poon chopped carrot, one bay leaf,
three whole cloves, a blade of mace, one teaspoon of salt and half
saltspoon of pepper. Boil stock with the seasoning, until it is reduced
to a pint, rub flour and butter together and add, cook thick and
strain. At the last moment add the gelatine and serve with any fowl or
meat that requires a rich brown sauce.

CELERY SAUCE.--One bunch of celery, one tablespoon of flour, and one of
butter; one pint of stock, six tablespoons of cream, one level teaspoon
of salt, dash of white pepper. Wash and cut up the celery, using green
tops. Cook in the stock or water until very tender. Press through
sieve; rub flour and butter together and cook in the celery puree, add
the seasoning and serve with boiled mutton, chicken or rabbit.

OYSTER SAUCE.--Drain half a pint of oysters, wash and cook them in a
saucepan until gills curl. Add to cream sauce and serve with boiled
poultry or fish.

SAUCE SAUBISE.--Boil three chopped onions in water until tender; drain
and add to cream sauce. Serve with fowl.

Bread and Rolls

"The loaf is, after all, the thing that's most essential."--J. W.
Foley.

WHITE AND RYE BREAD.--While boiling potatoes I save the potato water,
about one pint. After it is cooled and only luke warm, I soak in it one
cake of yeast foam, one teaspoonful of sugar and a small pinch of
ginger, and then let it dissolve until supper time; then take a quart
of wheat flour and mix with a little warm water, or water and milk, and
add your yeast so that the sponge will not be too thin, but like a
stiff batter. Let it stand over night in a warm place to raise. Next
morning I divide the sponge, using two thirds of it for wheat bread and
one third for rye bread, as you can bake six loaves of bread from one
cake of yeast; four of wheat and two of rye. To the two thirds part of
sponge I take two quarts of wheat flour, one tablespoonful of salt and
water enough to make quite a stiff dough. For the rye bread one quart
of rye flour with one and one half cups of wheat flour and one
teaspoonful of salt. Knead it same as for wheat bread, then let it
raise again and when it has doubled in size, it is ready for the tins
and after raising there until light, it is ready for the oven in which
if hot it will bake in from three fourths to one hour. Before putting
it in the oven, I usually wash it with luke warm milk to give it a nice
brown color while baking.--Mrs. John Bruegger. Demonstration o