated sugar. When this is done, put the bread again in the oven to dry the cream. This is delicious.



GRAHAM BREAD. MRS. A. C. AULT.

Two cups graham flour, one cup buttermilk, one-half cup sugar, one egg, one teaspoonful soda, one tablespoonful butter, a pinch salt.



GRAHAM BREAD.

One cup sponge, one cup warm water, one-fourth cup molasses, two tablespoons melted butter. Thicken with equal quantities of graham, and flour just enough to form a loaf; then raise.



BROWN BREAD. MRS. MARY DICKERSON.

Three cups of sweet milk, three cups of graham flour, one and one-half cups of corn meal, one cup of molasses, one teaspoon of salt, one teaspoon of soda. Steam for three hours in four one pound baking powder cans, with the covers on.



BOSTON BROWN BREAD. MRS. JOHN ROBINSON.

One and one-half pints sour milk, one cup baking molasses, two teaspoonfuls soda (one in the milk, one in the molasses); beat well before putting together. One teaspoonful salt, four cups graham flour, one teaspoonful baking powder in the flour. Steam two and one-half hours; remove the lids, and set in the oven one-half hour. Five canfuls.



BOSTON BROWN BREAD. MRS. S. E. BARLOW.

One and one-half pints sour milk, one cup baking molasses, scant teaspoon soda in each; foam separately. Pour cups graham flour, one teaspoon baking powder, one teaspoon salt. Put in one pound baking powder cans; steam two and one-half hours, and bake half hour.



CORN BREAD. MRS. SAMUEL SAITER.

Mix together one and two-third cups corn meal, one-third cup flour, one-fourth cup sugar, one teaspoonful salt. Beat two eggs until light, and add to them one cup sour milk, and one cup sweet milk in which one teaspoonful soda has been dissolved; mix thoroughly. Have the frying pan very hot, with two tablespoonfuls butter; pour the batter into it; then pour into this mixture another cup of sweet milk, but do not stir the cake. Place pan into hot oven, and bake one-half hour.



CORN BREAD. MRS. SALMON.

Two heaping cups corn meal, one heaping cup flour, two teaspoons baking powder sifted with flour, whites and yolks of three eggs beaten separately, two and one-half cups sweet milk, one tablespoon melted butter, one tablespoon white sugar, one teaspoon salt. Bake steadily in a moderately hot oven.



CORN BREAD. MRS. A. C. AULT.

One and one-half pints corn meal, one-half pint flour, one tablespoonful sugar, one teaspoonful salt, two heaping teaspoons baking powder, one tablespoonful lard, one and one-fourth pints milk, two eggs. Sift together corn meal, flour, sugar, salt, and baking powder; rub in lard cold; add the egg; mix to a moderately stiff batter. Bake in rather hot oven thirty minutes.



CORN BREAD. MRS. C. H. WILLIAMS.

Two cups sweet milk, one egg, one and one-half teacups wheat flour, two teacups Indian meal, two tablespoonfuls sugar, a little salt, four teaspoonfuls cream tartar put in with flour, two teaspoonfuls soda dissolved in warm water; add this last. Bake in gem pans in a quick oven.

Darmody & McClures Premium Corn Meal should be used with these recipes.



CORN BREAD. MRS. F. E. H. SELLERS.

One pint buttermilk, one pint corn meal, one pint flour, one teaspoonful salt, two teaspoonfuls soda in milk, six tablespoonfuls molasses, one egg. Bake in slow oven thirty minutes.



STEAMED CORN BREAD. MRS. CHAS. MOORE.

Two cupfuls new milk, two cupfuls Indian meal, one and one-half cupfuls flour, two-thirds cupful New Orleans molasses, one scant teaspoon soda. Mix flour, meal, and salt together thoroughly; then add milk, and beat till smooth. Dissolve soda in molasses; add to mixture; then put in buttered pan; steam three hours, setting steamer over cold water. Put in oven fifteen minutes.



POTATO RUSKS. MRS. E. S. JORDAN.

Six good-sized potatoes cooked soft and then mashed, one-half cup butter and one-half cup lard mixed, one cup sugar, one-half cup cooled potato water, two tablespoons flour, one cup yeast. Mix the above; let rise, and then beat three eggs; put in, and work up.



PENN RUSKS. MRS. A. C. AULT.

One large potato. Make sponge same as bread in the evening. In the morning, add one pint of sweet milk, one cup white sugar, one-half cup butter, and more flour. Let rise again; knead out soft; let rise again; cut out; put in pans; let rise once more. Bake fifteen minutes.

Best results obtained by using "ELECTRIC LIGHT FLOUR."



RAISED BISCUIT. MRS. M. A. MOORHEAD.

One pint sweet milk, one half cup butter, one tablespoonful sugar, one tablespoonful yeast, a little salt, whites of two eggs beaten stiff. Make the sponge at supper time. At bed time, work in flour to make a stiff dough. Put in warm place to rise over night. In the morning turn it out on the kneading board. Smooth out with the hand about one inch thick; cut in small cakes; let stand five minutes; put in oven; bake fifteen minutes. Delicious for breakfast.



BEATEN BISCUIT. GAIL HAMILTON.

One quart flour, one heaping tablespoonful lard, water to make stiff dough, a little salt. Beat well with rolling pin; work into flat biscuit; make a few holes in each with a fork. Bake in quick oven.



TO MAKE RUSKS. MRS. G. A. WRIGHT.

One quart of bread sponge, one coffee-cup white sugar, one teacup butter, two eggs, one pint sweet milk, a little salt. Beat the sugar and eggs well before adding the milk. Flour to knead well.



PARKER HOUSE ROLLS. MRS. CHARLES MOORE.

Rub one-half teaspoon of lard and one-half of butter into two quarts of sifted flour. Into a well in the center of flour, one pint cold boiled milk, and add one-half cup yeast or one cake dry yeast, dissolved in one-half cup warm water, one-half cup sugar, and a little salt. Set at one o'clock [ten p.m. for dinner next day?]; make up at two o'clock, and put in pans at half past four for six o'clock tea. Keep in warm place.



BAKING POWDER BISCUIT. MRS. H. T. VAN FLEET.

To one pint of flour, add two teaspoonfuls of baking powder; sift together; add one heaping tablespoon of butter, and a pinch of salt. Use enough sweet milk to make a very soft mixture. Work the butter through the milk in the center of flour. Do not roll out on board, as the mixture is too soft, but make out by hand as you would light rolls. Avoid kneading. Bake in quick oven.



DELICIOUS TEA ROLLS. MRS. U. F. SEFFNER.

Two tablespoonfuls butter, two tablespoonfuls sugar, two eggs. Beat the three articles all together; add a little salt, one cup sweet milk, two cups flour, three teaspoonfuls baking powder. Grease a large dripping pan with butter. Drop a tablespoonful in each place. Bake twenty minutes.



GOOD MUFFINS (CHEAP AND EASY). MRS. E. FAIRFIELD.

One egg, one cup milk, one tablespoon sugar, one tablespoon butter, two teacups flour, three teaspoons baking powder, one teaspoon salt. Mix yolk of egg, butter, and sugar; add then the flour, baking powder, and salt, sifted together; then white of egg, beaten well. Bake ten minutes in quick oven. Much of the success in baking depends upon having the iron muffin ring well heated on the top of stove before putting the batter in them.



MUFFINS. MRS. W. C. BUTCHER.

Three eggs beaten separately, one-half cup of sugar, two-thirds cup of butter, one pint of sweet milk, two heaping teaspoons of baking powder; add flour to make it as thick as cake batter.



MUFFIN OR SHORTCAKE DOUGH. MRS. DR. McMURRAY.

Two pints of flour, three tablespoons of sugar, one tablespoon of melted butter, one egg, one pint of sweet milk, three teaspoons of baking powder. Bake in a quick oven in muffin rings, or drop the dough from the end of your spoon as you do for drop cake. To be eaten hot. Try with a broom splint, as cake. Enough for four or five large persons.



QUICK MUFFINS. MRS. S. E. BARLOW.

One cup flour, one heaping teaspoon baking powder, one egg, two tablespoons melted butter, a little salt; mix all together; before stirring them, add sufficient water to make a stiff batter. Bake in hot oven about fifteen minutes.



MUFFINS. MRS. A. C. AULT.

One cup sweet milk, one-half cup butter, one egg, one tablespoonful sugar, two teaspoonfuls baking powder, two and one-half cups flour, a pinch salt.

"ELECTRIC LIGHT FLOUR" is guaranteed pure winter wheat flour.



MUFFINS. MRS. T. H. LINSLEY.

To each cup of flour, add two teaspoons of baking powder, large pinch of salt; moisten with sweet milk to the consistency of drop dough. Have muffin pans hot, with a teaspoonful of butter in each. Bake ten minutes in hot oven.



CORN MUFFINS. E. S.

Make just as you do wheat muffins, using one-half wheat flour, and one-half corn meal.

Graham muffins are made in the same manner, using equal parts wheat and graham flour.



FRENCH BREAD GRIDDLE CAKES. MRS. R. H. JOHNSON.

One pint bread-crumbs. One pint milk; scald, and pour over bread crumbs at night to make a batter. Four eggs, two cups or less flour, one-half cup or less butter. Bake like buckwheats.



VERY NICE CORN MEAL GRIDDLE CAKES. MRS. T. H. LINSLEY.

One pint rich sour milk, one well beaten egg, one large tablespoon flour, teaspoon soda, meal enough to make the mixture not quite as thick as for flour cakes.



CORN MEAL GRIDDLE CAKES. MRS. F. E. H. SELLERS.

One and one-half pints sour milk, one good teaspoonful soda, one teaspoonful salt, one pint corn meal, one-half pint flour, one egg.



ANNIE'S CORN CAKES.

One egg, one pint of sour milk, one-half teaspoonful soda, pinch salt, one-half cup flour, corn meal to make not too stiff a batter.



MUSH. W. R. C.

To three quarts of boiling water, add salt to taste. Stir in gradually sufficient corn meal to make it quite thick. Boil slowly one hour. Stir often, and beat well; that will make it light and smooth. Eat with cream, milk, and butter, or syrup. To fry when cold, cut in thin slices, and fry in lard and butter, mixed.



TO FRY HOT MUSH. MRS. T. H. LINSLEY.

Fry slices of bacon; remove the meat; drop in the mush by spoonfuls, and fry delicate brown.



GERMICELLI. MRS. W. H. ECKHART.

Stir germicelli into two quarts of boiling water until as thick as mush; add salt. Boil five or ten minutes, stirring constantly. Just before serving, you can stir in a cup of sweet milk, if you wish. When cold, slice, and fry same as corn mush.



OAT MEAL CRACKERS. JENNIE L. HARRINGTON.

Two cups oat meal (rolled oats is best), three cups flour, one cup shortening, one cup sugar, one cup water, one teaspoonful salt, three teaspoonfuls baking powder; roll very thin.



LEMON CRACKERS. MRS. E. S. JORDAN.

Two and three-fourths cups of granulated sugar, one cup of butter, one pint of sweet milk, one cup of lard, three eggs, five cents worth of lemon oil, five cents worth carbonate of ammonia, a pinch of salt. Mix stiff, and roll thin; stick with a fork, and bake in a quick oven.



MILK TOAST. MISS H. W.

Boil one quart of milk; stir into it two tablespoonfuls butter, mixed with one tablespoonful flour, and a saltspoonful salt. Let the whole boil five minutes. Have ready a dish of toasted bread; pour the milk over it, and serve hot. Nice for breakfast.



FRITTERS.

Separate four eggs; beat the yolks until light; add to them one quart of sweet milk, a little salt. Beat the whites very stiff; stir in one quart of flour, and the whites, half and half, with one teaspoonful of baking powder. In a tablespoonful of batter, place a slice of nice sour apple; drop into hot lard, and fry nice brown on both sides. Serve hot, with butter and syrup.

Make oyster fritters the same way, using fine large oysters in place of apples.

ORANGE FRITTERS.—Made in same way, using slices of orange instead of apple.

PINEAPPLE FRITTERS.—Made in same manner, only stir into the batter a pineapple, grated or chopped fine.



SPANISH FRITTERS. MRS. E. S.

Cut the soft of bread into pieces two or three inches long and one inch thick. Take one pint and a half of sweet milk; sweeten to taste; add six well beaten eggs, a little salt; dip the pieces of bread in the mixture; let them become well saturated. Fry in hot lard until a delicate brown.



FOR CANNING CORN. MRS. MARTHA WRIGHT.

To five pints green corn, add three pints water; cook five minutes; then dissolve three level teaspoons tartaric acid, and add to corn; cook a few minutes longer; then it is ready to can in new or nearly new tin cans.

When preparing for table, drain off liquid; add a very little water; season and sweeten to taste. When boiling, add one level teaspoon soda dissolved in hot water.



SCHMIER KASE. OLIVE BARKS.

One gallon of sour milk; scald until crumbly; let drip until whey is separated from curd; mash fine; salt to suit the taste; add one pint of rich sour cream; stir till all is thoroughly mixed together.

The old reliable milliner—Jennie Thomas, 121 S. Main.



MEDICAL LORE AND INVALIDS FOOD.

"Simple diet is best, for many dishes bring many diseases." —PLINY.

COUGH SYRUP. MARY FELTY.

One quart of water, one handful of hops; boil these together, and strain; put in this fluid a cup of sugar, and boil to a syrup; cut a lemon into it, and bottle for use.



WHOOPING COUGH SYRUP. MRS. SARAH SAITER.

One ounce flax seed, one ounce slippery elm, one ounce boneset, one ounce stick liquorice, one and one-half pounds loaf sugar, one pint Orleans molasses. Put first three ingredients in thin muslin bag, and boil one hour in sufficient water to cover well. Dissolve the liquorice in one pint of water; then boil all together a few moments.

DOSE.—One teaspoonful every hour or two, as the case may require.

THE END