BREAD.

Pour three pints and a half of cold water on one handful of hops; grate three large potatoes; boil the hops fifteen minutes; then mix together one half cup of sugar; a large kitchenspoonful of flour; one tablespoonful of ginger and one of salt; a lump of alum the size of a hazelnut. After straining the water off the hops, pour it over the mixture and let it boil five minutes; stir all the time. When cool, add one pint of sponge and let stand twenty-four hours, stirring it frequently; then jug and cork tight. Put in a cool place. It will keep three weeks.

Take three pints of flour and put it in a crock; boil and skin six common sized potatoes; press them through a cullender into the flour; add three pints of water in which a handful of hops has boiled five minutes. Mix well together and let stand fifteen minutes, or until about milk warm; then pour in enough cold water to make it of the consistency of sponge. Soak half a pint of dry yeast and add to it. Let it rise very light, stirring it down three or four times; then put three quarts of sifted corn meal into a bread bowl and pour the raised yeast into the middle of it. Mix until quite stiff; spread out thin and dry it in the shade, turning occasionally. It will dry in a couple of days.

In the evening, pare and cut six or eight potatoes; boil and mash them; add one quart of boiling water; while hot, stir in flour to make a batter; when cool enough, add one teacup of dry yeast that has been soaked in a little tepid water. The next morning, stir up the sponge to a thick batter with one quart of water, and two tablespoonsful of salt, and add the yeast. When light, mix in flour and knead well; then let it rise again; mould, and put into pans. When light, bake one hour. This will make four small loaves.

Mrs. W. R. S. Ayres.Four pints of good sour milk; let it come to a boil; pour it over two large tablespoonsful of flour; let stand till cool. Then make a thin batter by adding flour and one half teacupful of jug yeast; let stand till morning, then mix in flour enough to make it stiff; knead well; let it rise in the bowl until very light. Mould into four loaves; let it rise again before baking. Bake in a quick oven three quarters of an hour.

In the evening, take four medium sized potatoes; pare and boil them; when soft, drain off the water, and mash, with a teacupful of flour; then rub the lumps out with your hands; if too hot, add a little cold water. Add a cake of dry yeast soaked in a little tepid water; mix well, and let stand till morning. Then stir into the sponge a quart of milk; two tablespoonsful of salt, and flour enough to make a dough. Knead well, and let it rise; then make into loaves, and, when light, bake one hour.

Mrs. A. D. Wilt.One coffee cup of molasses; nearly one teaspoonful of soda, dissolved in one half teacupful of boiling water, stirred into the molasses till it foams; then mix three parts of Graham flour and one part corn meal, to make a thick batter, and add one desert-spoonful of lard. Pour the mixture into a well greased mould, and steam four hours. To be eaten hot. Very nice as a pudding, with rich sauce.

Mrs. D. W. Stewart.Take a quart of bread sponge that has been raised over night; a small teacupful of Orleans molasses; one teaspoonful of soda, dissolved in a little water; a piece of alum the size of a pea, dissolved in water. Have the molasses, alum, and soda well mixed into the sponge, then add unbolted flour enough to make a soft dough--not quite as stiff as white bread. Make into small loaves; let stand until light, and bake. Never use sugar-house molasses or syrup.

Lena Vignos.For six loaves of bread take three pints of warm water; one cent's worth of brewer's yeast; set it in the evening. In the morning add one teacupful of Orleans molasses and a little salt; mix stiff; let rise again; knead and bake as other bread.

Mrs. C. E. Corp.One pint of corn meal scalded; when cool, add one pint of sponge; one teaspoonful of soda; two thirds cupful of Orleans molasses; wheat or rye flour to make a stiff batter. Place in a pan; let stand until very light. Bake one and one-quarter hours.

Take a plate of boiled rice warm enough to melt a lump of butter the size of a walnut; beat two eggs, separately. Mix with them one and one half teacupsful of flour, and milk enough to make a thick batter, adding a little salt. Grease the pans and bake like bread or muffins.

One pint of sour milk; one teaspoonful of saleratus; one pint of corn meal; three eggs; two tablespoonsful of sugar, and one of melted butter. Bake in shallow pans.

Piqua, Ohio.Three eggs beaten separately; put the yolks in last; one fourth cupful of lard and butter mixed together; one teacupful of buttermilk; one teaspoonful of soda, and a little salt; corn meal enough to make it stiff as pound cake.

Mrs. Dr. Steele.One quart of corn meal; one pint of flour; one pint of thick, sour milk; one egg; two tablespoonsful of molasses; one teaspoonful of soda. Mix together, putting the white of the egg in last. Steam one hour in a two-quart tin pan; then bake ten minutes to brown.

Mrs. Admiral Schenck.Same quantity of soft boiled rice and sifted corn meal; add a little lard or butter; mix with sour milk sweetened with soda. Bake in a deep tin pan in a quick oven. Bring it to the table in the pan hot.

Mrs. A. Grimes.Two pints of corn meal; one tablespoonful of lard; two eggs, and one teaspoonful of salt. Scald the meal with the lard in it; cool with a very little milk; add the eggs and beat hard for ten minutes. If too thick add a little more milk. They must be just thick enough to retain their shape when dropped from a spoon. Grease the pan, and have it hot before putting them in.

Mrs. J. F. Edgar.One quart of milk; six eggs; three fourths pound of butter; two cups of sugar; one pint of potato yeast; mix with flour to a batter. When light, make into a soft dough; let rise again; then roll out, cut, and put into pans to rise. When light, bake.

Mrs. A. M. Woodhull.Piece of breaddough large enough to fill a quart bowl; one teacupful of melted butter; one egg; one teaspoonful of saleratus. Knead quite hard; roll out thin; lap together; cut with a mould; and set them to rise in a warm place.

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