One cup buttermilk; one cup boiled rice; one-half cup corn meal; one egg; one tablespoonful melted lard or butter; one-half teaspoonful soda in water; salt. Bake in medium oven thirty minutes.

One cake compressed yeast; one quart flour, half white and half oatmeal flour; one tablespoonful brown sugar; one teaspoonful salt; one tablespoonful drippings of bacon, melted (hot); one-half cup molasses; put in half water and half milk enough to make a stiff batter. Let it rise and mold into two loaves. Let rise to half its size, and bake in moderate oven thirty-five minutes.

Four cups flour; one cup sugar; two cups nuts; two and one-half cups milk; one egg; four teaspoonfuls baking powder; one teaspoonful salt. Mix dry ingredients together. Beat egg, add milk to egg and pour in the flour, stirring as little as possible. Make in two loaves and let stand covered twenty minutes. Then bake in moderate oven forty minutes.

Sift four cups of flour, one cup of light brown sugar sifted three times, one cup of pecans chopped, four teaspoonfuls of baking powder; one teaspoonful salt. All dry mixture work with hands, add one and one-half cups of sweet milk, one egg beaten light, place in pans, let stand twenty minutes. Then bake forty-five minutes.

Two cups of graham flour; one cup of white flour; three teaspoonfuls of baking powder; one teaspoonful salt; one-third cup sugar, sifted together. One tablespoonful melted butter; one and three-fourths cup of milk; one cup of English walnuts. Mix in order given. Bake in bread tin about an hour.

Three cups flour; four even teaspoonfuls baking powder; one cup sugar; one teaspoonful salt; one egg; one and one-half cups sweet milk; one cup nut meats. Bake slowly one hour.

Two cups of flour; three-fourths cup of sugar; one-half teaspoonful salt; three-fourths cup walnuts crushed; three teaspoonfuls baking powder; one egg. Beat egg with milk; add to the mixed and sifted dry ingredients, let rise half an hour, and bake.

One cup white flour; two cups graham flour; one teaspoonful salt; one teaspoonful soda; one-half cup dark molasses; one and one-half cups sweet milk; one cup seeded raisins. Bake in a slow oven for forty-five minutes.

One-half cup to one cup seeded raisins; one egg; two-thirds cup molasses; one rounding teaspoonful soda dissolved in a little hot water; two cups milk; four cups graham flour. Mix and bake one and one-half hours in slow oven.

One and one-half cups sour milk; one and one-half teaspoonfuls soda; one-fourth cup molasses; one-half teaspoonful salt; graham flour till stiff enough to drop from spoon. One-half cup raisins.

One and one-half cups sour milk; one level teaspoonful soda; scant cup brown sugar; two cups graham flour; one cup raisins; one teaspoonful salt; bake one hour.

Two cups milk, sour; two cups graham flour; one cup wheat flour; three tablespoonfuls molasses or sugar; one teaspoonful soda. Take pound baking powder cans, lard them well and fill two-thirds full; put on lids and set in a kettle which is half full of boiling water; put on the kettle lid and keep boiling three hours; replenishing often with boiling water.

One cup sweet milk; one cup sour milk; one cup New Orleans molasses; one-half teaspoonful salt; one teaspoonful soda; one cup corn meal; two cups graham flour. Add a few raisins which greatly improve the flavor. Put in a five-pound pail, set in cold water (one quart). From time it commences to boil let cook for three hours.

One cup molasses; one cup milk (sweet or sour); one cup of graham flour and one cup corn meal, stiff; two cups raisins, two eggs; two even teaspoonfuls soda; one tablespoonful brown sugar; one teaspoonful salt. Bake one hour in moderate oven.

One cup sweet milk; two eggs; one dessert spoonful of sugar; one-half cup yellow corn meal; one-half cup flour to make like cake batter; one-fourth cup melted butter; salt; heaping teaspoonful baking powder.

Scald one cup white corn meal with one pint of milk; while hot add one tablespoonful of buttered bread crumbs, one of sugar and a little salt. The yolks and whites of three eggs beaten separately. Pour into a well buttered frying pan and bake twenty minutes in a hot oven.

One-half cup corn meal; one cup flour; three teaspoonfuls baking powder; one tablespoonful sugar; one tablespoonful melted butter; one-half teaspoonful salt; three-fourths cup milk; one egg. Mix and sift dry ingredients; add milk gradually and egg well beaten and melted butter. Bake in hot oven in buttered gem pans for twenty-five minutes.

Put two cups of corn meal into a bowl; pour over one cup of boiling milk; add a tablespoonful butter; cover the bowl, allow the mixture to stand until cool; add another cup of cold milk; the yolks of two eggs, well beaten; one-half teaspoonful salt; half cupful flour, and two teaspoonfuls baking powder. Beat thoroughly, then fold in the well beaten whites of two eggs. Bake in gem pans in a moderately quick oven thirty minutes.

Thirteen tablespoonfuls flour; one teaspoonful salt; four level teaspoonfuls baking powder; one tablespoonful lard; mix together with milk enough to make dough.

Scald one pint of milk; one yeast cake put in warm water; two tablespoonfuls sugar; two tablespoonfuls butter; one teaspoonful salt; three cups flour; mix. Raise until double; then add flour to make soft dough. Raise again, and make in roll pans and raise again. Bake in hot oven.

Two tablespoonfuls left-over cooked oatmeal, beat in one egg, one-half cup sweet milk, one teaspoonful baking powder, one scant cup flour, pinch salt. Bake in hot oven in iron gem pans fifteen minutes.

Take a piece of bread dough that will make as many biscuit as you wish; lay it out rather flat in a bowl; break into it two eggs, one-half cup sugar; one-half cup butter. Mix this thoroughly with enough flour to keep it from sticking to hands and board. Knead well for fifteen to twenty minutes; make it into small biscuits; place in greased pan and let rise until they are even with top of pan. Bake in quick oven for half an hour.

One cup of milk; three potatoes (cooked and riced); one tablespoonful lard; one teaspoonful butter; one and one-half teaspoonful salt; two teaspoonfuls sugar. Let cool and add one cake yeast dissolved in lukewarm water. Two eggs well beaten; four cups flour; let raise three hours. Then roll out about one-half inch thickness. Butter, cut, turn over with silver knife and shape like parker house rolls. Raise two hours more and bake about ten minutes. Will make about fifty rolls.

Three cups flour; three teaspoonfuls baking powder; one teaspoonful salt; one cup hot mashed potatoes; three tablespoonfuls butter or other shortening; one-half cup milk; one egg. Mash the potatoes through a strainer, add salt, milk, butter or shortening and then the egg well beaten. Beat until smooth, then sift in the flour and baking powder. Turn on a floured board, cut with small biscuit cutter, put into hot oven and bake twenty minutes.

One cupful corn meal; one cupful flour; one-third cupful sugar; one teaspoonful baking powder; salt. Put these through flour sieve, add one tablespoonful melted butter. Beat one egg very light in a cup, add enough milk to fill the cup, stir this in the flour; then add one-half cup more of milk. Use your judgment about quantity of milk. Bake either in one pan or in muffin pan.

Beat three eggs and add two cupfuls milk; one quart of flour; two heaping teaspoonfuls baking powder; one tablespoonful sugar; one teaspoonful salt; one tablespoonful melted lard put in the last thing. Bake twenty minutes in a hot oven. This makes eighteen muffins.

One cup hot mashed potatoes; one cup sugar; one cup melted butter; one cake compressed yeast; four eggs; one cup lukewarm water; flour enough to knead. Soak the cake of yeast in lukewarm water at noontime. Put sugar in bowl with mashed potatoes at same time. Then at night put these together. In the morning, add melted butter and eggs well beaten. Stir in enough flour to knead and let rise until light. Make into small tea rolls and let rise until very, very light. Bake twenty-five minutes in moderate oven. Cream powdered sugar and butter to a paste and spread on top of rolls just before serving.

One and one-fourth cups cooked oatmeal; one and one-fourth cup bran flour; two heaping tablespoonfuls white flour; one heaping teaspoonful baking powder; one saltspoon salt; two heaping tablespoonfuls cocoanut; one-half cupful raisins (seeded); two eggs beaten light. Mix the eggs and cooked oatmeal; add the dry ingredients. The dough should be very stiff. If too moist, use more bran. Bake in your gem pans or muffin rings in a moderate oven.

Two cups bran; two cupfuls flour; two teaspoonfuls salt; two cupfuls sour milk or buttermilk; one-half cup sugar; one tablespoonful shortening; one egg; one and one-half teaspoonfuls baking soda; one teaspoonful baking powder; one-half cup water. Beat shortening, egg and sugar together until creamy; to the sour milk add the soda dissolved in boiling water; then the bran, flour, salt, baking powder and the egg and sugar mixture. Mix thoroughly and divide into buttered gem pans and bake in a hot oven for twenty minutes. Sweet milk may be used by substituting three teaspoonfuls of baking powder for the soda and baking powder specified above.

One and three-fourths cups flour; one-half cup sugar; one egg; two teaspoonfuls baking powder and three-fourths cup milk. Stir all together and bake in muffin tins in hot oven.

Two cups milk; two eggs; three cups flour; three spoons baking powder; pinch salt. Beat eggs, add milk; then flour, into which baking powder has been put. Bake in hot oven.

Beat one egg; add one cup sweet milk; two tablespoonfuls sugar; one pinch of salt; one and one-half cups of flour with two teaspoonfuls baking powder; one cup blueberries floured. Grease tins. Bake in hot oven about twenty minutes.

Big spoonful of shortening (butter or substitute); one egg; three tablespoonfuls sugar; one cup milk; two cups flour; three teaspoonfuls baking powder. Bake twenty or twenty-five minutes.

One-half pint of cold water put in a bowl and break two eggs in it, beat it until it froths; then add one cupful flour, one scant teaspoonful salt. Bake in a moderate oven forty-five minutes.

One cup milk. Quarter cup butter; one-half cup sugar; two eggs beaten separately; teaspoonful baking powder (sifted in the flour); enough flour to make the batter. Bake in quick oven.

One cup butter and lard mixed; one cup granulated sugar; two eggs; one cup milk; two cups flour (sifted); two teaspoonfuls baking powder; one teaspoonful vanilla; or one-half teaspoonful nutmeg to suit taste. Bake fifteen to twenty minutes.

Frosting: One-half cup granulated sugar; one tablespoonful flour; one tablespoonful butter; one tablespoonful cinnamon; mix all together and spread over top of cake before baking.

One egg; two tablespoonfuls each of butter and sugar; one cup milk; two cups flour; two teaspoonfuls baking powder. Put in pan, melt two tablespoonfuls butter and pour over the top, then sprinkle thickly with granulated sugar and cinnamon.

One scant cup sugar; two eggs; one teaspoonful salt; one tablespoonful fat or substitute; one cup milk; two cups flour; two teaspoonfuls baking powder. Bake twenty minutes; take out and spread butter on top; also cinnamon and sugar, mixed. Put back in oven one minute.

One quart bran; one pint graham flour; one teaspoonful salt; two teaspoonfuls baking powder; one-half teaspoonful soda; one pint sour milk; scant half pint molasses; one tablespoonful melted butter; one cup nut meats. Bake one hour.

One pint sour milk; one teaspoonful soda; flour enough to make stiff enough to roll. Fry like doughnuts. Eat with syrup.

Cut the crust from a small loaf of baker's bread; divide into two or two and one-half inch slices; toast on all six sides. With a sharp knife cut around the inside edge of one side and carefully scoop out the bread, leaving a bottom and four toast sides. You can brush the inside with melted butter and brown if you wish or use as it is. Use as patty shells.

Sift one even teaspoonful of salt and one of baking powder twice with a pint of flour. Beat two eggs light and add to two cups of milk; turn in the sifted flour and mix quickly. Have ready in a roasting pan six tablespoonfuls of fat reserved from the drippings from the roast of beef. Set it upon the upper grating of the oven. When it begins to bubble hard, pour the batter into it and cook quickly. Cut into squares and serve with the roast.

Two cups of flour in a bowl with half a teaspoonful salt; beat three eggs and stir into the flour; add two cups milk; stir until smooth; turn into a pan with some beef drippings and bake thirty to forty minutes. If beef is placed on a rack put the pudding under the roast. Cut in squares and serve with the roast.

One cup of flour; one-fourth teaspoonful salt; seven-eighths cup of milk; two eggs; one-half teaspoonful of melted butter. Put all into a bowl together and beat for five minutes with egg beater. Grease muffin pan well, bake in hot oven for thirty minutes. Oven must not be hot before putting popovers in.

Three eggs; one-half teaspoonful salt—beat light; one cup flour; one cup milk. Bake one-half hour in hot buttered tins. Makes eight popovers.

One cup flour; three eggs, very well beaten separately; a pinch of salt; milk enough to make a real thin batter. Have skillet very hot and greased and spread batter thin.

Mash three bananas to a pulp. Beat two eggs well. Add two teaspoonfuls of sugar and pinch of salt. In two cups of sour milk put small teaspoonful of soda. Mix all together and stir in enough flour to make a thin batter and bake on a griddle.

Peel and grate about eight medium sized raw potatoes, add one scant teaspoonful salt, two well beaten eggs. Mix thoroughly. Fry in lard on hot griddle to a rich brown color on both sides.

Boil three medium sized potatoes. Dry and mash. Add two eggs, beaten; one cup flour; one cup milk; one-half teaspoonful salt; dash pepper; two teaspoonfuls baking powder. Fry in buttered pan.

Cover half a small loaf of stale bread with sour milk, let stand over night. Add one tablespoonful salt, two teaspoonfuls soda, two eggs, and enough flour to make proper consistency. Fry on hot griddle.

Sift together one quart of flour, two teaspoonfuls of baking powder; one teaspoonful of sugar; one-half teaspoonful salt; mix in one tablespoonful of butter, add two well beaten eggs. Beating the yolks together, then the whites of the eggs to a stiff froth. Add the yolks and one and one-half pints of milk. Add the whites of the eggs after mixing the whole into a smooth batter not too thin and pour into well greased irons.

Mix one pint flour: one pint milk to a smooth paste. Add small cup butter, barely melted. Add to this the well beaten yolks of three eggs, then the beaten whites. Just before baking, add one teaspoonful baking powder, beat well for two minutes, and bake on very hot iron.

One pint of milk; one-half cup butter; three eggs; flour enough to make batter; salt; two heaping teaspoonfuls baking powder. Mix milk, butter, yolks of eggs—stir, then add flour and salt. Stir in beaten whites of eggs. Just before cooking add baking powder. Beat briskly.

Two cups flour; two teaspoonfuls baking powder; one teaspoonful salt; three tablespoonfuls melted butter; one and one-half cups milk; three eggs. Sift dry ingredients, add yolks, well beaten, milk, butter and stiffly beaten whites. Beat well and cook on a hot waffle iron, well greased.

Three eggs; two cups milk; three tablespoonfuls melted butter; three cups flour; one teaspoonful sugar; two teaspoonfuls baking powder; pinch of salt. Beat whites and yolks separately; add milk to yolks, then salt, sugar and butter, then flour and baking powder. When the iron is hot, fold in the well beaten whites of eggs and bake immediately.

(This recipe won a $10.00 Tribune prize for wartime conservation recipes.)

Two cups yellow cornmeal; one teaspoonful salt; three and one-half cups buttermilk; cottage cheese; one cup flour; one tablespoonful sugar; one teaspoonful soda; green pepper. Sift together cornmeal, flour, salt and sugar into a bowl. Pour three cups buttermilk (or sour milk) over the sifted ingredients, and beat well. Dissolve one teaspoonful soda in one cup of sour milk and beat thoroughly into the butter. Spread on well greased hot griddle and fry until little bubbles cover the surface. Turn quickly. Have ready some cottage cheese seasoned with salt and pepper in which has been mixed chopped green pepper or pimento. Spread one-half inch thick on top of hoe cake. Cut cake into quarters and serve on hot plate. This recipe makes four griddle size cakes.

One cup brown sugar; two cups granulated sugar; two cups boiling water. Boil five minutes and when cool add ten drops vanilla. It is hard to distinguish this from maple syrup.

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