e beaten
egg; salt; one cup of sour milk; one level teaspoonful of soda
dissolved in a bit of hot water. Beat well and bake in greased tin. May
be made with sweet milk and baking powder if preferred. Makes one pan
of bread. The foregoing recipes were demonstrated by Mrs. Whitehead in
a paper on Southern Cookery.

POPOVERS.--Cup sweet milk, one egg, two tablespoons melted butter, two
cups flour, two heaping teaspoons baking powder. Bake in gem pans in a
hot oven.--Mrs. Mary Harvey.

GRAHAM MUFFINS.--One egg, one and one half cups sour milk, one teaspoon
soda, a little salt, two tablespoons melted butter, two tablespoons
molasses, graham flour to make a light batter. Bake in gem tins.--Mrs.
Mary Harvey.

WHEATEN GEMS.--Mix one teaspoon baking powder and a little salt into
one pint of flour; add to the beaten yolks of two eggs one teacup sweet
milk or cream; a piece of butter (melted) half the size of an egg, the
flour with baking powder and salt mixed and the well beaten whites of
the two eggs. Beat well and bake immediately in gem pans in a hot
oven.--Mrs. L. L. Lampman.

PRUNE BROWN BREAD.--One cup corn meal, two cups graham flour, one half
cup molasses, one cup sour milk, one teaspoon soda and same of salt,
one cup dried prunes washed, pitted and chopped fine. Scald the corn
meal and then add the other ingredients; put in greased tins and steam
three hours.--Mrs. L. L. Lampman.

MRS. BURK'S NUT BREAD.--Baking powder. One cup sugar, one egg, two cups
sweet milk, a pinch of salt, four teaspoons baking powder, four cups
flour, one cup of chopped walnuts or more, mix together, let raise
twenty minutes, pour into greased coffee cans (uncovered). Bake in
moderate oven till brown (45 minutes or more). Slice cold.--Mrs. S. J.
Creaser.

BAKING POWDER BISCUITS.--One quart flour, three teaspoons baking
powder, one teaspoon salt, sifted through the flour, mix smooth with
three tablespoons of butter and lard in equal portions, mix lightly
into a soft dough with about three cups milk. Roll and cut in small
biscuits. Bake in greased tins in a quick oven.--Dorothy Whitehead.

SWEDISH TIMBALE CASES.--Beat one egg well; add one fourth cup of milk,
a few grains of salt, one teaspoon of olive oil and one half cup of
flour or enough to make almost a drop batter. Beat it until very nice
and smooth. Pour it into a small cup just large enough to hold the
timbale iron. Heat the timbale iron in the hot fat for about ten
minutes, then