d then pour into two well-greased and floured
loaf-shaped pans and spread evenly. Let stand for ten minutes and then
bake in a moderate oven for forty minutes. One-half package of seeded
raisins or three-quarters cup of finely chopped nuts may be added to
one loaf for variety. Use when one day old.

BUTTERMILK CUSTARD

Place in a mixing bowl

Yolk of one egg,
Two eggs,
One and one-quarter cups of buttermilk,
One teaspoon of vanilla extract,
One-half cup of sugar,
Three tablespoons of flour.

Beat to a smooth batter and then pour in custard cups and set the
cups in a pan of warm water, and bake in a slow oven until firm in the
centre. Remove, cool and then make a whip with

White of one egg,
One-half glass of jelly.

Beat to a stiff meringue and then pile high on each custard. Serve ice
cold, dusted with cinnamon.

YANKEE PANCAKES

Place in a mixing bowl

One and one-half cups of buttermilk,
Two tablespoons of syrup,
One tablespoon of shortening,
One teaspoon of baking soda,
One teaspoon of salt.

Beat to mix and then add

One cup of whole-wheat flour,
One-half cup of cornmeal,
One teaspoon of baking powder.

Beat to mix and then bake on a hot gridle.

BUTTERMILK BREAD

Scald two cups of buttermilk and then let cool. Put through a sieve to
break up the large curds and then turn into a mixing bowl and add

Four tablespoons of sugar,
One tablespoon of salt,
Four tablespoons of shortening,
One yeast cake dissolved in one-half cup of water.

Beat hard to mix and then add eight cups of flour, and work to a
smooth dough; grease the bowl and place the dough in it. Turn the
dough over to thoroughly coat with the shortening. Cover and let rise
overnight and then early in the morning punch down well and turn over
for one hour. Place on a moulding board and divide into loaves. Form
into the loaf and then place in well-greased pans and let rise for one
hour. Bake in a moderate oven for forty minutes.

It is important that the temperature of the scalded and cooled
buttermilk should be about 70 degrees Fahrenheit. When setting the
bread overnight, be sure that it is in a place where the average
temperature will be 65 degrees Fahrenheit in summer and 70 degrees
Fahrenheit in winter, and which is free from drafts.

BUTTERMILK DOUGHNUTS

Place in a mixing bowl

One cup of buttermilk,
Two tablespoons of shortening,
One egg,
One cup of sugar,