Pure Salt Rising Bread. When the kitchen fire is lighted in the morning put a quart cup, one-third full of fresh water, on the range and heat it quickly to 95°. Remove from the fire, add a teaspoonful of salt, a pinch of brown sugar, and coarse flour or middlings sufficient to make a batter of about the right consistency for griddle cakes. Set the cup, with the spoon in it, in a closed vessel half filled with water moderately hot but not scalding. Keep the temperature as nearly even as possible, and add a spoonful of flour once or twice during the process of fermentation. The yeast ought to reach the top of the bowl in about five hours. Dip your flour into a tray or pan, make an opening in the centre and pour in your yeast. Have ready a pitcher of warm milk, salted, or milk and water (not too hot, or you will scald the yeast germs), and stir rapidly into a pulpy mass with a spoon. Cover this sponge closely and keep warm for an hour, then knead into loaves, adding flour to make the proper consistency. Place in warm well-greased pans, cover closely, and leave till it is light. Bake in a steady oven, and when done let all the hot steam escape. Wrap closely in damp towels and keep in closed earthen jars till wanted. There is no sweeter, nicer, better, or more wholesome bread than this; but it takes time, patience and thought to make it. Try it, and be convinced.

ABIGAIL SCOTT DUNIWAY.

To Make Yeast. Boil four large, pared potatoes in two quarts of water, and strain all through a colander. Stir two heaping tablespoonfuls of flour evenly in a quart of water, and boil it up once or twice. Pour a pint of boiling hot water over a tablespoonful of pressed hops and allow it to stand a few minutes. Now stir together the mashed potato and the liquid in which they were boiled, the flour and water which have been boiled together, and the liquid in which the hops have steeped. Add two tablespoonfuls of sugar and one of salt. Set away to cool until it is lukewarm, so that you can hold your finger in the mixture, then add a cupful of good yeast or one yeast cake. Keep the mixture moderately warm until it rises, as it will in four or six hours. Then cork it tightly in a stone jug, and put it away in the refrigerator or a cool cellar. You will have the best yeast that can be made for family use.

MARY A. LIVERMORE.

Yeast. One cup sugar, one half cup salt, pare and grate three or four good-sized potatoes, add two quarts boiling water, and let all boil together five minutes. Steep a pinch of hops in a half-pint of boiling water, and add to the yeast. Set to cool. When blood-warm add a cup of the same kind of yeast--saved from your own or borrowed of your neighbor. Let it rise, then set it in a cool cellar, or refrigerator, and it will keep until used up--a month or six weeks--in perfect sweetness.

JANE L. PATTERSON.

Home Made Yeast. Boil a heaping quart of loose hops (or if they are pressed, two ounces) in one gallon of water, strain it, when it is cold put in a small handful of salt, and a half pound of sugar, then take a pound of flour and rub it smooth with some of the liquor, after which make it thin with more of the same liquor, and mix all together, let this stand twenty-four hours; then boil and mash three pounds of potatoes and add to it, let it stand twenty-four hours more; then put it in a bottle or a tight vessel, and it is ready for use. Shake the bottle before using. It should be kept in a warm place while it is making, and in a cool place afterward.

LUCY STONE.

Good Hop Yeast. Boil a tablespoonful of hops in a quart of water; grate two pared potatoes in a pan, add two tablespoonfuls of sugar, two of flour, one of salt; stir all together, and then add the strained yeast water; stir briskly over a hot fire till the mixture comes to a boil, then put away to cool; when nearly cold, add a teacupful of yeast; when light and foamy, put in a clean stone jar and cover tightly and keep in a cool place. This will keep several weeks, and will make the most delicious bread.

MRS. SARAH M. PERKINS.

Best Corn Cake. One egg, one-half cup of sugar, one cup of milk, one cup of Indian-meal, one cup of flour, one teaspoonful of soda, two teaspoonfuls of cream of tartar. Bake in a loaf or in small tins, or for a variety bake it in a thin sheet in a dripping pan, and cut in squares. It will be very light.

ALLIE E. WHITTAKER.

Delicious Corn Cake. Thoroughly mix one cup of Indian-meal, one cup flour, one spoonful of granulated sugar, a little salt, one teaspoonful of cream of tartar. Beat to a froth one egg, add one-half a teaspoonful of saleratus, dissolved in a cup of milk. Beat the whole, hard, for a minute, put quickly into a hot oven. Will bake in a few minutes.

MISS L. A. HATCH.

Doughnuts. One-half cup cream, one-half cup sugar, three and a half cups St. Louis flour, one-half teaspoonful soda, one teaspoonful cream tartar, two eggs. Spice of any kind you like best, or nothing but one good-sized teaspoonful of salt.

MRS. D. W. FORBES.

Doughnuts. Two eggs, one and a half cups of sour milk, a half cup of thick cream, or three tablespoonfuls of melted butter, one cup of sugar, a half-teaspoonful of soda (if the milk is very sour, a little more), and flour enough to mix soft. When butter is used instead of cream, mix the butter, sugar and eggs together first.

MRS. L. M. T. HIDDEN.

Doughnuts. One cup of sweet milk, one half cup of sweet cream, one and one-half cups of sugar, three eggs, well beaten with Dover egg beater, one half nutmeg, one teaspoonful salt, two teaspoonfuls cream of tartar, one teaspoonful soda, flour enough to roll out, though not very stiff. Cut round, with hole in centre, and fry in hot lard.

MRS. DR. C. A. CARLTON.

Doughnuts. One cup sugar, butter one-half size of an egg, two eggs, well beaten, one cup sour milk, one-half teaspoonful of salt, one-half teaspoonful of soda, as little flour as possible to roll out.

S. LOUISE SIMONDS.

Children's Doughnuts. One cup sweet milk, two cups sugar, three eggs, lemon flavoring, three heaping teaspoonfuls baking powder. Sift about two quarts flour into mixing pan, making place in the centre for baking powder, sugar, eggs, flavoring, and butter size of walnut. Add the milk, mixing slowly, and use enough flour to roll without sticking. Roll quite thin; cut in rings, and fry in smoking hot lard. Drain well. Equal parts of lard and beef fat may be used.

MRS. JESSIE F. A. BANKS.

Breakfast Gems. One pint milk, one pint flour, two eggs, one tablespoonful melted butter. Bake in hot iron gem pans.

JENNIE S. HARRISON.

Buttermilk Gems. One quart of buttermilk, one heaping teaspoonful of saleratus, half a cup of sugar, five cups of sifted flour. Put in hot gem pans. Bake fifteen minutes in a quick oven.

MISS C. WELLINGTON.

Graham Gems. One egg well beaten, two cups milk, one cup graham, one cup white flour, one spoonful sugar, a little salt, and a hot gem pan.

MRS. WILLIAM C. COLLAR.

Waterlily Eggs. Boil two eggs twenty minutes. Separate whites from yolks. Put on a plate one teaspoonful of flour, a piece of butter the size of a hickory nut, and pepper and salt to taste. On this plate cut up the whites of the eggs into small cubes the size of dice, mixing with flour, salt, etc. Have four tablespoonfuls of milk boiling in a sauce-pan; put the whites in, and let them cook slowly while you make two slices of toast. Spread whites (when flour is thoroughly cooked) over toast. Break the yolks up slightly and salt them, and force through fine strainer over the whites on top of the toast. Holes in strainer should not be larger than pinheads. Serve hot, at once. A very pretty dish, and convenient in case of unexpected company, as bread and eggs are almost always in the house.

ALICE STONE BLACKWELL.

Omelet. Beat the yolks of two eggs, and stir in five tablespoonfuls of milk and a pinch of salt, then beat the whites of two eggs very light, and stir all together. Heat the omelet pan hot, and then put in a little butter, and when melted turn in the beaten mixture; set on the fire and cook until a light brown, then fold the omelet and serve on a hot dish.

LOUISA G. ALDRICH.

Omelet. Wet one tablespoonful of flour with milk and stir till a smooth paste is produced, add the yolks of three eggs, beat well; to this add one tablespoonful of melted butter and one teacupful of milk; beat the whites to a stiff froth and stir well through the mixture. Butter a good-sized frying-pan, and have it hot to receive the omelet; cook five to seven minutes. To take it up, use a large knife and turn one half over the other, and turn out the whole on a platter.

MARY GAY CAPEN.