REPORTS AND AWARDS. 
175 > 
BEST YEAST BREAD—RECIPE. 
I 
Sift the requisite flour into a dish, scald with 1 qt. of boil¬ 
ing water, add a pint of cold water, take 1 tea cup of yeast, 
add a small quantity of saleratus to prevent souring, mix stiff 
and let it rise. When light, mould it into convenient loaves 
and bake. Miss S. J. Peeper. 
BEST GRAHAM BREAD—STATEMENT. 
The sample of Graham bread presented was made of spring 
wheat flour. 
The sponge was set at night with yeast and water, with a 
table-spoonful of brown sugar added. Mixed next morning 
and put in a baking dish, and when sufficiently light, baked about 
an hour in a stove oven. No salt used. Mrs. S. Warner. 
GENUINE SPONGE CAKE—RECIPE. 
3 cups of flour, 3 cups of sugar, and ten eggs. 
Mrs. H. W. Hayes, Palmyra. 
PREMIUM CORN CAKE—RECIPE. 
Two qts. Indian meal, 1 qt. Graham flour, 1 cup yeast, 1 cup 
molasses or sugar, J tea-spoonful soda, J tea-spoonful salt. 
Mrs. II. W. Hayes, Palmyra. 
PREMIUM COOKIES-JUVENILE LIST. 
One cup sugar, one of cream, one of milk and one tea¬ 
spoonful of saleratus. Miss L. Bennett, (10 yrs.) 
PREMIUM CRULLERS—JUVENILE LIST. 
Six spoonfuls of sugar, four of butter, and three eggs. 
Miss F. V. Niles, (10 yrs.) 
PREMIUM GINGERBREAD—RECIPE. 
One cup molasses, one-half cup butter, one-half cup butter¬ 
milk, two eggs, one table-spoonful brown sugar, one tea-spoon¬ 
ful ginger, one tea-spoonful saleratus, flour enough to make a 
stiff batter. Miss Josephine Prefer, (under 12 yrs.) 
