2. In light mixing of the shortening with the flour; this is best accomplished with a chopping knife.

3. In a rapid completion of the work after the two raising agencies have become wet and begun to work, and no delay in baking when all is ready.

Ingredients. One quart of flour, 1 teaspoon salt, 1 Soda biscuits. tablespoon butter, or butter and lard, or butter and suet, 1 scant pint sweet milk or water with 1 teaspoon soda and two of cream of tartar, or three teaspoons of baking powder; or, 1 scant pint sour milk with 1 teaspoon soda and one teaspoon cream of tartar; if the milk be very sour omit the eream of tartar.

To make. In a chopping bowl stir all well together except the shortening and milk, then chop in the shortening which should be cold and hard, till all is fine and well mixed. Now add the milk a little at a time, still mixing with the chopping knife. Take out on the moulding board and roll out with as little mixing as possible.

This dough is often made richer, even 1 cup of butter to 1 quart of flour being used, but so much as this can only be considered extravagant and unhealthful.

As biscuit.

As graham biscuits.

As short cake.

toast.

To use this dough. Roll 1 inch thick, cut with biscuit cutter and bake. To be eaten warm with butter. Use three parts graham flour to one of wheat and treat in same manner.

Rollinch thick, fit into jelly cake tins and bake. When nicely browned, split and butter and pile up like

For fruit short cake (see page 237.)

Corn bread, or

1. Plain.

SODA BREAD OF CORN MEAL.

One cup sweet milk, 1 cup sour or buttermilk, or Johnny cake. both of sour milk, 1 teaspoon salt, 1 teaspoon soda, 1 tablespoon butter or suet or lard, 3 cups Indian meal, and 1 of wheat flour, or all of Indian meal. Pour into a tin and bake 40 minutes.

2. Richer.

3. Very nice.

The same with an egg and 1⁄2 cup sugar added.

No. 1, with the addition of 3 eggs, cup sugar and cup butter, 1 cup meal being omitted.

SODA RAISED BREAD-THIN.

Pancakes without Eggs.

Ingredients. One quart flour, 1 teaspoon salt, and 1 1.Of wheat flour. scant quart sour milk, with 2 level teaspoons soda and the same of cream of tartar unless the milk is very sour, when omit the cream of tartar. Sweet milk can also be used with 1 teaspoon soda and 2 of cream of tartar, or 3 of baking powder.

To make. Mix the salt and cream of tartar if used, with the flour. Make a hole in the middle and pour in the milk gradually, stirring with a spoon till smooth. Then beat hard for five minutes, or till it is bubbly. Add the soda dissolved in a teaspoon of hot water, and bake immediately on a very hot griddle.

Unless well beaten before the soda is added, these pancakes without eggs are not a success.

If made with sour milk they will be still better, if when mixed (without the soda of course) the batter is left to stand twelve or even twenty-four hours. Just before using add the soda dissolved

in a little hot water.

2. Of graham flour.

3. Of corn meal.

Are made in the same way, 1 part being of white flour and 3 parts graham.

As above, with corn meal instead of graham.

Pancakes with Eggs.

Ingredients. To any of the 3 preceding recipes add 2 or 3 eggs, beating yolks and whites separately.

Muffins and Waffles.

Muffins and waffles of all kinds are the same as pancakes, made a little thicker and with the addition of 1 tablespoon of butter.

Fritters.

For fritters, which should be next in order (see page 240 )

USES FOR BREAD.

These are so numerous that the housekeeper need never fear the accumulation of stale bread, if she will only take care of it in time. Every day the bits left from meals and the dry ends of the loaf must be dried hard in the oven and then put away in paper bags. If time allows, pare off the crusts, cut into cuebs and dry separately to add to soups.

To dry bread.

This dried bread will keep for weeks or months-it must simply be kept clean and dry. In any recipe where bread-crumbs are called for, as bread pudding or bread omelet, use this dried bread, laying it first in cold water till it is soft, then pressing it dry in a towel and crumbling it lightly with the hand.

Here are a few of the ways in which bread can be used.

Toast.

USES FOR BREAD IN SLICES.

In dry toast, milk toast, and water toast, to be eaten as such and as a foundation for many other dishes.

Fried toast-bread slices soaked in egg and milk, or water, and fried on a griddle with a little fat. (See page 205). Cold milk or water toast may be so used.

Fritters.

Puddings.

Steamed bread.

For bread fritters (see page 240).

For bread and butter pudding (see page 239).

Stale bread may be cut in slices and steamed so as to taste sweet and good. Set the slices up on end in the steamer and steam five or ten minutes, and then dry a little in

an oven.

Biscuits of all sorts, even when several days old, Bread rebaked. may be made nearly as good as when fresh, by wetting the tops and setting in a hot oven for about five minutes. venient way of having warm biscuits for breakfast.

A con

USES FOR CRUMBS OR DRIED BREAD.

Soaked and crumbled as described on page 236 and use in bread dough instead of half the flour.

In bread omelettes (see page 205).

In meat balls for soups and stews (see another page).

In bread dressing. Pour enough hot water on dry bread to soften it and chop it not too fine; season with chopped onion, herbs and suet or tried out fat. The addition of an egg is an improvement. Bake covered, about an hour, then uncover and brown. This mixture may also be used for stuffing a fowl, leg of mutton, &c.; or it may be fried in spoonfuls on a griddle and eaten with a sweet sauce as the simplest form of pancakes.

In bread pancakes (see page 227).

In bread puddings (see pages 237, 238 and 239).

For breading chops, croquettes, &c., that are to be fried in boiling fat.

SIMPLE SWEET DISHES.

This department does not pretend to be complete, it simply aims to classify as many of the cheaper kinds as the ordinary family needs. These will generally be used as desserts but there is no reason why the main dish of the meal should not have some sugar in it. I remember that in a simple pension in Thuringia, Germany, I once ate of a dinner consisting of a soup, a salad and one other dish, which we would call a bread pudding. I was helped bountifully to this main dish of the meal, I ate and was satisfied, for the materials were good and it was well made and delicately baked. The recipe will be found on page 237.

Swelled rice

MILK PUDDINGS.

Indian pudding. One quart of milk, cup corn meal, 1 teaspoon salt, cup chopped suet, 1 tablespoon ginger, cup molasses. Bake covered for 3 hours in very slow oven and serve with sweet sauce. One quart skim milk or 1 pint full milk and 1 pint pudding. water, cup rice, 2 tablespoons sugar, teaspoon salt. Bake slowly 2 hours covered, then uncover and brown. It will be a creamy mass and delicious in taste. Serve without sauce. Raisins may be added.

of wheat or

Minute pudding Ingredients. One quart milk-skim milk with 1 teagraham flour. spoon butter will do—2 eggs, & pint flour, 1 teaspoon To prevent burning make in double boiler or pail set in a

salt.

kettle of boiling water. Mix the flour and egg smooth with part of the milk, heat the remainder to boiling and stir in the egg and flour. Stir till it thickens, then let it swell and cook slowly for 15 minutes. Serve with fruit, or with sugar and milk.

Farina pudding.

Ingredients. One pint water, 1 pint milk, 1 teaspoon salt, pint farina, 2 eggs. Make as above.

This is excellent cut in slices when cold and fried brown on a griddle. It may also be made without eggs.

Buttermilk pudding.

Ingredients. One pint fresh buttermilk, 2 tablespoons cream or butter, 1 teaspoon salt, a pinch of soda, and flour for stiff batter. Steam 2 hours, or till it bursts open, or bake in little cups or patties. May be eaten with any fruit sauce or with milk and sugar

Strawberry shortcakes.

Other fruit

FRUIT PUDDINGS WITH SODA BISCUIT DOUGH.

For this dough, see page 233.

When baked as short cake, split the cakes and spread between each pair strawberries mashed and sweetened. In the same way make shortcake of berries of any shortcakes sort, stewed apples, stewed pieplant, lemon or orange tart filling, in short, any filling for a pie, that is ready to eat without further cooking. These should be eaten warm but not hot, and are as good next day, if put in the oven long enough to become. again warm and crisp.

Roly poly pud.

These favorite dishes are but modifications of the ding and apple fruit shortcake. In the first the dough is made just dumpling. stiff enough to roll out, covered with apples or berries or other fruit, then rolled up and put to bake in a pan containing a little water.

For apple dumplings, the crust is cut in squares, sliced apples placed in the middle, then the corners gathered up and pinched together. Bake like roly poly pudding, or steam.

Apple pie.

If you wish to cook your fruit at the same time with the crust, fill a deep pie plate with fruit, as apples, and cover with the rolled out shortcake. Bake brown, and when done lift the crust, sweeten the fruit, replace the crust, and the "pie" is ready to serve.

Raised biscuit or bun dough (see page 230), can be used in the same way, or still better, yeast pancake mixture (see page 231) in layers with any sort of fruit.