Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

beans and grind them in a mill. Have a well cleaned French coffee pot; put the coffee on the filter with the small strainer over, then pour on a pint and a half of boiling water, little by little, recollecting at the same time that too much care cannot be taken to have the water boiling thoroughly. When all the water is consumed, put on the cover and let it infuse slightly, but on no account must it boil. Serve in six after-dinner cups. Coffee should never be prepared more than five minutes before the time to serve." BREAD STEAMED BROWN BREAD. (A LA OAKLAND FARM.) From MRS. VIRGINIA C. MEREDITH, of Indiana, Vice Chairman Executive Committee, and Lady Manager. _It gives me great pleasure to send you an excellent recipe for steamed brown bread for your Colombian Autograph Cook Book. I have great sympathy with your plan, and sincerely hope that the ladies of our Board will respond cheerfully to your requests. Very sincerely,_ One cupful of sweet milk; one cupful of sour milk; two cupfuls of corn meal; one cupful of wheat flour; one-half cupful of New Orleans molasses; one teaspoonful of soda. Steam three hours. LIGHT BREAD. From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State Board and Lady Manager. Take one teacup of _boiling water_; stir in corn meal to make a stiff mush; let stand over night in moderately warm place. Then take one cup of _fresh milk_ and one of warm water and heat together to a simmer and add to this the prepared mush, one tablespoonful of sugar and one teaspoonful of salt. To these ingredients add a little flour at a time, until you make a stiff batter. Place all in a milk- warm vessel of water, place near fire and keep warm until it rises-- about six hours. To this yeast add flour to make a stiff dough, using one tablespoon of lard and a little salt. Keep warm till it rises and bake about an hour and a half. FRANKLIN GEMS. From MRS. L. M. N. STEVENS, of