PREFACE, No society is complete now-a-days without a literary depart- ment. We might as well be out of the world as out of the fashion, so we have collected the brightest productions and .most brilliant efforts of our respected sisterhood, and formed what we here present to you A COOK BOOK trusting that the long pent-up thoughts, that here find utterance, when thoroughly masticated and digested, may prove untold happiness in many a family to which we hope a source of our lit- .tle work will prove a welcome visitor. We do not claim originality of design in issuing this col- lection, nor have we been able in every case to trace our recipes to their original authority but they have all been tested and found reliable by the ladies whose names accom- pany them, and, ifany ofthem fail, upon fair trial, to produce the expected results, it will be because of the omission of that amount of perseverance, discretion and common sense which .is essential to the success ofany undertaking. We are indebted to friends, not connected with our Society for valuable recipes and hints concerning our work, and we hereby acknowledge their kindness and offer them our sincere thanks. YEAST, HOP YEASTY One quart of water, one handful hops, two large potatoes boil all together until the potatoes are done Have ready a cup of flour with a teaspoonful each of salt, sugar and ginger sift the potatoes into the water r scald all together with the hop water, and when almost cold add one teacupful of bakers yeast and let it stand in a warm place until light, then put it in the cellar closely covered. This will keep two or three weeks. POTATO YEAST. Five good-sized potatoes, grated, one half cup of sugar, one half cup offlour, one half cup of salt stir all together and pour boiling water over until of the con- sistency of starch. Let it stand until lukewarm, then., add yeast to raise it. RAILROAD YEAST. One half pint middlings, one half teaspoonful each of salt, ginger, soda and sugar, mix all together and scald with one half pint of boiling water let it rise for twelve hours, keep warm until light, then put it away in a cool place. It will keep two weeks. To make the emptings take one half pint warm water, a pinch of salt, flour enough to make a thin batter, and add a teaspoonful of railroad yeast let it rise, and then use for the bread. Bennison, Liebmann Co., are 10 per ct. below S. F. Prices. M361325 PRACTICAL COOK BOOK. BREAD. BROWN BREAD. Three cups sour milk, one cup molasses, two cups corn meal, two cups graham flour, one cup flour, one and a half teaspoonful saleratus. Steam two and a half hours. INDIAN BREAD...