BREAKFAST AND TEA CAKES

To make biscuit, take a part of the dough left from bread-making when it is ready to mold into loaves, work in the lard and any other ingredients desired, such as butter, eggs, sugar, spice, etc., also using a little more flour ; let rise once, then mix down and let rise again, turn out on "iie bread-board, knead a few minutes, roll, and cut out with a biscuit-cutter or mold with the hand. Place in a well-greased dripping-pan, and when light bake in a quick oven from fifteen to twenty minutes. To make them a nice color, wet the top with warm water just before placing in the oven. To glaze, brush lightly with milk and sugar, or the well-beaten yolk of an egg sweetened, and a little milk added.

Biscuit may be baked in eight minutes by making the oven as hot as can be without burning, and allowing it to cool off gradually as they bake ; this makes them very light, but one has to watch closely to keep them from being scorched. Any kind of bread or pastry mixed with water requires a hotter fire than that mixed \rith milk.

Biscuit and rolls should be allowed to rise one-half longer than bread loaves, because the loaves of the former, being smaller, are penetrated sooner by the heat, and, of course, the fermentation is stopped sooner, and the rolls do not rise so much in the oven. ^

Biscuit for tea at six must be molded two hours before, which will give ample time for rising and baking. Parker House rolls for break&st at eight must be made ready at five. Many think it

82 BREAKFAST AND TEA CAKES.

UDDecessarj to knead dowu either bread or biscuit as often as hero directed ; but if attention is given to the dough at the right time, and it is not suffered to become too lights it will be much nicer, whiter, and of a finer texture if these directions are followed.

The almost universal custom is to set the sponge at night, but many excellent bread-makers differ widely from this in practice, and their objections deserve candid consideration in this nineteenth cen- tury, when so much is written of dyspepsia and its causes. Some medical authorities assert that cancer in the stomach has its origin in dyspepsia, which, in the beginning, is caused by the use of indi- gestible yeast bread, in which the process of fermentation has been allowed to go so far that a certain amount of actual decomposition has taken place. This is not the fault of such recipes as are giveu in this volume, but from &ilure to mix the bread at each suc- cessive rising at ihe proper time. The objection to setting sponge at night is, that it stands too long. Bread, to be white, sweet, and . digestible, must be mixed immediately after the sponge has risen to the proper point, which may be known by Us puffy appearance, usvuiUy rising higJier in the middle titan at Hie sides of ihe crock ; if it sinks in the center, it has stood too long.

The process of bread-making discovered by Prof. Horsford, of Harvard College, deserves the attention of all housekeepers. It is claimed, and with good reason, that the Horsford process prevents all decomposition, saves all the nutritious properties of the bread, and, by the addition of acid phosphate, renders it more easy of digestion. Besides this, the use of Horsford's Bread Preparation saves times, simplifies the whole process of bread-making, saves labor, and reduces the chances of failure to the minimum. These are considerations of great moment, especially to inexperienced housekeepers, leaving entirely out of consideration the fact that this bread may be eaten with impunity by persons whose delicate di- gestive organs are impaired by the use of ordinary yeast bread. It is certain that for rolls, biscuits, griddle-cakes, and the whole list of "Break&st and Tea Cakes," the ** Bread Preparation" is supe. nor to yeast or soda, or any of the baking-powders in common use.

Soda biscuit must be handled as little and made as rapidly as possible ; mix soda and cream tartar or baking-powder in the flour

BREAKFAST AND TEA CAKES. »8

(with sweet milk use baking-powder or soda and cream tartar, with iour milk soda alone), so that the effervescence takes place in the mixture. One tea-spoon soda and two of cream tartar, or three tea-spoons baking-powder, to every two pints of flour, is about the right proportion. Bake in a quick oven as soon as made, and they rise more quickly if put into hot pans. Gems of all kinds require a hot oven, bi)t the fire should be built some time before they ar» put into the oven, and allowed to go down by the time they are light, as the heat necessary to raise them will bum them in baking if kept up.

All biscuit and bread, except brown and Graham bread, should be pricked with a fork before putting them> in the oven.

Soda and raised biscuit and bread or cake, when stale, can be made almost as nice as fresh by plunging for an instant into cold water, and then placing in a pan in the oven ten or fifteen minutes; thus treated they should be used immediately.

Waffle-irons should be heated, then buttered or greased with lard, and one side filled with batter, closed and laid on the fire or placed on the stove, and after a few minutes turned' on the other side. They take about twice as long to bake as griddle-o^es, and are delicious with a dressing of ground cinnamon. Midfins are baked in muffin-rings. In eating them, do not cut but break them open.

The success of these recipes, and all others in this book in which soda and cream tartar are used, will depend on the purity of these ingredients. Always buy the jmre English bicarbonate of soda, and the pare cream tartar. They are higher-priced, but cheaper in the end, and are free from injurious substances. When not found at the grooer^s, they may generally be had at the druggist's.

Bakino Powder.

Sixteen ounces corn starch, eight of bicarbonate of soda, five of tartaric acid ; mix thoroughly. — Mn. Dr. Alien, Oberlin, Ohio.

Eight ounces flour, eight of English bicarbonate of soda, seveD

of tartaric acid ; mix thoroughly by passing several times throuj^

a sieve. — Mrs. Trimble, Mt. QUead, Ohio. 3

84 BREAKFAST AND TEA CAKES.

Bbeakfa8t Cake.

Two table-spoons sugar, two of butter, two eggs, one cup milk,

one (scanty) quart flour, one tea-spoon soda, two of cream tartar;

bake twenty minutes in a quick oven. — Mn, Emily L. Bwrnham^

South Norwalkf Gonn.

Cinnamon Cake.

When yeast bread is ready to knead from the sponge, knead and r )ll out three-fourths of an inch tliick, put thin slices of butter on the top, sprinkle with cinnamon, and then with sugar; let rise well and bake. — Muc M. E, Wilcox, Sdma, Alabama.

Break one egg Into a cup and fill with sweet milk ; mix with it half cup yeast, half cup butter, one cup sugar, enough flour to make a soft dough ; flavor with nutmeg. Let rise till very lights then mold into biscuit with a few currants. Let rise a second time in pan; bake, and, when nearly done, glaze with a little molasses and milk. Use the same cup, no matter about the size, for each measure. — Mrs. W. A. James.

Buttered Toast.

Although toast is commonly used, few know how to prepare it nicely. Take bread not too fresh, cut thin and evenly, trim off the crust-edges for the crumb-jar; first warm each side of the bread, then present the first side again to the fire until it takes on a rich, even, brown color ; treat the other side in the same way ; butter send serve immediately. The coals should be bright and hot. Toast properly made id very digestible, because all the moisture is ex- tracted, and the bread has become pure farina of wheat; but when it is exposed to a hot fire and the outside charred, the inside remains as moist as ever, and butter applied to it while warm does not pene- trate, but floats on the surface in the form of rancid oil. Or, beat one cup of butter and three table-spoons flour to a cream, pour over this one and a half pints bailing water ; place over a kettle of boil' ing water for ten minutes, dip into it the toast, and serve hot.

Or, dip each slice of toast in boiling hot water (slightly salted)^ spread with butter, cover and keep hot

BREAKFAST AND TEA CAKES. 85

Excellent Toast. Cat slioes of a uniform thicknees, of half an inch ; move aromid over a brisk fire, to have all parts toasted alike; keep only so near fhe coals that the pieces will be heated through when both sides are well browned. If the slightest point is blackened or charred, scrape it off, or it will spoil the flavor of the whole. If covered with an earthen bowl, i( will keep both warm and moist. A clean towel or napkin will answer if it is to go at once to the table. Stale bread may be used for milk-toast ; sour bread may be improved by toast- ing it through, but sweet, light bread, only a day old or less, makes

ihe best toast.

Breakfast Toast.

Add to one-half pint of sweet milk two tal)le-dpoons sugar, a Btde salt and a well-beaten egg ; dip in this slices of bread (if dry, let it soak' a minute), and fry on a buttered griddle until it is a light brown on each side. This is a good way to use dry bread. — Mn. Dr. Morey,

Mennonpte Toast.

Beat up three eggs well, add a pint of sweet milk and a pinch of salt; cut slices an inch thick from a loaf of baker^s bread, remove cmst, dip slices into the eggs and milk, fry like doughnuts in verg hot hfrd or drippings, till a delfcate brown, butter and sprinkle with powdered sugar, and serve hot. — Mrs, J. P. Rea,

Bread Puffs. If the wheat bread is light enough for the oven at breakfast time» have ready some hot lard in a deep kettle ; with the thumb and two fingers pull up some of the dough quite thin, and cut it some two or three inches in length ; as these pieces are cut, drop them in the lard and fry like doughnuts. At table they are eaten like bigcuitf they may also be served in a vegetable dish with a dressiug of hot cream, seasoned with pepper and. salt. — In the IStchen.

Lucy's Pop-overs. Two tea-cups sweet milk, two tea-cups sifted flour, heaped alitde»- batter size of a walnut, two eggs, and^one table-spoon sugar, a little salt; bake in hot gem-pans, filled half full, for twenty minutes, and serve immediately. —Mn. W. A. James, MankaU,

86 BBEAKFAST AND TEA CAKES.

Pocket-Books.

Warm one quart new milk» add one cup butter or lard, four table* apooiu sugar, and two weU-beaten eggs ; stir in flour enough to make a moderately stiff sponge, add a small cup of yeast, and set in a warm place to rise, wiiich will take three or four hours; then mix in flour enough to make a soft dough and let rise again. When weU risen, dissolve a lump of soda size of a bean in a. spoon of milk, work it into the dough and roll into sheets one-half inch in thick- ness; spread with thin layer of butter, cut into squares, and fold over, pocket-book shape; put on tins or in pans to rise for a jUttle while, when they will be fit for the oven. In summer the sponge can be made up in the morning, and rise in time to make for tea» In cool weather it is best to set it over night — Mn. J. H. Shearer,

Two tea-cups raised dough, one tearcup sugar^ laif cup butter,

two well-beaten eggs, flour enough to make a stiff dough; set to rise,

and when light, mold into high biscuit, and let rise again ; sift sugar

and cinnamon over the top, and place in oven. — Mn. Mary Lee Oere,

Champaign^

One pint milk, three eggs, one tea-cup each d( butter and sugar, and one coffee-cup potato yeast; thicken with fiour, and sponge over night ; in the morning stir down, let rise, and stir down again ; when it rises make into a loaf, and let rise again ; then roll out like soda biscuit, cut and put in pans, and, when light, bake carefully. Or when baking take four cups dough, one-half cup butter, one cup sugar, three eggs; mix thoroughly, adding enough flour to mold easily ; let rise, make into rather high and narrow biscuit^ let rise again, rub the tops with a little sugar and water, then sprinkle over them dry sugar. Bake twenty minutes.

Lebanon Busk. One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs ; mix together; when raised light, add half cup butter or lard, and flour to make a soft dough, and, when quitQ light, mold into small cakes, and let them rise again betbre baking. If wanted for tea, set about nine a. m. — Mrs, J. S. Stahr,

BREAKFAST AND TEA CAKE& 87

IKssoIve one rounded table-spoon of butter in a pint of hot milk ; when lukewarm Btir in one quart of flour, add one beaten egg, a little salt, and a tea-cup of yeast ; work into dough untQ smooth. If winter, set in a warm place ; if summer, in a cool one to rise. In tike morning work softlj and roll out one-half inch and cut into biscuit and set to rise for thirty minutes, when they will be ready to bake. These are delicious.

Take one quart sifted flour (loosely put in), one measure each of the acid and soda (or two heaping teaspoons acid and one moder- ately heaping teaspoon soda) of Horsford's Bread Preparation, one teaspoon salt, three gills of water ; shape with a spoon and the

floured hand.

Hard Tea Biscuit.

Two pounds of flour, one-fourth pound but(er, one salt-spoon salt, three gills milk ; cut up the butter and rub it in the flour, add the salt and milk, knead dough for half an hour, cut cakes about as large as a small tea-cup, and half an inch thick, prick with a fork, and bake in a moderate oven until they are a delicate brown. — Mn, Dmmeady ColuTobus,

High Biscuit. '

On baking da3rs, reserve one small loaf and mix a rounded table- spoon butter, a level table-spoon bugar and one egg into it by pull- ing it to peces with the hands; knead into a loaf, let it rise, then, by rolling between the hands, make into balls the size of a small hen's egg, place in rows in very well greased dripping-pan ; when half full raise the end that is empty almost perpendicular, and shake gently until the balls slide compactly together, then add more, and continue doing so until the pan isfuU; rub over the top with melted butter, let rise until very light, and bake. — Mildred.

Maple Biscuit.

To the weU-beaten yolks of twelve eggs, add half pound of powdered or granulated sugar and half a cup of sweet milk ; mix one tea-epoon baking-powder in a (scant) half pound of sifted flour, then sift the

38 BREAKFAST AND TEA CAKES.

flour gentlj into the batter and add flavoring, bake in biscuit pana, spreading the hatter one and a half to two inches thick in the pan. If rightly made it will be very light. Do not bake too &st, and have the oven about as for sponge cake. When cold, cut into slices three inches long and one inch wide. Ice the sides, ends and top with white, pink and chocolate icing. Dry in oven, and then, if desired, the bottom may be iced. Build in square blocks and place on table. Serve a plate of the white, one of the pink, and one of the brown, or they may be mixed in building. — Mrs, J. & Sperry, Nashville^ Tenn,

South Cabolina Biscuit.

One quart sweet cream or milk, one and a half cups butter or fresh lard, two table-spoons white sugar, one good tea-spoon salt ; add flour sufficient to make a stifi* dough, knead wdl and mold into neat, small biscuit with the hands, as our grandmothers used to do ; add one good t6a-spoon cream tartar if preferred ; bake well, and you have good sweet biscuit that will keep for weeks in a dry place, and are very nice for traveling lunch. They are such as we used to send to the army, and the " boys " relished them " hugely." — Mrs, Colonel Moore,

Soda Biscuit.

Put one quart of flour, before sifting, into sieve, with one tea- spoon soda and two of cream tartar (or three of baking powder) , bne of salt, and one table-spoon white sugar; mix all thoroughly with the flour, run through sieve, rub in one level table^poqp of Jard or butter (or half and half), wet with half pint sweet milk, roll on board about an inch thick, cut with biscuit cutter, and hake in a quick oven fifteen minutes. If you have not milk, use a little more butter, and wet with water. Handle as little and make as rapidly as possible. — M. Parha.

Spoon-Biscuit.

One quart sour milk or buttermilk, one tea-spoon soda, a little salt, two table-spoons melted lard, and flour enough for a stifi* bat- ter ; drop in a hot gem-pan and bake in a quick oven. — Mrs, A. B. Morey,

BREAKFAST AND TEA CAKES, 39

Sally Lunn.

Sift into a pan a pound and a half of flour, put in two ounces of butter wanned in a pint of new milk, one salt-spoon salt, three eggs well beaten, and two table-spoons of good yeast. Mix well to- gether, and put the whole into a tin pan well greased, and set to rise all night. Bake a little brown in a quick oven. Warm the milk and batter over water until the butter is melted ; beat the eggi^ in a two-quart tin-pail, and if the milk is not hoi pour it over them. Stir in half the flour, then add the yeast, stirring thoroughly with the rest of the flour. Let rise over night. Some add two table- spoons sugar and use a tea-spoon soda and two of cream tartar instead of the yeast. — Rhoda, BaUsviUe, Va.

Tea Cake.

One quart flour, one cup sour milk, one tea-spoon soda, one-half pound lard, one-half pound chopped raisins or currants ; roll two inches thick and bake in a quick oven; split open, butter, and eat while hot. — Mrs. Canby

Breakfast Rolls.

Mix the dough in the evening, according to directions in the recipe for " Bread Raised Once ;" add a table-spoon of butter, and set where it will be a little warm until morning ; cut ofl* pieces, and carefully shape them into rolls of the desired size by rolling them between the hands, but do not knead them ; dip the sides of each into drawn butter when they are shaped, and place them in the baking-pan (the butter prevents their sticking together when baked, and they will be smooth and perfect when separated). Rub them over the top with drawn butter, and dust a litUe fine salt over the top ; set b a warm place, and they will quickly rise ready for baking. These are delicious. ^

Long Breakfast Rolls.

Three and one-half cups sweet milk, one cup butter and lard mixed in equal proportions, one cup potato yeast, flour enough to make into dough. Let rise over night; in the morning add one beaten egg. Enead thoroughly, and let rise again. With the hands, make into balls as large as a small hen's egg ; then roll

4D BREAKFAST AND TEA CAKES.

between the hands to make long rolls (about three inches), place

dose together in even rows in the pans. Let rise until light, and

bake delicately.

Coffee Rolls.

Work into a quart of bread dough a rounded table-spoon of but- ter, and a half tea-cup of white sugar; add some dried currants (well washed and dried in the oven), sift some flour and sugar over them, work into the other ingredients, make into small rolls, dip into melted butter, place in tins, let rise a short time, and bake.

DiNKEB OB French Rolls.

Make dough as directed in recipe for ''Long Break&st Rolls," make into balls as large as a medium-sized hen's egg, place on a well-floured board, flour a small rolling-pin (three^juarters of an inch in diameter), press down so as nearly to divide each ball of dough in the center, place in baking-pans so as not to touch each other, grease the space made by the rolling pin with melted butter, let rise until light, and bake. These rolls are so small and bake so quickly, that they have the delicious sweet taste of the wheat. Some grease the hands with butter while making the rolls. Bread dough, by adding the other ingredients, may be used for these rolls.

EoG Rolls.

Two tea^sups sweet milk, two eggs, a little salt, three and a half

scant cups of sifted flour. Bake in hot gem-pans. — Mrs. L. S. IF.,

Jamettowiij N. Y,

Every-Day Rolus.

Take a piece of bread dough ou baking day, when molded out the last time, about enough for a small loaf, spread out a little, add 0!ie eggy two table-spoons of sugar, and three-fourths cup of lard ; add a little flour and a smaM tea-spoon soda if the least bit sour ; mix well, let rise, mold into rolls or biscuits, set to rise again, and they will be ready for the oven in twenty or thirty minutes.

French Rolls.

Peel six medium-sized mealy potatoes, boil in two quarts of water, press and drain both potatoes and water through a colander; when cool enough so as not to scald, add flour to make a thick

BBEAKFA8T AND TEA CAKES. 41

batter, beat well, and when lukewarm, add one-half cup potato yeast Make this sponge early in the morning, and when light turn into a bread pan, add a tea-spoon salt, half cup lard, and flour enough for a sofk dough ; mix up, and set in a warm, even tempera- ture; when risen, knead down and place again to rise, repeating this process five or six times ; cut in small pieces and mold on the bread-board in rolls about one inch thick by five long; roll in melted butter or sweet lard, and place in well-greased baking paiis (nine inches long by five wide and two and a half in depfli, makes a convenien1>sized pan, which holds fifteen of these rolb; or, if twice the width, put in two rows); press the rolls closely together, so that they will only be about half an inch in width. Let rise a short tune and bake twenty minutes in a hot oven ; if the top browns too rapidly, cover with paper. These rolls, if properly made, are very white, light and tender.

Or, make rolls larger, and just before putting them in the oven, cut deeply across each one with a sharp knife. This will make the cleft roll, so famous among French cooks.

Italian Roll& A pound of bread dough, quarter-oound softened butter: work the butter well into the dough, and roll out about half an inch thick; cut into strips nearly an inch wide and seven or eight Incnes long ; sin; over tnem nne com meai, piace xnem apars on a buttered pan, and when light bake in a quick oveiL — In ihe KUdiaiL

Marylaio) Bolls. Bub one-half table-spoon of lard into one quart of flour, make a well in the middle, put in one-half cup baker's yeast — or one cup of home-made — two tea-spoons sugar, one-half pint cold boiled milk ; do not stir, but kt stand over night ; iu the morning knead well, after dinner knead again, cut out, put in pans, and let rise until tea time. Bake in a quick oven. — Mrs. Judge Wi

Pakker House Bolls. Bub one-half table-spoon of butter, and one-half tablespoon of lard into two quarts of sifted flour; into a well in the middle pour one pmt of cold boiled milk, and add one-half cup of yeast, one-half

42 BREAKFAST AND TEA CAKES.

cup of sugar, and a little salt. If wanted for tea, rub the flour and butter, and boil the milk, and cool it the night before ; add sugar, yeast and salt, and turn all into the flour, but do not stir. Let stand over night; in the morning stir up, knead, and let rise till near tea-time; mold and let rise again, and bake quickly. To mold, cut with cake-cutter ; put a little melted butter on one-half and lap nearly over on the other half. Place them in the pan about three-quarters of an inch apart. — Mrs. V, G. Hu^, Minne- apolis, Minn.

Wedding Sandwich Rolls.

Late in the evening make a rather stifl* potato sponge (see direc- tions under ^* Bread-Making"), and in the morning mix in as much flour as will make a soft dough, knead well, and place to rise; when sufficiently light, knead down again, repeating the operation two or three times, remembering not to let the dough become sour by rising too light ; mold into common-sized loaves, place in your dripping-pan to rise, and bake very carefully, so as to secure the veiy slightest brown crust possible. On taking out of the oven, roll ■ in a cloth tightly wrung out of water, with a large bread-blanket folded and wrapped around all. Let cool three or four hours, cut lengthwise of the loaf (not using the outside piece), first spreading lightly with good sweet butter, then cutting in slices not more than a quarter of an inch, or jast as thin as possible, using for this pur- pose a very thin, sharp knife ; lay on cold boiled ham cut in very thin shavings (no matter if in small pieces), roll up very slowly and carefully, and place where it will not unroll. Treat each sandwich in the same manner, always spreading the bread with butter before cutting. If by chance the bread is baked with too hard a crust, cut off^a thin shaving of the brownest part very smoothly before making into sandwiches. These sandwiches are truly delicious if properly made, but they require great care, experience, and good judgment Served on an oblong platter, piled in pyramid style, row upon row, they will resemble nicely rolled dinner napkins. They must be made and served the same day. — Mrs, James W. Robinson.

Winter RoLifi. Put three quarts of flour into a large crock or jar, scald one quart of buttermilk, add one cup of lard, and pour all over the flour.

BREAKFAST AND TEA CAKES. 43

beatiog it up well ; then add one quart of cold water, stir and add

one-balf cup of potato yeast, or one cup of brewer's ; beat in well

and set in a warm place to rise over night. In the morning add

salt and flour enough to make a moderately stiff dough ; set in a

warm place to rise, and, when risen, knead down and set to rise

again. This time knead down and place in a large stone crock or

bowl, covered tightly with a tin pan to prevent the surface from

drying, and set away in a cool place. When needed, turn out on a

bread-board, cut off a piece as large as you wish to use, roll out to

the thickness of ordinary soda biscuit, cut, and put in the oven to bake

immediately. Set away the rest of the dough as before, and it will

keep a week in winter, and is very convenient for hot break&st-rolls. —

Mrs, D. Buxton,

Vienna Rolls.

Have ready in a bowl a table-spoon of butter or lard, made soft

by warming a little, and stirring with a spoon. Add to one quart

of unsifted flour two heaping tea-spoons baking powder ; mix and

sift thoroughly together, and place in a bowl with butter. Take

more or less sweet milk as may be necessary to form a dough of

usual sdflhess, according to the flour (about three-fourths of a pint),

put into the milk half a tea-spoon of salt, and then stir it into the

flour, etc., with a spoon, forming the dough, which turn out on a

board and knead sufficiently to make smooth. Boll out half an inch

tnfck, and cut witn a large rouna cutter ; loia eacn one over to lorm

a half round, wetting a little between the folds to make them stick

together ; place on buttered pans, so as not to touch, wash over on

top with milk to give them a gloss, and bake immediately in a hot

oven about twenty minutes. It will do them no harm to stand half

an hour before baking, if it is desired.

Cracknelus. To one pint of rich milk put two ounces butter and spoon of yeast. Make it warm, and mix enough fine flour to make a light dough ; roll thin and cut in long pieces, two inches broad. Prick well, and bake in slow oven. — Effie A, Adams, Qyincy, Ills.

Engush CnuMPETa One quart warm milk, one teaspoon salt, half cup. yeast, flour enough for a not very stiff batter. When light add half a cup

44 BREAKFAST AND TEA CAKES,

melted butter, kt stand twenty minutes, and bake in muffin ringi or cupi. — Mn. O. W. M.

Wheaten Gemb.

Mix one tea-spoon baking-powder and a little salt into one pint flour ; add to the beaten yolks of two eggs one tea-cup sweet milk or cream, a piece of butter (melted) half the size of an egg, the flour with baking-powder and salt mixed, and the well-beaten whites of the two eggs. Beat well, bake immediately in gem-pans in a hot oren, and take out and send to the table immediately. — ilfrs. Oik

Wheat Muffiks.

Mix one pint milk, two eggs, three table-spoons yeast, and salt- spoon of salt, with flour enough to make a stiff batter ; let rise four or five hours and bake in muffin-nngs in a hot oven, for about ten minutes. This recipe may be made with Graham flour, by adding two table-spoons of molasses, and is excellent. — Mn, O, W, MarehanL

Take one quart of flour, a tea-spoon of salt, a table-spoon of melted butter, and milk enough to make a thick batter. Mix thor- oughly. Add two well-beaten eggs, and one measure each of acid and soda (or two heaping tea-spoons acid and one moderately heap- ing tea-spoon soda) of Horsford's Bread Preparation ; stir well, and bake at once in waffle-irons.

r Quick Waffles.

Two pints sweet milk, one cup butter (melted), sifted flour to make a soft batter ; add the well-beaten yolks of six eggs, then the beaten whites, and lastly (just before baking) four tea-spoons baking- powder, beating very hard and &st for a few minutes. These are very good with four or five eggs, but much better with more. — Mn,

a W. Morey.

Raised Waffles.

One quart flour, one pint sweet, luke-warm milk, two eggs, a able-spoon melted butter, tea-spoon salt, half tea-cup good yeasL — Mrs. L. S. WUlidon, Heiddburg, Oermany,

BREAKFAST AND TEA CAKES. 45

Bics Wawlds.

Boil half a pint of rioe and let it get cold, mix with it one-fourth pound butter and a little ealt Sift in it one and a half pints flour, beat five eggs separatelj, stir the jolks together with one quart Kiilk, add whites beaten to a stiff frothy beat hard, and bake at onoe in waffle-iron. — ^Jfrs. & (X Lu^ Balimoret Md.

Sweet Wafers.

One pint flour, one tea-cup sugar, three eggs, one table-spoon butter, flavor with lemon, mix into a batter same as for cake, and bake in wafer-irons.

* French Crackers.

One and a half pounds each of flour and sugar, three-fourths pound butter, whites of five eggs ; before cooking wash over with egg and dip in sugar.

Egg Crackers.

Six eggs, twelve table-spoons sweet milk, six table-spoons butter, half tea-spoon soda; mold with flour half an hour, and roll thin. — Ifri. X 8. Robimaru

Corn Dodgers.

To one quart com meal add a little salt and a small table-spoon lard ; scald with boiling water and beat hard for a few minutes ; drop a large spoonful in a well-greased pan. The batter should be thick enough to just flatten on the bottom, leaving them quite high in the center. Bake in a hot oven.

Corn Muffins.

One quart sifted Indian meal, a heaping tea-spoon butter, one quart milk, a salt-spoon salt, a third cup yeast, a table-spoon of molasses; let it rise four or five hours, and bake in muffin-rings. — Jfr«. G. W. Marduxni, Buffalo, K F.

Corn Roli^s.

One pint of com meal, two table-spoons sugar, one tea-spoon salt, one pint boiling milk ; stir all together and let stand till cool. Add three eggs well beaten, and bake in gem-pans. — Mrs. Capt. J. P. Bea, AfinnecBpolis, Minn.

46 BREAKFAST AND TEA OAKESL