Practical Housekeeping The initial capital is illustrated with a shaft of wheat.

TRIED AND APPROVED.

BUCKEYE COOKERY

PAYING WORK FOR WOMEN.

This book was compiled and published by women, and, as a rule, women are employed as agents. We believe every one who obtains it will find it an indispensable help, and, for this reason, will feel an interest in giving it a wide circulation. The Publishers will consider it a great favor, if ladies who have the book and value it, will put them in correspondence with bright, wide-awake women, who need work that will pay liberally, no matter in what part of the country they may live. Such friends as want a copy of the book, may get it direct from us by remitting $1.75, or from the agent whose address is given below.

BUCKEYE PUBLISHING COMPANY,

MINNEAPOLIS, MINN., or,Marysville, Union County, Ohio.

Agent,

TWENTY-FIFTH THOUSAND.

MINNEAPOLIS, MINN.BUCKEYE PUBLISHING COMPANY.1877.

TRIED AND APPROVED. BUCKEYE COOKERY AND PRACTICAL HOUSEKEEPING. COMPILED FROM ORIGINAL RECIPES.

" Bad dinners go hand in hand with total depravity, while a properly fed man is already half saved."

TWENTY-FIFTH THOUSAND. MINNEAPOLIS, MINN. BUCKEYE PUBLISHING COMPANY. 1877.

COPYRIGHT, 1877,BYBUCKEYE PUBLISHING COMPANY.

PRINTED AND BOUND AT THEUnited Brethren Publishing House,DAYTON, OHIO.

STEREOTYPED AT THEFRANKLIN TYPE FOUNDRY,CINCINNATI.

TO THE

PLUCKY HOUSEWIVES

OF 1876,WHO MASTER THEIR WORK INSTEAD OF ALLOWING IT TOMASTER THEM,THIS BOOK IS DEDICATED.

TABLE OF CONTENTS.

Pages.BREAD-MAKING................................................... 7--40CAKE-MAKING.................................................... 41-- 82CREAMS AND CUSTARDS............................................ 83-- 92CONFECTIONERY.................................................. 93-- 98CANNING FRUITS................................................. 99--106CATSUPS AND SAUCES............................................. 107--112DRINKS......................................................... 113--119EGGS........................................................... 120--125FISH........................................................... 126--133FRUITS......................................................... 134--139GAME........................................................... 140--146ICES AND ICE-CREAM............................................. 147--153JELLIES AND JAMS............................................... 154--160MEATS.......................................................... 161--180PASTRY......................................................... 181--194PUDDINGS AND SAUCES............................................ 195--212PRESERVES...................................................... 213--222PICKLES........................................................ 223--236POULTRY........................................................ 237--250SALADS......................................................... 251--257SHELL-FISH..................................................... 258--276SOUPS.......................................................... 265-276VEGETABLES..................................................... 277--298BILLS OF FARE.................................................. 299--304FOR ADDITIONAL RECIPES......................................... 305--320In the Table of Contents 15 pages are attributed to "For Additional Recipes", however, only 4 pages are in the original text.FRAGMENTS...................................................... 321--329TABLE OF WEIGHTS AND MEASURES.................................. 330COOK'S TIME-TABLE.............................................. 331HOUSEKEEPING................................................... 332--349DINING-ROOM.................................................... 350--355KITCHEN........................................................ 356--367MANAGEMENT OF HELP............................................. 368--370MARKETING...................................................... 370--374CARVING........................................................ 375--376HOW TO CUT AND CURE MEATS...................................... 377--382HINTS ON BUTTER-MAKING......................................... 383--384LAUNDRY........................................................ 385--395CELLAR AND ICE-HOUSE........................................... 396--400SOMETHING ABOUT BABIES......................................... 401--403HINTS FOR THE WELL............................................. 404--408HINTS FOR THE SICK-ROOM........................................ 409--418THE ARTS OF THE TOILET......................................... 419--424ACCCIDENTS AND SUDDEN SICKNESS................................. 425--431MEDICAL........................................................ 432--439FLORAL......................................................... 440--444MISCELLANEOUS.................................................. 445--454ALPHABETICAL INDEX............................................. 455--464

PREFACE.

IT is becoming fashionable in these pinching times to economize, and housekeepers are really finding it a pleasant pastime to search out and stop wastes in household expenses, and to exercise the thousand little economies which thoughtful and careful women understand so readily and practice with such grace. Somebody has said that a well-to-do French family would live on what an American household in the same condition of life wastes, and this may not be a great exaggeration. Here, the greatest source of waste is in the blunders and experiments of the inexperienced. Women are slow to learn by the experience of others. Every young house-keeper must begin at the beginning (unless her mother was wise enough to give her a careful training) and blunder into a knowledge of the practical duties of the household, wasting time, temper and money in mistakes, when such simple instructions as any skillful housewife might readily give, would be an almost perfect guide. Lately there have been attempts to gather such instructions as are needed into a book, but they have been partial failures, because the authors have been good book-makers, but poor bread-makers, or because, while practically familiar with the subjects treated, they have failed to express clearly and concisely the full processes in detail. In compiling this new candidate for favor, the one aim has been to pack between its covers the greatest possible amount of practical information of real value to all, and especially to the inexperienced. It is not a hap-hazard collection of recipes, gathere at random from doubtful sources, but hasbeen made up without sparing time, labor, or expense, from the choicest bits of the best experience of hundreds who have long traveled the daily round of household duties, not reluctantly like drudges, but lovingly, with heart and hand fully enlisted in the work. Those housewives, especially, whose purses are not over-plethoric, will, it is believed, find its pages full of timely and helpful suggestions in their efforts to make the balance of the household ledger appear on the right side, without lessening the excellence of the table or robbing home of any comfort or attraction.

The arrangement of subjects treated, whenever practicable, has been made in the simple order of the alphabet, and for the sake of still more ready reference a very full alphabetical index has been added. The instructions which precede the recipes of each department, have been carefully made up, and are entirely trustworthy, and the recipes themselves are new to print, and well indorsed. Several suggestive articles have also been introduced, which, though not belonging strictly to cookery, bear such close relations to it that the fitness of their appearance in the connection is evident.

There has been no attempt at display or effect, the only purpose being to express ideas as clearly and concisely as possible, and to make a thoroughly simple and practical work. In the effort to avoid the mistakes of others, greater errors may have been committed; but the book is submitted just as it is to the generous judgement of those who consult it, with the hope that it may lessen their perplexities; and stimulate that just pride without which work is drudgery and great excellence impossible.

 BREAD-MAKING.

THE old saying, "bread is the staff of life," has sound reason in it. Flour made from wheat, and meal from oats and Indian corn, are rich in the waste-repairing elements, starch and albumen, and head the list of articles of food for man. Good bread makes the homeliest meal acceptable, and the coarsest fare appetizing, while the most luxurious table is not even tolerable without it. Light, crisp rolls for breakfast, spongy, sweet bread for dinner, and flaky biscuit for supper, cover a multitude of culinary sins; and there is no one thing on which the health and comfort of a family so much depends as the quality of its home-made loaves.

Bread-making seems a simple process enough, but it requires a delicate care and watchfulness, and a thorough knowledge of all the contingencies of the process, dependent on the different qualitites of flour, the varying kinds and conditions of yeast, and the change of seasons; the process which raises bread successfully in winter making it sour in summer. There are many little things in bread-making which require accurate observation, and, while valuable recipes and well-defined methods in detail are invaluable aids, nothing but experience will secure the name merited by so few, though earnestly coveted by every practical, sensible housekeeper--"an excellent bread-maker." Three things are indispensable to success--good flour, good yeast, and watchful care. Good flour adheres to the hand, and, when pressed, shows the imprint of the lines of the skin. Its tint is cream white. Never buy that which has a blue-white tinge. Poor flour is not adhesive, can be blown about easily, and sometimes has a dingy look, as though mixed with ashes. Never use flour without sifting; and a large tin orwooden pail with a tight-fitting cover, kept full of sifted flour, will be found a great convenience. All kinds of flour and meal, except buckwheat and Graham, need sifting, and all except wheat flour should be bought in small quantities, as they become damp and musty by long standing.

THE SPONGE. This is made from warm water or milk, yeast and flour (some add mashed potatoes), mixed together in proper proportions. In summer, care must be taken not to set sponge too early, at least not before eight or nine o'clock in the evening. Make up a rather thick batter of flour and tepid water or milk. (Sponge mixed with bran water, warm in winter and cold in summer, makes sweeter bread. Boil bran in the proportion of one pint to a quart of water and strain.) When milk is used, scald to prevent souring, and cool before using; add yeast, cover closely, and place to rise on the kitchen table. In very hot weather, sponge can be made with cold water. In winter, mix the batter with water or milk at blood warmth, testing it with the finger, and making it as warm as can be borne; stir in the flour, which will cool it sufficiently for the yeast; cover closely and place in a warm and even temperature. A good plan is to fold a clean blanket several times, and cover with it, providing the sponge is set in a very large crock or jar, so that there is no danger of its running over. As a general rule, one small tea-cup of yeast and three pints of "wetting" will make sponge enough for four ordinary loaves. In all sponges add the yeast last, making sure that it will not be scalded; when placed to rise, always cover closely. Many think it an improvement to beat the sponge thoroughly, like batter for a cake. All the various sponges are very nice baked on a griddle for breakfast-cakes, or, better still, in muffin-rings. When used in this way, add a little salt and make the sponge rather thick.

TO MAKE GOOD BREAD. Always be

"Up in the morning early, just at the peep of day,"

in summer time to prevent the sponge becoming sour by too long standing, and in winter to be getting materials warmed and in readiness for use. A large, seamless tin dish-pan with handles anda tight-fitting cover, kept for this purpose alone, is better than a wooden bowl for bread. It should be thoroughly washed and scalded every time it is used. Measure and sift the flour. It is convenient to keep two quart cups, one for dry and the other for liquid measuring. In winter, always warm the flour and also the sponge. Put the flour in a bread-pan, make a large well in the center, into which pour the sponge, adding two level tea-spoons of salt (this is the quantity for four loaves of bread); mix well, being careful not to get the dough too stiff; turn out on the bread-board, rub the pan clean, and add the "rubbings" to the bread. Knead for fully twenty minutes, or until the dough ceases to stick to either the board or hands. The process of kneading is very important. Some good bread-makers knead with the palm of the hands until the dough is a flat cake, then fold once, repeating this operation until the dough is perfectly smooth and elastic; others close the hands and press hard and quickly into the dough with the fists, dipping them into the flour when the dough sticks, or, after kneading, chop with the chopping-knife and then knead again; others still knead with a potato-masher, thinking it a great saving of strength. No exact directions can be given, but experience and practice will prove the best guides. After the bread is thoroughly kneaded, form into a round mass or large loaf, sprinkle the bread-pan well with flour, and, having placed the loaf in it, sprinkle flour lightly on the top; cover, and set to rise in a warm temperature; let it rise well this time, say from one to two hours, owing to the season of the year. Place again on the bread-board, knead lightly with elastic movements for five minutes, again form into one large loaf, return to pan, and let rise, but not so long this time. Then knead down in the pan, cut into equal parts, place one at a time on the board, mold each into a smooth, oblong loaf, not too large, and put one after another into a well-greased baking-pan, and set to rise. Loaves made in the French style, long and narrow, are about half crust, and more easily digested, the action of heat anticipating part of the digestive process. In molding, do not leave any lumps or loose flour adhering to the outside, but mold until the loaves are perfectly smooth. No particular directions can be given in regard to the time bread should stand after it is molded andplaced in the pans, because here is the point where observation and discretion, are so indispensable. In hot weather, when the yeast is very good and the bread very light, it must not stand over fifteen minutes before placing to bake. If it is cold weather and the yeast is less active, or the bread not perfectly raised, it may sometimes stand an hour in the pans without injury. When it is risen so as to seam or crack, it is ready for the oven; if it stands after this it becomes sour, and even if it does not sour it loses its freshness and sweetness, and the bread becomes dry sooner after baking. Bread should undergo but two fermentations; the saccharine or sweet fermentation, and the vinous, when it smells something like foaming beer. The housewife who would have good, sweet bread, must never let it pass this change, because the third or acetous fermentation then takes place. This last can be remedied by adding soda in the proportion of one tea-spoon to each quart of wetting; or, which is the same thing, a tea-spoon to four quarts of flour; but the bread will be much less nutritious and healthful, and some of the best elements of the flour will be lost. Always add salt to all bread, biscuit, griddle cakes, etc., but never salt sponge. A small quantity of white sugar is an improvement to all bread dough. Bread should always be mixed as soft as it can be handled.

 TO BAKE BREAD.

Here is the important point, for the bread may be perfect thus far and then be spoiled in baking. No definite rules can be given that apply equally well to every stove and range; but one general rule must be observed, which is to have a steady, moderate heat, such as is more minutely described in the directions for baking large cakes. The oven must be just hot enough; if too hot, a firm crust is formed before the bread has expanded enough, and it will be heavy. Many test the oven by sprinkling a little flour on the bottom; if it browns very quickly, it is too hot, but if it browns gradually, it is just right. An oven in which the hand can not be held longer than to count twenty moderately, is hot enough. When the bread is done (to test which, break apart and press gently with the finger; if elastic it is done, but if clammy, not done; and must be returned to the oven), wrap in a coarse towel or bread cloth and place each loaf on its edge until cool. If by accident or neglect the bread is baked too hard, rub the loaves over with butter, wet the towel in which they are wrapped, and cover with another dry towel. In winter, bread dough may be kept sweet several days by placing it where it will be cold without freezing, or by putting it so deep into the flour barrel as to exclude it entirely from the air. When wanted for use, make into bread, or, by adding the proper ingredients, into cake, rusk, biscuit, apple dumplings, chicken pie, etc.

GRAHAM AND CORN BREAD.

It is very desirable that every family should have a constant supply of bread made of unbolted flour, or rye and Indian corn. Most persons find it palatable, and it promotes health. For these coarse breads, always add a little brown sugar or molasses, and the amount given in the recipes may be increased according to taste. They rise quicker and in a less warm atmosphere than without sweetening. A little lard or butter improves bread or cakes made of Graham or Indian meal, rendering them light and tender. Graham rises rather more quickly than fine flour, and should not be allowed to rise quite as light. The fire should be steady and sufficient to complete the baking, and the oven hot when the bread is put in. A fresh blaze will burn the crust, while a steady fire will sweeten it. Graham bread bakes more slowly than fine-flour bread, and corn bread requires more time and a hotter oven than either. Use either yellow or white corn, ground coarse, for mush, and white, ground fine, for bread, etc. In cutting the latter while warm, hold the knife perpendicularly. Rye is said to absorb more moisture from the air than any other grain; hence, all bread from this meal needs a longer application of heat, and keeps moister after being baked than that made from other grain.

SPONGE FOR WINTER USE. Peel and boil four or five medium-sized potatoes in two quarts of water, which will boil down to one quart when done, take out and press through a colander, or mash very fine in the crock in which the sponge is made; form a well in the center, into which put onecup of flour, and pour over it the boiling water from the potatoes; stir thoroughly and when cool add a pint of tepid water, flour enough to make a thin batter, and a cup of yeast. This sponge makes very moist bread.

BREAD SPONGE. Six potatoes boiled and mashed while hot, two table-spoons of white sugar, two of butter, one quart tepid water; into this stir three cups of flour; beat to a smooth batter, add six table-spoons of the yeast, set over night, and, in the morning, knead in sufficient flourto make a stiff, spongy dough; knead vigorously for fifteen minutes, set away to rise, and, when light, knead for ten minutes, mold out into moderate-sized loaves, and let rise until they are like delicate or light sponge-cake.--Mrs. George H. Rust, Minneapolis, Minn.

BREAD SPONGE AND BREAD. Five pints of warm water, five quarts of sifted flour, one coffee-cup of yeast; mix in a two-gallon stone jar, cover closely, and set in a large tin pan, so that if the sponge rises over the top of the jar, the drippings may fall into the pan. Set to rise the evening before baking. In winter be careful to set in a warm place. In the morning sift six quarts of flour into a pail, pour the sponge into the bread-pan or bowl, add two table-spoons of salt, then the flour gradually; mix and knead well, using up nearly all the flour. This first kneading is the most important, and should occupy at least twenty minutes. Make the bread in one large loaf, set away in a warm place, and cover with a cloth. It ought to rise in half and hour; when it should be kneaded thoroughly again for ten minutes. Then take enough dough for three good-sized loaves (a quart bowl of dough to each), give five minutes kneading to each loaf, and place to rise in a dripping-pan well greased with lard. The loaves will be light in five or ten minutes; and will bake in a properly heated oven in half an hour. Make a well in the center or the remaining dough and into it put one-half tea-cup of white sugar, one tea-cup of lard, and two eggs, which mix thoroughly with the dough, knead into one large loaf, set in a warm place about fifteen minutes to rise, and, when light, knead five minutes and let rise again for about ten minutes, when it should be light. Take out of pan, knead on bread-board, roll about an inch in thickness, cut out with a biscuit-cutter, and place in dripping pan; let rise five minutes and bake twenty minutes. In winter more time must be allowed for rising. This makes three loaves and ninety biscuit.--S. A. M.

BREAD WITH BUTTERMILK. The evening before baking, bring to the boiling point two quarts of buttermilk, and pour into a crock in which a scant tea-cup of sifted flour has been placed. Let stand till sufficiently cool, then add half a cup of yeast, and flour to make a thick batter; the better and longer the sponge is stirred the whiter will be the bread. In the morning sift the flour into the bread-pan, pour the sponge in the center, stir in some of the flour, and let stand until after breakfast; then mix, kneading for about half an hour, the longer the better; when light, mold into loaves, this time kneading as little as possible. The secret of good bread is having good yeast, and not baking too hard. This makes four loaves and forty biscuit. --M. C. M.

BREAD WITH POTATO SPONGE. Pare and boil four or five potatoes, mash fine, and add one pint of flour; pour on the mixture first boiling water enough to moisten well, then about one quart of cold water, after which add flour enough to make a stiff batter. When cooled to "scarcely milk warm," put in one-half pint (or more will do no harm) of yeast, and let it stand in a warm place over night; in the morning add to this sponge one cup of lard, stir in flour, and knead well. The more kneading the finer and whiter the bread will be; pounding also with a potato-masher improves the bread greatly, and is rather easier than so much kneading. When quite stiff and well worked and pounded, let it rise again, and when light, make into loaves or biscuit, adding no more flour except to flour the hands and board--merely enough to prevent the bread from sticking. Let it rise again, then bake; and immediately after taking from the oven, wrap in a wet towel until partly cold, in order to soften the crust. If yeast and flour are good (essentials in all cases), the above process will make good bread.--Mrs. Clara Morey.

BREAD, IN SUMMER OR WINTER. In summer take three pints of cold or tepid water, four table-spoons of yeast, one tea-spoon of salt; stir in flour enough to make a thick sponge (rather thicker than griddle-cakes). Let stand until morning, then add more flour, mix stiff, and knead ten minutes; place in a pan, let rise until light, knead for another ten minutes; mold into four loaves, and set to rise, but do not let it get too light; bake in a moderate oven one hour. If breadis mixed at six o'clock in the morning, the baking ought to be done by ten o'clock.

In winter take one pint of buttermilk or clabbered milk; let it scald (not boil); make a well in the center of the flour, into it turn the hot milk, add one tea-spoon of salt, enough flour and water to make sufficient sponge, and one tea-cup of yeast; let stand until morning and then prepare the bread as in summer. This is more convenient to make in winter, since a hot fire is needed to heat the milk.--Mrs. D. Buxton.

BREAD WITH MUSH. Pour two quarts hot corn-meal mush, made as for eating, over two quarts flour, (wheat or Graham); when cool, add one quart sponge, half cup molasses, one tea-spoon salt, half tea-spoon of soda; mix well together; add more flour if needed, and knead thoroughly; mold into small loaves; let rise and bake in small dripping-pans, (a loaf in a pan) or pie-tins, in a moderate oven; when done, rub over with butter and wrap in a cloth.--Mrs. W. W. W.

GOOD BREAD. For four small loaves boil four large potatoes; when done, pour off the water, and when it cools add to it a yeast cake; mash the potato very fine, put through a sieve, pour boiling milk on as much flour as is needed, let stand until cool, add the potato and yeast, a large tea-spoon of salt and one table-spoon of sugar; stir very stiff, adding flour as is needed. Let stand in a warm place until light, dissolve one tea-spoon of soda in a little hot water, mix well through with the hands, mold into loaves, and let rise again. When sufficiently raised place in a moderately hot oven, keeping up a steady fire.--Mrs. Governor Hardin, Missouri.

HOP-YEAST BREAD. One tea-cup yeast, three pints warm water; make a thin sponge at tea-time, cover and let it remain two hours or until very light. By adding the water to the flour first and having the sponge quite warm, it is never necessary to put the sponge over hot water or in an oven to make it rise. Knead into a loaf before going to bed; in the morning mold into three loaves, spreading a little lard between as they are put in the pan. When light, bake one hour, having oven quite hot when the bread is put in, and very moderate when it is done. (Bread made in this way is never sour or heavy.) To have fine, light biscuit, add shortening at night, and in the morning make into biscuit and bake for breakfast. By this recipe bread is baked before the stove is cold from breakfast, and out of the way for other baking.

To cool bread there should be a board for the purpose. An oaken board, covered with heavy white flannel, is the best; over this spread a fresh linen bread-cloth, and lay the bread on it right side up, with nothing over it except a very thin cover to keep off the flies. It should be placed immediately in the fresh air or wind to cool; when cool, place immediately in a tin box or stone jar, and cover closely. Bread cooled in this way will have a soft crust, and be filled with pure air.--Mrs. J.T. Liggett, Detroit, Michigan.

MILK-YEAST BREAD. Put into a pail holding two quarts and a half, one pint of new milk, and one pint of boiling water; mix with this one table-spoon of sugar, one of salt, and three pints of flour; beat well together, and cover tightly. Set pail into another pail or kettle, with water enough to come nearly to the top of it; to have the water of the right temperature, let half be boiling and half cold. Be very particular to set it where it will keep about the same temperature until risen. Beat the batter as often as once in every half hour until the last hour, when it must not be disturbed: it will rise in about five hours, and when risen enough the pail will be full. Put two quarts of flour into a pan, make a well in the middle of it, dissolve a tea-spoon of soda in a little hot water, and when the batter is risen just enough, turn it into the middle of the flour, pouring the dissolved soda in with it; knead well and make into loaves. Set them where they will be warm, and let them rise forty-five minutes; bake in a quick oven. It will take nearly a pint of flour to knead the bread on the board. This bread makes the nicest dry toast and sandwiches.--Mrs. W. A. James.

POOR-MAN'S BREAD. One pint buttermilk or sour milk, one level tea-spoon soda, a pinch of salt, and flour enough to make as stiff as soda-biscuit dough; cut into three pieces, handle as little as possible, roll an inch thick, place in dripping-pan, bake twenty or thirty minutes in a hot oven, and when done, wrap in a bread cloth. Eat while warm, breaking open like a biscuit. Each cake will be about the size of a pie.--Mrs. D. B.

YEAST BREAD. Make a well in the middle of four quarts flour, into which turn one table-spoon sugar, one of salt, and one cup of yeast; then mix with one pint of milk which has been warmed by adding one pint of boiling water; add one table-spoon lard, knead well, and let rise over night; in the morning knead again, make into loaves, let them rise one hour, and bake fifty minutes. Water can be used instead of the pint of milk, in which case use twice as much lard.

BOSTON BROWN BREAD. One heaping coffee-cup each of corn, rye and Graham meal. The rye meal should be as fine as the Graham, or rye flour may be used. Sift the three kinds together as closely as possible, and beat together thoroughly with two cups New Orleans or Porto Rico molasses, two cups sweet milk, one cup sour milk, one dessert-spoon soda, one tea-spoon salt; pour into a tin form, place in a kettle of cold water, put on and boil four hours. Put on to cook as soon as mixed. It may appear to be too thin, but it is not, as this recipe has never been known to fail. Serve warm, with Thanksgiving turkey. The bread should not quite fill the form, (or a tin pail with cover will answer;) as it must have room to swell. See that the water does not boil up to the top of the form; also take care it does not boil entirely away or stop boiling. To serve it, remove the lid and set it a few moments into the open oven to dry the top, and it will then turn out in perfect shape. This bread can be used as a pudding, and served with a sauce made of thick sour cream, well sweetened and seasoned with nutmeg; or it is good toasted the next day.--Mrs. H. S. Stevens, Minneapolis, Minn.

EASTERN BROWN BREAD. One pint each of rye or Graham and Indian meal, one cup molasses, three-fourths cup sour milk, one and one-half tea-spoons soda, one and one-half pints cold water. Put on stove over cold water, steam four hours, and brown over in the oven.

BROWN BREAD. Two and one-half cups sour milk and one-half cup molasses; into these put one heaping tea-spoon soda, two cups corn meal, one cup Graham flour and one tea-spoon salt. Use coffee-cups. Steam three hours--better steamed longer.--Mrs. D. Bassett, Minneapolis, Minn.

BOSTON CORN BREAD. One cup sweet milk, two cups sour milk, two-thirds cup of molasses, one cup flour, four cups corn-meal, two tea-spoons soda; steam three hours, and brown a few minutes in the oven.--Mrs. Canby, Bellefontaine.

MRS. B.'S CORN BREAD. One quart sour milk, three eggs, two table-spoons lard or butter (or half and half), one table-spoon sugar, a pinch of salt, handful of wheat flour, and enough corn-meal (sifted) to make a good batter; add one heaping tea-spoon soda, stir thoroughly, and bake in long dripping-pan.

PLAIN CORN BREAD. One pint corn meal, one of sour or buttermilk, one egg, one tea-spoon soda, one of salt; bake in dripping or gem-pans. If preferred, one heaping table-spoon of sugar may be added.

CORN CAKE. One pint corn meal sifted, one pint flour, one pint sour milk, two eggs beaten light, one-half cup sugar, piece of butter size of an egg; add, the last thing, one tea-spoon soda in a little milk; add to the beaten egg the milk and meal alternately, then the butter and sugar. If sweet milk is used, add one tea-spoon cream tartar; bake twenty minutes in a hot oven.--Mrs. H. B. Sherman, Milwaukee Wisconsin.

CORN BREAD. Take one quart buttermilk, and one heaping pint corn meal, one tea-spoon soda, one tea-spoon salt, one table-spoon sugar and three eggs; have the stove very hot, and do not bake in too deep a pan. The batter seems too thin, but bakes very nicely.--Mrs. J. H. S.

STEAMED CORN BREAD. Two cups each corn meal, Graham flour, and sour milk, two thirds cup molasses, one tea-spoon soda; steam two hours and a half.--Mrs. Jennie Guthrie Cherry, Newark.

GRAHAM BREAD. Take a little over a quart of warm water, one-half cup brown sugar or molasses, one-fourth cup hop yeast, and one and a half tea-spoons salt; thicken the water with unbolted flour to a thin batter; add sugar, salt and yeast, and stir in more flour until quite stiff. In the morning add a small tea-spoon soda, and flour enough to make the batter stiff as can be stirred with a spoon; put it into pans and let rise again; then bake in even oven, not too hot at first; keep warm while rising; smooth over the loaves with a spoon or knife dipped in water.--Mrs. H. B. Sherman, Plankinton House Milwaukee, Wisconsin.

GRAHAM BREAD. To one and a half pints of tepid water add one heaping tea-spoon of salt and one-half cup of sugar; stir in one half pint or more of the sponge made of white flour, as in recipe for "Bread with Potato Yeast," add Graham flour until almost too stiff to stir, put in the baking-pan and let rise well, which will take about two hours, bake in a moderate oven, and when done, wrap in a wet towel until cool.--Mrs. Clara Woods Morey.

QUICK GRAHAM BREAD. One and a half pints sour milk, half cup New Orleans molasses, a little salt, two tea-spoons soda dissolved in a little hot water, and as much Graham flour as can be stirred in with a spoon; pour in well-greased pan, put in oven as soon as mixed, and bake two hours--Mrs. E. J. W.

RYE AND INDIAN BREAD. One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring just enough boiling water over it, stirring constantly with a spoon, to merely wet it, but not enough to make it into a batter,) one-half tea-cup molasses, two tea-spoons salt, one tea-spoon soda, one tea-cup yeast; make as stiff as can be stirred with a spoon, mixing with warm water, and let rise all night; then put in a large pan, smooth the top with the hand dipped in cold water, let it stand a short time, and bake five or six hours. If put in the oven late in the day let it remain all night. Graham may be used instead of rye, and baked as above. In the olden time it was placed in kettle, allowed to rise, then placed on the hearth before the fire, with coals on top of lid, and baked.--Mrs. Charles Fullington.

RYE BREAD. Make a sponge of one quart warm water, one tea-cup yeast, thickened with rye flour; put in warm place to rise over night; scald one pint corn meal; when cool add it to sponge, and add rye flour till thick enough to knead, knead but little, let rise, mold into loaves, place in deep pie-tins or small pudding-pans, let rise and bake: or, thicken the sponge with rye flour, and proceed as above. Wheat sponge may be used instead of rye.--Mrs. Eliza T. Carson.
BREAKFAST AND TEA CAKES.

To make biscuit, take a part of the dough left from bread-making when it is ready to mold into loaves, work in the lard and any other ingredients desired, such as butter, eggs, sugar, spice, etc., also using a little more flour; let rise once, then mix down and let rise again; turn out on the bread-board; knead a few minutes, roll, and cut out with a biscuit-cutter or mold with the hand. Place in a well-greased dripping-pan, and when light bake in a quick oven from fifteen to twenty minutes. To make them a nice color, wet the top with warm water just before placing in the oven. To glaze, brush lightly with milk and sugar, or the well-beaten yolk of an egg sweetened, and a little milk added.

Biscuit may be baked in eight minutes by making the oven as hot as can be without burning, and allowing it to cool off gradually as they bake; this makes them very light, but one has to watch closely to keep them from being scorched. Any kind of bread or pastry mixed with water requires a hotter fire than that mixed with milk.

Biscuit for tea at six must be molded two hours before, which will give ample time for rising and baking. Parker House rolls for breakfast at eight must be made ready at five. Many think it unnecessary to knead down either bread or biscuit as often as here directed; but if attention is given to the dough at the right time, and it is not suffered to become too light, it will be much nicer, whiter and of a finer texture if these directions are followed.

Soda biscuit must be handled as little and made as rapidly as possible; mix soda and cream tartar or baking-powder in the flour, (with sweet milk use baking-powder or soda and cream tartar, with sour milk soda alone,) so that the effervescence takes place in the mixture. One tea-spoon soda and two of cream tartar, or three tea-spoons baking-powder, to every three pints of flour, is about the right proportion. Bake in a quick oven as soon as made, and they rise more quickly if put into hot pans. Gems of all kinds require a hot oven, but the fire should be built sometimes before they are put into the oven and allowed to go down by the time they are light, as the heat necessary to raise them will burn them in baking if kept up:

Soda and raised biscuit and bread or cake, when stale, can be made almost as nice as fresh by plunging for an instant into cold water and then placing in a pan in the oven ten or fifteen minutes; thus treated they should be used immediately.

Waffle-irons should be heated, then buttered or greased with lard, and one side filled with batter, closed and laid on the fire or placed on the stove, and after a few minutes turned on the other side. They take about twice as long to bake as griddle-cakes, and are delicious with a dressing of ground cinnamon. Muffins are baked in muffin-rings. In eating them, do not cut but break them open.

The success of these recipes and all others in this book in which soda and cream tartar are used, will depend on the purity of these ingredients. Always buy the pure English bicarbonate of soda, and the pure cream tartar. They are higher-priced, but cheaper in the end, and are free from injurious substances. When not found at the grocer's, they may generally be had at the druggist's.

BAKING-POWDER. Sixteen ounces corn starch, eight of bicarbonate of soda, five of tartaric acid; mix thoroughly.--Mrs. Dr. Allen, Oberlin.

BAKING-POWDER. Eight ounces flour, eight of English bicarbonate of soda, seven of tartaric acid; mix thoroughly by passing several times through a sieve.--Mrs. Trimble, Mt. Gilead.

BAKING-POWDER. Two parts pure cream of tartar, one part of bicarbonate of soda, one part corn starch; mix well.--Mrs. B. H. Gilbert, Minneapolis, Minn.

BREAKFAST-CAKE. Two table-spoons sugar, two of butter, two eggs, one cup milk, one (scant) quart flour, one tea-spoon soda, two of cream tartar; bake twenty minutes in a quick oven.--Miss Emily L. Burnham, South Norwalk, Conn.

CINNAMON CAKE. When yeast bread is ready to knead from the sponge, knead and roll out three-fourths of an inch thick, put thin slices of butter on the top, sprinkle with cinnamon, and then with sugar; let rise well and bake.--Miss M.E. Wilcox, Selma, Alabama.

BUNS. Break one egg into a cup and fill with sweet milk; mix with it half cup yeast, half cup butter, one cup sugar, enough flour to make a soft dough; flavor with nutmeg. Let rise till very light, then mold into biscuit with a few currants. Let rise a second time in pan; bake, and when nearly done, glaze with a little molasses and milk. Use the same cup, no matter about the size, for each measure.--Mrs. W. A. James.

BUTTERED TOAST. Although toast is commonly used, few know how to prepare it nicely. Take bread not too fresh, cut thin and evenly, trim off the crust-edges for the crumb-jar; first warm each side of the bread, then present the first side again to the fire until it takes on a rich, even, brown color; treat the other side in the same way; butter and serve immediately. The coals should be bright and hot. Toast properly made is very digestible; because all the moisture is extracted, and the bread has become pure farina of wheat, but when it is exposed to a hot fire and the outside charred, the inside remains as moist as ever. Butter applied to it while warm does not penetrate, but floats on the surface in the form of rancid oil. Or, beat one cup of butter and three table-spoons flour to a cream, pour over this one and a half pints boiling water; place over a kettle of boiling water for ten minutes, dip into it the toast, and serve hot.

Or, dip each slice of toast in boiling hot water (slightly salted), spread with butter, cover and keep hot.

BREAKFAST-TOAST. Add to one-half pint of sweet milk, two table-spoons sugar, a little salt and a well-beaten egg; dip in this slices of bread (if dry, let it soak a minute), and fry on a buttered griddle until it is a light brown on each side. This is a good way to use dry bread.--Mrs. Dr. Morey.

MENNONITE-TOAST. Beat up three eggs well, add a pint of sweet milk and a pinch of salt; cut slices an inch thick from a loaf of baker's bread, remove crust, dip slices into the eggs and milk, fry like doughnuts in very hot lard or drippings till a delicate brown, butter and sprinkle with powdered sugar, and serve hot.--Mrs. J. P. Rea, Lancaster, Pa.

LUCY'S POP-OVERS. Two tea-cups sweet milk, two tea-cups sifted flour heaped a little, butter size of a walnut, two eggs, one table-spoon sugar. a little salt; bake in hot gem-pans filled half full for twenty minutes, and serve immediately.--Mrs. W. A. James.

POCKET-BOOKS. Warm one quart new milk, add one cup butter or lard, four table-spoons sugar, and two well-beaten eggs; stir in flour enough to make a moderately stiff sponge, add a small cup of yeast, and set in a warm place to rise, which will take three or four hours; then mix in flour enough to make a soft dough and let rise again. When well risen, dissolve a lump of soda size of a bean in a spoon of milk, work it into the dough and roll into sheets one-half inch in thickness; spread with thin layer of butter, cut into squares, and fold over, pocket-book shape; put on tins or in pans to rise for a little while, when they will be fit for the oven. In summer the sponge can be made up in the morning, and rise in time to make for tea. In cool weather it is best to set it over night.--Mrs. J. H. Shearer.

RUSK. Two tea-cups raised dough, one tea-cup sugar, half cup butter, two well-beaten eggs, flour enough to make a stiff dough; set to rise, and when light, mold into high biscuit, and let rise again; sift sugar and cinnamon over the top, and place in oven.--Mrs. Mary Lee Gere, Champaign, Ill.

RUSK. One pint milk, three eggs, one cup butter, one cup sugar, and one coffee-cup potato yeast; thicken with flour, and sponge over night; in the morning stir down, let rise, and stir down again; when it rises make into a loaf, and let rise again; then roll out like soda biscuit, cut and put in pans, and, when light, bake carefully. Or, when baking take four cups dough, one-half cup butter, one cup sugar, three eggs; mix thoroughly, adding enough flour to mold easily; let rise, make into rather high and narrow biscuit, let rise again, rub the tops with a little sugar and water, then sprinkle over them dry sugar. Bake twenty minutes.

LEBANON RUSK. One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs; mix together, when raised light add half cup butter or lard, and flour to make a soft dough, and when quite light, moldinto small cakes, and let them rise again before baking. If wanted for tea, set about nine A.M.--Mrs. J. S. Stahr, Lancaster, Pa.

SUPERIOR BISCUIT. Three and a half cups sweet milk, one cup butter and lard mixed; add yeast and flour and let rise over night. In the morning add one beaten egg, knead thoroughly, and let rise again, then form into biscuit; when light, bake delicately.--Mrs. B. T. Skinner.

HARD TEA BISCUIT. Two pounds of flour, one-fourth pound butter, one alt-spoon salt, three gills milk; cut up the butter and rub it in the flour, add the salt and milk, knead dough for half an hour, cut cakes about as large as a small tea-cup and half an inch thick, prick with a fork, and bake in a moderate oven until they are a delicate brown.--Mrs. Denmead, Columbus.

MARYLAND BISCUIT. Three pounds flour, one-half cup each butter and sweet lard, a little salt, water enough to mix; work an hour, roll, cut into cakes and bake.--Mrs. G. W. Hensel, Lancaster, Pa.

SOUTH CAROLINA BISCUIT. One quart sweet cream or milk, one and a half cups butter or fresh lard, two table-spoons white sugar, one good tea-spoon salt; add flour sufficient to make a stiff dough, knead well and mold into neat, small biscuit with the hands, as our grandmothers used to do; add one good tea-spoon cream tartar if preferred; bake well, and you have good sweet biscuit that will keep for weeks in a dry place, and are very nice for traveling lunch. They are such as we used to send to the army, and the "boys" relished them "hugely."--Mrs. Colonel Moore, Hamilton.

SODA BISCUIT. Put one quart of flour, before sifting, into sieve, with one tea-spoon soda and two of cream tartar (or three of baking powder), one of salt, and one table-spoon white sugar; mix all thoroughly with the flour, run through sieve, rub in one level table-spoon of lard or butter (or half and half), wet with half pint sweet milk, roll on board about an inch thick, cut with biscuit cutter, and bake in a quick oven fifteen minutes. If you have not milk, use a little more butter, and wet with water. Handle as little and make as rapidly as possible.--M. Parloa.

SODA BISCUIT. One quart sifted flour, two large tea-spoons cream yeast, one table-spoon lard, a little salt; mix thoroughly and add milk enough to stir nicely, roll out half an inch thick, cut the proper size, and bake in a hot oven.--Mrs. Governor J. D. Bedle, New Jersey.

SPOON-BISCUIT. One quart sour milk or buttermilk, one tea-spoon soda, a little salt, two table-spoons melted lard, and flour enough for a stiff batter; drop in a hot gem-pan and bake in a quick oven.--Mrs. A. B. Morey.

SALLY LUNN. One quart flour, two eggs, one pint sweet milk, two table-spoons sugar; piece of butter size of two eggs (large size), one-half tea-spoon salt, two tea-spoons cream tartar, one tea-spoon soda; beat butter and sugar together; add eggs well beaten. Mix soda with milk, and cream tartar with flour.--Mrs. H. B. Sherman, Milwaukee, Wisconsin.

TEA CAKE. One quart flour, one cup sour milk, one tea-spoon soda, one-half pound lard, one-half pound chopped raisins or currants; roll two inches thick and bake in a quick oven; split open, butter, and eat while hot.--Mrs. Canby, Bellefontaine.

EGG ROLLS. Two tea-cups of sweet milk, two eggs, a little salt, three and a half scant cups of sifted flour. Bake in hot gem-pans.--Mrs. L. S. W., Jamestown, N. Y.

EVERY-DAY ROLLS. Take a piece of bread dough on baking day, when molded out the last time, about enough for a small loaf, spread out a little, add one egg, two table-spoons of sugar, and three-fourths cup of lard; add a little flour and a small tea-spoon of soda if the least bit sour; mix well, let rise, mold into rolls or biscuit, set to rise again, and they will be ready for the oven in twenty or thirty minutes.

FRENCH ROLLS. Peel six common-sized, mealy potatoes, boil in two quarts of water, press and drain both potatoes and water through a colander; when cool enough so as not to scald, add flour to make a thick batter, heat well, and when lukewarm, add one-half cup potato yeast. Make this sponge early in the morning, and when light turn into a bread-pan, add a tea-spoon salt, half cup lard, and flour enough for a soft dough; mix up, and set in a warm, even temperature; when risen, knead down and place again to rise, repeating this process five or six times; cut in small pieces and mold on the bread-board in rolls about one inch thick by five long; roll in melted butter or sweet lard, and place in well-greased baking-pans (nine inches long by five wide and two and a half in depth, makes a convenient-sized pan, which holds fifteen of these rolls; or, if twice the width put in two rows); press the rolls closely together, so that they will only be about half an inch in width. Let rise a short time and bake twenty minutes in a hot oven; if the top browns too rapidly, cover with paper. These rolls, if properly made, are very white, light, and tender.

Or, make rolls larger, and just before putting them in the oven, cut deeply across each one with a sharp knife. This will make the cleft roll so famous among French cooks--Mrs. J. W. R.

MINNESOTA ROLLS. Rub one-half table-spoon of lard into one quart of flour, make a well in the middle, put in one-half cup of baker's yeast--or one cup of home-made--two tea-spoons sugar, one half pint cold boiled milk; do not stir, but let stand over night; in the morning knead well, after dinner knead again, cut out, put in pans, and let rise until tea time. Bake in a quick oven.--Mrs. Judge West, Bellefontaine.

PARKER HOUSE ROLLS. Rub one half table-spoon of butter and one half table-spoon of lard into two quarts of sifted flour; into a well in the middle pour one pint of cold boiled milk, and add one-half cup of yeast, one half cup of sugar, and a little salt. If wanted for tea, rub the flour and butter, and boil the milk, and cool it the night before; add sugar, yeast, and salt, and turn all into the flour, but do not stir. Let stand over night; in the morning stir up, knead, and let rise till near tea-time; mold and let rise again, and bake quickly. To mold, cut with cake-cutter; put a little melted butter on one-half and lap nearly over on the other half. Place them in the pan about three-quarters of an inch apart.--Mrs. V. G. Hush, Minneapolis, Minn.

WEDDING SANDWICH ROLLS. Late in the evening make a rather stiff potato sponge (see directions under "Bread-Making"), and in the morning mix in as much flour as will make a soft dough, knead well, and place to rise; when sufficiently light, knead down again, repeating the operation two or three times, remembering not to let the dough become sour by rising too light; mold into common-sized loaves, place in your dripping-pan to rise, and bake very carefully, so as to secure the very lightest brown crust possible. On taking out of the oven, roll in a cloth tightly wrung out of water, with a large bread-blanket folded and wrapped around all. Let cool three or four hours, cut lengthwise of the loaf (not using the outside piece), first spreading lightly with good sweet butter, then cutting in slices not more than a quarter of an inch, or just as thin as possible, using for this purpose a very thin, sharp knife; lay on cold boiled ham cut in very thin shavings (no matter if in small pieces), roll up very slowly and carefully, and place where it will not unroll. Treat each sandwich in the same manner, always spreading the bread with butter before cutting. If by chance the bread is baked with too hard a crust, cut off a thin shaving of the brownest part very smoothly before making into sandwiches. These sandwiches are truly delicious if properly made, but they require great care, experience, and good judgment. Served on an oblong platter, piled in pyramid style, row upon row, they will resemble nicely rolled dinner napkins. They must be made and served the same day.--Mrs. James W. Robinson.

WINTER ROLLS. Put three quarts of flour into a large crock or jar, scald one quart of buttermilk, add one cup of lard, and pour all over the flour, beating it up well, then add one quart of cold water, stir and add one-half cup of potato yeast, or one cup of brewer's; beat in well and set in a warm place to rise over night. In the morning add salt and flour enough to make a moderately stiff dough; set in a warm place to rise, and, when risen, knead down and set to rise again. This time knead down and place in a large stone crock or bowl, covered tightly with a tin pan to prevent the surface from drying, and set away in a cool place. When needed, turn out on a bread-board, cut off a piece as large as you wish to use, roll out to the thickness of ordinary soda biscuit, cut, and put in the oven to bake immediately. Set away the rest of the dough as before, and it will keep a week in winter, and is very convenient for hot breakfast rolls.--Mrs. D. Buxton.

VIENNA ROLLS. Have ready in a bowl a table-spoon of butter or lard, made soft by warming a little, and stirring with a spoon. Add to one quart of unsifted flour two heaping tea-spoons of Royal Baking-Powder; mix and sift thoroughly together, and place in a bowl with butter. Take more or less sweet milk as may be necessary to form a dough of usual stiffness; according to the flour (about three-fourths of a pint) put into the milk half a tea-spoon salt, and then stir it into the flour, etc., with a spoon, forming the dough, which turn out on a board and knead sufficiently to make smooth. Roll out half an inch thick, and cut with a large round cutter; fold each one over to form a half round, wetting a little between the folds to make them stick together; place on buttered pans, so as not to touch, wash over on top with milk to give them a gloss, and bake immediately in a hot oven about twenty minutes. It will do them no harm to stand half an hour before baking, if it is desired.

CRUMPETS. One quart of milk with two table-spoons yeast, and flour enough to make a stiff batter; let rise over night, and in the morning add four eggs, two table-spoons of sugar, one-half cup of butter; put them in muffin-rings; and let them rise nearly half an hour; bake quickly.--Miss Mary Gallagher.

MUFFINS. Mix one tea-spoon of baking-powder and a little salt into one pint of flour; add to the beaten yolks of two eggs one tea-cup of sweet milk or cream, a piece of butter (melted) half the size of an egg, the flour with baking-powder and salt mixed, and the well-beaten whites of the two eggs. Beat well, bake immediately in gem-pans in a hot oven, and take out and send to the table immediately.--Mrs. Gib Hillock, New Castle, Ind.

QUICK WAFFLES. Two pints sweet milk, one cup of butter (melted), sifted flour to make a soft batter; add the well-beaten yolks of six eggs, then the beaten whites, and lastly (just before baking) four tea-spoons baking-powder, beating very hard and fast for a few minutes. These are very good with four or five eggs, but much better with more.--Mrs. C. W. Morey.

OHIO WAFFLES. Four eggs, beaten separately, one quart of sweet milk, one-fourth pound of butter, a little salt, flour to make a not very thick batter; heat and butter the irons well, and bake very quickly. If for tea, grate on a little sugar and nutmeg, or cinnamon; if for breakfast, only butter. --Mrs. O. M. Scott.

RAISED WAFFLES. One quart of flour, one pint of sweet, luke-warm milk, two eggs, a table-spoon of melted butter, tea-spoon of salt, half tea-cup of good yeast.--Mrs. L. S. Williston.

RICE WAFFLES. Boil half a pint of rice and let it get cold, mix with it one-fourth pound of butter and a little salt. Sift in it one and a half pints of flour, beat five eggs separately, stir the yolks together with one quart of milk, add whites beaten to a stiff froth, beat hard, and bake at once in waffle-iron.--Mrs. S. C. Lee, Baltimore, Md.

EGG CRACKERS. Six eggs, twelve table-spoons of sweet milk, six table-spoons of butter, one half tea-spoon of soda; mold with flour half an hour and roll thin.--Mrs. J. S. Robinson

BUCKWHEAT SHORT-CAKE. Take one pint of sour milk, one tea-spoon of soda to sweeten, and a little salt; stir in buckwheat flour enough to make quite a stiff batter; and bake in dripping-pan. Two table-spoons of melted lard may be added for shortening, if desired. This takes the place of griddle-cakes, and is very nice to eat with meat, butter, honey, or molasses.--Mrs. Viola Wilcox, Midland, Mich.

CORN DODGERS. To one quart of corn meal add a little salt and a small table-spoon of lard; scald with boiling water and beat hard for a few minutes; drop a large spoonful in a well-greased pan. The batter should be thick enough to just flatten on the bottom, leaving them quite high in the center. Bake in a hot oven.

CORN ROLLS. One pint of corn meal, two table-spoons of sugar, one tea-spoon of salt, one pint of boiling milk; stir all together and let stand till cool. Add three eggs well beaten, and bake in gem-pans.--Mrs. Capt. J. P. Rea, Minneapolis, Minn.

CORN MUSH. Put fresh water in a kettle to boil, salt to suit the taste; when it begins to boil stir in the meal, letting it sift through the fingers slowly to prevent lumps, adding it a little faster at the last, until as thick as can be conveniently stirred with one hand; set in the oven in the kettle, bake an hour, and it will be thoroughly cooked. It takes corn meal so long to cook thoroughly that it is very difficult to boil it until done without burning. When intended for frying cold, some add, while making it, about a pint of flour to three quarts of meal. Have a hard-wood paddle, two feet long, with a blade two inches wide and seven inches long, to stir with.--Mrs. W. W. Woods.

FRIED MUSH. A delicious breakfast relish is made by slicing cold mush thin and frying in a little hot lard. Or, dip in beaten eggs salted to taste, then in bread or cracker crumbs, and drop in hot lard, like doughnuts.--Miss A. W. S., Nashville, Tenn.

HOE-CAKE. Mix corn meal with water or milk (adding a little salt) to the thickness of stiff batter; stir thoroughly, spread on the baking-board, and tip up before the fire. On southern plantations they are often baked on the broad hoes used in the fields, hence the name.

ALABAMA JOHNNY-CAKE. Cook a pint of rice till tender, add a table-spoon of butter; when cold add two beaten eggs and one pint of meal, and when mixed spread on an oaken board and bake by tipping the board up before the fire-place. When done on one side turn over. The dough should be spread half an inch thick.

JOHNNY-CAKE. Two-thirds tea-spoon of soda, three table-spoons of sugar, one tea-spoon of cream of tartar, one egg, one cup of sweet milk, six table-spoons of Indian meal, three table-spoons of flour, and a little salt. This makes a thin batter.

RHODE ISLAND "SPAT-OUTS." One pint of sweet milk, four table-spoons of wheat flour, two eggs well beaten, Indian meal to make a stiff batter, and a little salt; spat into round cakes half an inch thick, fry in lard like doughnuts, split, and eat warm with butter.--One hundred years old.

COLD-WATER GEMS. With very cold or ice-water and Graham flour, and a little salt, make a rather stiff batter; heat and grease the irons, and bake twenty minutes in a hot oven.--Mrs. O. M. Scott.

GOOD GRAHAM GEMS. Three cups of sour milk, one tea-spoon of soda, one of salt, one table-spoon of brown sugar, one of melted lard, one beaten egg; to the egg add the milk, then the sugar and salt, then the Graham flour (with the soda mixed in), together with the lard; make a stiff batter, so that it will drop, not pour, from the spoon. Have gem pans very hot, grease, fill, and bake fifteen minutes in a hot oven.--Mrs. J. H. S.

MRS. BUXTON'S GRAHAM GEMS. Take one egg and beat well; add pinch of salt, one quart of buttermilk or sour milk, and Graham flour enough to make a stiff batter; add one heaping tea-spoon of soda and stir thoroughly with a spoon; heat and grease gem-irons, and after dipping the spoon in cold water, drop a spoonful of batter in each pan, repeating until all are filled; bake in a quick oven half an hour. This measure will make a dozen.

SWEET-MILK GEMS. Beat one egg well, add a pint of new milk, a little salt, and Graham flour until it will drop off the spoon nicely; heat and butter the gem-pans before dropping in the dough; bake in a hot oven twenty minutes.--Mrs. R. L. Partridge.

GRAHAM MUFFINS. Two cups of sour milk, two table-spoons of brown sugar, a little salt, one tea-spoon soda, sufficient Graham flour to make moderately stiff. If not convenient to use sour milk, use sweet, adding cream of tartar.--Mrs. H.B. Sherman.

GRAHAM MUSH. Sift meal slowly into boiling salted water, stirring briskly until it is as thick as can be stirred with one hand; serve with milk or cream and sugar, or butter and syrup. It is much improved by removing from the kettle to a pan as soon as thoroughly mixed, and steaming for three or four hours. It may also be eaten cold, or sliced and fried like corn mush.

OAT-MEAL MUSH. To two quarts boiling water well salted add one and a half cups best oat-meal. (Buy Irish, Scotch, or Canadian.) Stir in meal by degrees, and after stirring up a few times to prevent its settling down in a mass at the bottom, leave it to cook three hours without stirring. Cook in a custard-kettle with water in outer kettle. (While stirring in meal put inner kettle directly on stove.) To cook for breakfast it may be put on over night, allowing it to boil an hour or two in the evening, but it is better when freshly cooked. Serve with cream and sugar. This is unsurpassed as a breakfast dish, especially for growing children, who need bone and muscle-producing food. To be wholesome it must be well cooked, and not the pasty, half cooked mass usually served at boarding-houses. In lieu of a custard-kettle the mush can be made in a pan, or small tin bucket, and then placed in a steamer and steamed three hours.

CRACKED WHEAT. Two quarts salted water to two cups best white winter wheat; boil two or three hours in a custard-kettle: Or, soak over night and boil at least three-fourths of an hour: Or, put boiling water in a pan or small tin bucket, set on stove, stir in wheat, set in steamer and steam four hours: Or, make a strong sack of thick muslin or drilling, moisten wheat with cold water, add a little salt, place in sack, leaving half the space for wheat to swell in. Fit a round sheet of tin, perforated with holes half an inch in diameter, to the inside of ordinary kettle, so that it will rest two or three inches from the bottom; lay sack on the tin, put in water enough to reach tin, and boil from three to four hours, supplying water as it evaporates. Serve with butter and syrup, or cream and sugar. When cold, slice and fry; or warm with a little milk and salt in a pan greased with a little butter; or make in griddle-cakes with a batter of eggs, milk, and a little flour, and pinch of salt.

FINE WHITE HOMINY OR GRITS. Take two cups to two quarts salted water, soak over night, and boil three quarters of an hour in a custard kettle; serve with milk and sugar, or when cold slice and fry.
FRITTERS.

Make fritters quickly and beat thoroughly. A good rule for them is two eggs, one-half pint milk, one tea-spoon salt, and two cups flour; have the lard in which to cook them nice and sweet and boiling hot; test the heat by dropping in a tea-spoon of the batter--if the temperature is right it will quickly rise in a light ball with a splutter, and soon brown; take up carefully the moment they are done, with a wire spoon; drain in a hot colander and sift powdered sugar over them; serve hot. Pork fritters are made by dipping thin bits of breakfast bacon or fat pork in the batter; fruit fritters by chopping any kind of fresh or canned fruit fine and mixing it with batter, or by dipping quarters or halves in batter. The fruit may be improved in flavor by sprinkling sugar and grated lemon peel over it, and allowing it to remain two or three hours, after which drain and dip as above.

APPLE FRITTERS. Three eggs beaten very light, one quart of milk; make a thin batter, add a little salt and the grated rind of one lemon; pare, core and slice thin one quart nice tart apples, add, and drop in spoonfuls in boiling lard; serve with sauce.--Mrs. E. L. Fay, Washington Heights, New York.

APPLE FRITTERS. Make a batter in proportion of one cup sweet milk to two cups flour, a heaping tea-spoon baking powder, two eggs beaten separately, one table-spoon sugar, and salt-spoon salt; heat the milk a little more than milk-warm; add slowly to the beaten yolks and sugar, then add flour and whites of eggs, stir all together, and throw in thin slices of good sour apples, dipping the batter up over them; drop in boiling lard in large spoonfuls with piece of apple in each, and fry to a light brown. Serve with maple syrup or a nice syrup made of sugar.--Mrs. James Henderson.

CLAM FRITTERS. Take raw clams, chopped fine, and make a batter with juice, an equal quantity of sweet milk, four eggs to each pint of liquid, and flour sufficient to stiffen; fry like other fritters.--Mrs. H. B. S.

CORN OYSTERS. To one quart grated corn add three eggs and three or four grated crackers; beat well and season with pepper and salt; have ready in skillet butter and lard or beef-drippings in equal proportions, hot but not scorching; drop in little cakes about the size of an oyster (for this purpose using a tea-spoon); when brown turn and fry on the other side, watching constantly for fear of burning. If the fat is just the right heat, the oysters will be light and delicious, but if not, heavy and "soggy." Serve hot and keep dish well covered. It is better to beat whites of eggs to a stiff froth and add just before frying.--Mrs. V. G. Hush, Minneapolis, Minn.

CORN OYSTERS. Mix well together one quart grated sweet corn, two tea-cups sweet milk, one tea-cup flour, one tea-spoon butter, two eggs well beaten; season with pepper and salt, and fry in butter like griddle-cakes.--Mrs. H. B. S.

CREAM FRITTERS. One and a half pints flour, one pint milk, six well-beaten eggs, one-half nutmeg, two tea-spoons salt, one pint cream; stir the whole enough to mix the cream; fry in small cakes.--Mrs. M. K. P.

CUCUMBER FRITTERS. Peel four large cucumbers, cut and cook in a sauce-pan with just a little water; mash and season well with salt and pepper, add two beaten eggs and flour to make a thick batter; put a table-spoon of lard in a skillet, make hot, and fry in little cakes.--Mrs. A. H. T., Troy, New York.

SNOW FRITTERS. Stir together milk, flour, and a little salt, and make a rather thick batter; add new-fallen snow in the proportion of a tea-cup to a pint of milk; have the fat hot before stirring in the snow, and drop the batter into it with a spoon, or bake like pan-cakes on a hot griddle.

VANITIES. Beat two eggs, stir in a pinch of salt and a half tea-spoon of rose-water, add sifted flour till just thick enough to roll out, cut with a cake-cutter, and fry quickly in hot lard. Sift powdered sugar on them while hot, and when cool put a tea-spoon of jelly in the center of each one. Nice for tea or dessert.--Mrs. D. C. Harrington, Westfield, N. Y.
GRIDDLE-CAKES.

Griddle-cakes should be well beaten when first made, and are much lighter when the eggs are separated, whipping the yolks to a thick cream, and adding the whites beaten to a stiff froth just before baking. Some never stir buckwheat cakes after they have risen, but take them out carefully with a large spoon, placing the spoon when emptied in a saucer, and not back again into the batter. In baking griddle-cakes have the griddle clean, and, if the cakes stick, sprinkle on some salt and rub with a coarse cloth before greasing; or, better still, provide a soapstone griddle which needs no greasing. (It must be made very hot, but if greased it is spoiled.) Griddle-cakes may be made with new-fallen snow, in the proportion of a tea-cup of snow to a pint of milk. Fresh snow contains a large proportion of ammonia which renders the cakes light, but which soon evaporates, rendering old snow useless for this purpose.

BUCKWHEAT CAKES. Buckwheat flour, when properly ground, is perfectly free from grit. The grain should be run through the smutter with a strong blast before grinding, and the greatest care taken through the whole process. Adulteration with rye or corn cheapens the flour, but injures the quality. The pure buckwheat is best, and is unsurpassed for griddle-cakes. To make batter, warm one pint sweet milk and one pint water, (one may be cold and the other boiling); put half this mixture in a stone crock, add five tea-cups buckwheat flour, beat well until smooth, add the rest of the milk and water, and last a tea-cup of yeast. Or, the same ingredients and proportions may be used except adding two table-spoons of molasses or sugar, and using one quart of water instead of one pint each of milk and water.--Miss S. A. Melching.

BREAD CAKES. Take stale bread and soak over night in sour milk; in the morning rub through a colander, and to one quart add the yolks of two eggs, one tea-spoon salt, one tea-spoon soda, two table-spoons sugar, and flour enough to make a batter a little thicker than for buckwheat cakes, add last the well-beaten whites of the eggs, and bake.

CRUMB GRIDDLE-CAKES. The night before using put some bread crumbs to soak in one quart of sour milk; in the morning rub through a sieve and add four well-beaten eggs, two tea-spoons soda dissolved in a little water, one table-spoon melted butter, and enough corn meal to make them the consistency of ordinary griddle-cakes. It is better to beat yolks and whites separately, stirring the whites lightly in just before baking.--Mrs. W. E. Scobey, Kankakee, Ill.

FLANNEL-CAKES. Make hot a pint of sweet milk, and into it put two heaping table-spoons butter, let melt, then add a pint of cold milk, the well-beaten yolks of four eggs--placing the whites in a cold place--a tea-spoon of salt, four table-spoons potato yeast, and sufficient flour to make a stiff batter; set in a warm place to rise, let stand three hours or over night; before baking add the beaten whites; fry like any other griddle-cakes. Be sure to make batter just stiff enough, for flour must not be added in the morning unless it is allowed to rise again.

CORN CAKES. One pint corn-meal, one of sour milk or buttermilk, one egg, one tea-spoon soda, one of salt. A table-spoon of flour or corn starch may be used in place of the egg; bake on a griddle.

INDIAN PANCAKES. One pint Indian meal, one tea-spoon salt, small tea-spoon soda; pour on boiling water until a little thinner than mush; let stand until cool, add the yolks of four eggs, half a cup of flour in which is mixed two tea-spoons cream tartar; stir in as much sweet milk or water as will make the batter suitable to bake; beat the whites well, and add just before baking.--Mrs. W. W. Woods.

RICE GRIDDLE-CAKES. Boil half a cup rice; when cold mix one quart sweet milk, the yolks of four eggs, and flour sufficient to make a stiff batter; beat the whites to a froth, stir in one tea-spoon soda, and two of cream tartar; add a little salt, and lastly the whites of eggs; bake on a griddle. A nice way to serve is to spread them while hot with butter, and almost any kind of preserves or jelly; roll them up neatly, cut off the ends, sprinkle them with sugar, and serve immediately.--Mrs. Walter Mitchell, Gallipolis.

SOFT SHORT-CAKE. One cup sour cream, one tea-spoon saleratus; stir in flour enough to make a batter a little stiffer than for griddle-cakes; bake on a griddle, split open and put on milk and butter.--Harriet O. Backus, West Killingly, Conn.

TOMATO BATTER CAKES. Make an egg batter as for batter cakes; take and slice large, solid ripe tomatoes, cover with batter and fry on a griddle like any griddle-cakes; season with pepper and salt while frying. Tomatoes so prepared make a nice breakfast dish.--Mrs. G. W. Collins, Urbana.
YEAST.

There are various ways of making, but the three best kinds are dry, soft hop, and potato yeast. The dry should be made in May or June for summer use, and in October for winter use. In hot and damp weather, dry yeast sometimes loses its vitality; however, many use it on account of its convenience, since there is no danger of its souring in summer or freezing in winter. Soft hop or potato yeast will keep in a cool place one or two weeks in warm weather, and in cold weather five or six weeks, care being taken that it does not freeze. Never add soda to yeast; if it becomes sour it will do to start fresh yeast, but will never make good bread. Potato yeast is made either by boiling and mashing the potatoes, or by grating them while raw, and adding them to the boiling hop water immediately, for if allowed to stand they darken; and the yeast will not be as white. A good way to prevent the potatoes from darkening is to grate them into a pan half filled with cold water. As grated the potatoes sink to the bottom; when done grating, pour off the water and add the potatoes to the boiling hop water. A stone jar with a close-fitting cover is best to keep yeast in, and should be scalded as often as emptied. In taking out for use, stir up well from the bottom.

DRY YEAST. Boil two large potatoes and a handful of hops (the latter in a bag) in three pints water; when done, take out potatoes, mash well, add one pint flour, and pour boiling hot water over all; beat well together, adding one table-spoon salt, one of ginger, and one-half cup sugar; when luke-warm add one cup good yeast and let stand two days (or only one day, if very warm weather), stirring down frequently; add good white corn meal until thick enough to make into cakes about half an inch in thickness; place to dry in the shade where the air will pass freely so as to dry them as soon as possible; turn the cakes frequently, breaking them up somewhat so they will dry out evenly; when thoroughly dried put in a paper sack, and keep in a dry place. A small cake will make sponge sufficient to bake five or six ordinary loaves.--Mrs. E. T. Carson.

HOP YEAST. Boil four potatoes and a small handful of hops tied in a bag in one gallon water; when the potatoes are done, pour the water over four table-spoons flour in a stone jar, mash and add potatoes; let stand until milk warm, then add one cup hop yeast, stir well and let remain in kitchen cupboard for twelve hours undisturbed; then add half a cup sugar, put in a stone jug, cork tightly and set in a cool place. In summer add one table-spoon ginger and three of salt; shake well and take one cup yeast to three pints water. This yeast will keep sweet for six weeks.--Mrs. J. T. Liggett, Detroit, Michigan.

POTATO YEAST WITHOUT HOPS. Four good-sized potatoes peeled, boiled and mashed, four table-spoon white sugar, one of ginger, one of salt, two cups flour; pour over this a pint of boiling water, and beat till all the lumps disappear. After it has cooled, add to it one cup good yeast and set away to rise; when risen put in glass or stone jar, cover and set away in a cool place.--Mrs. George H. Rust, Minneapolis, Minn.

POTATO YEAST. Boil one cup hops in a sack in two quarts water for fifteen minutes, remove sack with hops, add five good-sized Irish potatoes, peeled and grated raw, one cup white sugar, one table-spoon salt, and one of ginger; stir occasionally and cook from five to ten minutes, and it will boil up thick like starch; turn into a jar, and when just tepid in summer, or quite warm in winter, add one-half pintgood yeast (always save some to start with); set jar in a large tin pan, and as often as it rises, stir down until fermentation ceases, when it will be quite thin. Cover closely, and set away in a cool place and it will keep two weeks. When yeast smells sour but does not taste sour it is still good; if it has no smell it is dead. One cup will make six good-sized loaves.--Mrs. D. Buxton.

TO HASTEN MILK YEAST. Take one tea-cup of wheat "shorts," one tea-spoon salt, one of soda, one of ginger; add boiling water enough to make a thin batter. Two table-spoons or less added to common milk or salt-rising yeast will cause it to rise in an hour or two. If kept in a cool place it will be good for two weeks in winter.

YEAST. Pare and boil four ordinary-sized potatoes, boiling at the same time in a separate vessel a good handful of hops. When the potatoes are done, mash fine and add, after straining, the water in which the hops were boiled; put into this one cup white sugar and one-half cup salt, and add sufficient water to make one gallon; when cold add one cup of good yeast, let stand in a warm place for a few hours until it will "sing" on being stirred, when it is ready for use. Keep covered in a cellar or cool place--Mrs. C. M.
CAKE-MAKING.

"LET all things be done decently and in order," and the first to put in order when you are going to bake is yourself. Secure the hair in a net or other covering, to prevent any from falling, and brush the shoulders and back to be sure none are lodged there that might blow off; make the hands and finger-nails clean, roll the sleeves up above the elbows, and put on a large, clean apron. Clean the kitchen table of utensils and every thing not needed, and provide every thing that will be needed until the cake is baked, not forgetting even the broom-splints previously picked off the new broom and laid away carefully in a little box. (A knitting-needle may be kept for testing cake instead of splints.) If it is warm weather place the eggs in cold water, and let stand a few minutes, as they will then make a finer froth, and be sure they are fresh, as they will not make a stiff froth with any amount of beating if old. Grease the pans with fresh lard, which is much better than butter; line the bottom with paper, using six or eight thicknesses if the cake is large, and greasing the top one well. (In some ovens, however, fewer thicknesses of paper would be needed on the bottom, and in some the sides also should be lined with one or two thicknesses.) Sift flour and sugar (if not pulverized) and measure or weigh. Firkin or very salt butter should be cut in bits and washed to freshen a little; if very hard, warm carefully, but in no case allow any of it to melt. Good butter must be used, as the heat develops any latent bad qualities. Beat the yolks of eggs thoroughly, and strain; set the whites away in a cool place until the cake is ready for them, then beat them vigorously in a cool room, till they will remain in the dish when turned upside down. Sift a part of the measured flour with the baking-powder or soda and cream tartar through a hand-sieve (which should be among the utensils of every housekeeper), and mix thoroughly with the rest of the flour. In using new flour for either breador cake-making, it can be "ripened" for use by placing the quantity intended for baking in the hot sun for a few hours, or before the kitchen fire. In using milk, note this: that sour milk makes a spongy, light cake; sweet milk, one that cuts like pound cake; remembering that with sour milk soda alone is used, while with sweet milk baking-powder or soda and cream tartar are to be added.

Having thus gathered the material, beat the butter to a cream, add the sugar gradually, then the milk in small quantities (never use fresh and stale milk in same cake), next the yolks of eggs, then a part of the flour, then a part of the whites, and so on until the whole is used; lastly, add the flavoring. There is great "knack" in beating cake; don't stir, but beat thoroughly, bringing the batter up from the bottom of the dish at every stroke; in this way the air is driven into the cells of the batter, instead of out of them--but the cells will be finer if beaten more slowly at the last, remembering that the motion should always be upward. In winter it is easier to beat with the hand, but in summer a wooden spoon is better. Never beat a cake in tin, but use earthen or stoneware. All cakes not made with yeast should be baked as soon as possible after they are mixed. Unskillful mixing, too rapid or unequal baking, or a sudden decrease in heat before it is quite done, will cause streaks in the cake.

FRUIT CAKE. Most ladies think fruit cake quite incomplete without wine or brandy, but it can be made equally good on strictly temperance principles, by substituting one-third of a cup of molasses for a wine-glass of brandy. To facilitate the operation of seeding raisins, pour boiling-water on a few at a time. This will not injure the fruit or cake. To seed, clip with the scissors, or cut with a sharp knife. Do not chop too fine; if for light fruit cake, seeding is all that is necessary. Slice the citron thin, and do not have the pieces too large, or they will cause the cake to break apart in cutting. Currants should be kept prepared for use as follows: Wash in warm water, rubbing well, pour off water, and repeat until the water is clear; drain them in a sieve, spread on a cloth and rub dry; pick out bad ones, dry carefully in a cool oven, and set away for use. When the fruit is all mixed, cream the butter and sugar--this is very important in all cakes--add the spices, molasses, or liquors, then the milk (if any is used), next the eggs well beaten, adding whites with the flour as previously directed. Always beat whites and yolks separately if many eggs are used, but if only a few, it is just as well to beat both together. Next add the flour (which in making black fruit cake may be browned), prepared with baking-powder or soda and cream tartar, then the flavoring (if any is used), and lastly the fruit dredged with a very little flour. Some prefer to mix the fruit with all the flour.

In making very large cakes that require three or four hours to bake, an excellent way for lining the pan is the following: Fit three papers carefully, grease thoroughly, make a paste of equal parts Graham and fine flour wet with water just stiff enough to spread easily with a spoon, place the first paper in the pan with the greased side down, and spread the paste evenly over the paper about as thick as pie-crust. In covering the sides of the pan, use a little paste to stick a portion of the paper to the top of the pan to keep it from slipping out of place, press the second paper carefully into its place with the greased side up, and next put in the third paper as you would into any baking-pan, and pour in the cake. Earthen pans are used by some, as they do not heat so quickly, and are less liable to burn the cake.

All except layer cakes should be covered with a paper cap when first put into the oven. Take a square of brown paper large enough to cover well the cake-pan, cut off the corners, and lay a plait on four sides, fastening each with a pin so as to fit nicely over the pan. This will throw it up in the center, so that the cover will not touch the cake. Save the cap, as it can be used several times.

 THE OVEN.

Too much care can not be given to the preparation of the oven, which is oftener too hot than too cool; however, an oven too cold atfirst will ruin any cake. Cakes should rise and begin to bake before browning much, large cakes requiring a good, steady, solid heat, about such as for baking bread; layer cakes, a brisk hot fire, as they must be baked quickly. A good plan is to fill the stove with hard wood (ash is the best for baking), let it burn until there is a good body of heat, and then turn damper so as to throw the heat to the bottom of oven for fully ten minutes before the cake is put in. In this way a steady heat to start with is secured. Generally it is better to close the hearth when the cake is put in, as this stops the draft and makes