BREAD.

POTATO YEAST.

Three potatoes; boil and mash them in the morning; add one-quarter cup sugar, one-half cup flour, a little salt; after stirring well, pour over one-half pint boiling water; stir and add one-half pint cold water; stir that, and add one-half cup yeast, and put it in a warm place. When it is risen well and rounds up to the top of the dish, stir it down. Do so several times during the day, and at night strain and put it in a jug. Keep in a cool place. It will be good a week.

Mrs. C. J. Baldwin.

YEAST CAKES.

Boil one-half pound of hops in eight quarts of water until the liquid is very strong; then put in fifteen or twenty large potatoes; let them boil till they are thoroughly done; take them out; pare and mash them fine. Put in the mashed potatoes a pint of flour, and strain your boiling hop liquid on to the flour and potato, taking care that the flour is well scalded. Add one pint of molasses, one tablespoonful of ginger and one handful of salt; when the mixture is cool enough to put the hand in, rub it through a colander to reduce it to a fine pulp. Add a sufficient quantity of yeast to raise it, and let it stand in a large covered jar until morning; then add another bowl of flour, and mix the cakes with Indian meal. They must be hard enough to take up a quantity of dough in the hand, pat it together and cut it into slices. Lay the cakes as you cut them on plates or something that will not impart any taste to them. The cakes must be turned once the first day, and after that twice a day until they are thoroughly dry.

Mrs. Orin Sage.

YEAST.

One handful hops, six large potatoes; boil together until well done, and strain through a colander; add sufficient water to make two quarts, and when boiling stir quickly into one quart of flour and a little salt. When lukewarm add one cup of yeast.

Ellen.

POTATO BREAD.

Three and one-half quarts sifted flour, one boiled potato, large; one quart warm water, one teacup yeast, one even tablespoon salt. Mix at night; put the flour in a large bowl; hollow a place in the centre for the potato mashed, water and salt. Stir in flour enough to make a smooth batter; add yeast; stir in the rest of the flour. Put the dough on the floured board; knead fifteen minutes, using barely enough flour to prevent sticking. Flour the bowl, lay the dough in it, cover, and leave to rise. In the morning, divide in four parts; mould into loaves; when light, prick, and bake in a moderate oven.

SALT RAISING BREAD.

Pour a pint of hot water in a two-quart pail or pitcher on one-half tablespoon of salt; when the finger can be held in it, add one and one-third pints of flour; mix well, and leave the pitcher in a kettle of water, as warm as that used in mixing. Keep it at the same temperature until the batter is nearly twice its original bulk (which will be in from five to eight hours). It may be stirred once or twice during the rising. Add to this a sponge made of one quart of hot water, two and one-half quarts of flour—adding as much more as may be necessary to make a soft dough; mix well, and leave in a warm place to rise. When light, mould into loaves, keeping them as soft as possible; lay in buttered tins. When light again, prick, and bake.

BREAD.

Five quarts flour, one tablespoon salt, two quarts lukewarm water, one cup of yeast. Knead thoroughly, and leave in warm place all night. In the morning make into five loaves, and when light bake one hour.

Ellen.

BISCUIT.

Two quarts flour (full); one quart milk or water, one cup lard, one-half cup yeast, one tablespoon sugar, salt. Melt the lard in half the milk (or water); when it comes to a boil, pour on the flour, thoroughly scalding the quantity it will wet; then put in the remaining milk, cold; add the other ingredients; mould thoroughly, like bread, and let stand to rise very light (which will take from five to six hours); then stir down, and put where it will be cold. As fast as it rises, work it down, until entirely cold; then mould it, and leave where it will be cold as possible without freezing. This dough will keep a week, and when wanted can be rolled, cut, and baked like soda biscuit—letting them stand to rise ten minutes on the pans before baking.

Mrs. A. A. Morgan.

FRENCH ROLLS.

One pint of milk, scalded; put into it while hot half a cup of sugar and one tablespoon of butter; when the milk is cool, add a little salt and half a cup of yeast, or one compressed yeast cake; stir in flour to make a stiff sponge, and when light mix as for bread. Let it rise until light, punch it down with the hand, and let it rise again—repeat two or three times; then turn the dough on to the moulding board, and pound with the rolling-pin until thin enough to cut. Cut out with a tumbler, brush the surface of each one with melted butter, and fold over. Let the rolls rise on the tins; bake, and while warm brush over the surface with melted butter to make the crust tender.

Mrs. W. N. S.

PARKER HOUSE ROLLS.

One teacup home made yeast, a little salt, one tablespoon sugar, piece of lard size of an egg, one pint milk, flour sufficient to mix. Put the milk on the stove to scald with the lard in it. Prepare the flour with salt, sugar and yeast. Then add the milk, not too hot. Knead thoroughly when mixed at night; in the morning but very slight kneading is necessary. Then roll out and cut with large biscuit cutter. Spread a little butter on each roll and lap together. Let them rise very light, then bake in a quick oven.

Mrs. E. Foster Hoyt.

PARKER HOUSE ROLLS.

One quart flour, one ounce lard, one-half pint milk, one-half gill yeast, one-half tablespoon sugar, one-half teaspoon salt. In the evening put the flour in a bowl; put the salt and lard in the milk, and warm until the lard is melted. When the milk is lukewarm, add the yeast; mix well, and pour into the centre of the flour. Do not stir it. Cover and leave it in the cellar. In the morning work it thoroughly and let rise; two hours before tea, roll it out two-thirds of an inch thick; cut with a tin cutter four inches across. With a feather coat half of the top with melted butter, and lap it nearly over the other half. Then draw them out a little, to make them roll-shaped; lay them apart in buttered pans, and when light bake.

Mrs. Miller.

RUSK.

Four eggs, two cups sugar, one cup butter, one pint milk, three-fourths cup yeast. Beat eggs and sugar together, and mix all soft with flour. Let them rise over night; mix again, and when light make into biscuit; put in tins, and raise again before baking.

When taken from the oven, rub the top with sugar and cream.

Mrs. Woodbury.

TEA RUSK.

Three cups of flour, one cup of milk, three-fourths cup of sugar, two heaping tablespoons of butter, melted; two eggs, three teaspoons baking powder.

Mrs. W. L. Sage.

BROWN BREAD.

Three cups corn meal, two cups brown flour, one cup molasses, little salt, one teaspoon saleratus, three and one-half cups warm water. Steam two and one-half hours.

Mrs. M. K. W.

RYE BREAD.

One pint rye meal, one pint Indian meal, one cup molasses, one teaspoon saleratus, one teaspoon salt, two cups sour milk. Mix the rye, Indian, salt and saleratus together; put in the molasses and mix with the milk. Steam four hours.

Mrs. Woodbury.

BROWN BREAD.

One quart of sour milk, one-half cup of molasses, one-half cup of sugar, two eggs, three tablespoons of melted butter, one teaspoon of soda. Mix with brown flour as stiff as you can stir it with a spoon.

To make gems or puffs for breakfast, use a little less flour, and bake in muffin rings or gem pans.

BOSTON BROWN BREAD.

One and one-half pints Indian meal, one and one-half pints rye meal, one cup molasses, two tablespoons vinegar, one teaspoon salt, two teaspoons saleratus, one quart lukewarm water. Boil or bake five hours.

Mrs. E. W. Sage.

GRAHAM BREAD.

One bowl soft bread sponge, one-half cup brown sugar, three tablespoons butter, very little soda. Dissolve in warm water; stir to a thick batter with Graham flour; put in tins, and let rise until very light; then bake.

Mrs. B. N. Hurd.

CORN BREAD.

One quart Indian meal, one pint Graham flour, one pint sweet milk, one pint of butter or sour milk, one-half teacup of molasses, one full teaspoon of soda. Steam three hours.

Mrs. Edwin O. Sage.

CORN BREAD.

One pint corn meal, one pint bread sponge, two-thirds cup molasses, one teaspoon soda. Scald the meal; when cool add the sponge, molasses and soda. Mix with Graham flour stiff as cake; put in tins, and when light bake one hour.

Seneca Point.

JOHNNY CAKE.

Two eggs, three cups butter-milk or sour milk, one-half cup lard, one-half cup sugar, one cup flour, one teaspoon saleratus, one-half teaspoon salt, three cups Indian meal.

Mrs. H. E. B.

BAKING POWDER BISCUIT.

One quart flour, four teaspoons baking powder, a little salt—sifted together; add a full teaspoon of butter and sufficient water to make soft dough. Roll out, and cut in cakes an inch thick. Bake in quick oven.

Ellen.

TEA PUFFS.

Two and one-quarter cups flour, three cups milk, three eggs—whites and yolks beaten separately; three teaspoons melted butter, a little salt. Bake in cups, in a hot oven.

Mrs. Geo. Darling.

INDIAN CORN MUFFINS.

Beat one egg thoroughly; put in a coffee-cup; add one tablespoon brown sugar, one tablespoon thick cream or butter; fill with butter-milk or sour milk, two handfuls corn meal, one small handful wheat flour, one-half teaspoon soda—rubbed into the flour. Bake in muffin rings on a griddle.

Mrs. Edwin Pancost.

MUFFINS.

One cup of home-made yeast or half of a compressed yeast cake, one pint of sweet milk, two eggs, two tablespoons of melted butter, two tablespoons of sugar. Beat the butter, sugar and eggs well together; then stir in the milk, slightly warmed, and thicken with flour to the consistency of griddle cakes. When light, bake in muffin rings or on a griddle.

Muffins should never be cut with a knife, but be pulled open with the fingers.

If wanted for tea, the batter must be mixed immediately after breakfast.

Mrs. S.

MUFFINS.

Three pints flour, one quart milk, two eggs, four teaspoons baking powder, one teaspoon salt (one teaspoon butter, one teaspoon lard—melt together). Bake in quick oven.

BREAKFAST PUFFS.

Four eggs, four cups milk, four cups flour. Beat milk, yolks of egg and flour together; add the whites beaten stiff. Bake in quick oven, in gem irons.

Mrs. E. F. Wilson.

GEMS.

One pint warm water, one teaspoon salt, Graham flour enough to make stiff batter. Have your irons and oven both hot.

GRAHAM PUFFS.

One quart of Graham flour, one pint of milk, one pint of water, two eggs, a little salt. Bake in cups or gem pans.

HUCKLEBERRY CAKE.

One cup of sugar, one cup of milk, two and one-half cups of flour, one egg, butter the size of an egg, two teaspoons of baking powder, one and one-half cups of huckleberries. To be eaten hot with butter. This makes a very delicate tea rusk by leaving out the huckleberries, and using only half a cup of sugar.

Mrs. Sage.

SHORT CAKE.

Three teaspoons baking powder, sifted with one and one-half pints flour; three tablespoons butter, rubbed into the flour; one-half cup sugar; teaspoon salt; one egg, beaten with one pint milk. Bake in jelly tins. Spread with butter, and put berries between layers.

Mattie C. Dayfoot.

DEMOCRATS.

One-half cup of sugar, one-quarter cup butter, one cup sweet milk, one pint flour, three eggs, two and one-half teaspoons baking powder. Bake in cups for tea.

Mrs. J. M. P.

RICE GRIDDLE CAKES.

For a small quantity, say one quart bowl full, take one egg, two-thirds of rice (cooked) to one-third flour; one teaspoon soda, two teaspoons cream tartar, or three teaspoons baking powder; sweet milk enough to make it the right consistency.

Mrs. Oren Sage.

WHEAT CAKES.

One pint sour milk, teaspoon soda, a little salt, two eggs, flour to make a thin batter.

WAFFLES.

If you want your waffles for tea, take one quart warm milk after dinner; put in two eggs, beaten; a small piece of butter; a small cup of yeast. Mix with flour a little thicker than wheat pancakes. Set by warm stove and they will be light for tea. Baked in waffle irons, greased.

Mrs. J. H. Hurd.

WAFFLES.

Three eggs, one quart sour milk, one teaspoon soda, a little salt, two tablespoons melted butter. Beat the yolks thoroughly; stir in the milk, butter and soda, lastly the whites, beaten stiff. Use flour to make stiffer than pancakes. Bake in waffle irons. Serve with butter and sugar.

EGG TOAST.

For six persons, take two eggs, one-half cup milk, flour enough to make a good stiff batter. Cut old bread in thin slices; dip into the batter, and fry brown in butter. Serve hot.

Mrs. L.