Transcribed (as originally written) by Jan Williamson in memory of her grandmother, Sarah J. (Daley) Kiteley and her mother Anna (Kiteley) Harrington Brown.

Three things are indispensible to success in bread making; Good yeast, good flour and watchful care. In sponging bread if the "wetting" is too hot the bread will be course. Use water at blood heat. Always set bread in stoneware, as a more steady and uniform heat can be maintained in stoneware than in tin. Keep bread in a stone jar or tin box, closely covered. Wash and scald the bread box every baking day. Do not put a cloth or paper in the bottom of the box, as it absorbs the moisture from the bread. In cutting new bread for the table, heat the knife.

One-half cup flour, one-half cup salt, one-half cup sugar; add three potatoes boiled and mashed and one quart boiling water. Cook until clear, stirring constantly. When cool add one yeast cake which has been soaked in warm water until soft.--Mrs. O. A. Taggett.

Two cups yeast, one and one-half cups water, flour enough to make a thick sponge. Give it a vigorous beating, cover and let it rise over night. In the morning add flour to make it stiff enough to knead. Knead it until it is smooth and elastic, let it rise again in the bowl until it is light and spongy, then shape it into loaves and put them into greased or floured pans. When they have risen in the pans to double their bulk, bake in a hot oven forty-five minutes.--Mrs. O. A. Taggett.

At noon boil and mash three potatoes, using the water they were boiled in. Place in a gallon stone jar, adding one-half cup sugar, one tablespoon salt, one yeast cake, (Yeast Foam). "Up in the early morning, just at the peep of day," take six cups of the yeast, one tablespoon sugar, one teaspoon salt and flour, (one-half winter and one-half spring wheat), to make a large loaf. Place in a covered bread pan, let rise one and one-half hours, knead five minutes, let rise one-half hour, form into four loaves; when light, bake one-half hour.--Martha R. Purdy.

One-half cup corn meal, a pinch of soda and salt. Scald with boiling water and beat in the wind for five minutes, let stand in a warm place, undisturbed, from one morning to the next. Set in a sponge, and when very light mix immediately into loaves. When light, bake; must be kept warm.--Mrs. Frank St. Mary.

One cup graham flour, one cup rye flour, one cup corn meal, one teaspoon soda, salt. Sift these dry ingredients together and add one-half cup molasses, two cups sour milk, and raisins, if desired. Steam four hours in baking powder cans.--E. H. Auten.

One cup corn meal, one cup rye meal, one-half cup molasses, one and one-half cups sour milk, one teaspoon salt, two teaspoons soda. Steam two and one-half hours.--Mrs. E. E. Gurney.

Two cups of graham flour, one cup corn meal, two cups sour milk, one-third cup shortening, one-half cup molasses, one teaspoon soda, one teaspoon salt. Steam two hours and bake one.--Alice D. Palmer.

One cup sour milk, one-half teaspoon soda, three-fourths cup sugar, one egg, one tablespoon lard, pinch salt, graham flour to about the consistency of cake.--Mrs. Geo. Case.

One cup bread sponge, one cup sweet milk, scant one-half cup sugar, one-half teaspoon soda, a little salt, two cups graham flour. Scald milk with one teaspoon butter, let cool. Add other ingredients, let rise and bake three-quarter hour--Mrs.. Martin Cummins.

Heat iron gem pans, butter each gem pan; one egg, one cup buttermilk, one-half teaspoon soda, and salt. Stir with graham four till stiffer than cake. Brown on top grate of oven. Needs a hot oven. Eat with cream and sugar or butter.--Mrs. Mark Taylor.

One cup graham or entire wheat flour, one cup flour, one-fourth cup sugar, teaspoon salt, one cup milk, one egg, one tablespoon melted butter, three and one-half teaspoons Royal Baking Powder. Mix and sift dry ingredients, add milk very gradually, one egg well beaten and melted butter. Bake in hot oven in buttered gem tins.--Mrs. J. L. Cathcart.

One cup flour, one-half cup sweet milk, one tablespoon sugar, one tablespoon butter, one heaping teaspoon Royal Baking Powder. Melt butter and add last. Bake in hot oven twenty minutes.--Mrs. E. E. Fell.

Take one pint of bread sponge, add whites of two eggs beaten to a froth, one-fourth cup sugar, one-half cup butter; let it rise, mix into rolls and let it rise again. Bake thirty minutes.--Mrs. A. D. Gallery.

Two eggs well beaten, one teaspoonful sugar, one-half teaspoonful baking powder, pinch of salt, one cup flour, one cup milk poured in a little at a time. Beat until very smooth, pour in muffin tins and bake in hot oven until brown.--Anna G. Montague.

Four cups sour milk, one cup brown sugar, two cups corn meal, two cups flour, two eggs, two tablespoons shortening, two heaping teaspoons soda, two heaping teaspoons salt. Sprinkle a little sugar over it after it is in the pans.--Mrs. Ellen Purdy.

One cup of corn meal (yellow) one cup four, two small teaspoons Royal Baking Powder, one-half cup sugar (scant) one heaping tablespoon butter, softened, one cup sweet milk or water, one egg well beaten. After egg, mix in order named. Beat vigorously. Bake twenty minutes. It will be as light as cake.--Mrs. E. E. Fell.

One cup sour milk, salt, a dash of Royal Baking Powder, and flour enough to make real thick, then add one teaspoon soda dissolved in boiling water.--Mrs. Fred Cross.

One and one-half cups stale bread crumbs, one and one-half cups scalded milk, two tablespoons butter, two eggs, one-half cup flour, one half teaspoon salt, four teaspoons Royal Baking Powder.--Mrs. R. D. Kearns.

One cup milk to every one cup chopped corn, all ready cooked; one egg, one-half cup flour. Bake like very small pan cakes, on griddle--Sarah Kelsey.

Warm the biscuit in the oven to restore crispness--do not burn--pour hot milk over it, dipping the milk over it until the shreds are swollen; then pour a little cream over the top of the biscuit; or serve with cold milk or cream.

One quart flour, two rounding teaspoons Royal Baking Powder butter or lard size of an egg, salt if lard is used. Sift flour and baking ;powder three times, rub shortening in flour, wet with milk to soft dough, cut in biscuit and let stand two or three hours, covered closely with basin. Bake in quick oven.--Mrs. Frank Kelly.

One cup sweet milk, one-half cup lard, one-half cup sugar. Scald all together and let cool; then take one cup of light bread sponge, beat all together, mix flour with it until almost as stiff as bread dough. Let rise two or three times, then cut in small pieces for rolls. Make into round rolls size of cookies, with rolling pin. Put melted butter over the top and turn one side over the other and let rise until ready for the oven. Dampen the top with sweet milk and bake to a nice brown.--Mrs. W. A. Calbeck.

One yeast cake, one pint scalded milk, one cup cold water, three large tablespoons butter, two tablespoons sugar, one-half tablespoon salt, four and one-half pints flour. When wanted for supper make a soft sponge at 10 a.m., make into a hard loaf at 1 p.m., and into rolls about 4 p.m. If using compressed yeast do not set until noon. When ready to make into rolls add one cup English currants and a little cinnamon.--Mrs. Ed. McKinley