t and pepper, turn into a
buttered baking dish, sprinkle with fine breadcrumbs and small pieces of
butter. Brown.

Stuffed Celery

A most delicious relish is made with Roquefort cheese, the size of a
walnut, rubbed in with equal quantity of butter, moistened with sherry
(lemon juice will serve if sherry be not available), and seasoned with
salt, pepper, celery salt, and paprika; then squeezed into the troughs
of a dozen slender, succulent sticks of celery. This is a very
appropriate prelude to a dinner of roast duck.

JACK LONDON.

Here is bread which strengthens man's heart, and,
therefore, is called the staff of life.
Mathew Henry

BREAD, ROLLS, ETC.

Fine Bread

3 small potatoes
1 tablespoon lard
2 handfuls salt
1 handful sugar

Soak the magic yeast cake in a little luke warm water. Add a little
flour to this, and let it stand an hour. Boil the potatoes in 2 quarts
water: when soft put through sieve and then set aside to cool in the
potato water. Add to this the lard, salt and sugar.

About 4 in the afternoon put the liquid in large bread riser. Add about
3 quarts of flour, beat thoroughly for at least 10 minutes; now add
dissolved yeast to it; let sponge rise until going to bed and then
stiffen. Knead until dough does not stick to the hands about 20 to 25
minutes. It will double in size. In morning put in bread pans and let
rise one hour or more. Bake in moderately hot oven one hour.

Many persons prefer stiffening the bread in the morning. In this case
set the sponge later in the evening and allow it to rise all night,
stiffening with the flour in the morning instead of the evening. Of
course this allows the baking to be rather late in the day.

MRS. MEDILL MCCORMICK.

[Illustration]

Excellent Nut Bread

Two cupfuls of white flour (sifted), two cupfuls of graham or entire
wheat flour (sifted if one chooses), one-half cup of New Orleans
molasses, little salt, two cupfuls of milk or water, one cupful of
walnut meats (cut up fine), one teaspoonful of soda dissolved in milk,
about two tablespoons melted butter. Let raise 20 minutes. Bake about
one hour in moderate oven.

Virginia Batter Bread

2 cups milk
Salt to taste
1 tablespoon butter
1/2 cup