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STATEMENT OF WHITE BEEAD MADE BY MRS. LIZZIE J. 



WILSON. 



Two quarts wheat flour, two tablespoon fuls salt, four 

 tablespoonfuls sugar, one-half compressed yeast cake, one- 

 half pint milk and warm water. Let rise over night. Bake 

 one hour. This makes two loaves. 



STATEMENT OF WHITE BREAD MADE BY MRS. GEO. L. 



BURN HAM. 



Three quarts of " Purity " flour, a brand of Haxall, one 

 pint of milk scalded, one pint of water, one tablespoonful 

 butter, one tablespoonful sugar, one teaspoonful salt, one- 

 half compressed yeast cake. Moulded fifteen minutes and 

 let rise over night, put into pans and let rise to twice 

 original size. Baked three-quarters of an hour, in moder- 

 ate oven. 



STATEMENT OF GRAHAM BREAD MADE BY MRS. EDWIN 



HASELTINE. 



Two cups of milk, one-half cup of yeast, two tablespoon- 

 fuls of molasses, a teaspoonful of salt, one-half of soda, 

 two cups of Graham meal and Haxall flour enough to stir 

 stiff, let rise over night; in the morning cut it down, let rise 

 again, then mould and put in the tins, let rise twice its 

 size. Bake one hour. 



STATEMENT OF BROWN BREAD MADE BY MRS. ANNIE L. 



COLE. 



This bread was made as follows : Two cups of Indian 

 meal, thi-ee cups of rye meal, one small cup of molasses, 

 one pint of water, one teaspoonful of soda, one teaspoon- 

 ful of salt, and steamed three hours. 



STATEMENT OF MRS. THADDEUS HALE. 



CANNED FRUITS. 



Make a syrup of one to two cups of sugar and a quart 

 of water, according to the acidity of the fruit to be canned. 

 Cook until you are sure all the fruit is boiling hot, then 



