Mix 1 cup of corn meal with 1 tablespoon sugar. Add
1/2 teaspoon salt
2 tablespoons butter (or substitute),
melted
1 1/2 cups hot milk
Cool above and add
1/2 cup seeded raisins, chopped
1 cup flour, sifted with
4 scant teaspoons baking powder
1 egg, well beaten
Mix well and bake in hot greased gem pans. Bake for
20 minutes in moderate oven.

3 cups flour
3 teaspoons baking powder (heaping)
1/2 cup lard and butter
1 cup milk, pinch salt
Handle lightly and bake in quick oven.

Set sponge at night with 1/2 pt. of milk. Bring to a boil
and scald 3 tablespoons cornmeal. Add pinch of salt and
sugar. Keep in warm place over night.
In the morning take 1 1/2 pts. warm water and pour onto
meal, stir and let settle. Pour off the water into a small
crock (not using the meal) and thicken with flour using 1
small teaspoon salt and a tablespoon of sugar. Set in warm-
ing oven to rise. When light mix in the flour using 1 pt. sweet
milk and one pt. hot water, (pour them together to give the
desired temperature), 1 tablespoon sugar, 1 teaspoon salt,
and 2 tablespoons lard.
Do not mix quite as stiff as yeast bread. Knead well
and mold into pans. Place in oven and led rise until pans
are full. Keep as near one temperature as possible, that be-
ing as warm as is comfortable to the hand.
Bake one-half hour in moderate oven. This will make
five loaves of bread.

1 quart milk
2 compressed yeast cakes
2 tablespoons each sugar and lard
2 teaspoons salt
3 quarts flour
2 cups mashed potatoes
Scald milk, put in potatoes, sugar, salt, and lard. Put
yeast cake to soak in little warm milk.
Work in flour, beat with a large wooden spoon or knead,
add yeast. Knead until it no longer sticks to hands or bowl.
Cover, let rise to double its size. This takes about two hours.
Beat or knead with a little more flour about fifteen minutes.
Put in pans until double its size. Bake about 45 minutes.

When baking if you wish to make graham bread, take
2 cups sponge, scald 2 heaping tablespoons unsifted graham
flour, add little lard, 1/2 cup molasses, and proceed as with
white bread.
Committee.

1 cup milk
1 1/2 cups flour
1 egg, pinch of salt
2 scant teaspoons baking powder
1 teaspoon sugar
1 heaping teaspoon butter
1/2 cup cold rice
Mix dry ingredients and put through sifter. Melt butter
and beat into rice. Beat egg and stir into milk. Add to
dry ingredients and stir into rice. Beat all together quickly
and well, and bake in gem pans about 25 minutes in moderate
oven.

Yolks of 2 eggs, 1 cup of water, 1 cup flour, 1/4 teaspoon salt. Beat the eggs
very light, add water---add this gradually to the flour, strain through a fine sieve.
Place bouche iron in a pan of deep fat to get very hot, then place in batter and
back into the hot fat till the cases are a delicate brown. Drain on paper.

Three cups of flour, 1 teaspoonful of salt, 1 cupful of shortening, 1 cupful of ice water. Put the flour in a bowl, add the salt and shortening. Cut the shortening in small pieces and distribute through the flour. Add the water gradually and carefully, so as not to make the paste too moist. Turn the paste out on the board and roll in a long sheet. Fold and roll again. Repeat the process until you have a smooth paste. It is then ready to use.