50 



STATEMENT OF MRS. CARRIE B. WALES, RAISED WHEAT 



BREAD. 



1 quart Haxall flour, one half pint warm water, one half 

 pint milk scalded, one half compressed yeast cake, 2 tea- 

 spoonfuls sugar, 2 teaspoonfuls salt, 1 teaspoonful lard. 

 Knead at night, let rise until morning, chop down with a 

 knife in the morning, let rise in pan until light, put in tin 

 and let rise till twice its size and bake 45 minutes. 



STATEMENT OF MRS. OSCAR YOUNG, BROWN BREAD. 



One half cup of flour, one cup of corn meal, two cups rye 

 meal, measure rye before sifting, two teaspoonfuls soda 

 heaped, nearly a cup of molasses, one pint sour milk, tea- 

 spoonful salt, steam nearly all day. 



STATEMENT OF MRS. GEO. L. BURNHAM, GRAHAM BREAD. 



The kind of flour used is the Arlington graham, one 

 quart of flour, one pint of milk, three tablespoonfuls sugar, 

 one half teaspoonful of salt, one fourth yeast cake, mixed 

 stiff with a spoon, let rise over night, then put in tins, let 

 stand half an hour, then bake one hour. 



STATEMENT OF LIZZIE J. WILSON, FOR CANNED PEARS AND 

 PEACHES. 



1 make a syrup of one part water and two parts sugar 

 and let it boil ten minutes, then throw in one half cup cold 

 water three times and boil five minutes longer and it is 

 then ready for the fruit. The fruit I peel and throw in a 

 pan of cold water until I have enough to start with, then I 

 cook in boiling water until they are easily pierced with a 

 straw, then let them simmer a few minutes in the syrup in 

 the bottle. Plums and most all other fruit I cook in the 

 same kind of syrup until they look clear. 



STATEMENT OF MISS M. J. WILSON FOR CANNED FRUIT. 



To every quart jar, one cup of sugar, boil until clear, then 

 drop fruit in and cook until clear ; this applies to most all 

 fruit. 



