HOP YEAST.
Boil four large potatoes, and at the same time steep a fourth package of hops in sufficient water to cover them. Mash the potatoes through a colander, strain over them four cups of the hop water; add one cup sugar, tablespoon salt; thicken with flour to the consistency of batter cakes. Add one-half cup yeast, and leave it uncovered in a jar to rise. Use one-half a cup of this for four loaves of bread. — Mrs. Werner.
GRAHAM GEMS.
One pint graham flour, one pint flour, one-half cup sugar, one pint sour milk, little salt, and small teaspoon soda. — Mrs. W. H. Nash.
MUFFINS.
One cup sweet milk, two eggs well beaten, one small teaspoon salt, two large teaspoons baking powder, flour for stiff batter. Drop in hot muffin pans. — Mrs. J. M. Raymond.