Three pints corn meal; two pints shorts, or coarse flour; three-
quarters cup yeast; one and one-half cups molasses; one and one-
eighth quarts warm water. Let rise until it cracks on top. Steam six
hours and bake slowly one hour. If wheat shorts cannot be procured,
use one pint rye and one and one-half pints graham flour.


BOSTON BROWN BREAD.

From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State
Board, and Lady Manager.

One pint of bread sponge; one cup of warm water; three-fourths cup of
molasses, in which is stirred one-half teaspoon of soda: one large
teaspoonful of salt. Stir in sufficient quantity of graham flour to
make a stiff batter, put in mould and let rise till quite light and
then bake in moderate oven one hour.


STRAWBERRY SHORT CAKE.

From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President,
Board of Lady Managers.

Mix a dough nearly as you would for cream-tartar biscuits, only put
considerable shortening in. Roll thin; bake in a pan; when done, split
it and put the berries (mashed in sugar) between. Whipped cream over
the top makes it very nice.