Housekeeping in Old Virginia E-Book

Various

• Herausgeber: Science & Technology Publishing
• Kategorie: Geisteswissenschaft
• Sprache: Englisch

Seitenzahl: 656

Veröffentlichungsjahr: 2025

Beschreibung

Housekeeping in Old Virginia, first published in 1877 and compiled by Marion Cabell Tyree, is a comprehensive and richly detailed cookbook and domestic guide that offers a fascinating glimpse into the culinary and household practices of the American South during the late 19th century. Drawing on the collective wisdom of over 250 distinguished Virginia housewives, the book presents an extensive collection of recipes, household tips, and practical advice that reflect the traditions, tastes, and values of Southern society in the post-Civil War era. The book is organized into numerous sections covering a wide array of topics, including soups, meats, poultry, fish, breads, cakes, desserts, preserves, pickles, and beverages, as well as instructions for managing servants, cleaning, and general household management. Each recipe is attributed to its contributor, lending a personal and authentic touch to the collection. The recipes themselves range from simple, everyday fare to elaborate dishes suitable for entertaining and special occasions, showcasing the diversity and richness of Southern cuisine. Beyond its culinary content, Housekeeping in Old Virginia serves as a valuable historical document, capturing the customs, social norms, and domestic routines of its time. The book provides insight into the roles of women in the household, the importance of hospitality, and the reliance on local ingredients and traditional methods. With its blend of practical instruction and cultural heritage, Housekeeping in Old Virginia remains a treasured resource for historians, cooks, and anyone interested in the legacy of Southern home life.

Leseprobe

Housekeeping In Old Virginia. CONTAINING CONTRIBUTIONS FROM TWO HUNDRED AND FIFTY LADIES IN VIRGINIA AND HER SISTER STATES, DISTINGUISHED FOR THEIR SKILL IN THE CULINARY ART AND OTHER BRANCHES OF DOMESTIC ECONOMY.

GENERAL CONTENTS.

PREFACE.

LIST OF CONTRIBUTORS.

BREAD.

COFFEE, TEA, AND CHOCOLATE.

MILK AND BUTTER.

SOUP.

OYSTERS AND OTHER SHELL FISH.

FISH.

GAME.

MEATS.

BEEF AND VEAL.

MUTTON AND LAMB.

POULTRY.

SALADS.

SAUCES.

SALAD DRESSINGS.

BRUNSWICK STEWS, GUMBO, AND SIDE DISHES.

EGGS.

VEGETABLES.

PICKLES AND CATSUPS.

CAKE.

SMALL CAKES.

PUDDINGS.

PUDDING SAUCES.

PASTRY.

JELLY, BLANC-MANGE, CHARLOTTE RUSSE, BAKED CUSTARD, CREAMS, ETC.

ICE CREAM AND FROZEN CUSTARD.

PRESERVES AND FRUIT JELLIES.

WINE.

THE SICK-ROOM—DIET AND REMEDIES FOR THE SICK.

HOUSE-CLEANING.

RECIPES FOR RESTORING OLD CLOTHES, SETTING COLORS, REMOVING STAINS, ETC.

MISCELLANEOUS RECIPES.

INDEX.

vi

vii

viii

ix

x

xi

xii

xiii

xiv

xv

xvi

xvii

xviii

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38

39

40

41

42

43

44

45

46

47

48

49

50

51

52

53

54

55

56

57

58

59

60

61

62

63

64

65

66

67

68

69

70

71

72

73

74

75

76

77

78

79

80

81

82

83

84

85

86

87

88

89

90

91

92

93

94

95

96

97

98

99

100

101

102

103

104

105

106

107

108

109

110

111

112

113

114

115

116

117

118

119

120

121

122

123

124

125

126

127

128

129

130

131

132

133

134

135

136

137

138

139

140

141

142

143

144

145

146

147

148

149

150

151

152

153

154

155

156

157

158

159

160

161

162

163

164

165

166

167

168

169

170

171

172

173

174

175

176

177

178

179

180

181

182

184

185

186

187

188

189

190

191

192

193

194

195

196

197

198

199

200

201

202

203

204

205

206

207

208

209

210

211

212

213

214

215

216

217

218

219

220

221

222

223

224

225

226

227

228

229

230

231

232

233

234

235

236

237

238

239

240

241

242

243

244

245

246

247

248

249

250

251

252

253

254

255

256

257

258

259

260

261

262

263

264

265

266

267

268

269

270

271

272

273

274

275

276

277

278

279

280

281

282

283

284

285

286

287

288

289

290

291

292

293

294

295

296

297

298

299

300

301

302

303

304

305

306

307

308

309

310

311

312

313

314

315

316

317

318

319

320

321

322

323

324

325

326

327

328

329

330

331

332

333

334

335

336

337

338

339

340

341

342

343

344

345

346

347

348

349

350

351

352

353

354

355

356

357

358

359

360

361

362

363

364

365

366

367

368

369

370

371

372

373

374

375

376

377

378

379

380

381

382

383

384

385

386

387

388

389

390

391

392

393

394

395

396

397

398

399

400

401

402

403

404

405

406

407

408

409

410

411

412

413

414

415

416

417

418

419

420

421

422

423

424

425

426

427

428

429

430

431

432

433

434

435

436

437

438

439

440

441

442

443

444

445

446

447

448

449

450

451

452

453

454

455

456

457

458

459

460

461

462

463

464

465

466

467

468

469

470

471

472

473

474

475

476

477

478

479

480

481

482

483

484

485

486

487

488

489

490

491

492

493

494

495

496

497

498

499

500

501

502

503

504

505

506

507

508

509

510

511

512

513

514

515

516

517

518

519

520

521

522

523

524

525

526

527

528

Transcriber's Note:

Obvious typographical errors have been corrected. Inconsistent spelling and hyphenation in the original document have been preserved.

Ditto marks have been replaced with the text which they represent.

On page 51, the phrase starting "the over-night" may be missing words.

On page 214, the phrase "half a cup of water" may be missing words.

Index spellings were made consistent with the text.

Housekeeping In Old Virginia.CONTAININGCONTRIBUTIONS FROM TWO HUNDRED AND FIFTY LADIES IN VIRGINIA AND HER SISTER STATES,DISTINGUISHED FOR THEIR SKILL IN THE CULINARY ART AND OTHER BRANCHES OF DOMESTIC ECONOMY.

EDITED BYMARION CABELL TYREE.

"Who can find a virtuous woman? for her price is far above rubies.... She looketh well to the ways of her household and eateth not the bread of idleness."Prov., chap. 31, verses 10 and 27.

JOHN P. MORTON & CO.,LOUISVILLE, KY.1878.

Copyright by MARION CABELL TYREE. 1877.

Dedicated TOTHE SISTER HOUSEKEEPERS, WHOSE KIND ASSISTANCE AND CONTRIBUTIONS HAVE SO MUCH LIGHTENED THE LABORS OF THE WRITER AND ENHANCED THE VALUE OF HER WORK.

GENERAL CONTENTS.

PAGE

Preface

7

List of Contributors

11

Bread

19

Coffee, Tea, and Chocolate

61

Milk and Butter

65

Soup

68

Oysters and other Shell Fish

85

Fish

97

Game

107

Meats

114

Beef and Veal

136

Mutton and Lamb

168

Poultry

176

Salads

190

Sauces

200

Brunswick Stews, Gumbo, and Side Dishes

211

Eggs

232

Vegetables

238

Pickles and Catsups

255

Cake

304

Icing

348

Gingerbread

350

Small Cakes

353

Puddings

365

Pudding Sauces

401

Pastry

404

Fritters and Pancakes

416

Jelly, Blanc-mange, Charlotte Russe, Baked Custard, Creams, and Miscellaneous Desserts

417

Ice Cream and Frozen Custard

430

Fruit Desserts

442

Preserves and Fruit Jellies

443

Confectionery

458

Wines

461

Beverages, Cordials, etc.

468

The Sick-Room—Diet and Remedies for the Sick

476

House-cleaning, etc.

497

Recipes for Restoring Old Clothes, Setting Colors, Removing Stains, etc.

505

Miscellaneous Recipes

508

PREFACE.

Virginia, or the Old Dominion, as her children delight to call her, has always been famed for the style of her living. Taught by the example of her royal colonial governors, and the numerous adherents of King Charles, who brought hither in their exile the graces and luxuriousness of his brilliant court, she became noted among the colonies for the princely hospitality of her people and for the beauty and richness of their living. But when at length her great son in the House of Burgesses sounded the cry of war, and her people made haste to gird themselves for the long struggle, her daughters, not to be outdone either in services or patriotism, set about at once the inauguration of a plan of rigid retrenchment and reform in the domestic economy, while at the same time exhibiting to their sisters a noble example of devotion and self-sacrifice.

Tearing the glittering arms of King George from their sideboards, and casting them, with their costly plate and jewels, as offerings into the lap of the Continental Congress, they introduced in their homes that new style of living in which, discarding all the showy extravagance of the old, and retaining only its inexpensive graces, they succeeded in perfecting that system which, surviving to this day, has ever been noted for its beautiful and elegant simplicity.

This system, which combines the thrifty frugality of New England with the less rigid style of Carolina, has been justly pronounced, by the throngs of admirers who have gathered from all quarters of the Union around the generous boards of her illustrious sons, as the very perfection of domestic art.

It is the object of the compiler of this book, for she does not claim the title of author, to bring within the reach of every American housekeeper who may desire it, the domestic principles and practices of these famous Virginia homes. In doing this she has not sought to pursue the plan adopted by so many authors of such books—to depend upon her own authorship for her rule. She confesses that in this matter her labors have been largely editorial.

Through a long life it has been her good fortune to be a frequent visitor, and often the intimate guest and kinswoman, at many of these homes; and she has sought, by the opportunities thus afforded, and guided by her own extensive experience as a housekeeper, to gather and select from these numerous sources those things which seemed to her best and most useful to the practical housewife, and which, carefully observed, would bring the art within reach of all who have the ambition to acquire it.

It will be seen that she is indebted to near 250 contributors to her book. Among these will be found many names famousthrough the land. Associated with them will be discovered others of less national celebrity, but who have acquired among their neighbors an equally merited distinction for the beautiful order and delightful cuisine of their homes.

The labors of the writer have been greatly lightened by the kindness of these contributors. And she desires in this public way to renew her thanks for the aid which they have given her, but even more for the goodness which prompts them, at cost of their sensitiveness, to allow her to append their names to the recipes which they furnish.

The book, after great care in its preparation, is now offered to the public with much confidence. All that is here presented has been so thoroughly tested, and approved by so many of the best housekeepers in Virginia, that she feels it must meet with a cordial and very general reception at the hands of all accomplished housewives throughout the land, and will supply a long-felt and real need.

If she shall thus succeed in disseminating a knowledge of the practice of the most admirable system of domestic art known in our country; if she shall succeed in lightening the labors of the housewife by placing in her reach a guide which will be found always trusty and reliable; if she shall thus make her tasks lighter and home-life sweeter; if she shall succeed in contributing something to the health of American children by instructing their mothers in the art of preparing light and wholesome and palatable food; if she, above all, shall succeed in making American homes more attractive to American husbands, and sparethem a resort to hotels and saloons for those simple luxuries which their wives know not how to provide; if she shall thus add to the comfort, to the health and happy contentment of these, she will have proved in some measure a public benefactor, and will feel amply repaid for all the labor her work has cost.

MARION CABELL TYREE.

Lynchburg, Va., January, 1877.

LIST OF CONTRIBUTORS.

Mrs. Robert Alexander

Fredericksburg, Va.

Mrs. John J. Ambler

Lynchburg.

Mrs. Judge Anderson

Lexington.

Mrs. Charlotte Armstrong

Richmond.

Miss Nannie Averett

Amherst Co.

"Mozis Addums."

Richmond.

Mrs. R. T. H. Adams

Lynchburg.

Mrs. John T. Anderson

Virginia.

Mrs. John Thompson Brown

Nelson Co.

Mrs. Benjamin J. Barbour

Orange Co.

Mrs. Judge Barton

Fredericksburg.

Miss Mary Bella Beale

Richmond.

Mrs. Orville Bell

Liberty.

Mrs. C. S. Bliss

Lynchburg.

Mrs. S. Brady

Wheeling, West Va.

Mrs. Emma Breckenridge

Fincastle.

Mrs. Julia Breckenridge

Fincastle.

Mrs. Brinckerhoff

Fredericksburg.

Mrs. John Brooke

Lexington.

Mrs. M. B.

Warrenton, Fauquier Co.

Mrs. Bruce

Virginia.

Mrs. Marcus B. Buck

Front Royal, Warren Co.

Mrs. Armstead Burwell

Franklin Co.

Mrs. Charles W. Burwell

Ellicot City, Md.

Mrs. Wm. Burwell

Georgia.

Mrs. Charles Button

Lynchburg.

Dr. Burney

Montgomery, Ala.

Mrs. George A. Burks

Lynchburg.

Mrs. Broaddus

Mecklenburg Co.

Mrs. Byrd

Virginia.

Mrs. William Cameron

Petersburg.

Mrs. Clara Cabell

Nelson Co.

Mrs. Louis W. Cabell

Buckingham Co.

Mrs. Margaret C. Cabell

Buckingham Co.

Mrs. H. Coalter Cabell

Richmond.

Mrs. Mary C. Campbell

Baltimore, Md.

Mrs. Thos. Campbell

Bedford Co.

Mrs. Wm. Campbell

Bedford Co.

Mrs. Eliza H. Carrington

Halifax Co.

Mrs. Paul Carrington

Halifax Co.

Mrs. Fannie Carrington

Charlotte Co.

Mrs. Henry Carrington

Charlotte Co.

Mrs. Theo. M. Carson

Lynchburg.

Mr. Edward Camm

Lynchburg.

Mrs. Fannie Chalmers

Lynchburg.

Mrs. Addison Cobbs

Charleston, West Va.

Mrs. Alice Coleman

Halifax Co.

Mrs. Dr. Coleman

Williamsburg.

Mrs. John L. Coles

Northumberland Co.

Mrs. Peyton Coles

Albemarle Co.

Mrs. Tucker Coles

Albemarle Co.

Mrs. Raleigh Colston

Richmond.

Mrs. H. P. Chew

Fredericksburg.

Mrs. Camillus Christian

Lynchburg.

Dr. E. A. Craighill

Lynchburg.

Mrs. D. Cone

Warren Co.

Mrs. Davis

Chesterfield Co.

Mrs. Robert J. Davis

Lynchburg.

Mrs. Mary M. Dame

Danville.

Mrs. John B. Dangerfield

Alexandria.

Mrs. Addison M. Davies

Lynchburg.

Mrs. Horatio Davis

Pittsylvania Co.

Mrs. Frank Deane

Lynchburg.

Mrs. Jos. Deans

Gloucester Co.

Mrs. Judge Asa Dickinson

Prince Edward Co.

Mrs. Melville Dunn

Richmond.

Mrs. Andrew Dunn

Petersburg.

Mrs. Duke

Suffolk Co.

Miss D. D.

Norfolk.

Miss Didlake

Lynchburg.

Mrs. Maria Edmonds

Prince Edward Co.

Mrs. John T. Edwards

Lynchburg.

Mrs. Dr. Early

Lynchburg.

Mrs. Early

Lynchburg.

Mrs. J. D. Ewing

Harrisonburg.

Mrs. Elam

Virginia.

Mrs. Fitz Hugh

Virginia.

Mrs. F. B. Ficklin

Fredericksburg.

Mrs. F. F. Fitzgerald

Farmville.

Mrs. J. H. Figgat

Fincastle.

Mrs. Col. Forsberg

Lynchburg.

Mrs. Graves

Kentucky.

Mrs. Caroline Garland

Lynchburg.

Mrs. Mary L. Garland

Lynchburg.

Mrs. John F. Gardner

Nelson Co.

Mrs. Judge Geo. H. Gilmer

Pittsylvania Co.

Mrs. F. D. Goodwin

Wytheville.

Mrs. Judge Goolrick

Fredericksburg.

Mrs. Jane V. Goolrick

Fredericksburg.

Mrs. E. P. Goggin

Lynchburg.

Mrs. Susan Goggin

Bedford Co.

Mrs. Newton Gordon

Lynchburg.

Mrs. Isabella Gilmer

Lynchburg.

Mrs. Isabella Harrison

Charles City Co.

Mrs. Elvira Henry

Charlotte Co.

Mrs. E. Winston Henry

Charlotte Co.

Mrs. Mary G. Harding

Staunton.

Mrs. Fred. Hickey

Lynchburg.

Mrs. John W. Holt

Lynchburg.

Mrs. Ann Holt

Liberty.

Mrs. Ferdinand C. Hutter

Lynchburg.

Mrs. J. P. Hubbard

Shepherdstown, West Va.

Mrs. Wm. L. Hyland

Parkersburg, West Va.

Mrs. Edward Ingle

Roanoke Co.

Mrs. J. J. Irby

New Orleans, La.

Mrs. Joseph M. Jones

Kentucky.

Mrs. Dr. Jones

Bedford Co.

Mrs. Arthur Johns

Northampton Co.

Mrs. Col. Johnson

Lexington.

Mrs. J. Johnson

Abingdon.

Mrs. Thomas L. Johnson

Lynchburg.

Mrs. David Kent

Pulaski Co.

Mrs. D. B. Kinckle

Lynchburg.

Mrs. Kinsolving

Halifax Co.

Mrs. Knox

Fredericksburg.

Mrs. Dr. Henry Latham

Lynchburg.

Mrs. K.

Norfolk.

Mrs. L. D. Leighton

Petersburg.

Mrs. Col. Augustine Leftwich

Lynchburg.

Mrs. Gen. Robert E. Lee

"Arlington," Westmoreland Co.

Miss Mildred C. Lee

Lexington.

Mrs. Gov. John Letcher

Lexington.

Mrs. Dr. Robert T. Lemmon

Campbell Co.

Mrs. Andrew Lewis

Harrisonburg.

Mrs. James Langhorne

Lynchburg.

Mrs. John A. Langhorne

Montgomery Co.

Mrs. Nannie A. Langhorne

Lynchburg.

Mrs. Richard T. Lacy

Lynchburg.

Mrs. M. L.

Lynchburg.

Mrs. Geo. D. Lawrence

Mis.

Mrs. Wm. H. Little

Fredericksburg.

Mrs. J. D. L.

Lynchburg.

L. D. L.

Albemarle Co.

Mrs. Gov. Marye

Fredericksburg.

Mrs. John Mason

Fredericksburg.

Mrs. O. Massie

Brooklyn, N. Y.

Mrs. Patrick Massie

Nelson Co.

Mrs. Sarah Meem

Abingdon.

Mrs. John F. Miller

Lynchburg.

Mrs. Charles L. C. Minor

Blacksburg.

Mrs. C. C. McPhail

Charlotte Co.

Mrs. John R. McDaniel

Lynchburg.

Mrs. Mary McNutt

Prince Edward Co.

Mrs. R. K. Meade

Petersburg.

Mrs. Wm. H. Mosby

Amherst Co.

Mrs. Alice Murrel

Lynchburg.

Mrs. Wm. McFarland

Missouri.

Mrs. C. V. McGee

Ala.

Mrs. McGavock

Pulaski Co.

Gen. M.

Virginia.

Mrs. James J. Moore

Richmond.

Mrs. Geo. Newton

Norfolk.

Miss Fannie Nelson

Yorktown.

Mrs. Geo. Nichols

Bedford Co.

Mrs. Gen. F. T. Nichols

New Orleans, La.

Mrs. Charles Norvell

Lynchburg.

Miss Norwood

Richmond.

Mrs. Robert L. Owen

Lynchburg.

Mrs. Geo. W. Palmer

Saltville.

Mrs. R. L. Page

Norfolk.

Mrs. David Pierce

Wytheville.

Mrs. John D. Powell

Portsmouth.

Mrs. Wm. Ballard Preston

Montgomery Co.

Mrs. Gen. Robert Preston

Montgomery Co.

Mrs. Jas. Preston

Halifax Co.

Mrs. Preston

Virginia.

Mrs. Annis E. Preston

Lynchburg.

Mrs. Richard Pollard

Lynchburg.

Mrs. James F. Payne

Lynchburg.

Miss Eliza Payne

Lynchburg.

Mrs. Annie Phillips

Fredericksburg.

Mrs. Edmund H. Pendleton

Cincinnati, Ohio.

Mrs. Price

Charlotte Co.

Mrs. John H. Parker

Chesterfield Co.

Mrs. Reid

Norfolk.

Mrs. Mattie Reid

Winchester.

Mrs. David S. Read

Roanoke Co.

Mrs. Wm. C. Rives

Albemarle Co.

Mrs. J. Henry Rives

Lynchburg.

Mrs. Roane

Lynchburg.

Mrs. J. H. Robinson

Lynchburg.

Mrs. W. Russell Robinson

Richmond.

Mrs. Dr. Edward T. Robinson

Richmond.

Mrs. John Roberts

Fredericksburg.

Mrs. E. M. Ruggles

Fredericksburg.

Mrs. Dr. Sale

Liberty.

Mrs. Geo. D. Saunders

Buckingham Co.

Mrs. Ann Saunders

Lynchburg.

Mrs. James A. Seddon

Goochland Co.

Mrs. Dr. Semple

Ala.

Mrs. H. H. Service

Alexandria.

Mrs. J. W. Shields

Richmond.

Mrs. Jas. W. Shields

King Geo. Co.

Mrs. H. T. Silverthorn

Lynchburg.

Mrs. Wm. A. Strother

Lynchburg.

Mr. Wm. A. Strother

Lynchburg.

Mrs. John W. Stone

Lynchburg.

Mrs. John F. Slaughter

Lynchburg.

Miss Lillie Slaughter

Lynchburg.

Mrs. Kate Slaughter

Lynchburg.

Mrs. Judge Spence

Lynchburg.

Mrs. Henderson Suter

Liberty.

Mrs. Harriet Stansbury

New Orleans, La.

Mrs. Shannon

Miss.

Miss Ellen Shute

New Orleans, La.

Miss Rebecca Smith

Norfolk.

Mrs. Charles Sharp

Norfolk.

Mrs. Sparks

Virginia.

Mrs. Col. Smith

Pittsylvania Co.

Mrs. A. H. M. Taliaferro

Orange Co.

Mrs. Mary W. Taylor

Campbell Co.

Mrs. Major Thos. L. Taylor

Campbell C. H.

Miss Julia Thompson

Williamsburg.

Mrs. C. L. Thompson

Richmond.

Mrs. J. Hanson Thomas

Baltimore, Md.

Mrs. Eli Tutwiler

Lexington.

Mrs. Samuel Tyree

Lynchburg.

Mrs. John H. Tyree

Lynchburg.

Mrs. Jas. Taylor

Fredericksburg.

Miss Edmonia Taylor

Orange Co.

Mrs. Tucker

Virginia.

Mrs. Judge Watson

Abingdon.

Mrs. Dr. Thos. Walker

Lynchburg.

Mrs. Col. W.

Lynchburg.

Mrs. Col. Robert E. Withers

Wytheville.

Mrs. Philip T. Withers

Lynchburg.

Mrs. Dr. R. W. Withers

Campbell Co.

Mrs. Edmund Withers

Nelson Co.

Mrs. Dr. Wingfield

Maryland.

Mrs. R. M. C. Wingfield

Portsmouth.

Mrs. J. C. Wheat

Winchester.

Mrs. Judge Wharton

Liberty.

Miss Emily Whitehead

Norfolk.

Mrs. Robert Whitehead

Nelson Co.

Mrs. John M. Warwick

Lynchburg.

Mrs. Wm. N. Welford

Lynchburg.

Mr. Philip Withers

Lynchburg.

Miss Kate Wilson

Lynchburg.

Dr. Thos. L. Walker

Lynchburg.

Miss Nannie S. Langhorne

Lynchburg.

HOUSEKEEPING IN OLD VIRGINIA.

BREAD.

Bread is so vitally important an element in our nourishment that I have assigned to it the first place in my work. Truly, as Frederika Bremer says, "when the bread rises in the oven, the heart of the housewife rises with it," and she might have added that the heart of the housewife sinks in sympathy with the sinking bread.

I would say to housewives, be not daunted by one failure, nor by twenty. Resolve that you will have good bread, and never cease striving after this result till you have effected it. If persons without brains can accomplish this, why cannot you? I would recommend that the housekeeper acquire the practice as well as the theory of bread-making. In this way, she will be able to give more exact directions to her cook and to more readily detect and rectify any blemish in the bread. Besides, if circumstances should throw her out of a cook for a short time, she is then prepared for the emergency. In this country fortunes are so rapidly made and lost, the vicissitudes of life are so sudden, that we know not what a day may bring forth. It is not uncommon to see elegant and refined women brought suddenly face to face with emergencies which their practical knowledge of household economy and their brave hearts enable them to firmly meet and overcome.

To return to the bread question, however. Good flour is an indispensable requisite to good bread. Flour, whether old or new, should always be sunned and aired before being used. In the morning, get out the flour to be made up at night for next morning's breakfast. Sift it in a tray and put it out in the sun, or, if the day is damp, set it near the kitchen fire. Only experience will enable you to be a good judge of flour. One test is to rub the dry flour between your fingers, and if the grains feel round, it is a sign that the flour is good. If after trying a barrel of flour twice, you find it becomes wet and sticky, after being made up of the proper consistency, you had better then return it to your grocer.

The best flour is worthless without good yeast. Yeast made up in the morning ought to be fit for use at night. It should be foamy and frothy, with a scent slightly like ammonia. After closely following the directions for yeast-making, given in the subsequent pages, the bread will be apt to succeed, if the flour employed is good.

There is a great art in mixing bread, and it is necessary to observe a certain rotation in the process. To make a small quantity of bread, first sift one quart of flour; into that sift a teaspoonful of salt, next rub in an Irish potato, boiled and mashed fine, then add a piece of lard the size of a walnut, and next a half teacup of yeast in which three teaspoonfuls of white sugar have been stirred. (Under no circumstances use soda or saleratus in your light dough.) Then make into a soft dough with cold water in summer, and lukewarm in winter. Knead without intermission for half an hour, by the clock. Otherwise five minutes appear to be a half hour when bread is being kneaded or beaten. Then place it in a stone crock, greased with lard at the bottom, and set it to rise. In summer, apply no artificial heat to it, but set it in a cool place. As bread rises much more quickly in summer than in winter, you must make allowance for this difference, during the respective seasons. The whole process, including both the first and second rising, may be accomplished in seven or eight hours in summer, though this will be regulated partly by the flour, as some kinds of flour rise much more quickly than others. In summer you may make it up at nine o'clock P.M., for an eight o'clock breakfast next morning, but in winter, make it up at seven P.M., and then set it on a shelf under which a lighted coal-oil lamp is placed. If you can have a three-cornered shelf of slate or sheet-iron, placed in a corner of the kitchen, just above the bread block, it will be all the better, though a common wooden shelf, made very thin, will answer, where you cannot get the other. The coal-oil lamp underneath without running the risk of burning the shelf (if wooden), will keep the bread gently heated all night, and will answer the double purpose of keeping a light burning, which most persons like to do at night, and which they can do with scarcely any expense, by using a coal-oil lamp.

Never knead bread a second time in the morning, as this ruins it. Handle lightly as possible, make into the desired shapes and put into the moulds in which it is to be baked. Grease your hands before doing this, so as to grease the loaf or each roll as you put it in, or else dip a feather in lard and pass lightly over the bread just before putting it in the oven to bake. Let it be a little warmer during the second rise than during the first. Always shape and put in the moulds two hours before breakfast. If hot bread is desired for dinner, reserve part of the breakfast dough, keeping it in the kitchen in winter, and in the refrigerator in summer till two hours before dinner.

In baking, set the bread on the floor of the stove or range, never on the shelf. Always turn up the damper before baking any kind of bread. As you set the bread in the stove, lay a piece of stiff writing paper over it to keep it from browning before heating through. Leave the door ajar a few minutes, then remove the paper and shut the door. When the top of the loaf is a light amber color, put back the paper that the bread may not brown too much while thoroughly baking. Turn the mould around so that each part may be exposed to equal heat. Have an empty baking-pan on the shelf above the bread, to prevent it from blistering: some persons fill the pan with water, but I think this is a bad plan, as the vapor injures the bread. When thoroughly done, wrap the bread a few moments in a clean, thick, bread towel and send to the table with a napkin over it, to be kept on till each person has taken his seat at table.

I would suggest to housekeepers to have made at a tinner's, a sheet-iron shape for bread, eight inches long, four and one-half inches wide, and five and one-half deep. This is somewhat like a brickbat in shape, only deeper, and is very desirable for bread that is to be cut in slices, and also for bread that is to be pulled off in slices. A quart of flour will make eight large rolls, six inches high, for this mould, and three or four turnovers. It is a nice plan after making out the eight rolls to roll them with greased hands till each one will reach across the pan (four and one-half inches), making eight slices of bread which will pull off beautifully when well done, and thus save the task of slicing with a knife. It requires an hour to bake this bread properly.

Do not constantly make bread in the same shapes: each morning, try to have some variation. Plain light bread dough may be made into loaves, rolls, twist, turnovers, light biscuit, etc., and these changes of shape make a pleasant and appetizing variety in the appearance of the table. The addition of three eggs to plain light bread dough will enable you to make French rolls, muffins, or Sally-Lunn of it. As bread is far more appetizing, baked in pretty shapes, I would suggest the snow-ball shape for muffins and egg bread. Very pretty iron shapes (eight or twelve in a group, joined together) may be procured from almost any tinner.

If you should have indifferent flour of which you cannot get rid, bear in mind that it will sometimes make excellent beaten biscuit when it will not make good light bread. In making beaten biscuit, always put one teaspoonful of salt, a piece of lard the size of an egg, and a teacup of milk to a quart of flour, adding enough cold water to make a stiff dough: no other ingredients are admissible. Make the dough much stiffer than for other breads, beat steadily a half hour, by the clock. Cut with a biscuit cutter or shape by hand, being careful to have the shape of each alike and perfect. Make them not quite half an inch thick, as they rise in baking. Do not let them touch each other in the pan, and let the oven be very hot. It is well not to have beaten biscuit and light bread baked at the same time, as they require different degrees of heat. When two kinds of bread are required, try to have two such as require the same amount of heat. Egg bread and corn muffins require the same degree of heat as beaten biscuit, while Sally-Lunn and muffins need the same as light bread.

There is no reason why the poor man should not have as well prepared and palatable food as the wealthy, for, by care and pains, the finest bread may be made of the simplest materials, and surely the loving hands of the poor man's wife and daughter will take as much pains to make his bread nice and light as hirelings will do for the wealthy. The mistake generally made by persons in restricted circumstances is to make too great a use of soda bread, which is not only less wholesome, but is more expensive than light bread or beaten biscuit, as it requires more ingredients. The bread, coffee and meat, which constitute the poor man's breakfast, properly cooked, furnish a meal fit for a prince.

The furnishing of the kitchen is so important that I must here say a few words on the subject. First, the housekeeper must have a good stove or range, and it is well for her to have the dealer at hand when it is put up, to see that it draws well. Besides the utensils furnished with the range or stove, she must provide every kitchen utensil needed in cooking. She must have a kitchen safe,—a bread block in the corner, furnished with a heavy iron beater; trays, sifters (with iron rims) steamers, colanders, a porcelain preserving kettle, perforated skimmers and spoons, ladles, long-handled iron forks and spoons, sharp knives and skewers, graters, egg beaters (the Dover is the best), plenty of extra bread pans, dippers and tins of every kind, iron moulds for egg bread and muffins, wash pans, tea towels, bread towels, and hand towels, plates, knives, forks and spoons for use of the servants, a pepper box, salt box and dredge box (filled), a match safe, and last, but not least, a clock. Try as far as possible to have the utensils of metal, rather than of wood. In cases where you cannot have cold and hot water conveyed into the kitchen, always keep on the stove a kettle of hot water, with a clean rag in it, in which all greasy dishes and kitchen utensils may be washed before being rinsed in the kitchen wash pan. Always keep your cook well supplied with soap, washing mops and coarse linen dish rags. I have noticed that if you hem the latter, servants are not so apt to throw them away. Insist on having each utensil cleaned immediately after being used. Have shelves and proper places to put each article, hooks to hang the spoons on, etc. If you cannot have an oilcloth on your kitchen floor, have it oiled and then it may be easily and quickly wiped over every morning. Once a week, have the kitchen and every article in it thoroughly cleaned. First clean the pipe of the stove, as the dust, soot and ashes fly over the kitchen and soil everything. Then take the stove to pieces, as far as practicable, cleaning each part, especially the bottom, as neglect of this will prevent the bread from baking well at the bottom. After the stove is thoroughly swept out,—oven and all, apply stove polish. I consider "Crumbs of Comfort" the best preparation for this purpose. It comes in small pieces, each one of which is sufficient to clean the stove once, and is thus less apt to be wasted or thrown away by servants than stove polish that comes in a mass. Next remove everything from the kitchen safe and shelves, which must be scoured before replacing the utensils belonging to them, and these too must first be scoured, scalded, and wiped dry. Then wash the windows, and lastly the floor, scouring the latter unless it is oiled, in which case, have it merely wiped over.

Never let a servant take up ashes in a wooden vessel. Keep a sheet-iron pan or scuttle for the purpose. At night, always have the water buckets filled with water and also the kettles, setting the latter on the stove or range, in case of sickness or any emergency during the night. Have kindling wood at hand also, so that a fire may be quickly made, if needed.

Sometimes a discoloration is observable in iron kettles or other iron vessels. This may be avoided by filling them with hay before using them. Pour water over the hay, set the vessel on the fire and let it remain till the water boils. After this, scour in sand and ashes—then wash in hot soap-suds, after which process, there will be no danger of discoloration.

Household Measures.

Wheat Flour. 1 lb. is 1 quart.

Indian Meal. 1 lb. 2 oz. are 1 quart.

Butter, when soft, 1 lb. is 1 pint.

Loaf sugar, broken, 1 lb. is 1 quart.

White sugar, powdered, 1 lb. 1 oz. are 1 quart.

Best brown sugar, 1 lb. 2 oz. are 1 quart.

Ten eggs are 1 lb.

Flour. 8 quarts are 1 peck.

Flour. 4 pecks are 1 bushel.

16 large tablespoonfuls are ½ pint.

8 large tablespoonfuls are 1 gill.

2 gills are ½ pint.

A common sized tumbler holds ½ pint.

A tablespoonful is ½ oz.

60 drops are equal to a teaspoonful.

4 teaspoonfuls are equal to 1 tablespoonful.

YEAST.

Boil one quart of Irish potatoes in three quarts of water. When done, take out the potatoes, one by one, on a fork, peel and mash them fine, in a tray, with a large iron spoon, leaving the boiling water on the stove during the process. Throw in this water a handful of hops, which must scald, not boil, as it turns the tea very dark to let the hops boil.

Add to the mashed potatoes a heaping teacupful of powdered white sugar and half a teacupful of salt; then slowly stir in the strained hop tea, so that there will be no lumps. When milk-warm add a teacupful of yeast and pour into glass fruit jars, or large, clear glass bottles, to ferment, being careful not to close them tightly. Set in a warm place in winter, a cool one in summer. In six hours it will be ready for use, and at the end of that time the jar or bottle must be securely closed. Keep in a cold room in winter, and in the refrigerator in summer. This yeast will keep two weeks in winter and one week in summer. Bread made from it is always sweet.—Mrs. S. T.

Irish Potato Yeast.

1 quart of potatoes, boiled and mashed fine.

1 teaspoonful of salt.

½ teacup of sugar.

Put two cups of flour in a bowl, and pour over it three cups of strong hop-water, scalding hot, and stir it briskly.

Then put all the ingredients in a jar together, and when cool enough, add a cup of yeast, or leaven.

Set it by the fire to rise.

It will be ready for use in five or six hours.—Mrs. E.

Another Recipe for Yeast.

12 large potatoes, boiled and mashed fine.

1 teacup of brown sugar.

1 teacup of salt.

1 gallon of hop tea.

Mix the ingredients well, and when milk-warm, add a pint of yeast. Set it in a warm place to rise. Put one teacupful of this yeast, when risen, to two quarts of flour.—Mrs. Dr. S.

Yeast that Never Fails.

Boil twelve potatoes in four quarts of water till reduced to three quarts.

Then take out and mash the potatoes, and throw into the water three handfuls of hops.

When the hops have boiled to a good tea, strain the water over the potatoes, a small quantity at a time, mixing them well together.

Add one teacup of brown sugar.

1 teacup of salt.

1 tablespoonful of ground ginger.

When milk-warm, add yeast of the same sort to make it rise.

Put it in bottles, or a jug, leaving it uncorked for a day.

Set it in a cool place.

Put two large tablespoonfuls of it to a quart of flour, and when making up, boil a potato and mix with it.

This yeast never sours, and is good as long as it lasts.—Mrs. A. F.

Alum Yeast.

On one pint of flour pour enough boiling water to make a thick batter, stirring it until perfectly smooth, and then let it stand till milk-warm.

Then add a teaspoonful of powdered alum.

1 teaspoonful of salt.

1 tablespoonful of sugar.

Half a teacup of yeast.

After it ferments, add enough meal to make it a stiff dough.

Let it stand till it works, and then spread it in the shade to dry.

To a quart of flour put a tablespoonful of crumbs.—Mrs. P.

Leaven.

2 tablespoonfuls of flour.

1 tablespoonful of lard or butter.

2 tablespoonfuls of yeast.

2 eggs.

1 potato.

2 teaspoonfuls of sugar.

Make the leaven soon after breakfast in winter, and at one o'clock P.M. in summer. Let it be of the consistency of batter. Put it in a small bucket, in a warm place, to rise till four o'clock P.M. This amount of leaven is sufficient for two quarts of flour. If for loaf bread, leave out the eggs and butter.—Mrs. M.

Excellent Bread for Breakfast.

1 quart of flour.

Lard the size of a walnut.

1 small Irish potato, boiled and mashed fine.

1 heaping teaspoonful of salt.

Half a teacup of good yeast, into which put a tablespoonful of white sugar.

Make up a soft dough with cold water in summer and milk-warm water in winter. This must be kneaded for thirty minutes, and then set to rise, in a cool place in summer, and a warm one in winter; must never be kept more than milk-warm.

Two hours before breakfast, make the dough into the desired shapes, handling it lightly, without kneading it, first rubbing lard over the hands, and taking especial care to grease the bread on top. Then set it to rise again.

Thirty minutes are sufficient for baking it, unless it be in the form of a loaf or rolls, in which case, it must be baked fifteen minutes longer. Excellent muffins may be made by the above receipt, adding two eggs well beaten, so that from the same batch of dough both plain bread and muffins may be made.

Iron moulds are best for baking.

For those who prefer warm bread for dinner, it is a good plan to reserve a portion of the breakfast dough, setting it away in a cool place till two hours before dinner, then make into turnovers or twist, set it to rise and bake it for dinner, as for breakfast. Very nice on a cold day, and greatly preferable to warmed-over bread.—Mrs. S. T.

Recipe for Family Bread.

2 quarts of flour.

2 tablespoonfuls of lard or butter.

2 teaspoonfuls of salt.

Enough sponge for a two-quart loaf of bread.

Mix with one pint of sweet milk.

Make into rolls and bake with very little fire under the oven.—Mrs. A. C.

Loaf Bread.

First make a batter of the following ingredients.

1 pint of flour.

1 teaspoonful of salt.

1 teaspoonful of sugar.

A cup of water.

A cup of good yeast.

Set this to rise and when risen work in two pints of flour, or, if the batter is not sufficient to work up this flour, add a little water.

Work it smoothly and set it to rise.

When risen, add a small piece of lard, work it well again, let it stand an hour and then bake it slowly.—Mrs. P. W.

Old Virginia Loaf Bread.

Sponge for the same.

Boil one large Irish potato, until well done, then peel and mash it fine, adding a little cold water to soften it. Stir into it

1 teaspoonful of brown sugar.

1 tablespoonful of sweet lard.

Then add three tablespoonfuls of good hop yeast.

Mix the ingredients thoroughly, then put the sponge in a mug with a close-fitting top, and let it stand several hours to rise.

Sift into the tray three pints of the best family flour, to which add a teaspoonful of salt. Then pour in the sponge and add enough cold water to the flour to work it up into a rather stiff dough. Knead it till the dough is smooth, then let it stand all night to rise. Work it over in the morning, using just enough flour to keep it from sticking to the hands. Allow it one hour to rise before baking and one hour to bake in a moderate oven. Then it will be thoroughly done and well dried.

Use a little lard on the hands when making out the loaf, as it keeps the crust from being too hard.—Mrs. S.

Another Recipe for Loaf Bread.

Good flour is the first requisite, and next, good yeast and sufficient kneading.

For a loaf of ordinary size, use

2 lbs. of flour.

Lard the size of a hen's egg.

A saltspoonful of salt.

2 gills of yeast.

Mix up these ingredients into a moderately stiff dough, using for the purpose, from three gills to a pint of water. Some flour being more adhesive than others, you have to learn by experience the exact amount of water required.

Knead the dough till perfectly smooth, then set it to rise, in a cool place, in summer, but in a warm place, free from draughts, in winter. In the latter season it is better to keep a blanket wrapped around it.

This amount of flour will rise to the top of a gallon and a half jar or bucket. If it is ready before time, stir it down and set it in a cooler place.

When you put it in the baking-pan (in which it will be in an inch of the top, if the pan be of a suitable size for the amount of flour) cover it well, or a hard crust will form from the effects of the atmosphere. Keep it a little warmer during the second rise than during the first. When ready for baking, set it in the oven and bake it for three-quarters of an hour with a moderate fire, evenly kept up. It will then come out without sticking, if the pans are well cared for.—Mrs. J. J. A.

Light Bread.

2 quarts of flour.

1 teaspoonful of sugar.

1 teaspoonful of salt.

Half a teacup of yeast.

One egg, well beaten.

1 pint of water.

Sift the flour and divide it into three parts. Mix one third in the batter, one third in the jar to rise in, and pour the other third over the batter. Let it stand two hours and then work it well, adding a small piece of lard before baking.—Mrs. Dr. S.

Recipe for Hot Rolls Or Cold Loaf Bread.

Mix the following ingredients.

Four pints of flour.

1 pint of fresh milk.

2 eggs, well beaten.

1 large tablespoonful of melted lard.

1 large tablespoonful of hop yeast.

Set it to rise at eleven o'clock in the morning, for early tea. Make into rolls at five o'clock P.M., and bake as soon as risen. In cool weather, set before the fire, both before and after making it into rolls.—Mrs. S.

French Rolls.

1 quart of flour.

1 teaspoonful of salt.

2 eggs.

1 large tablespoonful of lard.

2 tablespoonfuls of yeast.

Work and knead it well at night, and in the morning work it well again, make it into rolls, put them in the oven to take a second rise, and when risen, bake them.—Mrs. Col. W.

Another Recipe for French Rolls.

3 pints of flour.

1 gill of yeast.

1 egg (beaten up).

1 tablespoonful of butter.

Mix up with milk and warm water and set to rise.—Mrs. Dr. E.

Another Recipe for French Rolls or Twist.

1 quart of lukewarm milk.

1 teaspoonful of salt.

1 teacup of yeast.

Enough flour to make a stiff batter.

When very light, add one beaten egg and two teaspoonfuls of butter, and knead in the flour till stiff enough to roll. Let it rise a second time, and, when very light, roll out, cut in strips and braid it. Bake thirty minutes, on buttered tins.—Mrs. S.

Velvet Rolls.

Three pints of flour.

Two eggs.

One teacup of sweet milk.

One teacup of yeast.

1 tablespoonful of lard, and the same of butter.

Mix well and beat the dough till it blisters.

Let it rise, work in a small quantity of flour, beat as before and make into rolls. After the second rising, bake quickly.—Mrs. Dr. S.

Pocketbook Rolls.

1 quart of flour.

1 teaspoonful of salt.

2 teaspoonfuls of sugar.

2 tablespoonfuls of lard.

3 tablespoonfuls of yeast.

2 eggs.

Mix up these ingredients with warm water, making up the dough at ten A.M. in summer and eight A.M. in winter. Put in half the lard when it is first worked up, and at the second working put in the rest of the lard and a little more flour.

Roll out the dough in strips as long and wide as your hand, spread with butter and roll up like a pocketbook. Put them in buttered tins, and, when they are light, bake them a light brown—Mrs. L. C. C.

Turnovers.

1 quart of flour.

1 large Irish potato, boiled and mashed.

3 eggs.

1 tablespoonful of butter or lard.

2 tablespoonfuls of yeast.

1 teacup of milk.

Rub the potato in the flour, then the lard and other ingredients, making it into a soft dough. Then set it to rise, at night if you wish it for breakfast next morning. Early in the morning, take off a piece of dough, the size of a biscuit, roll it out, about five inches long, then turn it about half over. When you have made up all the dough, in shapes like this, place them on a dish or board, cover with a napkin and set aside for a second rising. When ready to bake, dip a feather in water and pass over them to prevent the crust being too hard. If the dough should be sour, knead in a little soda, which will correct it—Mrs. A. C.

Another Recipe for Turnovers.

1 quart of flour.

4 eggs.

1 tablespoonful of lard or butter.

1 tablespoonful of yeast.

Set it to rise, then make them up round and flat, greasing the upper side with lard and turning over one side. When well risen the second time, bake—Mrs. I.

Twist.

From the dough of loaf bread or French rolls, reserve enough to make two long strips or rolls, say, fifteen inches long and one inch in diameter. Rub lard well between the hands before handling and shaping these strips. Pinch the two ends so as to make them stick together. Twist them, pressing the other ends together to prevent unrolling.—Mrs. S. T.

Pockets.

1 quart of flour.

4 eggs.

1 cup of butter.

1 cup of yeast.

1 large Irish potato, boiled and mashed into the flour.

Add the yeast, butter and eggs, after mashing the potato in the flour. Knead all together and set to rise.

Sally-Lunn.

1 quart of flour.

1 teaspoonful of salt.

1 tablespoonful of white sugar.

Rub in a heaping tablespoonful of butter and lard in equal parts, then rub in an Irish potato, mashed fine.

Half a teacup of yeast.

3 eggs well beaten.

Make up the dough to the consistency of light bread dough, with warm water in winter, and cold in summer. Knead half an hour. When it has risen light, handle lightly, put into a cake-mould and bake without a second kneading.—Mrs. S. T.

Another Recipe for Sally-Lunn.

1 quart of flour.

1 tablespoonful of yeast.

4 eggs well beaten.

2 oz. of butter or lard.

1 pint of milk.

Set it to rise in the pan in which it is to be baked.—Mrs. A. C.

Another Recipe for Sally-Lunn.

3 pints of flour.

1 tablespoonful of butter and the same of lard.

3 eggs.

1 light teacup of yeast.

2 large tablespoonfuls of sugar.

Use as much milk in mixing as will make a soft dough. Work this well, as it gets only one working. Then grease it, put it in a greased pan, and set it in a warm place to rise. Bake about an hour.—Mrs. Dr. T.

Recipe for the Same.

1 quart of flour.

3 tablespoonfuls of yeast.

3 eggs.

1 saltspoonful of salt.

Butter the size of an egg.

Make up with new milk into a tolerably stiff batter. Set it to rise and when risen pour into a mould and set to rise again, as light bread. Bake quickly.—Mrs. L.

Quick Sally-Lunn.

1 quart of flour.

Half cup of butter.

2 eggs.

2 cups of milk.

Two teaspoonfuls of cream of tartar.

1 teaspoonful of soda.

2 tablespoonfuls of sugar.

1 saltspoonful of salt.

Bake fifteen minutes.—Mrs. Dr. S.

Muffins.

1 quart of flour.

6 eggs, beaten very light.

2 tablespoonfuls of butter.

2 tablespoonfuls of yeast.—Mrs. Dr. E.

Sweet Spring Muffins.

Sift three good pints of flour. Beat well six eggs, leaving out one and a half of the whites. Then beat into them as much flour as they will take in; then add milk and flour alternately (beating all the while) till all the flour is used. Add five tablespoonfuls of yeast, and when this batter is well beaten, stir into it two ounces of melted butter, cooled but liquid. The batter must be as stiff as can be beaten with an iron spoon. Bake in a hot oven.—Mrs. L.

Salt Sulphur Muffins.

Work together, about twelve o'clock in the day, one pint of yeast, half a pint of water, six eggs, one pound of butter and enough flour to make a dough just stiff enough not to stick to the fingers. After the dough is risen, make it out in biscuit and allow half an hour or more for them to rise before baking.—Mrs. L.

Superior Muffins.

1 quart of flour.

1 teaspoonful of salt.

1 tablespoonful of white sugar.

Rub in one heaping tablespoonful of butter and lard mixed, and one tablespoonful of Irish potato, mashed free from lumps.

Pour in three well beaten eggs and a half teacup of yeast. Make into a soft dough with warm water in winter and cold in summer. Knead well for half an hour. Set to rise where it will be milk-warm, in winter, and cool in summer. If wanted for an eight o'clock winter breakfast, make up at eight o'clock the night before. At six o'clock in the morning, make out into round balls (without kneading again), and drop into snow-ball moulds that have been well greased. Take care also to grease the hands and pass them over the tops of the muffins. Set them in a warm place for two hours and then bake.

These are the best muffins I ever ate.—Mrs. S. T.

Parker House Muffins.

Boil one quart of milk. When nearly cool stir in one quart sifted flour, one teaspoonful salt, one half cup of yeast. Then stir in three well beaten eggs. Let it rise in a warm place in winter and a cool one in summer, eight or ten hours. When risen light, stir in one tablespoonful melted butter and bake in iron muffin moulds.—Mrs. W. H. M.

Muffins.

1 quart of flour.

1 pint milk.

3 eggs.

1 heaping tablespoonful lard.

1 heaping tablespoonful butter.

½ cup yeast.

1 teaspoonful sugar.

Mix and beat till perfectly light.—Mrs. W. S.

Another Recipe for Muffins.

One quart of milk, one dozen eggs, one pound of butter. Beat the butter and yolks together. Beat the whites to a stiff froth. Make the batter the consistency of pound cake, and bake in snow-ball cups as soon as made.—Mrs. C. W. B.

Muffin Bread.

3 pints of flour.

4 eggs.

1 pint of milk.

1 large tablespoonful of butter.

1 gill of yeast.

A little salt.

Make up at night. This makes two loaves.—Mrs. A. F.

Soda Muffins.

1 quart of flour.

2 eggs.

3 teaspoonfuls of cream of tartar.

1 teaspoonful of soda.

Add enough buttermilk to make a stiff batter, and bake immediately.

White Egg Muffins.

1 pint of flour.

Whites of 8 eggs, beaten to a stiff froth.

Add enough milk to make it into a thin batter. Put in a little salt. Very nice.—Mrs. C. C. McP.

Cream Muffins.

Beat the whites and yolks of four eggs separately. When well beaten, mix them and add to them a half pint of cream, a lump of melted butter half the size of an egg. Then mix in slowly one pint of flour and bake it quickly, in small tins, without any further beating. A delicious breakfast bread.—Mrs. McG., Ala.

Miscellaneous Yeast Breads.

Bunns.

1 pint of potato yeast.

4 ounces of sugar.

4 ounces of butter.

1 egg and as much flour as will make a soft dough.

Make as Sally-Lunn and bake in rolls.—Mrs. Dr. S.

Cottage Loaf.

1 quart of flour.

1 tablespoonful of sugar.

1 tablespoonful of butter.

1 tablespoonful of yeast.

2 eggs, and a little salt.

Make up at night for breakfast, mixing it with water. Bake in a quart tin pan.—Mrs. A. B.

Potato Bread.

1 quart of flour.

4 eggs.

4 good sized Irish potatoes, boiled, mashed and strained through a colander.

2 ounces of butter.

As much yeast as is needed to make it rise.

To be made up with water, not so stiff as light bread dough. Bake in a loaf or rolls.—Mrs. J. H. F.

Old Maids.

Made at night like common light bread. Roll out the size of saucers in the morning, for the second rising. Bake on a hoe, turning over as a hoe cake. Then toast the sides, in front of a fire. A very nice, old-fashioned bread.—Mrs. Dr. E.

Graham Bread.

The night before baking, make a sponge of white flour, using half new milk and half cold water, with a teacup two thirds full of home-made yeast. In the morning, put four tablespoonfuls of this sponge in a separate dish, adding three tablespoonfuls of molasses, a little milk or water, and stirring in as much Graham flour as you can with a spoon. Then let it rise and mould the same as white bread.

Brown Bread.

One quart of light bread sponge, one-half teacup of molasses. Stir into the above, with a large spoon, unbolted wheat meal, until it is a stiff dough. Grease a deep pan, put the mixture in; when light, put the pan over a kettle of hot water (the bread well covered), and steam for half an hour. Then put in the oven and bake until done. Especially good for dyspeptics.—Mrs. D. Cone.

Box Bread.

One quart of flour, one teacup of yeast, one teacup of melted lard or butter, four eggs, one teaspoonful of salt. Let it rise as light bread, and, when risen, make it into square rolls, without working it a second time. Let it rise again and then bake it.—Mrs. R. E. W.

Rusks.

1 cup of yeast.

1 cup of sugar.

1 cup of cream.

4 eggs.

Enough flour to make a batter, mixed with the other ingredients. Let it rise; then add enough flour to make rolls, and also add a teacup of lard and butter mixed. Bake as rolls after they have risen.—Mrs. H.

Egg Rusks.

Melt three ounces of butter in a pint of milk. Beat six eggs into one-fourth of a pound of sugar. Mix these ingredients with enough flour to make a batter, adding a gill of yeast and half a teaspoonful of salt. When light, add flour to make a dough stiff enough to mould. Make into small cakes and let them rise in a warm place while the oven is heating.—Mrs. Dr. S.

German Rusks.

1 quart of flour.

2 eggs.

2 cups of sugar.

2 cups of lard and butter mixed.

2 cups of potato yeast.

2 cups of milk.

1 nutmeg.

Put all the ingredients in the middle of the flour, work well together and set to rise as loaf bread. Wash the rolls over with butter and sugar.—Mrs. C. L. T.

French Biscuit.

1 quart of flour.

1 teaspoonful of salt.

Rub in one tablespoonful of butter and lard mixed.

Pour in half a teacup of yeast, two well beaten eggs, and enough water to make a soft dough. Knead half an hour. Then set to rise; when well risen, roll out, without kneading again. Handle lightly, first greasing the hands with butter. Cut with a biscuit cutter, greasing one biscuit and placing another on it. Set to rise a second time before baking.—Mrs. S. T.

Vanity Biscuit.

One pint of flour, one of milk, three eggs beaten well together. Bake in cups.—Miss D.

Beaten Biscuit.

One quart of flour, lard the size of a hen's egg, one teaspoonful of salt. Make into a moderately stiff dough with sweet milk. Beat for half an hour. Make out with the hand or cut with the biscuit cutter. Stick with a fork and bake in a hot oven, yet not sufficiently hot to blister the biscuit.—Mrs. S. T.

Another Recipe for Beaten Biscuit.

1 quart of flour.

1 teaspoonful of salt.

1 egg.

1 tablespoonful of butter and the same of lard.

Mix up these ingredients with skimmed milk, work them well together and beat fifteen minutes. Stick with a fork and bake quickly.—Mrs. E. B.

Soda Biscuit.

1 quart of flour.

1 heaping teaspoonful of cream of tartar, the same of soda, and the same of salt. Sift these together, then rub in a tablespoonful of lard and make up the dough with milk and water.—Mrs. E. B.

Cream Biscuit.

1 quart of sifted flour.

Four teaspoonfuls of cream of tartar and two teaspoonfuls of fine table salt, which must be well diffused through the flour. Then add two ounces of fresh, good butter. Take one pint of pure, sweet cream, put in it two even teaspoonfuls of soda and then add it to the flour. The dough ought to be very soft; but should it be too soft, add a little more flour. Work it well, roll it out half an inch thick, cut with a biscuit cutter and bake in a quick oven five minutes.—Mrs. J. H. F.

Excellent Light Biscuit.

Boil four large Irish potatoes. While hot, mash them with a piece of lard the size of an egg. Add one teacup of milk and one of yeast. Stir in enough flour to make a good batter and set it to rise. It will take about two quarts of flour. When light, make up the dough. You generally have to add more water or milk. Roll thick, let them rise slowly, but bake them quickly.—Mrs. M. G. H.

Light Biscuit.

Two quarts flour, one large tablespoonful lard, and the same of butter. Salt to the taste. One teaspoonful soda and enough buttermilk to make a soft dough. Bake quickly.—Mrs. Dr. S.

Thick Biscuit.

One quart flour, one large tablespoonful lard and butter mixed, one teaspoonful salt, enough morning's milk to make a stiff dough. Work well and beat with a rolling-pin or iron pestle, at least half an hour. Make into small biscuit and bake in a quick oven. This will make sixteen biscuit.—Mrs. M. A. P.

Thin Biscuit or Crackers.

One quart of flour, one tablespoonful lard and butter mixed, a little salt. Make a stiff paste with water. Beat the dough till it blisters. Roll thin, stick, and bake quickly.—Mrs. A. C.

Soda Crackers.

1 quart of flour.

1 tablespoonful of lard and butter mixed.

1 egg; a little salt.

1 teaspoonful of soda, sifted into the flour.

Make a stiff paste with buttermilk, beat until light, roll tolerably thin, cut in squares, prick, and bake quickly.—Mrs. A. C.

Huntsville Crackers.

Take a lump of risen dough, as large as your double fist, a heaping teaspoonful of loaf sugar, beaten with the yolk of an egg. Mix with the dough a lump of butter the size of a hen's egg and an equal quantity of lard, a tablespoonful of soda, dissolved in a cup of cream. Beat a long time, stirring in flour all the while, till quite stiff. Roll out, cut in square cakes and bake in a brisk oven.—Miss E. P.

Water Crackers.

1 lb. of flour.

1 teaspoonful of salt and the same of soda.

1 tablespoonful of lard.

Make up with sweet milk, beat well, roll thin, and bake quickly.

Wafers.

1 quart flour.

Yolk of one egg.

1 heaping tablespoonful lard.

A little salt.

Mix with milk, as stiff as you would for biscuit. Beat well with the biscuit beater, roll out thin and put in the wafer irons. Put in the fire and bake.—Mrs. W. S.

Nun's Puffs.

Boil one pint of milk with half a pound of butter. Stir them into three-quarters of a pound of flour and let them cool. Then add nine eggs, yolks and whites to be beaten separately, and whites to be added last. Fill cups or tins half full and bake. When done, sprinkle with white sugar while hot. Very nice for tea.—Mrs. A. D.

Miscellaneous Flour Breads.

Lapland Bread.

1 quart of flour.

1 quart of cream.

1 teaspoonful of salt.

Twelve eggs (whites and yolks beaten separately and very light). Put the whites in the batter the last thing, beat very light, bake in a quick oven, in small tins, which must be perfectly dry and sprinkled with a little flour before being greased. A delicious bread.—Mrs. Dr. J.

A Plainer Recipe for the Same.

1 pint of flour.

1 pint of milk.

2 eggs.

Beat the eggs well and stir in the flour and milk. Bake in little pans.

New Bread.

1 quart of flour.

1 dessertspoonful of lard and the same of butter.

1 teaspoonful of soda.

Work the lard and butter in the flour, and sprinkle in the soda, with salt to taste. Mix with buttermilk or clabber to the consistency of biscuit. Roll it round to the size of a teaplate. Made just before eating.—Mrs. F.

Henrietta Bread.

1 pint of flour.

1 pint of sweet milk.

2 eggs, beaten separately.

1 tablespoonful of lard or butter.

Make the consistency of poor man's pudding. Bake in cups.—Mrs. K.

Jenny Lind Bread.

1 quart of sifted flour.

A lump of butter the size of an egg.

2 teacups of milk.

4 eggs.

1½ teaspoonfuls of soda.

2 teaspoonfuls of cream of tartar.

Bake twenty minutes.—Mrs. L.

Lunch Bread.

1 pint of flour.

1 tablespoonful of butter.

3 tablespoonfuls of sugar.

1 teaspoonful of soda.

2 teaspoonfuls cream of tartar.

2 eggs.

1 cup of milk and a little salt.

Bake in a flat pan in a quick oven. To be eaten hot with butter.—Mrs. I. H.

Breakfast Puffs.

One tumbler of flour, one tumbler of milk, and one egg. Beat the yolk and milk together, then add the flour, and lastly the white of the egg. Bake a few minutes in a hot oven.—Mrs. I. H.

Another Recipe for the Same.

Take two eggs well beaten and stir into a pint of milk; add a little salt, two spoonfuls of melted butter, one and one-half pints of flour. Stir thoroughly, so as to avoid lumps. Grease the cups in which you pour the batter, and fill them two-thirds full.

Salt-Risen Bread.

Make into a thin batter:

1 pint of flour.

1 tablespoonful of corn meal.

Half-teaspoonful salt.

Set in a warm place to rise. After it has risen, pour into it two quarts of flour, with sufficient warm water to make up a loaf of bread. Work it well, set it to rise again, and when risen sufficiently, bake it.—Mrs. T. L. J.

Another Recipe for the Same.