42 



of molasses, one pint and a half of milk, one teaspoonful 

 of soda, one of salt ; dissolve the soda and stir into the 

 molasses until it foams. 



Sarah Ford. 



oatmeal bread. 



Two cups Quaker oats, one cup molasses, large table- 

 spoonful of lard, scald with one quart of boiling water. 

 When cool add one cup of yeast, or one-half yeast cake, 

 mix with white flour stiff enough to knead. 



Sarah J. Riley. 



RIBBON CAKE. 



Two cups sugar, two-thirds cup of butter, four eggs, one 

 cup of milk, about three cups flour, scant teaspoon cream 

 of tartar, one-half soda. Divide in three parts ; flavor 

 light part, to the dark add one cup raisins, one cup cur- 

 rants, all kinds spice. 



Mrs. Geo. W. Rodie. 



sponge cake. 



Six eggs, one cup sugar, one cup flour, bake forty min. 

 utes. 



Lizzie Donahue. 



canned fruit. 



Rhubarb. — Can filled with rhubarb and over run with 

 water and sealed. 



Rhubarb. — Cooked until soft, can at once. 



Tomato. — Cooked until soft, can at once. 



Tomato (uncooked.) Peal and put in jar and fill with 

 salted water. 



Pine Apple. — Make a syrup of half cup sugar to cup 

 of water and cook five minutes, can at once. 



