STEAMED GRAHAM BREAD—­Put into a mixing bowl two cups of sour milk, one cup of molasses, one level teaspoon of salt, two of soda and then enough graham flour to make a batter as stiff as can be stirred with a spoon, adding one-half cup of seeded raisins.  Pour into a two-quart mold or lard pail well greased, cover closely and set in a kettle of boiling water that comes two-thirds the depth of the mold.  Cover the kettle and keep the water boiling constantly for four hours.

WHOLE WHEAT BREAD—­Scald one cupful of milk and one teaspoonful of butter, one of salt, one cup of water and one tablespoonful of sugar.  When lukewarm add half a cake of compressed yeast dissolved in a little water and enough wheat flour to make a thin batter.  Beat vigorously until smooth and let rise until very light.  Add as much whole wheat flour as you can beat in with a spoon.  Pour into greased tins, let rise until light and bake in moderate oven for one hour.

ASPARAGUS FRITTERS—­Make a thick sauce with one-half cup of milk, one rounding tablespoon of butter and one-quarter cup of flour.  Stir in one cup of cooked asparagus tips and cool.  Add one beaten egg and cook on a hot buttered griddle in small cakes.

CORN FRITTERS—­One-half can corn, one-half cup flour, one-half level teaspoon baking powder, one level teaspoon salt, a dash of cayenne and one egg.  Chop the corn fine and add the flour, sifted with the baking powder, salt and cayenne.  Add the egg yolk, well beaten and fold in the white beaten stiff.  Drop by spoonfuls into hot fat one-half inch deep.  Turn once while cooking.  When done, drain on brown paper and serve.

CRUMB GRIDDLE CAKES—­Soak one pint of bread crumbs in one pint of sour milk for an hour, then add a level teaspoon of soda dissolved in one cup of sweet milk, and one well beaten egg, half a teaspoon of salt and flour enough to make a drop batter as thick as griddle cakes are usually made.

HOMINY CAKES—­To two cups of boiled hominy add two tablespoons of melted butter.  Break the whole very fine with spoon or fork.  Add two well beaten eggs, one-third teaspoon of salt, and a saltspoon of pepper.  Form into little cakes, after adding enough milk to make it of the right consistency to handle.  Set cakes on buttered dish and dust with a little finely grated cheese.  Bake in hot oven and serve at once.

OATMEAL CAKE—­Mix fine oatmeal into a stiff dough with milk-warm water, roll it to the thinness almost of a wafer, bake on a griddle or iron plate placed over a slow fire for three or four minutes, then place it on edge before the fire to harden.  This will be good for months, if kept in a dry place.

PINEAPPLE PANCAKES—­Make a batter using half pound sifted flour and three good sized eggs with a cupful of milk.  This makes a very thin batter.  When smooth and free from lumps, bake in a well buttered frying pan, making the cakes about eight inches in diameter.  As soon as brown on one side turn.  When cooked on both sides remove to a hot serving dish and sprinkle with sweetened pineapple.  Bake the remainder of batter in the same way, piling in layers with the pineapple between the cakes.  Cut in triangular pieces like pie and serve very hot.