The Times cook book, no. 2

for half hour or until dough will not stick to hands. Grease thoroughly with butter and put in a covered crock or bucket to rise. This will take from seven to eight hours. Then knead a few minutes again, grease and put in round pan for second rising. This will take from two to three hours. Bake in a moderate oven until thoroughly done and the top crust hard and dark brown. Take out of pan, chip off brown crust and grate top until smooth. Cut into four or five layers, around; butter with nice fresh butter; serve hot. slice then as cake, in triangular pieces. NO. 82. CORN BREAD. Mrs. M. A. Collins, Ontario, Cal. — Two cups sour milk, two cups corn meal, two cups bread crumbs, one-half cup sugar, one teaspoon soda, one teaspoon salt. Steam two hours. NO. 2. CORN BREAD. (Best yet.) Mrs. J. S. McLean, 334 West Seventeenth street.— One cup New Orleans molasses, one cup sour milk, mix well with one teaspoon saleratus; add one cup suet chopped fins, one cup English walnuts, chopped fine; one cup Sultana raisins, one cup yellow corn meal and one and one-fourth cups white flour, in which has been sifted one teaspoon baking powder. Beat thoroughly; put into buttered basin (or bucket) and cover. Place In kettle and steam two and one-half hours. (All members of Wednesday Morning Club who partook of recent "New England" dinner will vouch for this being the "best yet.") NO. 7. CORN MEAL GRIDDLE CAKES. ("Mother's Way.") Mary Stone Welch, San Diego, Cal. — One pint sour milk, small part cream, if you have it; half cup corn meal, yellow; 1 level teaspoon soda, teaspoon sugar, pinch salt; two eggs, separated and beaten. Scald meal, stir into milk, add flour to make rather thin batter; whites of eggs last. Fry on hot griddle, well greased, pour carefully, do not scorch, do not cook fast; turn before uper side stiffens. Color a golden brown. Eat with butter and maple syrup. Yum! Yum! Only an artist can bake these case. (Only mother's were trimmed with lace.) NO. 3. GRAHAM BREAl . Mrs. Catharine H. Pickett, 1314 Faxon street, Superior, Wis.— Two cups sour milk and one of sweet, and one cup New Orleans molasses. Thicken with one-third of white flour to two-thirds of graham until the batter is as thick as for cake. Add large handful salt and two heaping teaspoons soda dissolved in milk; after mixing thoroughly thicken with graham flour until the batter drops from the spoon. Fill deep tins half full of batter and bake in slow oven. Do not cut until cold. Do not use sour milk that has become stale or your bread will be sticky. 42 COOKING AND NO. 40. MUFFINS. Mrs. T. S. Home, 435 Towne avenue — Beat one egg, two tablespoons sugar, one tablespoon melted butter, cup milk, two cups sifted flour, two teaspoons baking powder; bake Quickly in gem Pans. ' OTHER RECIPES. NO. 5. TANGLEWOOD CORN BREAD. Mrs. Kate E. Lee, Tanglewood Ranch, Anaheim, Cal. — Two cups corn meal, one cup flour, one cup molasses, one cup brown sugar; one cup sour milk, one cup boiling water, one level teaspoon soda, one level teaspoon salt; bake in a quick oven.