MISS BERTHA ALLEN

30 THE YORK COOK BOOK.

Brown Bread. Two cups buttermilk, half cup each mo- lasses and sugar, two cups graham flour, one cup corn meal, two small teaspoons soda in the buttermilk, isalt. Steam in tin cans three hours. MRS. EDWARD WARNER.

Brown Bread. One pint sweet milk, half cup molasses, tea- spoon soda, half teaspoon salt. Put molasses, salt and soda together and stir for five minutes; add milk and stir in graham fiour until of consistency of thick batter; place in pan and steam hard for an hour and a half and bake twenty minutes. I manufacture my own graham, and in that, I think, lies the secret of my success. For one part of shorts use two parts of best patent flour and sift together.

MRS. KATE NORTHUF.

Boston Brown Bread. Two cups sour milk, three of corn meal, one of flour, one of molasses, three eggs and a little salt. Steam three hours and bake one. MRS. J. E. WHITE.

Quick Brown Bread. One and one-half pints sour milk; half cup New Orleans molasses, a little salt, two teaspoons soda dissolved in a little hot water, about one tablespoon of lard and as much graham flour as can be stirred with a spoon. Pour into two well greased cans and bake from one to one and one-quarter hours. MISS DORA VAN TINE.

Cinnamon Bread. One quart bread sponge, four eggs well beaten, one coffee cup sugar, one cup butter; mix, let rise and work down same as for bread. Make four loaves about an inch thick, let rise, then take one egg, a teaspoon butter, beat well together and spread over the. top. Sprinkle sugar and cinnamon over, then bake. MRS. REUBEN CLARK.

Corn Bread. One pint sour cream, one egg, one small tea- spoon soda, one tablespoon sugar, pinch of salt, and corn meal enough to thicken. Bake in a quick oven.

MRS. LIBBIE SHAW.

Corn Bread. One and one-half cups sour milk, one cup corn meal, two cups flour, half cup sugar, one egg, two table- E'poons melted butter, pinch of salt, one teaspoon soda.

MRS. M. BURNS.

Corn Bread. One cup wheat flour, three of corn meal and one half cup sugar, two teaspoons salt, two eggs, two table-

spoons lard or drippings, two teaspoons baking powder, and sweet milk to make a thin batter. Bake in a quick oven.

MRS. A. BLODGETT.

Graham Bread. To two quarts of graham flour add one cup of sugar, one half cup lard, one tablespoon salt, and suf- ficient boiling water to stir easily with a spoon. Let stand till tepid and add one cup yeast; let this mixture rise, then add enough white flour to mould nicely, let rise and make into loaves; let rise again, then bake from forty to sixty minutes, according to the size of the loaves.

MRS. A. C. MONTGOMERY.

Graham Bread. Four heaping cups graham flour, one tablespoon salt, one half coffee cup molasses, heaping teaspoon soda dissolved in hot water and stirred into the molasses until it foams. Pour on the meal enough milk or water to make the dough as stiff as cake mixture, put in two pans and bake until done. MRS. W. H. READER.

Newport Bread. Five tablespoons butter and two of sugar, three eggs, one cup sweet milk, three teaspoons baking powder, stirred into one quart of flour. Pour into a dripping pan, bake twenty minutes and serve warm. MRS. IDALETTA WOODS.

Rice Bread. One and one-half cups cooked rice, one egg, salt, butter half the size of an egg, one cup corn meal, one full cup sweet milk; put in a shallow buttered dish and bake three quarters of an hour. To be eaten hot with butter.

MRS. JULIA GREENE BELL.

Coffeev Cake. Two pints bread sponge, one tablespoon salt, one egg, butter the size of an egg, one cup seeded raisins, two thirds cup sugar one half cup sweet milk. Beat all together thoroughly, adding flour until too stiff to stir with a spoon. Put on molding board, adding flour enough to make it easily kneaded, being careful not to get it too stiff. Let rise, knead down and let rise again. When light roll about one half inch thick and put in pans. V/hen raised again cover the top with creamed butter and sugar; on this sprinkle a little cinnamon. Bake one half hour. MISS :\IERXA ZIEMKE.

Indian Sponge Cake. Two cups Indian meal, one cup flour, sometimes graham flour, two cups sour milk, one cup mo-

32 THE YORK COOK BOOK.

lasses, one teaspoon soda dissolved in two teaspoons water. Steam two and one-half hours, bake one. quarter of an hour.

MRS. R. T. CROSS.

Johnny Cake. One cup sour milk, one tablespoon sugar, one egg, little salt, one teacup corn meal, half teaspoon soda, one tablespoon flour. MRS. E. A. WARNER.

French Crackers. One and one-half pounds flour, half pound sugar, one fourth pound butter, whites five eggs; mix stiff, roll thin and prick with a fork. Bake in a very hot oven.

MRS. ELLA JOHNSON.

Graham Crackers. Four cups sifted graham flour, one tablespoon nice sweet lard, one heaping teaspoon each of salt and baking powder and sufficient sweet milk to make a stiff dough. Roll thin cut in squares, and bake till hard in a mod- erate oven. MRS. B. M. LONG.

Toasted Crackers. Spread wafer crackers with butter, a small amount of prepared mustard and grated cheese. Brown in the oven. Serve with soups, salads or macaroni.

MRS. R. McCONAUGHY.

Gems. One egg, three tabespoons sugar, one half cup but- ter, one coffee cup sweet milk, three heaping teaspoons baking powder, pinch of salt flour to make a stiff batter. Bake quick in gem pans, nicely buitered. MISS BELL CLARK.

Graham Gems. One and one-half cups sugar, two eggs, two and one-half cups butter milk, one half cup sour cream, one teaspoon soda, and enough graham flour to make a medium stiff batter. MRS. JAMES BARR.

Graham Gems. Two cups graham flour one cup wheat Hour, two teaspoons baking powder, a tablespoon sugar, a tablespoon salt, and one well beaten egg. Mix with sweet milk to make a thin batter; beat it well; put in well greased gem pars and bake twenty minutes.

MRS. J. A. DIEFFENBACHER.

Muffins. One pint milk, three gills wheat flour, three eggs pinch of salt; beat eggs very light, add milk and flour.

:\IRS. FRED JAMES.

Muffins. One egg, one cup milk, one tablespoon lard or butter, one teaspoon sugar, one teaspoon baking powder, flour to make rather stiff. MRS. HARRISON.

Parker House llolls. One pint sweet milk boiled and cooled, piece of butler size of an egg, one half cup fresh yeasty one tablespoon sugar, a pinch of salt, and two quarts sifted flour. Melt the butter in the warm milk, add the sugar, salt, flour and yeast, and let it rise over night. Mix rather soft. In the morning add half a teaspoon soda dissolved in a teaspoon water. Mix in enough flour to make as stiff as any biscuit dough roll out not more than a quarter of an inch thick, cut with a large round biscuit cutter, spread soft butter over the top and fold one half over the other. Place them apart so that there will be room to rise, cover and set near the stove for tifteen or twenty minutes before baking. Bake in rather a quick oven. MRS. OLIVE DURHAM.

Rolls. One quart of warm water enough flour stirred in to make a stiff sponge, a half cup yeast and a teaspoon salt. Let rise over night. In the morning add one cup each sugar and butter, whites of two eggs beaten to a froth, and flour enough to make a stiff dough. Set to rise and when light roll cut, cut in round forms, fold the edges together, lay in pans, let rise again and bake in a moderate oven.

MRS. MARY J. PREWITT.

Tea Rolls. Take a piece of bread dough large enough to fill a quart bowl, half cup lard, white of one egg beaten to a stiff froth, one tablespoon sugar, pinch of soda. Mix all to- gether, working ten minutes on board with as little flour as possible. Set to rise and when light roll and cut with round cutter. Lay on one side small lumps of butter, fold over, pinch edges together, let rise till very light and bake in a moderate oven. MISS MARTHA EDIE.

Grandma's Rusk, Make a sponge at night of one pint sweet milk adding salt, flour and yeast cake as for bread. In the morning melt one quarter pound butter in one pint hot milk, and when cool enough add to the sponge, also three well beaten eggs and one heaping cup white sugar. Work well into a loaf end let rise. When very light roll out and cut in cakes about one and one-half inches thick, let rise again and bake a light brown. MRS. E. D. MARSELLUS.

34 THE YORK COOK BOOK.

Snow Ball. One pint bread sponge, whites of two eggs beaten to a stiff froth, one tablespoon each of lard and sugar, one salt spoon salt. Knead stiff as bread, let rise, roll half an inch thick, cut with biscuit cutter, butter one and lay another on top, let rise and bake. MRS. A. L. SNOW.

Bread Sticks. One pint flour, two teaspoons baking pow- der, one-fourth teaspoon salt, and enough thick sweet cream to make a soft dough. Roll out one-half inch thick, cut in strips three inches long and roll. Wash with milk and bake in a quick oven. MRS. A. F. BLOOMER.

American Toast. To one egg .thoroughly beaten put one cup sweet milk and a little salt. Slice light bread and dip into the mixture, allowing each slice to absorb some of the milk, then brown on a hot buttered griddle. Spread with butler and serve hot. MRS. EFFIE H. SPOONER.

French Toast. One pint sweet milk, two eggs, salt to taste. Dip slices bread in' egg and milk, fry in butter, watching care- fully to avoid burning or frying too brown. Serve in covered dish. MRS. HELEN DIBBLE.

Lemon Toast. Yolks of six eggs, beat them well, three cups sweet milk; take baker's bread, not too stale and cut in slices, dip them into the milk and eggs, lay the slices into a spider with sufficient hot butter and fry a delicate brown. Take the whites of the six eggs and beat them to a froth, adding a large cup white sugar, the juice of two lemons, heating well, and adding two cups boiling water; pour over the toast as a sauce.