Steamed Graham Bread

1 qt. graham flour, 1 teaspoonful salt, 1 level tea-spoonful soda, 1/2 cup molasses, sour milk. Sift salt and soda with flour, mix thoroughly, add molasses and sour milk enough to make a stiff batter. Beat well and fill well-buttered mold or cans not more than one-half or two-thirds full. Place in kettle of boiling water, allowing water to come almost to the top of molds. Boil 10 minutes if molds are smal and 15 minutes if large. Remove kettle to cooker without jarring. Leave in cooker 3 hours. Remove bread from molds, brush with melted butter and place in hot oven until brown.

Fig Pudding

1 cup sugar, 1/2 cup butter, 1/2 cup water, two and one-third cups flour, 1/2 cup figs, chopped fine, 1 level teaspoonful baking powder, whites of 4 eggs. Cream butter, add sugar gradually, sift baking powder with flour, and add milk and flour alternately, add figs and fold in whites of eggs. Pour mixture into buttered molds, place molds in kettle and add boiling water until it comes to top of molds. Boil 15 minutes and place in cooker 2 hours. Serve with hard sauce.

To Can Strawberries

Crush J of the berries selected for canning and put them into a preserving kettle with 1 pt. of sugar and 1 cup of water for each qt. of fruit, let it come grad-ually to boiling point, then remove skum and strain. Fill glass jars with the remaining berries and set in kettle of cooker with a little hot water in bottom. Fill cans of fruit with the strained syrup and screw on tops loosely, after cans are filled, add hot water to the kettle until it comes nearly to the top of cans, put m the cover and boil 20 minutes, pack in the cooker and let it remain there until cold, then remove the cans, tighten the caps and keep in a cool, dry, dark closet.

Roasting And Baking

Cookers provided with radiators for baking and roasting have proven most satisfactory. The food is made in the usual way, and baked or roasted as if in the old-fashioned stove oven. With this difference the food will not burn.

Shredded Codfish Balls

Mix with one cup hot mashed potatoes (unseason-ed) 1/2 cup Beardsley's Shredded Cod-Fish, just as it comes in the box; or if too salt satu-rate in cold water (do not soak) and squeeze dry. Add to this one small egg and a speck of pepper, beating all till light and creamy. Shape, roll in dry bread crumbs, dip in beaten egg, which has one tablespoonful of milk added to it, then in crumbs again. Place in frying basket, fry in deep, hot fat, just below the smoking point, till a rich brown. Drain on brown paper. Garnish with parsley.

Shredded Codfish On The Half Shell

Bake six smooth, clean potatoes of equal size. Cut in halves, lengthwise and without breaking the skin. Scoop out the potato into a hot bowl. Mash and add one cup Beardsley's Shredded Codfish wrung out of hot water, two tablespoon-fuls of butter, one-quarter cup of hot cream or milk. Salt and cayenne pepper to taste. Cut fine four hard-boiled eggs and add to the potatoes. Fill the shells with this mixture, heaping them up a little above the edge. Grate cheese over the top and add a little more pepper. Bake until hot and brown and serve very hot. You can brush the tops with white of egg before you grate the cheese if you wish them to look extra well. E. O. E., Pa.

Shredded Codfish With Macaroni

Boil one-third package of macaroni for twenty minutes, drain, put into a pudding dish, dusting a third of a box Beardsley's Shredded Codfish through it; add enough milk to almost cover it, dust cracker crumbs over top; beat two eggs very light, add half cup milk, pour over all and bake half an hour. Serve hot.

Shredded Codfish Souffle

Put one cupful of stale bread crumbs and a half cup of milk over the fire and stir constantly until boiling hot. Take from the fire, add the yolks of two eggs, one-quarter teaspoonful salt the same of pepper. Now stir into this one cupful of Beard-Sley's Shredded Codfish. When well mixed, stir in carefully the whites of two eggs, beaten to a stiff froth, put quickly into a baking dish, bake in a quick oven five minutes or until golden brown. Serve at once. The souffle is very conveniently served when baked in individual dishes. China or paper cases may be used.