The New century cook book

One pint corn meal, one pint flour, two eggs, two tablespoons brown sugar, two teaspoons of cream of tartar, one teaspoon of soda, butter size of egg. Mix with milk to thin batter. Bake either in loaf or small pans. Corn Bread. One and one-half cups of fresh meal, one and one-half cups of flour, one teaspoonful salt, one even teaspoonful soda, onethird cup of sugar. Mix well while dry, to which add two wellbeaten eggs, two teaspoonfuls of melted butter, and mix with enough sour milk for a thick batter. Pour it into a well-greased bread-pan and bake for twenty minutes in a well-heated oven. Mary E. Work, Hillsboro,' Ohio. New Century Cook Book. Graham Bread. Three and one-half pounds flour, one yeast cake, one ounce sugar, one ounce butter, one ounce salt, one cup molasses. Mix sponge same as for white bread. When light, knead, taking care not to get too much flour in. When kneading use one-half cup butter lor shortening. This quantity makes four and a half loaves. Mrs. C. A. Wilson. Graham Bread. Beat three eggs real light, add one cup of sugar, one pint of water, three and one-half cups of graham flour, one-half teaspoonful of salt. Mix well and bake one hour. Mrs. I. N. Danforth. Graham Bread. One quart water, two cups brown sugar, one and one-half tablespoons salt, one cup lard, one cake yeast, equal parts graham and white flour. Make sponge at six o'clock in the evening; knead before going to bed. Put in a warm place to rise. In the morning knead just enough to put into loaves for baking. Make loaves two inches thick. Let it rise in pans. Bake in a slow oven forty-five minutes. Mrs. A. A. King. Currant Bread. Bread dough equal to one loaf, add two teacups dried currants, one teacup raisins, two tablespoons butter, two teaspoons cinnamon, one teaspoon nutmeg, one cup sugar. Work well into dough. Let raise and bake. Mrs. A. W. Harlan. Currant Bread. Take enough dough for one loaf from the white bread. Add one-half cup of shortening (lard and butter), two-thirds cup of currants, one-half cup of sugar. The secret of good bread is to mix the shortening and the sugar thoroughly into the dough and add the currants last, then let it rise again and bake in a moderate oven. Mrs. John Worthy. Graham Gems. One cup sour milk, one-quarter cup molasses, one-half teaspoon soda. Mix with graham flour. New Century Cook Book. Graham Gems. One pint of sweet milk, two teaspoons of baking powder, one teaspoon salt, one tablespoon sugar, piece of butter size of a walnut melted, graham flour enough to make a thick batter, one egg. Bake in hot oven for thirty minutes. Graham Gems. One cup milk, one-third cup sugar, one egg, one tablespoon butter, one-half cup flour, one cup graham flour, one-quarter spoon salt, two teaspoons baking powder. Mrs. Reeves. Graham Gems. One pint sour milk, one egg, one tablespoon sugar, one teaspoon soda, good fresh graham flour enough to make a stiff batter. To be baked in a quick oven. Mrs. Stevenson. Graham Gems. Two cups of graham flour, one cup of wheat flour, one tablespoon sugar, one egg, well beaten, two teaspoons baking powder, a little salt, and enough sweet milk to make batter same as for cake. Mrs. B. E. Arntzen. Graham Gems.