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Baking-Powder Breads: Sour-Milk

Sour-Milk Graham Bread. 1 egg, 2 tablespoonfuls sugar, 2 tablespoonfuls melted butter, 1 teaspoonful soda, 2 cupfuls sour milk, 1½ cupfuls Graham flour, 1½ cupfuls white flour.

Beat the egg with the sugar, put in the melted butter; dissolve the soda in 2 spoonfuls hot water, and add the sour milk. Stir up with the flour and bake slowly one hour.

Griddlecakes. 1 pint sour milk, 2 cupfuls flour, teaspoonful salt, 1 egg, 1 teaspoonful soda.

Mix thoroughly the flour, salt, and beaten eggs; add more flour if needed to make a good batter. Last of all add 1 teaspoonful soda dissolved in 1 tablespoonful hot water. Bake at once on a hot griddle.

Sour-Milk Doughnuts. 2 cupfuls flour, teaspoonful salt, 1 scant teaspoonful soda, 1 scant teaspoonful cream of tartar, Grating of nutmeg, tablespoonful butter, 1 egg, cupful sugar, ½ cupful sour milk.

Sift together the dry ingredients, rub the butter into the flour with the finger tips, add the sugar, well-beaten egg, and milk; beat thoroughly and toss the dough on a floured board. It ought to be a soft dough and it is not easy to handle. Use a knife in turning it over if you have any difficulty. Knead lightly and roll into a sheet. Cut the doughnuts with a ring cutter and fry in boiling fat, putting only about four in the kettle at once. If more are fried at a time, the fat will cool and the doughnuts become greasy.

RECIPES FOR CORN BREAD or Indian corn is a native of the new world and is one of the chief sources of national wealth. It is so commonly used as an article of food, both in an unripe state, as green corn, and as a dry grain, crushed ground as hominy, or as corn meal, and cooked in various forms that it may almost be regarded as the national food of America. In addition to corn meal mush, the well known hasty pudding of our grandmothers, it forms the basis of many of the appetizing modern breakfast foods.