Mrs. L. O. Kleber

Mrs. Medill McCormick

Fine Bread 3 small potatoes 1 tablespoon lard 2 handfuls salt 1 handful sugar Soak the magic yeast cake in a little luke warm water. Add a little flour to this, and let it stand an hour. Boil the potatoes in 2 quarts water: when soft put through sieve and then set aside to cool in the potato water. Add to this the lard, salt and sugar. About 4 in the afternoon put the liquid in large bread riser. Add about 3 quarts of flour, beat thoroughly for at least 10 minutes; now add dissolved yeast to it; let sponge rise until going to bed and then stiffen. Knead until dough does not stick to the hands about 20 to 25 minutes. It will double in size. In morning put in bread pans and let rise one hour or more. Bake in moderately hot oven one hour. Many persons prefer stiffening the bread in the morning. In this case set the sponge later in the evening and allow it to rise all night, stiffening with the flour in the morning instead of the evening. Of course this allows the baking to be rather late in the day. Mrs. Medill McCormick.

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Excellent Nut Bread

Two cupfuls of white flour (sifted), two cupfuls of graham or entire wheat flour (sifted if one chooses), one-half cup of New Orleans molasses, little salt, two cupfuls of milk or water, one cupful of walnut meats (cut up fine), one teaspoonful of soda dissolved in milk, about two tablespoons melted butter. Let raise 20 minutes. Bake about one hour in moderate oven.

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Virginia Batter Bread 2 cups milk Salt to taste 1 tablespoon butter ½ cup of cream ½ cup white corn meal 2 to 5 well beaten eggs Put in double boiler 2 cups of milk and ½ cup of cream. When this reaches boiling point salt to taste. While stirring constantly sift in ½ cup of white corn meal (this is best). Boil 5 minutes still stirring, then add 1 tablespoon of butter and from 2 to 5 well beaten eggs (beaten separately) 1 for each person is a good rule. Pour into a greased baking dish and bake in a quick oven until brown like a custard. It must be eaten hot with butter and is a good breakfast dish. Mrs. K. W. Barrett.

Mrs. K. W. Barrett

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Bran Bread

4 cups sterilized bran 2 cups buttermilk raisins if desired 2 cups white flour ½ teaspoon soda

Bake until thoroughly done.

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Dr. Harvey W. Wiley

Editress Suffrage Cook Book: I take pleasure in sending you a portrait and also my favorite recipe for food, which I hope will be of some use to you and help the cause along. Mush should be made only of the whole meal flour of the grain and well cleaned before grinding. Whole wheat flour, whole Indian Corn Meal, whole wheat and whole barley meal are examples of the raw materials. Take one pint (pound) of meal, ½ teaspoon of salt, four pints (pounds) of water. Add the salt to the water and after boiling stir in slowly, so as to avoid making lumps, the meal until all is used. Break up any lumps that may form with the ladle until the mass is homogeneous. Cover the vessel and boil slowly over a low fire so as not to burn the contents, for an hour. Or better after bringing to a boil in a closed vessel place in a fireless cooker over night. This is the best breakfast food that can be had and the quantity above mentioned is sufficient for from four to six persons. The cost of the raw material based on the farmer's price is not over 1½ cents. Variation: Mush may also be made with cold water by careful and continuous stirring. There is some advantage of stirring the meal in cold water as there is no danger of lumping but without very vigorous stirring especially at the bottom, the meal may scorch during the heating of the water. The food above described is useful especially for growing children as the whole meal or flour produce the elements which nourish all the tissues of the body. Respectfully, Dr. Harvey W. Wiley.

Dr. Wiley urges house wives to grind their own wheat flour and corn meal, using the coffee grinder for the work. The degree of fineness of flour is regulated by frequent grindings.

The improvement in flavor and freshness of cakes, breads and mush made from home ground wheat and corn will absolutely prove a revelation.

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Polenta—Corn Meal

Take an iron kettle, put in two quarts water with one tablespoon salt. Heat and before boiling, slowly pour in your corn meal, stirring continuously until you have it very stiff. Put on lid and let boil for an hour or more. Turn out in a pan and keep warm. Later this is turned out on a platter for the table.

Cut it in pieces of about an inch wide for each plate and on this the following sauce is added with a teaspoon Parmesan cheese added to each piece.

Brown a good sized onion in two tablespoons butter, add ½ clove of garlic, about 5 pieces of dried mushroom, being well soaked in water (use the water also) dissolve a little extract of beef, pouring that into this with a little more water, salt and some paprika—a pinch of sugar and¹/₃ teaspoon vinegar.

A little flour to make a nice gravy. This makes it very palatable.

It takes about ten minutes to cook.

Serve in gravy bowl—a spoonful on each piece of Polenta. Added to that the grated cheese, is all that is needed for a whole meal. Apple sauce should be served with this dish.

Man doth not live by bread alone.

—Owen Meredith

Corn Bread

1 pint corn meal 1 pint flour 1 teaspoon soda 2 teaspoons cream of tartar 1 teaspoon salt 1 tablespoon sugar ¼ cup melted butter 1 pint milk 1 egg

Mix the dry ingredients together. Bake in rather quick oven.

Nut Bread

1 beaten egg 1½ cups sweet milk 1 cup light brown sugar 1 cup nuts (Chop before measuring) 4 cups flour 4 teaspoons baking powder

Let rise 30 minutes. Bake one hour.

Hymen Bread

(always to be taken with a grain of salt.)

Good for 365 days in the year.

Corn Bread

Sift all dry ingredients—sugar, flour, meal, salt and baking powder.

Beat yolks and add milk, stir into dry materials. Now beat whites stiff and add. Lastly stir in melted butter. Bake in greased pans about twenty to thirty minutes.

Brown Bread

Bake 1 hour and a quarter in a moderate oven. Stir in soda, dissolved, last thing, beating well. This makes 2 small loaves.

Egg Bread

Pour a little boiling water over 1 quart of meal to scald it. Add a little salt and stir in yolks of 3 eggs, 1 cup milk, 1 tablespoon of lard and butter melted. Add the whites last, well beaten.

Bake in a moderate oven till well done—almost an hour.

Quick Waffles

Beat the eggs very light; then gradually mix in the milk, flour and salt; add melted butter.

Pour into the waffle iron and bake at once.

Grease irons well and do not put in too much batter.

Dumplings That Never Fall

Two cupfuls of flour, two heaping teaspoons of baking powder, one-half teaspoon of salt and one cupful of sweet milk. Stir and drop in small spoonfuls into plenty of water, in which meat is boiling. Boil with cover off for fifteen minutes, then put cover on and boil ten minutes longer. These are very fine with either beef or chicken.

French Rolls

Beat the eggs very light; melt the butter in the milk; add a little flour and a little milk until all is mixed; then add yeast before all the milk and flour are added.

Make into rolls and bake in a pan.

This should be made up at night and set to rise, and baked the next morning.

Drop Muffins

Make up at night and in morning drop from spoon into pan. Bake in a quick oven.

Soft Gingerbread

Dissolve soda in couple teaspoonfuls hot water.

Gingerbread

Bake in slow oven and leave in pan until cold.

Cream Gingerbread

Bake in gem pans. Greatly improved by adding nuts and raisins.

Cream Gingerbread Cakes

Beat 2 eggs until light, add ½ cup of sugar, ½ cup molasses, ¾ cup thick sour cream, the grated rind of ½ lemon, 1 saltspoon of salt, 1 teaspoon cinnamon, 1 tablespoon ginger, and finally, add 2 cups of well sifted flour mixed with 1½ teaspoons soda (level).

Bake in gem pans. If desired add nuts and raisins which improves them very much.

Parliament Gingerbread

A bit of hot water in which soda is dissolved.

Put flour in a basin, and rub in butter, and dry ingredients; then, soda and water; pour in treacle, and knead to smooth paste. Roll quite thin and cut in oblongs. Bake about ¼ hour.

Soft Gingerbread

Dr. Van Valja's Griddle Cakes

Beat the eggs to a froth, put in the rice and flour, bake on rather hot griddle greased with butter—eat with sugar and cinnamon.

Very good for a dyspeptic.

Sally Lunn

A good breakfast toast is made by dipping the slices of bread in a pint of milk to which a beaten egg and a pinch of salt are added, and frying.

When Heat Turns Milk Sour

Here is a sour cream filling for cake: Mix equal quantities of thick, sour cream, chopped nuts and raisins. Add a little sugar and lemon juice, enough to give the proper taste, and spread between layers of cake.

Many kinds of cookies can be made with sour milk. Here is the recipe for a good sort: Cream half a cup of butter with a cup of sugar and add a cup of sour milk in which three-quarters of a teaspoon of soda has been dissolved, and two cups or a little more of flour, sifted with half a teaspoon of cloves, half a teaspoon of cinnamon and a teaspoon of salt. Chill the dough before cutting the cookies. It must be rolled thin.

Corn bread can be made with sour milk in this way: Sift a cup of cornmeal with half a cup of flour, half a teaspoon of salt, a tablespoon of shortening (clear chicken fat that has been fried out is a good kind), and then add a cupful of sour milk and a beaten egg. Lastly, add half a teaspoon of soda. It is well to add the soda last, where a light mixture is desired, as it begins to give off carbon dioxide, the gas that makes the dough rise, as soon as it is moist and comes in contact with the acid of the sour milk.

Graham bread made with sour milk in this way is delicious: Sift together a cup and a half of graham flour and one of white. Add a cup of broken nut meats and a teaspoon of salt. Then stir in half a cup of milk and a cup and a half of sour milk, and, lastly, add a teaspoon of soda. The soda may be sifted into a little of the white flour and added last, if adding it with the flour is easier.