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BREAD

BISCUITS
Mrs. Julius O. Carls

     Mix 1 pint of flour, 2 teaspoons of baking powder, 1 teaspoon of salt, sift twice together; add 1/2 tablespoon lard, then add gradually two-thirds cup of sweet milk, using a spoon for mixing. The dough should be very slack, having plenty of flour on board and top. Brush top of biscuits with melted butter.

BUNS
Mrs. Aldon Miller, Virginia, Ill.

     2 cups yeast, 1 cup lard, 1 cup sugar, 1 pint of milk and 1 of water or 2 pints of sweet milk. Flour enough to mix well.

BRAN GEMS
Mrs. A. S. Coil, Beardstown, Ill.

     1 well beaten egg, 2 tablespoons sugar, 1/2 cup milk, 1 teaspoon baking powder, one-third teaspoon salt, 1 tablespoon melted butter, 1/2 cup sifted flour, 1 cup bran. Mix and drop into hot gem pans to bake.

BROWN BREAD
Mrs. J. A. McClure, Virginia, Ill.

     Two-thirds cup of Karo molasses, 3 tablespoons of lard or butter, 2 cups sour milk, 2 teaspoons soda, 2 cups graham flour, 1 cup white flour, salt to please the taste. Bake in a loaf.

BOSTON BROWN BREAD
Mrs. A. S. Coil, Beardstown, Ill.

     3 cups sour milk, 3 level teaspoons soda, 3/4 cup molasses, 3/4 cup sugar, 1 heaping teaspoon salt, 6 cups graham flour, 1 cup raisins. Bake for one hour in four greased one-pound baking powder cans with lids on, then uncover and bake 20 minutes more, in slow oven.

BROWN BREAD
Mrs. C. E. Stringham, Beardstown, Ill.

     1/2 cup sugar, 1/2 cup molasses, 2 tablespoons melted butter, 1 teaspoon salt, 2 teaspoons soda, 2 eggs well beaten, 2 cups butter milk, 2 1/2 cups graham flour, 1 1/2 cups white flour. Add 1/2 cup chopped raisins and nuts (Walnuts preferred) mix all rather stiff and fill coffee cans (1 lb.) about half full and bake about three-fourths of an hour. Be sure to grease and flour cans well and put on top. This is fine.

BRAN BREAD
Mrs. W. Thornley, Ashland, Ill.

     2 cups bran, 1 cup flour, 1/2 cup molasses, 1/2 cup seedless raisins or dates, 1 teaspoonful soda, 1/2 teaspoon salt. Mix ingredients and add one cup sour milk. Have a stiff batter, and bake in baking powder cans in a quick oven.

BRAN BREAD
Mrs. Lida E. Dale, Virginia, Ill.

     2 cups bran, 4 cups white flour, 1/2 cup sugar, salt to taste; 3 tablespoons melted shortening worked into the flour with finger tips, 1 cup raisins added to flour. In another vessel prepare 1 beaten egg, 1 cup syrup, 2 cups sour milk (fresh buttermilk preferred). Last of all add 3 teaspoons soda in 1/2 cup boiling water. Bake in 2 pans, 8 1/2 inches long by 3 1/2 inches wide and 3 inches deep for 1 1/4 hours.

RAISED COFFEE CAKE
Lena B. Winhold, Beardstown, Ill.

     Scant 2 cups milk, add 1/2 cup butter, 1/2 cup sugar, 1 teaspoonful salt. When luke warm add 1 compressed yeast cake dissolved in 1/2 cup luke warm water, 2 well beaten eggs and enough flour to make a stiff batter. Lastly add 1 cup raisins and 1/2 cup finely cut citron. Let it rise over night. In the morning stir up again and spread in buttered dripping pans to a depth of about 3/4 of an inch. Cover and let rise, and spread over the top a frosting made as follows: Melt 1/2 cup butter, add 3/4 cup sugar and 2 teaspoons ground cinnamon. When the sugar is about half melted add 6 tablespoons flour. Spread this over the top of cakes and bake from 20 to 30 minutes. Very good.

COFFEE CAKE
Mrs. Bertha Hegener

     1 pint liquid yeast, 1/2 cup lard or butter, 2-3 cup sugar, 1 egg. Mix with enough flour to make a dough just stiff enough to handle. Let raise over night. Next morning roll thin and place in pans to rise. When light spread with melted butter, sugar and cinnamon. Bake in hot oven.

COFFEE CAKE
Mrs. J. H. Carls, Monroe, Ill.

     1 pint sponge, 1 cup milk, 1/2 cup sugar, 1 teaspoon salt, 1 1/2 tablespoons lard, mix stiff with flour, let rise, then put in pans, about 1 inch thick, let rise again, cover top with butter, sugar and cinnamon.

COFFEE CAKE
Mrs. Georgia Brown

     2 cups flour, 1 cup sugar, 2 eggs, 2 teaspoons cinnamon, 2 heaping teaspoons baking powder, 1 cup milk, 8 tablespoons melted butter. Mix well and just before placing in oven, sprinkle nuts over top of cake.

SPICED COFFEE CAKE
Mary Bins, Monroe, Ill.

     2 cups of sponge, 1/2 cup of shortening, 1 1/2 cups of sugar, 3 eggs, 1 teaspoon of soda dissolved in 3 teaspoons of sweet milk, 1 teaspoonful each of allspice and cinnamon (or 17 cardaman seeds pulverized), 1 cup of raisins, flour enough for a stiff batter; let rise well before baking.

CORN FRITTERS
Mrs. C. F. Jones

     To 1 can corn add 2 well beaten eggs, and 1 cup of flour into which has been sifted 1 heaping teaspoon baking powder and a little salt. Mix drop by spoon into deep hot fat and fry until light brown.

CORN BREAD
Mrs. Harry Brown

     One pint corn meal, 1 pint sour milk, 2 eggs, salt, add 1 scant teaspoon soda. If real sour milk can not be obtained add a little vinegar to the milk and use less soda.

CORN BREAD
Violet Combs

     2 cups yellow corn meal, 2 teaspoons baking powder, 3 eggs, 1 pint milk, 2 tablespoons melted butter, 2 cups flour, 1 teaspoon salt, 1/2 cup boiling water. Pour the boiling water over the corn meal and let it get cool. Sift the flour together with the baking powder, and salt. Beat the yolks of the eggs until they are light then add them to the corn meal and then add the milk, the flour and the melted butter, beat to a smooth batter and beat the whites of the eggs to a stiff froth. Add the latter to your mixture stirring it in quickly. Pour all into a shallow, well greased pan and bake in a hot over 25 minutes. Enough to serve 6 persons.

CORN BREAD
Effie B. Newbern, Arenzville, Ill.

     1 1/2 cups corn meal, 1 teaspoon salt, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2teaspoon soda, 2 eggs, 1 large tablespoon lard. Sift corn meal, salt ,sugar, baking powder and soda together, add eggs, and milk (sweet or sour) to make a medium think batter. Melt lard in bake pan, when hot stir into batter. Pour batter into hot pan and bake in quick oven.

FRENCH ROLLS
Mrs. T. R. Williams, Beardstown, Ill.

     Mix 1 quart of sponge as for light bread. Mix in 1/2 cup sugar, 1/2 cup of butter. Make very soft dough. Let rise twice and toll 1 inch thick. Spread with melted butter, cut with biscuit cutter, fold together and let rise 2 hours. Do no put too close together. When almost done glaze with butter and sugar melted together.

FRENCH TOAST
Mrs. Bessie Jokisch

     Beat together 1 egg, 3/4 cup of sweet milk and pinch of salt. Dip slices of stale bread in this mixture and fry until a golden brown. Serve hot.

GRAHAM FLOUR BREAD
Mrs. Wm. Haberman, Browning, Ill.

     1 rounding teaspoon baking powder mixed in 1 quart graham flour, 1 level teaspoon soda mixed in one cup sour milk, 1 cup sorghum; raisins if desired. Mix all together good. Grease four 1-lb baking powder cans, dust with flour. Put into cans and bake in moderate oven over 1 hour.

QUICK SALLY LUNN
Mrs. Grace Jokisch

     1/4 cup butter, 1/2 cup sugar, 2 eggs, 2 1/2 cups flour, 1/4 teaspoon salt, 2 teaspoons baking powder, 1 1/4 cups milk. Beat butter and sugar together until light and creamy; add the eggs well beaten, then the flour, salt and baking powder all put together through a sieve. Add the milk gradually so as to form a batter about as stiff as cake batter. Bake in a large shallow, greased pan that is hissing hot and serve as soon as cooked, with plenty of butter.

MUFFINS
Mrs. Frank Kirchner, Beardstown, Ill.

     1/2 cup sugar, 1 egg, 3 tablespoons melted butter, 1 cup milk, 1/2 teaspoon salt, 2 cups flour, 2 level teaspoons baking powder. Bake in hot, well greased muffin pans about 25 minutes.

PEANUT BUTTER MUFFINS
Mrs. Eva Reynolds, Virginia. Ill.

     1 egg well beaten, 2 tablespoons sugar, 1 tablespoon butter, 2 teaspoons baking powder, 1/2 cup graham flour, 1/2 cup milk, 1/2 cup corn meal, 1/2 teaspoon salt, a little nutmeg if desired, 2 tablespoons peanut butter. Mix butter, peanut butter and sugar, add beaten egg and salt, then milk; lastly, flour and baking powder sifted together. Bake in deep muffin tin in quick oven.

MUFFINS
Mrs. Floyd M. Condit, Beardstown, Ill.

     2 cups flour, 1 tablespoon sugar, 2 heaping teaspoons baking powder, 1 cup sweet milk, 2 eggs beaten separately (whites last), 1 tablespoon melted butter. Bake in buttered gem pans, 15 to 20 minutes. Mix in order given.

MUSH ROLLS
Mrs. E. A. Weber, Beardstown, Ill.

     1 quart hot mush, 1 small cup lard, 1 small cup sugar, add sugar and lard and mix well with mush. When cool add 1 cake of yeast soaked in 1/2 up warm water. Mix all well together. Let it stand until it raises well, then add flour the same as for wheat bread. Let raise again and mix into rolls and let raise. This will make several dozen rolls and if kept cool, rolls can be baked as needed.

NUT BREAD
Miss Mamie Hageman, Virginia, Ill.

     1 cup sugar, 1 1/2 cups of nuts, 3 cups flour, 2 teaspoons baking powder, a little salt, 2 tablespoons melted butter, 1 cup sweet milk, 1 egg. Make into a loaf, place in a greased pan, let rise 20 minutes. Bake 45 minutes.

NUT BREAD
Mrs. Floyd Clayton, Mrs. R. A. Hager, Beardstown, Ill.

     3 cups of flour, 4 teaspoons baking powder, 1/2 teaspoon salt, 1 cup sweet milk, 1 egg, 1/2 cup sugar, 1 cup chopped nuts. Beat eggs and sugar. Add milk then flour and nuts. Knead very lightly, let stand half hour before baking. This makes one loaf.

NUT BREAD
Mrs. Floyd M. Condit, Beardstown, Ill.

     4 cups flour, after sifting, 1 cup milk (sweet), 1 cup sugar, 1 egg, 1 cup nut meats (Walnuts preferred), 4 teaspoons baking powder, 1/2 teaspoon salt. Let rise 20 minutes before baking.

ROLLED OATS BREAD
Cora Jokisch

     Pour 1 cup boiling water over 1 cup rolled oats. Add 2 tablespoons sugar, 1 teaspoon salt, 1 tablespoon fat. Let stand 1 hour. Then add 1/4 yeast cake softened in 1/2 cup warm water (or 1/2 cup liquid yeast) and 3 large cups wheat flour. Knead; let rise until double the bulk. Knead again and place in pans. When light bake 45 minutes or 1 hour in moderate oven.

PANCAKES
Mrs. Frank Trussell

     Mix 2 level teaspoons soda in 2 cups of thick buttermilk, or clabber milk, 1 level teaspoon salt, flour to make thin batter.

SPICE BREAD
Mrs. R. E. Simmons, Virginia, Ill.

     3 cups sponge, 1 cup sugar, 2-3 cup shortening, 1 cup raisins, 1 cup currants, cinnamon, allspice and cloves, 1 teaspoonful of each. Mix well and let raise. Work it down. After raising again mold into loaves and bake in slow oven.

STEAMED INDIAN DATE BREAD
Violet Combs, Beardstown, Ill.

     1 1-3 cups of corn meal, 2 teaspoons baking powder, 1 cup sifted white flour, 1 cup sweet milk, 1/2 cup sifted flour, 1 cup dates, 1 teaspoon salt, 1 cup graham flour, 1 cup sour milk, 1/2 teaspoon soda. Mix corn meal, graham and sifted white flour, soda, salt and baking powder. Add sour and sweet milk, molasses and chopped dates. Steam for 3 hours.

SHAMROCKS
Mrs. Blanche S. Treadway, Virginia, Ill.

     1 cup sponge, 1 cup luke warm water, 1 egg, 1/2 cup sugar, 1/2 cup lard, pinch of salt, mix up like bread dough. Let rise in a warm place until very light mould in balls size of small hickory nuts, put three in each gem cup, let rise again until very light, bake 20 minutes in hot oven.

SCHENECKEN
Mrs. C. H. Noeker, Virginia, Ill.

     1 cake Fleischmann's yeast, 1 pint luke-warm water, 1 tablespoon flour, 2 tablespoons sugar. Soak yeast in 1 cup water until dissolved, then mix with the above ingredients and let stand 1 hour. Then add 1/2 cup melted butter, 1/2 cup sugar, pinch of salt, 2 eggs (beaten), nutmeg to taste and mix in enough flour to make dough stiff enough to knead. Let rise again and roll out. Sprinkle with melted butter, cinnamon and brown sugar. Roll up and cut about 1 inch thick. Place in pan on top of butter, cinnamon and brown sugar. Let rise and bake.

BROWN BREAD
Mrs. B. C. Holbrook

     1 cup graham flour, 1 cup white flour, 1 cup corn meal, 1/2 cup sugar, 3/4 cup syrup, 2 cups sour milk, 1 teaspoon soda in sour milk, 1 teaspoon salt. Fill cans 2-3 full. Let stand half hour. Steam 3 hours.

WAFFLES
Mrs. Floyd Pond

     2 cups flour, 1 1/2 cups milk, 1 tablespoon sugar, 1/2 teaspoon salt, 2 eggs, 1 tablespoon melted butter, 2 teaspoons baking powder. Sift the flour, baking powder, salt and sugar, add the milk and the well beaten yolks of the eggs. Then add the butter and lastly the stiffly beaten whites of the eggs.
     Fry on a very hot, well greased waffle iron, and serve. Enough for 2 dozen waffles.