but i injures the quality. The pure buckwheat is best, and is un- \ "put half this mixture in a stone crock, add five tea-cups buckwheat . See with jelly, roll it up, dust it with pondered sugar, he and serve hot. 3 "i ee rok Coe ! ~ Make a batter of one quart each of flour and sour milk, three eggs beaten separately, a table-spoon of butter, and two ier tea- spoons soda. Pulverize the soda very fine before measuring, then thoroughly mix with the flour. Add whites of eggs just before baking on the griddle. Sweet milk may be used (with the other a ot _ ingredients i in same quantity) with Horsford’s Bread Preparation, — one measure each of soda and acid, which must be thoroughly ee _ Inixed with the flour. These may also be made without CRBS) Oia * - BrEAD CAKEs. Pa bake stale bread and soak over night in sour milk; in he morn- ing 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✪ Bread Cakes, | and flour enough to make a batter a little thicker than for buck-_ wheat eatat add last the well-beaten whites of the eggs, and Lene: CrumsB CNRS CAKES. The night before using put some bread crumbs to soak i in dae E fauirk 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✪ Crumb Cakes. It is better to beat yolk and whites separately, stirring the whites lightly in. Jue before | baking. —Mrs. W. E. Scobey, Kankakee, Tl. ¥ . Corn See - tea-spoon soda, one uF salt. _ may be used-in place of the egg; bake on a griddle. FLANNEL Melee ee Geri G te. i One “quart Graham flour, one vecdenee cn powder, three Lie ee Pies “ah One pint Indian meal, one tea-spoon salt, small tea-spoon soda; _ | pe ‘pour on boiling water until a little thinner than mush; let stand — until cool, add the yolks of four eggs, half a cup of fhe 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 yy oo and add just before baking. —Mrs. W. W. Woods. — Rick GRippLe-CAKEs. Boil half a cup rice; when cold mix one quart sweet milk, the yolks of four eggs, and “our 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 but- — ter, and almost any kind of preserves or jelly; roll them up neatly, ent off the ends. sprinkle them with sugar, and serve immediately. e Mrs. pee Mitchell, ca YEAST. Ae cn am Ss Dry yeast should be made in May or June fox mer use, and in October for winter use. Jn hot and th: : 4 eather, dry yeast sometimes loses its vitality ; however, many use } ‘| it on hone of its convenience, since piste is no paket! of ite

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but i injures the quality. The pure buckwheat is best, and is un- \ "put half this mixture in a stone crock, add five tea-cups buckwheat . See with jelly, roll it up, dust it with pondered sugar, he and serve hot. 3 "i ee rok Coe ! ~ Make a batter of one quart each of flour and sour milk, three eggs beaten separately, a table-spoon of butter, and two ier tea- spoons soda. Pulverize the soda very fine before measuring, then thoroughly mix with the flour. Add whites of eggs just before baking on the griddle. Sweet milk may be used (with the other a ot _ ingredients i in same quantity) with Horsford’s Bread Preparation, — one measure each of soda and acid, which must be thoroughly ee _ Inixed with the flour. These may also be made without CRBS) Oia * - BrEAD CAKEs. Pa bake stale bread and soak over night in sour milk; in he morn- ing 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 buck-_ wheat eatat add last the well-beaten whites of the eggs, and Lene: CrumsB CNRS CAKES. The night before using put some bread crumbs to soak i in dae E fauirk 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 yolk and whites separately, stirring the whites lightly in. Jue before | baking. —Mrs. W. E. Scobey, Kankakee, Tl. ¥ . Corn See - tea-spoon soda, one uF salt. _ may be used-in place of the egg; bake on a griddle. FLANNEL Melee ee Geri G te. i One “quart Graham flour, one vecdenee cn powder, three Lie ee Pies “ah One pint Indian meal, one tea-spoon salt, small tea-spoon soda; _ | pe ‘pour on boiling water until a little thinner than mush; let stand — until cool, add the yolks of four eggs, half a cup of fhe 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 yy oo and add just before baking. —Mrs. W. W. Woods. — Rick GRippLe-CAKEs. Boil half a cup rice; when cold mix one quart sweet milk, the yolks of four eggs, and “our 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 but- — ter, and almost any kind of preserves or jelly; roll them up neatly, ent off the ends. sprinkle them with sugar, and serve immediately. e Mrs. pee Mitchell, ca YEAST. Ae cn am Ss Dry yeast should be made in May or June fox mer use, and in October for winter use. Jn hot and th: : 4 eather, dry yeast sometimes loses its vitality ; however, many use } ‘| it on hone of its convenience, since piste is no paket! of ite

Buckeye cookery