1 cup sour milk
1 cup sugar
1 tsp. soda
1 tsp. baking powder
2 tblsp. melted shortening
1/2 tsp. salt
Flour enough to make stiff batter

Fill pie plate with apples and sprinkle with cinnamon and brown sugar; pour batter over apples and bake 20 minutes.

SALAD DRESSING
(from Mrs. Martin)

1/2 cup sugar                   2 eggs, separated
2 tblsp. Flour                   1 cup hot milk
1 tsp. Salt                         1/2 cup hot vinegar
1 tsp. Mustard                 1 tblsp. Butter

Mix 1^st 4 ingredients plus egg yolks (slightly beaten). Pour into hot milk then add hot vinegar and cook until thick. Stir in stiffly beaten egg whites and butter.

 STEAMED GRAHAM BREAD
(from Alice Swanson)

2 cups sour milk
2 tsps. Soda
1/2 cup molasses
1 tsp. Salt
1 cup cornmeal          
2 1/2 cups graham flour

PEPPER RELISH
(from Mrs. Schmoker)

6 green peppers
4 red peppers
3 large onions
1 medium size cabbage
      (chop fine and let stand well-salted overnight)

Drain cabbage and add 1 tsp. celery seed and 1 tsp. white mustard seed; dissolve 1 cup sugar in 1 quart white vinegar; stir altogether, heat until boiling then bottle.

 APPLE FROSTING
(from Mrs. J. Yerdon)

Grate one large sour apple. Beat white of one large egg; add one cup sugar and continue to beat until mixture is stiff; add 1 tsp. Vanilla and spread between layers of cake.

PUMPKIN SAUCE
(from Mrs. Gleasman)

Peel pumpkin and cut in small chunks; weigh, and to every pound add 1/2 lb. sugar and to every 2 lbs. add 1/2 lemon chopped fine; let stand overnight and cook slowly adding 3 tblsps. ginger root in bag until thick and transparent.

 PEACH RICE PUDDING
(from Mrs. E.J.F.)

1 tblsp. Butter           1/2 cup sugar
yolks of 2 eggs, slightly beaten
1 cup milk          1 cup cooked rice
1 pint peaches, sliced