Red Devil

Grate 1 pound yellow cheese, add 1 can tomato soup and 1 can Underwood's deviled ham. Salt and pepper, cook as for Welsh rarebit and serve on crackers.

Reba Gaskins.

Potato Puffs

1 Cup cold mashed potatoes, 2 eggs, 1/2 cup flour, 1/2 tea-spoon salt, 1 teaspoon baking powder. Beat eggs light, add potatoes and flour, salt and baking powder, sifted together. Drop by small spoonsful into hot fat and cook to a golden brown. Mrs. M. S. Coleman.

Rice Croquettes

1 Cup cold boiled rice, 1 pint flour, 1 cup milk, 1 tea-spoon salt, 2 eggs, 2 teaspoons baking powder. Beat eggs light and add after other ingredients are well mixed, making a stiff batter. Fry in deep fat. Mrs. D. B. Harvey.

Corn Fritters

1 Can corn, 1 cup flour, 1 teaspoon baking powder, 2 tea-spoons salt, 2 eggs. Chop corn and add dry ingredients mixed and sifted, then add yolks of eggs beaten until thick and fold in whites of eggs beaten dry. Fry by small spoonsful in hot fat. Mrs. M. S. COLEMAN..

Bread

Bread will keep fresh and soft longer if it isn't worked too stiff with flour.

Bread In Four Hours

4 Cups boiling water, 11/2 tablespoons sugar, 1 1/2 tablespoons salt, 4 tablespoons lard or substitute, I cake compressed yeast, 1/4 cup luke warm water, 3 quarts sifted flour. Pour boiling water over lard or substitute and salt. When luke warm add dissolved yeast and 2 quarts flour, beat 2 or 3 minutes. Cover, keep in warm place until double in bulk. Add 2 cups flour and knead until mixture is smooth. Place in floured bowl and let rise again. Knead lightly, shape and place in buttered pans. When double in bulk bake in hot oven. Mrs. W. V. Rath bone.

Hot Rolls And Bread

1 Cake Yeast Foam dissolved in 1/2 cup water, 3 medium sized potatoes boiled in 1 pint water, 2 heaping kitchen spoons flour, 1 teaspoon salt, 1 tablespoon sugar. Mix at noon. Mash potatoes fine. Pour scalding potato water over flour, potatoes, sugar and salt. When cool add 1 cup water with yeast. Put in warm place until next morning, then take 1 sifter flour, make hole in center, put in 1 tablespoon sugar, 2 teaspoons salt, 1 tablespoon lard or butter, 1 cup yeast, 1 cup water. Beat into flour and then knead. Let rise until double in bulk. Pinch off rolls and mold into loaves. Let rise until double in bulk. Bake rolls 15 minutes and bread 1 hour. Mrs. W. V. Rathbone.

Rolls

Mix 1 large potato, 1 cake spoon of flour heaping, 1 tablespoon sugar, 1 teaspoon salt, 1 pint of potato water, not boiling. When cool add 1 cake Yeast Foam. Let ferment 1/2 day and then keep on ice. Take about 1 quart flour, make hole in middle, add 1 tablespoon sugar, 1/2 tea-spoon salt, 1 large tablespoon laed, 3/4 cup warm water, 3/4 cup liquid yeast. Beat 20 minutes, gradually pulling in the flour, make into rolls, let rise and bake.

Mrs. Etta Karraker.

Parker House Rolls

Dissolve 11/2 cakes of Fleischmann's yeast and 4 tablespoons sugar in 1 pint sweet milk previously scalded and allowed to become lukewarm. To this add 5 tablespoons lard and 2 pints of Woolcott's Cream of Patent flour. Beat until smooth and put in a warm place until light, about 1 hour. Then add 1 teaspoon salt and flour enough to make a soft dough, knead very little. Put in greased bowl and grease top, set in warm place and allow to double in bulk, about 11/2 hours. Roll out 1 inch thick on a floured board, cut out with a large sized biscuit cutter, brush top with melted lard and fold over; place in greased pan 1 inch apart, allow to double in size (about 3/4 of an hour) and bake in a hot oven 10 to 12 minutes. If they rise too soon for baking time hold back by putting pan in-refrigerator or basement.

Mrs. Eva Clark.

Parker House Rolls

1 Cake Fleischmann's yeast, 1 pint scalded milk, 2 tablespoons sugar, 4 tablespoons melted butter or lard, 3 pints sifted flour, 2 teaspoons salt. Scald and cool milk; when luke warm add yeast and sugar, dissolve and add to 11/2 pints flour, to which lard or butter has been added. Beat until smooth, cover and let rise in a warm place about 1 hour. Add salt and rest of flour, knead well until dough won't stick to fingers. Cover and put in a warm place to rise for about 2 hours or until double in bulk. Roll out J inch thick, grease, cut out with 2 inch cutter. Crease through center with dull edge of knife, fold over and place in well greased shallow pans 1 inch apart. Bake in hot over 15 or 20 minutes. Mrs. W. V. Rathbone.