nd in a temperature of 68 or
70 degrees F. until light. Shape into loaf, let lighten again and bake.

GRAHAM BREAD.

Two cups sour milk, two teaspoonfuls soda dissolved in little warm
water, one-fourth cup sugar, one-half cup molasses, one egg, salt, three
and one-half cups Graham flour. Bake one hour.

GRAHAM BREAD.

With one pint warm milk, one cake of yeast and white flour, make a
sponge. One teaspoonful salt not heaped, one-half cup molasses. Let
rise, then stir in sifted brown flour till partly stiff, put in baking
pan, let rise, then bake.

GRIDDLE CAKES.

One-half pint milk, one-half pint warm water, one-half cake yeast, one
teaspoonful salt, one egg, one tablespoonful melted lard, flour enough
to make a batter like ordinary batter-cakes. Let rise over night and fry
for breakfast.

KENTUCKY CORN BREAD.

One pint thick, sour milk, two teaspoonfuls salt, one egg. Mix with this
enough cornmeal to make a batter not stiff. Use meal of medium
fineness--not the very fine sold in most groceries. Beat well; add last
one level teaspoonful soda dissolved in a little water. Allow a
tablespoonful of lard to become very hot in baking pan; pour into the
batter, stir, and turn into pan. Bake until cooked through.

MILK BREAD.

Scald one pint of milk, pour while hot over a tablespoonful of butter,
one tablespoonful sugar, one teaspoonful salt. When nearly cold, add
one-fourth cake of yeast, dissolved in one-half a cup of lukewarm water,
add flour stiff enough to knead. Knead until smooth and elastic, cover,
and let rise until morning, then shape into loaves, let rise again, bake
from forty to fifty minutes; rolls from fifteen to twenty minutes.

MUFFINS.

One egg, one-half cup sugar, two cups flour, two heaping teaspoonfuls
baking powder, three-fourths cup milk, salt. Mix egg with sugar. Sift
flour, baking powder and salt, add to egg and sugar alternately with the
milk and beat well. In season add blueberries. If short of milk, use
part water.

NUT BREAD.

Four and one-half cups wheat flour, eight teaspoonfuls baking powder,
one teaspoonful salt, one cup sugar, two cups sweet milk, one large cup
chopped walnuts, two eggs well beaten. Stir all dry ingredients together
thoroughly, add eggs and milk. Stand twenty minutes before baking. Bake
in two tins about forty-five minutes in a moderate oven.

PARKER HOUSE ROLLS.

Two cups scalded milk, two tablespoonfuls sugar, one teaspoonful salt,
two ta