2 medium sized white potatoes, 3 1/2 cups water, 1 tablespoon hops.

2 teaspoons salt, 2 tablespoons sugar.

Cook potatoes in two and a half cups water. Take the potatoes from the water, mash them very fine and return them to the water in which they were boiled, which should be about two cups. While the potatoes are cooking, boil one level tablespoon of hops (they may be purchased from grocery firms in Manila) in a cup of water and strain the water. Add one cup of the hop water to the potatoes, and stir into the mixture two teaspoons of salt and two tablespoons of sugar.

Put this mixture into a jar, cover it, and let it stand until the potatoes rise to the top, which will be in about two days. The yeast is then ready for use.

YEAST BREAD

2 medium sized potatoes, 4 1/2 cups water, 2 teaspoons salt, 4 tablespoons sugar.

4 tablespoons sugar, 4 tablespoons lard, 2 cups boiling water flour.

In the evening, boil two potatoes of medium size in four and a half cups of water. Take the potatoes from the water, mash them fine, and return them to the potato water.

To the potato water add two teaspoons of salt and four level tablespoons of sugar. When the mixture is lukewarm add the potato yeast. Cover it and set it aside until morning, when it should be light and foamy.

In the morning put four tablespoons of sugar and four tablespoons of lard into a large mixing bowl and pour over the ingredients two cups of boiling water. When this liquid has cooled to lukewarm, stir the potato yeast into it, reserving about one and one-fourth cups for a start for the next baking. Stir into the liquid enough sifted flour to make a stiff sponge and beat it well. Cover this sponge and set it in a warm place. When it is light, which should be in about one hour, stir into it enough sifted flour to knead.

Knead this dough for about twenty minutes, return it to the mixing bowl and set it in a warm place to rise. When it has doubled in size, which should be in about one hour, mould into loaves or rolls and put into greased pans. Cover and set aside to rise. When the dough has again doubled in size, put into a well regulated oven and bake.

SALT RISING BREAD

Mrs. G. J. McKee.

1 tablespoon corn meal, 1/2 cup scalding milk, pinch of soda.

2 1/2 pints warm water, 1 teaspoon salt.

Stir corn meal into scalded milk at night. Set in warm place; in the morning take a pint of warm water, a pinch of soda, and make a stiff batter. Stir in the mixture that has stood over night; beat well; set in a kettle of warm water at an even temperature. It should be light in two hours. Then add one and a half pints of warm water, salt and sufficient flour to work into loaves. Knead until smooth; put into bread pans and set over warm water or in some warm place to rise. Then bake. A pinch of soda, or a teaspoon of lime water mixed with the corn meal and milk will prevent souring over night.

BRAN BREAD

Mrs. G. W. Wright.

1 1/2 cups graham flour, 1 cup wheat bran, 1 cup cornmeal, 1/2 cup molasses.

1 pint sweet milk, 1 1/2 teaspoons soda, 1 teaspoon salt.

Stir all together and steam in tireless three hours and a half, or bake in oven forty minutes.

BAKED BROWN BREAD

2 eggs.

1 teaspoon salt.

5 tablespoons molasses.

1 cup sweet milk.

1 1/2 cups bran or graham flour.

1 cup white flour.

1 teaspoon soda, 1 1/2 cups seeded raisins.

Sift together bran or graham flour and white flour. Add flour mixture.

to liquid. Sift soda into raisins; add raisins to bread mixture. Bake in moderate oven fifty-five minutes. A good change can be made by using one cup of raisins and one-half cup of chopped nuts instead of one and a half cups of raisins.

BOSTON BROWN BREAD

Mrs. G. W. Wright.

1 1/2 cups graham flour, 2 cups corn meal, 1/2 cup molasses.

1 pint sweet milk, 1 1/2 teaspoons soda, 1 teaspoon salt.

Stir all together and steam in tireless three hours and a half, or bake in oven forty minutes.

STEAMED BROWN BREAD

1 cup corn meal, 1/2 cup flour, 1/2 teaspoon soda,

1/4 teaspoon salt, 1 cup sour milk, 1/2 cup molasses.

Sift meal, flour, soda and salt together; add the sour milk and molasses. Steam three hours if cooked in one loaf. Empty baking powder cans which have been tested for leakage may be used for small loaves.

CORN BREAD

Mrs. Warren Smith.

1 cup cornmeal.

2 cups flour.

4 tablespoons sugar.

9 teaspoons baking powder.

1 teaspoon salt.

1 cup milk.

2 tablespoons melted butter, 2 eggs.

Mix and sift dry ingredients.

Add milk, eggs well beaten, and butter. Bake in shallow buttered pan in hot oven twenty minutes.

BOILED CORN BREAD

Mrs. Quinan.

1/2 cup sweet milk, 1/3 cup molasses.

1/2 cup flour.

2 cups corn meal, 1 teaspoon soda, 1 cup sour milk.

Mix sweet milk, molasses, flour, corn meal and soda, dissolved in sour milk. Pour into a greased mould (a small lard pail answers the purpose), cover and boil for two hours.

The canned cream will sour if allowed to stand and may be reduced to the consistency of milk, or add one tablespoon of vinegar to a cup of sweet milk to sour it.

NUT BREAD

Mrs. Hartford Beaumont.

2 cups graham flour.

1 cup white flour.

2 cups English walnut meats, 2 cups seedless raisins.

1/2 cup sugar.

1/2 cup molasses, 2 cups sour milk, 2 teaspoons baking powder.

1 teaspoon soda dissolved in.

2 teaspoons hot water.

large pinch of salt.

Mix and sift dry ingredients, add nuts and raisins. Add molasses, milk, and soda dissolved in water. Bake forty five minutes in slow oven.

PILI NUT BREAD

Mrs. John H. Lamb.

4 cups flour.

6 teaspoons baking powder.

1 cup sugar.

1 teaspoon salt.

1 cup pili nuts, broken in fourths.

2 eggs.

1 cup milk.

Mix together flour, baking powder, salt and sugar; sift; add nuts. Add milk and eggs beaten together. Put in buttered pans two loaves, and let stand twenty minutes. Bake half an hour.

The batter is very stiff, but do not knead; if necessary add very little more milk to wet any dry flour if the batter is not smooth.

Walnuts may be used in place of pili nuts.

Raisins may be used instead of nuts, but in that case use only one half cup sugar, or bread will be too sweet.

Very good if half cup raisins and half cup nuts used, with three-fourths cup sugar.

CINNAMON ROLLS

1 liter bread sponge.

1 egg.

2 teaspoons sugar.

3 tablespoons butter, flour powdered cinnamon.

To bread sponge add well beaten egg, sugar and butter. Stir into the sponge enough sifted flour to knead.

Knead the dough for about ten minutes, put it into a mixing bowl, and set it in a warm place to rise. When it has doubled in size, pour it out on a well-floured board, roll it to a thickness of about one centimeter, spread it with butter, sprinkle it with sugar and dust with powdered cinnamon. Roll up the dough like a jelly roll, cut it into pieces about five centimeters thick and put the slices, cut-side down, into a greased pan. Let them rise to double in size, and bake them in a quick oven.

FRENCH ROLLS

1 cup yeast, 1 quart milk, 3 quarts flour, 1/2 teaspoon soda.

1 teacup hot water.

1 mashed potato.

2 tablespoons lard or butter salt and sugar to taste.

Mix together yeast, milk and flour. When this is light add soda in hot water, potato, butter or lard, and flour enough to make a soft dough. Add salt and sugar to taste. Let rise four hours or until light; make it into rolls; let rise again and bake. Half the quantity is enough for the average family.

RUSKS

3 cups sifted flour.

3 teaspoons baking powder.

1 teaspoon salt.

3 tablespoons sugar.

1/2 nutmeg (grated).

1 teaspoon cinnamon.

2 cups milk 4 eggs.

Take sifted flour, baking powder, salt, sugar, nutmeg and cinnamon, mix these together; add milk and well beaten eggs. Mix into a soft dough with floured hands; make into round balls; rub the tops with sugar and water, and sprinkle with dry sugar and cinnamon. Bake immediately.

APPLE JOHNNY CAKE

Mrs. E. J. Pace.

1 cup sour milk.

1 tablespoon melted butter.

1 cup cornmeal.

2/3 cup flour, 1/4 teaspoon salt, 4 apples.

Sift together dry ingredients, add butter and milk, and apples cut finely; stir well and bake quickly.

CORN MUFFINS

1 cup corn meal, 1 cup sweet milk, 1 cup flour, 1/4 cup butter.

3 eggs.

1/4 cup sugar, 3 teaspoons baking powder.

Mix together cornmeal, milk, flour, butter, eggs and sugar, and add baking powder just before baking.

MUFFINS

Mrs. M. O. Fox.

2 eggs, 1 1/2 cups sweet milk, salt.

1 1/2 teaspoons baking powder, 1 tablespoon butter or lard flour.

Beat eggs and milk with sufficient flour to make a moderately stiff batter. Add baking powder, melted butter or lard, and salt. Bake quickly.

MUFFINS - Mrs. G. E. Seybolt.

1 egg.

1 tablespoon butter, 1 tablespoon sugar, 1 teaspoon salt.

1 cup milk.

3 cups flour.

3 teaspoons baking powder.

To the beaten egg add butter, sugar and salt, all beaten until light. Then add milk, flour, and baking powder. One-half graham and one-half rye meal may be used instead of wheat flour, or two cups corn meal and one of flour. Drop on well greased patty pans and bake twenty minutes in a quick oven.

ROLLED OAT MUFFINS

2/3 cups rolled oats.

1 cup scalded milk, 1 1/2 cups flour.

3 tablespoons shortening.

3 tablespoons sugar, 3/4 teaspoon salt.

4 teaspoons baking powder, 1 egg.

Turn scalded milk on oats, let stand five minutes; add sugar, salt and melted shortening; sift in flour and baking powder, mix thoroughly and add egg well beaten.

GOLDEN CREAM TOAST

1 pint milk.

1 tablespoon butter.

2 tablespoons flour.

3 hard boiled eggs.

salt, pepper and mace.

Cut slices of stale bread diamond shaped and toast to a pale brown. Make a rich white sauce of milk, butter, flour, salt to taste. Cook until smooth and add the grated yolks of hard boiled eggs and pour over the toasted bread. Add pepper and mace if the flavor is desired.

BISCUITS

Mrs. M. O. Fox.

1 quart flour, 1 tablespoon butter cream.

3 teaspoons baking powder, 1 teaspoon salt.

Take flour, baking powder, salt and butter. Mix up soft dough with one part cream to two of water. Roll out to the desired thickness, kneading

as little as possible.

BRAN BISCUIT

Mrs. G. W. Wright.

1 quart wheat bran.

1 pint flour.

3 cups sour milk.

2 teaspoons soda, 1 tablespoon lard, 6 tablespoons molasses.

salt to taste.

Mix dry ingredients; add molasses mixed with sode dissolved in little water, lard and milk. Stir well and bake in gem tins.

MASHED CAMOTE BISCUIT

2 cups sifted flour.

1 teaspoon salt.

1 cup mashed camote.

4 teaspoons baking powder, 3 tablespoons shortening liquid to make a soft dough.

Sift all dry ingredients. Cut or rub fat into dry ingredients. Rub the camote into this mixture. Add just enough milk or water to make the mass cling together. Do not knead. Place on floured board, roll to about two centimeters thickness; cut with round biscuit cutter, place on a lightly floured biscuit tin and bake fifteen to twenty minutes in a moderately hot oven.

FRITTERS

Mrs. G. A. Miller.

2 eggs.

1 cup milk.

1 teaspoon baking powder.

1 1/2 cups flour.

4 apples or bananas, 1 tablespoon sugar.

Beat eggs, add milk, flour, baking powder. Chop either apples or bananas, add to the batter. The sugar may be added if desired. Fry in smoking hot lard.

JAPANESE FRITTERS

Mrs. G. E. Smith.

2 eggs.

1 cup milk.

stale bread or cake powdered sugar or jelly.

Beat eggs; add milk. Cut stale bread into fingers about one inch square and three inches long, free from crust. Put these slices into the milk and egg, and let soak until they have absorbed the milk. Drain carefully; roll in bread crumbs. Place in wire basket and fry in hot fat. Serve with powdered sugar or with sauce or jelly. Stale cake can be used in the same way.

BREAD PANCAKES

4 slices bread, 1 egg.

1/2 pint of milk, salt and pepper.

Break stale bread into small pieces; pour over a little boiling water. When soft beat in egg; add milk, a pinch of salt and a little sugar. Add prepared flour enough to make a batter.

RYE PANCAKES

Mrs. E. J. Pace.

1 cup rye, 1/2 cup wheat flour.

2 level teaspoons soda, 1/2 teaspoon salt.

Sift together dry ingredients and add enough buttermilk to make batter.

Or use 1 1/2 cups wheat flour,

Or use 3/4 cups rye flour, 3/4 cups wheat flour,

Or use 1/2 cup cornmeal, 1 cup wheat flour.

WAFFLES

Mrs. Hartford Beaumont.

2 eggs, 3/4 cup water, 1 tablespoon sugar.

1 cup flour, 1/2 teaspoon salt, 1 teaspoon baking powder.

Enough to make two round waffles.

WAFFLES - Mrs. C. H. Smith.

2 cups milk.

3 eggs.

1/2 teaspoon salt.

1/2 cup butter and lard mixed 2 teaspoons baking powder flour.

Take milk, eggs (whites and yolks beaten separately), melted butter and lard mixed, baking powder, flour enough to make a batter as stiff as pancake batter. Add baking powder and the whites of eggs the last thing before cooking.