Buckeye cookery

: boiling water; cover, and boil steadily for three hours, replenishing when needful with boiling water. To be eaten hot ae butter. —Mrs. H. in "In the Kitchen." j Cone Breap. . One pint corn meal sifted, one pint flour, one pint sour milk 4 ‘two egos 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. —H. B. Sherman, Milwaukee, Wisconsin. | ~ ; sa Corn BREAD. | oe Take one quart buttermilk, and one heaping pint « corn meal, one . st tea-spoon soda, one of salt, one’ table-spoon sugar and three eggs: 4 set the stove very hot, and do not bake it in too shallow a pan. The ie. pour in the center a pint of boiling water, stir up parts of the ' meal to make a thin batter; when cool, oil a tin of your pan and place it in a moderately hot oven. When nearly done, remove the cover, and bake slowly until done. Excellent when cold. Cae ‘ All pans used for bread should be made with covers, made of its full depth. If Pan is deep enough to permit ‘the bread to rise” ‘ without touching it, a flat piece of tin or sheet-iron will answer for the cover, or a cover may be made of paper, or another pan may © be inverted over the bread. The office of the cover is to prevent — the crust from browning hard before the expansion of the gases has — made the bread light and porous. —Mrs. C. V. Collier, _ Minnesota. Prawn Corn BREAD. - One well-heaped pint corn meal, one pint sour or buttermilk, one | 2 ge, one tea-spoon soda, one of salt; bake in dripping or gem pans. : Pe wn 2 If preferred, one heaping tablespoon of sugar may be added. ae ‘ STEAMED CorN Bank. Two cups each corn meal, Graham flour and sour milk, twoe ehirds cup molasses, one tea-spoon soda; steam two hours and a : half. —WMrs. Jennie Guthrie Cherry, Newark. ‘ ; Granam Brean. Take a little over a quart of warm water, one-half cup ‘brown: sugar or molasses, one-fourth cup hop yeast, and one and one-half — tea-spoons salt; thicken the water with unbolted flour to a thin bate ter; add sugar, salt and yeast, and stir in more flour until data i ‘stifl. In the morning add a small tea-spoon soda, and flour canal | to make the batter stiff as can be stirred with a spoon’; put it inte 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, [Oe | GRAHAM BREAD. : Mix three quatre G Graham flour, one quart warm water, half pin nt 30 .BREAD-MAKING. pans, let it stand fifteen or twenty minutes before putting in the oven. 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 moiassesy a little salt, two tea-spoons soda dissolved in a little hot water, and as much Graham flour as éan be stirred in with a spoon; pour in well-sreased pan, put in oven as soon as mixed, and bake two hours. —Mrs. E. J. W. Rye anp Inpran BREAD.