HIT AND MISS

Baking Powder — Eight ounces flour, eight of soda, seven of tar- taric acid ; mix thoroughly by passing several times through a sieve. — Mrs. Trimble, Mi. Gilead.

Baking Powder — Cream of tartar two parts, bicarbonate of soda one part, com starch one part ; mix. — Mrs. B. H. Gilbert, Minneapolis.

Bread — First use good flour and Gillett's cream yeast, which is al- ways sure, and to be preferred to any other ; two tablespoons are suf- ficient for four large loaves of bread ; soak it in a little warm water, but do not scald it ; take two quarts of warm water (water that pota- toes have been boiled in, or milk ^nd water, is preferable), add the yeast and a little salt ; stir in sufficient flour to knead without sticking to the board ; knead well fifteen minutes, and set to rise in a warm place over night. In the morning knead well again, make into loaves and set to rise till full of holes the size of a pin point, then bake in a moderate oven from three-fourths to one hour. — Mrs. Frank M. Rockwell, Chicago.

Soda Biscuit — Put one quart of flour, before sifting, into sieve with one teaspoon soda and two of cream tartar for three of baking powder), one of salt, and one tablespoon white sugar; mix all thor- oughly with the flour, run through the sieve, and then rub in one level tablespoon of lard or butter (or half and half), wet with a half pint sweet milk, roll,on board about an inch thick, cut with biscuit cutter, and bake in a quick oven fifteen minutes. ]f you have not milk, use a little more butter, and wet with water. Handle as little and make as rapidly as possible. — M. Parloa.

The admirable recipes for cooking cranberries, on pages 153 and 191, are taken from the circular ofMessrs. C.G.&E. W.Crane, of Caldwell, N. J., accompanying each package of their celebrated "Star Brand" cranberries, which have attracted so much attention. See advertise- ment. Their fruit is remarkable for its fine quality, and the care with which it is put up, and needs only to be cooked in ac- cordance with the simple direffions given, to be fully appreciated. The peck boxes are particularly desirable for family use. Don't fail to try the first and principle recipe — that for cranberry sauce — with the next cranberries you cook.

Japanese Paperware — Jennings Brothers, 352 Pearl St., New York City, have a fine display of their Paperware at the Centennial Exposition. The pails, pans, basins, bowls, foot-baths, cuspudores, pitchers, fruit dishes, etc., etc., are durable and cheap. While papier machie has been in use for ornament for centuries, it has not been applied successfully for household articles until this firm pro- duced it from their factory in Connecticut. No house furnishing establishment is complete without paperware.

382 THE BUCKEYE COOK BOOK.

Maryland Biscuit — Three pounds flour, one-half , cup each butter and sweet lard, a little salt, water enough to mix ; work an hour, roll, cut into cakes and bake. — Mrs, G. W. Hensel.

Lebanon Rusk — One cup mashed potatoes, one of sugar, one of home made yeast, three eggs ; mix together, when raised light add half cup butter or lard, and flour to make a soft dough, and when quite light mould into small cakes, and let them rise again before baking. If wanted for tea, set about nine o'clock A. M. — Mrs. J. S. Stahr.

Sauer Kraut — Slice cabbage fine on a slaw cutter ; line the bottom and sides of an oaken barrel or keg with cabbage leaves, put in a . layer of the sliced cabbage about six inches in depth, sprinkle lightly with salt and pound with a wooden beetle until the cabbage is a conj- pact mass ; add another layer of calj^age, etc., repeating the operation, pounding well each layer, until the barrel is full to within six inches of the top ; cover with leaves, then a cloth, next a board cut to fit loosely on the inside of barrel, kept well down with a heavy weight. If the brine has not raised within two days add enough water, with just salt enough to taste, to cover the cabbage ; examine every two days, and add water as before, until brine raises and scum forms, when lift oif cloth carefully so that the scum may adhere, wash well in several cold waters, wring dry and replace, repeating this operation ' as the scum arises, at first every other day, and then once a week, until the acetous fermentation ceases, which will take from three to six weeks. Up to this time keep warm in the kitchen, then remove to a dry cool cellar, unless made early in the fall, when it may be at once set in the pantry or cellar. One pint of salt to a full barrel of cabbage is a good proportion ; some also sprinkle in whole black pepper. Or, to keep until summer : In April squeeze out of brine, and pack tightly with your hands in a stone jar, with the bottom lightly sprinkled with salt ; make brine enough to well cover the kraut in the proportion of a tablespoon salt to a quart of water; boil, skim, cool, and pour over; cover with cloth, then a plate, weight, and another cloth tied closely down ; keep in a cool place and it will be good in June. Never pound nor salt the cabbage too much, watch closely, keep clear from scum, for good sauer kraut. — Mrs. Mary Weaver, Darby Plains.

To Keep Butter Fresh — Work until solid, make into rolls, take two gallons water ; one pint white sugar, one level tablespoon saltpetre ; make the brine strong enough with salt to bear an egg, boil and skim. Let cool, pour over butter and keep under brine with a weight. But- ter will keep for a year as sweet as when churned.— j5/rj. Mary Weaver.'

Clover Vinegar — Put a large bowl of molasses in a crock, and pour over it nine bowls of boiling rain water ; let it stand until milk warm, and put in two quarts of clover blossoms, and two cups of bakers yeast. Let this stand two weeks, and then strain through a towel. I think it is better than cider vinegar. I never had anything even mould in it. — Mrs. McAlaster, Goshen, Ind.

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