LIGHT BREAD.
From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State
Board and Lady Manager.
Take one teacup of boiling water; stir in corn meal to make a stiff mush; let stand over night in moderately warm place. Then take one cup of fresh milk and one of warm water and heat together to a simmer and add to this the prepared mush, one tablespoonful of sugar and one teaspoonful of salt. To these ingredients add a little flour at a time, until you make a stiff batter. Place all in a milk- warm vessel of water, place near fire and keep warm until it rises— about six hours. To this yeast add flour to make a stiff dough, using one tablespoon of lard and a little salt. Keep warm till it rises and bake about an hour and a half.
FRANKLIN GEMS.
From MRS. L. M. N. STEVENS, of Maine, Lady Manager.
Mix one-half pint of milk and one-half pint water, into which stir Franklin flour until about as thick as pancakes. Pour into a very hot, well buttered gem pan and bake in a quick oven.
BAKING POWDER BISCUIT.
From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board, and Lady Manager.
To one quart of flour add two teaspoons of baking powder, one more of salt, and a tablespoon of lard; mix with sweet milk sufficient to roll out on board without sticking; cut with biscuit tin and bake quickly in hot oven.