Soft Gingerbread

Sugar, 1 cup. Butter, 1 cup. Sour milk, 1 cup. Molasses, 1 cup. Eggs, 3.

Flour, 4 cups. Ginger, 1 tablespoon. Nutmeg and cinnamon. Soda, 2 teaspoons. Salt.

Cream butter and sugar and add remaining ingredients in order given, beating the eggs and sifting dry ingredients together. Citron, raisins and currants may be added for a fruit cake or blueberries added for a good berry cake. Eternal Progress.

Chocolate Gingerbread

Sour milk, 1/2 cup.

Molasses, 1 cup.

Ginger, 1 teaspoon.

Mace, 1/2 teaspoon.

Salt, 1/2 teaspoon.

Baking powder, 2 teaspoons.

Soda, 1/4 teaspoon. Water, 2 tablespoons. Grated chocolate, 4 table-spoons. Flour, 2 cups. Seeded raisins, 1/2 cup.

Mix ingredients in order given, dissolving soda in water before adding and flouring raisins well. Put into a buttered and floured cake tin and bake in a steady oven 45 minutes.

Fruit Bread

Raisins, 2 pounds. Currants, 1 pound. Brown sugar, 1 pound. Prunes, 1 pound. Dried apples, 1 pound. Dried pears, 1 pound. Citron, 1/4 pound. Almonds, 1/4 pound.

English walnuts, 1/2 pound. Hickory nuts, 1/2 pound. Cinnamon, 1 tablespoon. Cloves, 1 tablespoon. Sweet anise, 2 tablespoons. Lemon, 1. Flour. Feast, 1 cake.

Cook each dried fruit separately. Stone prunes when cold. Dissolve yeast in juice of cooked fruits and add enough flour to make a sponge. Let rise, then add fruit and nuts, all chopped, sugar and spices. Make stiff by adding more flour and let rise again. Mold into loaves, let rise until light and bake.

Quick Buttermilk Bread

Flour, 1 pint. Salt, 1 teaspoon.

Baking powder, 1 teaspoon. Soda, 1 teaspoon.

Buttermilk, 1 cup.

Sift dry ingredients and stir in the buttermilk. Make into a loaf and bake in a moderate oven 3/4 of an hour.

Brown Bread

Rye meal, 1 cup. Cornmeal, 2 cups. Salt, 1/4 teaspoon. Soda, 1 teaspoon.

Milk, 2 cups. Molasses, 1 cup.

Egg, 1.

Raisins, 1 cup.

Sift together dry ingredients, add milk, molasses and egg well beaten. Stir in raisins whole or cut up. Steam for 4 hours in closely covered buttered mold. Keep water boiling constantly.

8. W. E., Wollaston.

Nut Biscuits

Pastry flour, 1 quart.

Salt, 1 teaspoon.

Baking powder, 4 teaspoons.

Shortening, 4 tablespoons. Cold water. Chopped nuts.

Brown sugar.

Sift dry ingredients, rub in shortening and add enough cold water to make a dough to roll out. Roll 1/2 inch thick and spread thickly with a mixture of chopped nuts and brown sugar. Roll sheet up like a jelly roll and cut in slices. Bake round side down on a buttered sheet in a hot oven. Patty Pans.

Steamed Raisin Bread

Cornmeal, 1 cup. Sour milk, 1 cup. Salt, 1 teaspoon. Molasses, 1/2 cup.

Baking soda, 1/4 teaspoon. Baking powder, 2 teaspoons. Graham flour, 2 cups. Sultana raisins. 1 cup.

Scald cornmeal with sufficient hot water to moisten it well. When cool add remaining ingredients in order given, sifting flour, soda and baking powder together. Steam in a buttered, covered mold for 2 1/2 hours.