ill retain their bright green color.

=Stuffed Peppers--No. 2.=

Crumb 4 slices of bread and wet with 1/2 cup soup stock, small piece of
butter, pinch of salt, a dash of pepper, seeds of the pepper and a
tablespoonful of the chopped rind. Place in baking plate with very
little water, and bake fifteen minutes in a quick oven. This mixture
will fill six peppers.

[Illustration]

BREAD.

=Brown Bread--No. 1.=

2 cups Indian meal, 2 cups rye meal, 1 cup flour, 1 cup molasses, 2
teaspoonfuls saleratus and sour milk enough to make it the consistency
of Indian cake. Put some of the saleratus in the molasses and stir till
it foams. Put the remainder in the sour milk. Boil three hours. Remove
from the pan, place on a tin and bake fifteen minutes, to dry off the
steam.

=Brown Bread--No. 2.=

3 cups corn meal, 3 cups of Graham meal, 2/3 cup syrup, 1 teaspoonful
soda, and salt to taste. Sufficient milk to make a thin batter. Boil
three hours.

=Brown Bread--No. 3.=

2 cups Indian meal, 1 cup rye meal, 1 cup molasses, 1 cup sour milk, 2
cups sweet milk, pinch of soda, and salt to taste. Steam four hours.

=Muffins--No. 1.=

2 eggs, well beaten, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 2 cups
milk, 4 cups flour, 2 teaspoonfuls baking powder, pinch of salt (baking
powder and salt sifted with flour). Bake in a quick oven.

=Muffins--No. 2.=

1-1/2 cups flour, scant cup milk, 1 teaspoon cream of tartar, 1/2
teaspoon soda, 1 tablespoon butter melted, but not oily, 1 tablespoon
sugar, 1 egg. Add butter the last thing.

=Raised Muffins.=

1 pint milk, scalded, and a small piece of butter. When cool, add a
little salt, 1 tablespoon sugar, 1/2 cake compressed yeast, 1 egg, and
sufficient flour to make a stiff batter. When raised bake in muffin
rings.

=English Muffins.=

4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 1 cup boiled
milk, 1/2 cup liquid yeast. Set to rise over night; in the morning roll
out three-fourths of an inch thick; cut with biscuit-cutter, and allow
time to rise again; then cook on a griddle on top of stove, turning as
hot cakes. It improves them to flour the board with corn meal.

=Corn Bread--No. 1.=

2-1/2 cups flour, 1/2 cup meal, 1 cup milk, 3 eggs, beaten separately, 2
tablespoons butter before melting, 3 teaspoons baking powder, 2 heaping
tablespoons sugar, a little salt.

=Corn Bread--No. 2.=

1 cup corn meal, 1/2 cup flour, 1 spoon sugar,