The Twin-city housewife

Mix and sift together one and a half cups each of Graham and white flour, four teaspoons baking powder, one teaspoon salt and three-fourths cups of sugar. Add one and a half cups milk, beat well and add one cup chopped nuts. Form in loaves. Let stand 20 minutes. Bake one hour.—Miss L. J. Willson. Spoon Bread, No. 1 One cup cold rice, one-half teaspoon salt, two well beaten eggs, one dessert spoon sugar, one cup buttermilk, one heaping teaspoon baking powder, one-fourth teaspoon soda (a little more if milk is very sour), one scant cup corn meal. Bake 25 or 30 minutes.—Mrs. J. K. Pepper. es eight THE TWIN-CITY HOUSEWIFE —$—$—$<$_$$_$_$_$ $$$ $$$ $$$ $$__$_$_$_$_$$$ $$$ $$$ Spoon Bread, No. 2 Two cups of cold grits, three tablespoons of melted butter, one cup corn meal, three eggs well beaten, one pint sweet milk or half milk and half water, one teaspoon baking powder. Salt to taste. Bake in a well-greased dish—Mrs. F. G. Crutchfield. Southern Spoon Corn Bread Two and one-half cups freshly-boiled water poured over two cups of meal. Cover and let stand until cool. Add one and one-half tablespoons melted butter, one and one-half teaspoons of salt, the yolk of two eggs, and one and one-half cups of buttermilk in which one teaspoon of soda has been dissolved. Beat thoroughly and add the stiffly beaten whites of two eggs. Pour into a buttered pan, and bake in a moderate oven forty to fifty minutes. Potato Puffs Two cups mashed potatoes, one cup of white sugar, one cup of yeast, stir in a little flour and let rise—it needs a good deal of heat. When light add three beaten eggs, one cup of butter or lard (or half of each), salt, and flour. When light, roll it out. cut in strips and tie loosely. Lay on baking tin and when slightly risen bake ten or fifteen minutes. Moisten the tops with cream and sift powdered sugar over when baked.—Mrs. N. S. Siewers. Egg Rolls One pint of flour, one egg, one cup of milk, two teaspoons of baking powder, one-fourth of a teaspoon of salt, one tablespoon of butter. Melt the butter, beat yolk of the eggs very light; add the milk, salt and melted butter, then flour and baking powder and white of ege beaten to a stiff froth. Roll half an inch thick, cut in strips and bake a light brown.—Mrs. Watt Martin. French Rolls One pint sweet milk, six eggs, one cup butter, three-fourths cup sugar, one cake yeast, enough flour to make a stiff batter. Let it rise over night, knead thoroughly in the morning and let it rise again in the tins. Bake an hour and a quarter in a moderate oven.—Mrs. Rufus Dalton. Fruit Rolls Two cups flour, four level teaspoons baking powder, one-half teaspoon salt, two tablespoons butter or lard, two-thirds of a cup milk. Roll one-fourth inch thick, brush over with melted butter and sprinkle with two tablespoons sugar, one-third teaspoon cinnamon, one-third of a cup finely chopped raisins, and two tablespoons finely chopped citron. Roll up like jelly roll and cut into pieces one inch long. Place on buttered tin and bake in hot oven fifteen minutes. Parker House Rolls One quart new milk, one pint luke-warm water, one scant teacup of butter or lard, one scant teacup of yeast, two eggs, salt and sweeten to taste; enough flour to make a soft dough (six quarts of flour is sufficient). Work down the dough several times. Roll out one-half inch thick and cut with large biscuit cutter. Grease each with butter and turn half over. Let it rise and bake in a moderate oven.—Mrs. Sheetz. THE TWIN-CITY HOUSEWIFE nine Rolls