258 WISCONSIN STATE AGRICULTURAL SOCIETY. 
MRS. JAMES HETH’S RECEIPE FOR BEST MILK-RISING BREAD. 
Ingredients—1 quart water, 1 tea cup new milk, 1 tea-spoon 
salt, 1 do sugar. Keep at a temperature of 98° Fahr., until 
light; add equal quantities of milk and water; knead thorough¬ 
ly, and place directly in pans. 
HERBERT REED’S RECEIPE FOR TIIE SELF-RISING BREAD. 
To prepare the flour, take 10 lbs. of flour, and 5 ounces of 
Reed’s baking powder, mix well together, sift thoroughly; take 
one and a half lbs of flour to a loaf, mix with sufficient milk or 
water, stir well with a spoon, mould with as little use of the 
hands as possible, and put into the oven immediately; bake three 
quarters of an hour. 
HERBERT REED’S RECEIPE FOR THE SELF-RISING BISCUIT. 
Take 1 lb. of Reed’s self-rising flour, dried in an open oven; 
1 lb. of finely powdered sugar; five ounces of butter, and the 
whites of ten eggs. Beat the sugar and butter to a cream, add 
the whites cut to a stiff froth, stir the whole thoroughly into 
the flour; put into two buttered earthen dishes; bake in a hot 
oven, three-quarters of an hour. Mix as quickly as possible, 
and put into oven immediately. If less butter and eggs are 
used, the cake will be much lighter, but will need a little sweet 
milk, added in mixing. 
MISS L. J. PEFFER’s RECEIPE FOR BEST PLAIN CAKE. 
Take one and a half cups sugar, one cup butter, one cup of 
buttermilk, and one tea-spoonful saleratus, add enough flour to 
make a stiff batter. 
MRS. A. PEFFER’s RECEIPE FOR BEST SPONGE CAKE. 
Take 3-4 lb. flour, 12 eggs, and half a nutmeg. Beat to¬ 
gether the yolks of the eggs to a cream, and the whites to a 
stiff froth. Add the flour to the yolks and sugar, stirring as 
lightly as possible, until well mixed; then add tho whites, stir¬ 
ring in same manner. Bake in an oven of moderate tempera¬ 
ture. 
