BREADS.

CREAM BISCUIT.

Mrs. Richard L. Ashurst, Philadelphia, Pa.

One cup of sour cream, 2½ cups of sifted flour, 1 teaspoonful of salt. Knead it into a dough, roll out thin, cut in irregular pieces, and bake in a modern oven.

YORKSHIRE BREAD.

Mrs. Wm. Govane Howard, “Drumquhasle,” Maryland.

Contributed by Mrs. Robert C. Wright, Haverford, Pa.

Make a “rising” in the morning (if required for tea) with yeast, using 1 qt. of milk, 2 eggs, ¼ lb. of butter—the milk to be warmed enough to melt the butter, and sufficient flour to make it as thick as bread. Use a little salt, and knead as ordinary bread. Break off pieces the size of a breakfast plate and set again. Then bake. To be buttered in the kitchen.

MADISON BISCUIT.

Mrs. John Murdoch, Baltimore, Md.

Contributed by Mrs. Robert C. Wright, Haverford, Pa.

To each qt. of flour, put ½ pt. of yeast, 1 egg well beaten, 1 large potato, 1 tablespoonful of white sugar, and 1 of lard. Put the yeast, egg and sugar together. Mash the potato and mix in with milk to moisten, then well into the flour as for rolls. They will rise in from four to six hours in warm weather. When light, roll thin, handling the dough as little as possible. Cut and put them into a pan to rise until it is time to bake. They will bake in ten or fifteen minutes. Two quarts of flour will make about 50 biscuits. To be eaten as soon as baked.

WAFFLES (PERFECT).

Miss Logan, Kentucky.

Contributed by Mrs. Wm. D. Winsor, Philadelphia, Pa.

One pt. sour cream, 2 pts. flour, 3 eggs, 1 teaspoon of soda, 3 tablespoons of melted lard, a little salt. Beat the eggs separately, put flour and sour cream in the yellows, thin the batter very thin with sweet milk. Add lard, then soda dissolved in a little milk, and lastly the whites. Bake quickly in very hot irons.

BOSTON BROWN BREAD.

Mrs. Henry Winsor, Boston, Mass.

Contributed by Mrs. Wm. D. Winsor, Philadelphia, Pa.

One pt. graham flour, 1 pt. Indian meal, 1 pt. wheat flour, ½ cup molasses. Mix the flour with a little salt, and then pour in the molasses, stir in a quart of sour milk or butter milk a tablespoon of soda until it froths. Pour it gradually over the flour and beat till quite light. Butter the tin (a 2 or 3 lb. lard kettle will answer), pour in the mixture, cover the tin perfectly tight and boil it in a pot of water 3 hours (leave on range all night). In the morning just before breakfast turn it carefully out and put it in oven a few minutes to brown crust.

SALLY LUNN.

Mrs. Dabney H. Maury, Richmond, Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Take ¼ lb. butter, 1 lb. flour, 2 eggs, ½ gill of yeast or ½ a yeast cake dissolved in a little warm water, milk enough to make a soft dough, ½ teaspoon salt, cut up butter and melt in warm milk. When the milk is lukewarm stir it into the flour, with eggs beaten very light, then add yeast. Butter your mould carefully in which place your mixture, and set in winter near fire to rise. When perfectly light and risen to top of Turk’s head, bake in moderate oven.

THIN BISCUIT.

To 1 lb. flour, 1 tablespoon butter, 1 tea cup cream a little sour, 1 salt spoon of salt, 1 teaspoon soda. Make dough as soft as possible, roll very thin, cut out and bake quickly in hot oven about 5 minutes.

BATTER CAKES.

Contributed by Mrs. A. W. Garber, “Ingleside,” Richmond, Va.

Two eggs, 1 cup of meal, 1 salt spoon of salt, 1 cup of milk. Make in a thin batter, adding more milk if necessary, and bake on hot griddle. A table spoon of melted butter is an improvement.

FLANNEL CAKES.

Contributed by Mrs. A. W. Garber, “Ingleside,” Richmond, Va.

Two eggs, 1 cup of flour, 1½ cups of buttermilk, beat your eggs very light, and then add 1 cup of milk, then your flour, then ½ cup of buttermilk with ¼ teaspoon of soda. Bake on hot greased griddle.

MUFFINS.

Mrs. Daniel Harrison, Philadelphia, Pa., 1861.

Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa.

Make a batter of 1 qt. of flour and 1 qt. of milk, 3 eggs well beaten, and a wine glass of yeast. Add a little salt and let it rise, cut into the flour a large spoonful of butter. Bake in muffin rings.

CORN MUFFINS.

Contributed by Mrs. A. W. Garber, “Ingleside,” Richmond, Va.

Three eggs, 1 cup of meal, 1 heaping tablespoon of butter, 1½ cups of buttermilk. Beat the eggs very light, then add to them 1 cup buttermilk, then meal and butter, then ½ tea cup of buttermilk, stirring in ½ teaspoon soda and 1 salt spoon salt. Grease your tins and bake quickly.

MUFFINS.

Contributed by Mrs. A. W. Garber, “Ingleside,” Richmond, Va.

One half pt. flour, ½ cup of yeast and let rise 2 hours. Then add 3 eggs, 1 pt. of flour, 1 tablespoon of butter, 1 cup of milk. Beat eggs very light, then add milk and flour to your sponge and 1 salt spoon of salt. Set this away to rise 5 hours. Then put in muffin cups to rise to top. When risen bake in quick oven. In place of ½ cup of yeast, ½ yeast cake can be substituted.

THIN BISCUIT.

Mrs. Dabney H. Maury, Richmond, Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Take 1 pt. of flour sifted. Into this rub 1 heaping tablespoon of butter, add 2 eggs, and enough cream to make a dough sufficient to roll. Roll as thin as your nail, prick with a fork, cut out with a glass, dust with flour and place in pan in a hot oven until light brown.

BREAD CAKE.

Mrs. Daniel Harrison, Philadelphia, Pa., 1861.

Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa.

Two tea cups of risen dough, ½ tea cup of sugar, ½ tea cup of butter, 2 eggs, raisins to taste. Add a mite of soda and cream of tartar in the dough, and dissolve the soda in a little milk, and add lastly.

SALLY LUNN.

Contributed by Mrs. T. B. Sims, Bryn Mawr, Pa.

Three tablespoons of sugar and 3 of butter creamed together, 3 eggs well beaten and added to butter and sugar. One pt. of milk, ½ yeast cake dissolved in 3 tablespoons of tepid water, or of yeast 2 tablespoonsful, about 1 qt. of flour, 1 teaspoon of salt. Beat well, rise over night or all day. Bake in old-fashioned Turk’s head.

CORN BREAD.

Contributed by Mrs. Mary Balding, Philadelphia, Pa., 1858.

One qt. of sour milk, 6 eggs, 1 teaspoon saleratus, 1 teaspoon of salt, 2 tablespoons melted butter. Make it as thick as sponge cake with Indian meal from Virginia, and bake ½ hour.

MUSH CAKES.

Miss Mollie Ward, Philadelphia, Pa., 1855.

Take 1 qt. of cold mush, ½ pt. of wheat flour, a little butter or lard. Make into little cakes with your hand, flour, and bake them on a griddle as slab-cake, or in the oven.

WAFFLES.

Mrs. Joseph Patterson, Philadelphia, Pa.

One qt. milk, 2 eggs, ½ tea cup rice flour, 2 tablespoons yeast powder, and enough flour to make batter.

RYE BREAD.

Contributed by Mrs. J. Bertram Lippincott, Philadelphia, Pa.

Five pts. of flour, 1 teaspoon of salt, 1 qt. of warm water, 1 cup of yeast. Mix well and work well with plenty of flour, then place in well greased pans. Let rise and bake in oven 1½ hours. Never set at night but work as soon as mixed.

CLERMONT MUFFINS.

Mrs. Robert K. Livingstone, New York, 1775.

Two eggs, 2 tablespoons butter, 1 large tea cup cream, sweet or sour, 1 salt spoon of salt, flour enough for a very soft dough. Mix well, shape into small balls the size of an English walnut. Roll out in thin cakes, each one about the size of a dessert plate, not much thicker than paper. Bake in a pan in front of a hot fire.

BROWN BREAD.

Contributed by Mrs. J. Bertram Lippincott, Philadelphia, Pa.

Five pts. of flour, 1 teaspoon of salt, 1 qt. of warm water, 1 cup of yeast, 2 tablespoons molasses. Mix well and work with plenty of flour, place in greased pans and bake 1½ hours. Never set at night. Work as soon as mixed.

BREAD.

Contributed by Mrs. J. Bertram Lippincott, Philadelphia, Pa.

Wheat bread four loaves, 2 qts. of flour, 2 qts. of warm water, 2 cups of yeast, nearly 1 tablespoon of salt. Put the salt in the flour and then pour in the water and finally the yeast. Mix up well and work with plenty of flour, and then put in pans greased with lard. Let it rise, and then bake 1½ hours in a hot oven. Never “set” it at night, but work it as soon as mixed.

GERMAN WAFFLES.

Contributed by Mrs. M. Kim Miller, New York.

Stir ½ cup of butter to a cream, add a tablespoon sugar, then add slowly 1 yolk of an egg and a little flour, beating well. Continue until 6 yolks and 4 oz. of flour have been used. Then add ½ pt. whipped cream, and 5 whites beaten light. Flavor with lemon, or nutmeg if liked. Heat waffle iron and pour a tablespoon in each compartment.

POTATO PONE.

“Belvidere Plantation,” Eutaw Springs, S.C. An Old South Carolina Receipt.

Contributed by Miss Caroline Sinkler, Philadelphia, Pa.

One qt. grated sweet potatoes, 1 pt. molasses, 10 oz. brown sugar, ¾ lb. butter, 3 eggs beaten light, ginger to taste, a little salt, an even teaspoonful of soda, and water to make a soft batter. Bake a long time in pans about 3 inches deep.

“BELVIDERE PLANTATION” INDIAN MEAL GRIDDLE CAKES.

As Made in South Carolina.

Contributed by Mrs. Charles Brinton Coxe, Philadelphia, Pa.

One qt. milk, ¼ lb. butter, 1 pt. Indian meal, 5 even spoonfuls of wheat flour, 4 eggs. Boil the butter in the milk, and pour over the meal, to which 1 teaspoon salt has been added. Let it cool and add the well-beaten eggs and sifted flour. Bake on a griddle.

“BELVIDERE PLANTATION” BRANDON PUFFS.

A South Carolina Receipt.

Contributed by Miss Caroline Sinkler, Philadelphia, Pa.

One qt. flour, 1 tea cup butter, 4 eggs, 1 yeast cake. Make it into a stiff batter over night with sweet milk. Next morning add a tea cup of corn meal sifted finely, beat well and put to rise in cups or muffin pans, and bake when light.

RICE WAFFLES.

Contributed by Mrs. Charles B. Maury, Washington, D. C.

One cup boiled rice, 3 cups flour, 3 eggs well beaten, 1 teaspoon soda, milk enough to make it proper consistency. Bake in very hot, well-greased waffle irons.

SALLY LUNN.

Contributed by Mrs. W. Hinckle Smith, Philadelphia.

One pt. boiled milk, ½ yeast cake, 1 tablespoon white sugar, 1 tablespoon melted butter, 1½ pts. sifted flour, 1 teaspoon salt, and three eggs. Boil milk, take when lukewarm and add yeast dissolved in ½ cup of tepid water. Add butter, flour, sugar and salt. Beat well and stand for 2 hours. Separate eggs and beat whites and then yolks and add. Stand for 15 minutes and bake ½ hour.

FAMOUS VIRGINIA YEAST ROLLS.

Contributed by Mrs. Eugene S. Herndon, Germantown, Pa.

For Batter.—1 pt. of lukewarm water, 2 heaping tablespoons of white sugar, 1 small teaspoon of salt, 1½ teacups of fresh yeast, or ¾ yeast cake, dissolving in lukewarm water to make cup full. Mix with enough flour to make a stiff batter. Put yeast in last, after making batter. Make it at 2 P.M., and set in warm place to rise ready to make into dough at 8 P.M. For dough, take 2½ pts. of flour, and 2 round tablespoons of lard, and a little salt. Work lard and flour together, and put in batter which has been cooled. Make a stiff dough, and work 20 minutes. Set aside to rise over night in warm place. Before breakfast take out and work for 5 minutes. Set to rise again and make into rolls for breakfast. Put a little melted butter on top of each roll, and place in hot oven.

(Note.—From Mrs. Eugene S. Herndon, Germantown.—This receipt has been in the Herndon family (of Virginia) since 1668, and handed down from generation to generation. I copied it from an old receipt book. I can assure any one who uses this receipt that they will be compensated for what may seem a great deal of trouble. I have never failed to have the most perfect results. Of course one must use judgment in heat or cold in setting to rise and length of time given.)

INDIAN SPONGE BREAKFAST CAKES.

Providence, R. I.

One cup sour milk, 1 teaspoonful saleratus dissolved in tablespoon boiling water, 2 cups meal, 1 egg, 2 tablespoons flour, 2 tablespoons sugar. Bake.

POP OVERS.

Contributed by Mrs. Elizabeth Cooper Harrison, Philadelphia, Pa.

Two eggs beaten together, 2 cups of milk, 1½ cups flour, and a pinch of salt. Put small quantity of this thin batter in well-buttered tins, and bake in a very quick oven. Serve hot.

SPONGE FOR BREAD.

A Typical Virginia Receipt.

Contributed by Sarah Young, Mrs. R. H. Maury’s Cook. Richmond, Va.

Boil 1 potato and cream it fine. Add to that (if you make 2 qts. of flour) 2 tablespoons of yeast, and take some of the 2 qts. sufficient to make a batter. In winter make up batter at about three o’clock, and set in warm place to rise. Then about nine or ten o’clock at night mix it well into the rest of the 2 qts., reserving ½ pt. of 2 qts. of flour to knead in the dough. In the morning knead dough well, and put in warm place to rise. It takes about one hour to bake to have ready for breakfast, either made off into rolls or loaf bread.

MUFFINS.

Contributed by Mrs. Elizabeth Cooper Harrison, Philadelphia.

Four eggs beaten separately, 1 qt. sweet milk, enough flour for a stiff batter, one compressed yeast cake, butter the size of an egg, pinch of salt. Bake slowly on griddle over a good fire. Use muffin rings. Delicious toasted the day after baked.

DELICIOUS CORN MUFFINS.

Providence, R. I.

One pt. corn meal, 1½ pt. milk, little salt, 3 eggs, yolks and whites beaten separately. Scald the meal with the milk the night before using for breakfast. One tablespoon melted butter. Add the yolks first, and when ready to bake add the whites. Bake in thin pans.

MARYLAND BISCUIT.

Mrs. Joshua Harvey, Baltimore.

One qt. flour, 1 tablespoon lard, 1 cup cold water and salt. Knead well and beat 10 minutes, and bake quickly.

MRS. GROVER CLEVELAND’S CELEBRATED RECIPE FOR BROWN BREAD.

Contributed by Mrs. John Beverly Roberts, Bryn Mawr.

One bowl Indian meal, 1 bowl rye flour, 1 bowl sour milk, 1 large cup molasses, 1 teaspoonful soda, 1 teaspoonful salt. The whole must be mixed thoroughly and steamed 2½ hours, then baked from 20 minutes to a ½ hour, depending upon the heat of the oven.

MUFF BREAD.

Contributed by Mrs. Paul C. Lee, Birmingham, Ala.

One pint milk, 1 tablespoon butter, 6 tablespoons flour, 4 eggs beaten separately, salt spoon of salt. Let the milk get warm enough to melt the butter, but not hot. Mix flour carefully into the milk that it may not lump. Add yolks of eggs, the rest of the milk, and last the whites whipped stiff. Beat the air well in and bake quickly in pie plates about one third full of batter.

GRAHAM GEMS.

Contributed by Mrs. J. Frailey Smith, Philadelphia, Pa.

One pt. milk, 3 cups graham flour, 1 teaspoon salt, 1 cup boiled rice, 3 eggs, 2 teaspoons baking powder, 1 tablespoon melted butter. If with dates, 2 cups of flour, ½ cup of chopped dates. Beat eggs separately, add flour to milk and then yolks of eggs, rice, salt, butter, powder and whites of eggs. Bake in small pans 20 minutes.

SALLY LUNN.

Mrs. Julia Breckenridge, Va.

Contributed by Mrs. M. Kim Miller, New York.

Three pts. sifted flour, 6 oz. of butter rubbed in flour, salt; 4 eggs beaten separately, pt. milk warm, teaspoonful sugar, part of yeast cake.

QUICK WAFFLES.

Mrs. John Moulten, Reading, Pa.

One pt. milk, pinch salt, 3 cups flour, 2 teaspoons baking flour, and 3 eggs. Beat yolks until light, then add milk, then flour. Beat until smooth, add butter melted, add last whites beaten light, baking powder, and mix thoroughly.

BEATEN BISCUIT.

Contributed by Mrs. John Stephenson, Winchester, Va.

A piece of risen dough the size of your double fist, a tea cup of sweet milk, 1 tablespoon white sugar, 2 oz. lard and flour enough to make a biscuit dough. Beat 20 minutes. Make into biscuit and bake in moderate oven.

RICE WAFFLES.

Contributed by Mrs. Mary Palmer Bispham, Richmond, Va.

Boil 2 cups of rice quite soft, make into a thin batter with 3 eggs, a tablespoon of butter and 1 of milk. Beat light and bake in waffle irons.

DROP CORN CAKES.

Mrs. Dabney H. Maury, Richmond, Va.

Contributed by Mrs. James T. Halsey, Philadelphia.

One pt. corn meal, 2 pts. boiled gritz or small hominy, 3 eggs, piece of butter size of an egg, then thin with milk until you can drop them with a spoon on a pan, and bake brown.

POP OVERS.

Mrs. Gouverneur Ogden, New York, 1880.

Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr.

One egg well beaten, 1 cup sweet milk, 1 cup sifted flour, salt to taste. Drop in hot gem tins and bake quickly.

CORN BREAD.

As Prepared at St. Charles Hotel, New Orleans.

Two eggs beaten very light. Mix with them 1 pt. sour milk or buttermilk, 1 pt. of meal. Melt 1 large tablespoon butter and add to the mixture. Dissolve 1 tablespoon soda in a portion of the milk and add to the mixture. Then beat very hard and bake in pan in a quick oven.

LAPLANDERS.

Contributed by Mrs. James T. Halsey, Philadelphia.

Half a cup of butter, 2 tablespoons of white sugar, 1 pt. of milk, pinch of salt, 2 teaspoons of baking powder, enough flour for a thin batter to pour from a pitcher, 2 eggs. Bake in cups in hot oven.

GRAHAM ROLLS.

Two cups of graham flour, ¾ of cup of wheat flour, piece of butter size of an egg, 2 tablespoons of white sugar, ½ teaspoon of salt, 2 heaping teaspoons of baking powder. Milk to make a thick batter, 1 tablespoonful of batter in each roll pan.

BREAD MUFFINS.

Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa.

One pt. of broken bread, 1 pt. of milk, 2 eggs, 1 tablespoon of butter melted, 1 tablespoon of baking powder, 1 tablespoon of salt. Soak bread in milk for ½ hour, add butter, yolks of eggs beaten light, salt, 1½ cups of flour, then whites of eggs beaten, and baking powder, and bake in small pans.

JANICE MEREDITH’S MAIZE BREAD.

Contributed by Mrs. Mary C. B. Alexander, Philadelphia.

One-half pt. corn meal, scald with ½ cup of boiling water, 1 teaspoon salt, 2 eggs, 1 cup milk, 1 large teaspoon baking powder. Mix thoroughly, bake in a pudding dish and serve with a spoon.

TO MAKE GOOD YEAST.

Mrs. Roy Mason “Cleveland,” King George Co., Va.

Contributed by Mrs. James T. Halsey, Philadelphia.

Three mealy potatoes boiled in 1 qt. of water. When soft, peel and mash them fine, and add 1 pt. of the water in which the potatoes were boiled. Mix in 3 tablespoons brown sugar, and add 1 teacup of yeast to raise it. In 3 hours it will be fit for use.

SALLY LUNN.

Contributed by Mrs. Mary Palmer Bispham, Richmond, Va.

Sift into a pan 1½ pounds of flour, make an opening in the middle, put in 2 oz. of butter warmed in a pt. of milk, a salt spoon of salt, 3 eggs well beaten, and 2 tablespoons of yeast. Mix the flour into the other ingredients and put the whole into a tin pan well greased, cover it, put in a warm place, and when it is light bake in a moderate oven.

FLANNEL CAKES.

Mrs. Dabney H. Maury, Richmond, Va.

Contributed by Mrs. James T. Halsey, Philadelphia.

One pt. of meal, 1 pt. of flour, 1 teaspoon salt, yeast enough to raise it, or ¼ of an yeast cake. Mix the batter with tepid water, almost as thick as for buckwheat cakes. When risen, bake in a griddle.

CORN BREAD.

Mrs. Dabney H. Maury, Richmond, Va.

Contributed by Mrs. James T. Halsey, Philadelphia.

To 1 pt. of meal add a large spoonful melted butter, 1 pt. of buttermilk, 3 well-beaten eggs, a little salt and a small teaspoon soda. Bake in a slow oven, allowing ample time for the meal to swell after being put into oven before browning.

RYE AND INDIAN BREAD.

A Very Old Receipt.

Mrs. Jacob Batcheller—New England—1770.

Contributed by Mrs. Mary C. B. Alexander, Philadelphia.

One cup of sugar house molasses, 1 cup of sour milk, 1 cup of boiling water poured on, 1 cup of corn meal, 1 cup of graham flour, 1 cup of rye, ½ cup white wheat flour, 1½ teaspoon soda, pinch of salt. Steam for three hours and bake 1 hour in oven.

BEATEN BISCUIT.

Contributed by Mrs. Mary C. B. Alexander, Philadelphia.

This receipt has been used for several generations in a Montgomery, Alabama, family. The biscuits were formerly beaten on a heavy block cut from a large tree, but of late a biscuit machine has been used, and is very satisfactory.

One qt. flour, 1 cup milk, a pinch of soda size of a small pea, 1 kitchen-spoon lard. Sift soda and salt in flour thoroughly, rub lard in flour until it is like corn meal. Then add milk and mix well. Roll through a biscuit machine for ½ hour, or beat 100 strokes on a block with a heavy pestle. Cut the size of a gentleman’s watch and bake in moderate oven.

SOUFLE BISCUIT.

Rub 4 oz. of butter into a qt. of flour. Make into a paste with milk, knead it well, roll it as thin as paper and bake it to look white.

DROP BISCUITS.

Mrs. Oliver Hastings, Cambridge, Mass.

Contributed by Mrs. Morris Longstreth, Philadelphia, Pa.

One pt. sour milk, 1 pt. sugar, little soda and salt. Stir with enough flour to make a thick batter, pour into pans and bake. Break instead of cutting.

SWEET ROLLS.

Mrs. Oliver Hastings, Cambridge, Mass.

Contributed by Mrs. Morris Longstreth, Philadelphia, Pa.

Take 1 pt. of milk, a little more than a half a yeast cake, make a batter with flour and let it stand as long as it will rise. Take 6 oz. white sugar, two-thirds cup melted butter and mix with a ½ pt. warm milk, not quite a ½ teaspoon of soda, some flour, and mix all together, the same as other dough; roll after mixing and let it rise again, then roll out, cut in biscuit form and let rise ¾ an hour.

VIRGINIA SOUR MILK BATTER BREAD.

Contributed by Houston Eldredge, Fortress Monroe, Va.

Scald ½ pint corn meal. When cool beat it into ½ pint of clabber with 1 tablespoonful of melted butter, 1 tablespoonful of flour, 1 teaspoonful of salt; beat well, then add another ½ pint of clabber. Beat well. Dissolve ½ teaspoonful of soda in ½ cup of clabber and beat that into the mixture and beat the whole well. Put in a well-buttered pudding dish and bake ½ hour in quick oven. The bread is done when a broom straw inserted in it comes out without any of the batter adhering to it. This is the real Virginia batter bread.

KENTUCKY SALT RISING BREAD.

Contributed by Houston Eldredge, Fortress Monroe, Va.

One cup sweet milk scalded; to this add a pinch of salt and enough corn meal to make a batter; put this in a warm place over night to sour. In the morning put in this 1 pint of warm water, then add enough flour to make a batter and set in a warm place to rise; this will take about two hours.

To 3 sifters of flour add 1 teaspoonful of salt, 1 tablespoonful of lard, and ½ cup yeast; work up into a sponge, adding lukewarm water; set this to rise, which will take about three hours. When it has risen, bake in a slow oven for about 40 or 50 minutes.

VIRGINIA BATTY CAKES.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Two cups of sifted flour, 1 of corn meal, 3 eggs beaten separately, made into a batter with buttermilk, or some milk in which a teaspoon of soda has been thoroughly dissolved. Pour upon greased griddle from a spoon, and allow the cakes to have the thickness of good buckwheat cakes.

SALLY LUNN.

Mrs. W. H. Pulsifer, St. Louis, Mo.

Two eggs, ½ cup sugar, a piece of butter the size of an egg, a coffee cup of sweet milk, 1 tablespoonful of baking powder, flour enough to make a thick batter. Use a high cake pan well greased, and bake in quick oven. Serve hot.

MUFFINS.

Contributed by Mrs. Edward Jacquelin Smith, Fredericksburg, Va.

One pint of flour, not quite ½ pint of cream, spoonful of melted butter, 2 eggs beaten and 2 tablespoons of yeast. Mix all well together and set to rise in a warm place. When well risen, stir down, grease your muffin cups, half fill each and set to rise again. When risen bake quickly.

LAPLAND CAKES.

Mrs. Charles Mason, “Alto,” King George County, Virginia.

A Great-Great-Granddaughter of Thomas Jefferson.

Contributed by her Daughter, Mrs. Edward Jacquelin Smith, Fredericksburg, Va.

Three eggs beaten very light and stirred in a pint of cream, then mix in 1 pint of flour, beating until perfectly smooth. Grease your shapes, pour in the batter and bake very quickly.

DUTCH TOAST.

Mrs. W. H. Pulsifer, St. Louis, Mo.

One pt. of milk and 2 eggs, sweeten and add a little nutmeg. Cut in thin slices baker’s bread, dip in the custard and fry brown. Serve hot, and dust either powdered sugar or cinnamon over.

CORN BREAD.

Contributed by Mrs. Mary Palmer Bispham, Richmond, Va.

To 4 eggs, 1 qt. of milk half sweet and half sour, butter the size of a walnut, and sufficient corn meal to make it the consistency of pound cake batter. A small teaspoon of soda dissolved in a little warm water, a little salt and a small quantity of brown sugar. Beat it well and bake in a quick oven in small earthen pans.

INDIAN AND FLOUR BISCUITS.

Mrs. Oliver Hastings, Cambridge, Mass.

Contributed by Mrs. Morris Longstreth, Philadelphia, Pa.

Take ½ pt. Indian meal, and pour boiling water on enough to moisten, then stir in two-thirds cup of molasses and a little salt. Let it stand until cool. Then stir in two-thirds cup of yeast and flour enough to mix with hands. Let it stand until it has risen.

RICE OR HOMINY BREAD.

From an Old Plantation Near Charleston, S. C.

Contributed by Miss Caroline Sinkler, Philadelphia, Pa.

Two cups of cold rice or hominy, softened with hot water, beat in 3 eggs light and add 1 cup sweet milk, 1 cup of flour, 1 spoonful butter. Bake in a buttered pan, and turn out when done. Serve with butter spread over it.

THIN CORN CAKES.

Philadelphia, Pa.

One cup of Indian meal, 1 cup of boiling water, 1 large tablespoon of butter, salt spoon of salt. Beat well 8 or 10 minutes, spread on tin sheets, and bake a rich brown.