BREAKFAST AND TEA CAKES

Note. — Soda, Saleratus (or pearlash), cream of tartar and baking powders are often adulterated with terra alba (white earth).

Some baking powders contain alum, and such are to be avoided as deleterious. Use only those of known merit, such as are manufactured by well known and reputable Houses.

24. Graham Gems — A pint of sour or butter-milk, one teaspoon soda and a little salt ; beat all well together and add one egg, a tablespoon of molasses, and Graham flour sufficient to make a stiff batter; mix thor- oughly. Bake in gem-pans well greased and quite hot, in a quick oven.

25. Graham Gems — Three cups sour milk, one teaspoon soda, one of salt, one tablespoon brown sugar, one of melted lard, one beaten egg; to the egg add the milk, then the sugar and salt, then the Graham flour (with the soda mixed in), together with the lard; make a stiff batter so it will drop, not pour from the spoon. Have the gem pans very hot, fill and bake fifteen minutes in a hot oven.

26. Wheaten Gems — Mix one teaspoon baking powder and a little salt into a pint of flour; add to the beaten yelks of two eggs one cup sweet milk or cream, a piece of melted butter 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 pan in a hot oven, take out quickly, and send to table immediately.

21. Sweet Milk Gems — Beat one egg well, add a pint of new milk, a little salt, and Graham flour until it will drop off the spoon nicely; heat and butter the gem pans before dropping in the dough. Bake in a hot oven twenty minutes.

28. Indian Gems — Mix quickly a quart of Indian meal with sufficient water to make a thick batter; add a teaspoon of salt and stir thoroughly. Have ready your gem pans well greased and heated. Bake in a quick oven until nicely browned on top, and send to table hot.

29. Wheat Muffins — Mix one pint milk,' two eggs, three table- spoons yeast and a saltspoon of salt, with flour enough to make a stiff batter; let rise four or five hours and bake in muffin rings in a hot oven for about ten minutes.

30. Graham Muffins — Use Graham instead of wheat flour, as above, and add two tablespoons molasses.

31. Corn Muffins — One quart sifted Indian meal, a heaping teaspoon butter, one quart milk, a saltspoon of salt, a third of a cuo

yeast, a tablespoon of molasses; let it rise for four or five hours and bake in muffin rings.

32. Puffet — Two eggs, well beaten, two tablespoons sugar, a piece of butter the size of an egg ; beat all together quite thin ; add one pint sweet milk. When all are well mixed, add one quart flour and two tablespoons baking powder previously sifted together. Have your pans well greased and hot ; bake quickly. Very nice for tea.

33. Pop-Overs — Four eggs, four cups flour, four cups milk, a small piece of butter, a little salt. Bake in gem-pans, and serve with sweet sauce.

34. Cinnamon Cake — When making yeast bread and the sponge is ready to knead, take a sufficient portion and roll out three- fourths of an inch thick, put thin slices of butter on the top, sprinkle with cinnamon, and then with sugar ; let it rise well and bake for breakfast. Is a fine coffee cake.

35. Biscuit — Dissolve one rounded tablespoon of butter in a pint of hot milk; when lukewTarm stir in one quart of flour, add one beaten egg. a little salt, and a tea-cup yeast; work the dough until smooth. If in winter set in a warm place, if in summer a cool place, to rise. In the morning work softly, and roll out a half inch thick, cut into biscuit and set to rise for thirty minutes, when they will be ready to bake. These are delicious.

36* Biscuit — Take one quart sifted flour (loosely put in), two heaping teaspoons tartaric acid and one moderately heaping teaspoon soda, one teaspoon salt, and three gills of water; shape out with a spoon and the floured hand.

37. Hard Sugar Biscuit — A pound of butter, two of flour, and one of sugar, one tablespoon cinnamon, two of caraway-seeds, three gills milk, a teaspoon soda. Rub the butter into the flour, and mix in the spices; dissolve the soda in the milk, mix with the sugar, and work the whole to a stiff dough. Knead it well, roll out half an inch thick, cut into round cakes, prick them with a fork, lay into buttered pans, and bake in a quick oven to a light brown.

38. Soft Sugar Biscuit — Three-fourths pound butter, three of flour, one of sugar, one quart bread sponge, milk as required. Cream together the butter and sugar, rub in the flour, then the sponge, and as much milk as will make a soft dough; knead it well, and set in a pan to rise; commence in the afternoon. Next morning knead lightly, make up with the hands into round cakes of the size of a silver dollar, and an inch in thickness. Place them an inch apart on buttered tins, set to rise in a warm place, and bake in a quick oven when light. When done brush them over lightly with a little cold water and let them cool slowly on the tins.

39- Soda Biscuit — Put one quart flour into sieve, with one teaspoon soda and two of cream tartar (or three of good baking powder), one of salt, and one tablespoon white sugar; mix all thor-

oughly with the flour, run through the sieve, and rub in one level tablespoon of lard or butter (or half and half of each), wet with a half pint sweet milk, roll out on board, about an inch thick, cut with a biscuit cutter or tumbler, and bake in a quick oven fifteen minutes. If you have no milk, use a little more butter or lard, and wet with water. Handle as little and make as soon as possible.

40. South Carolina Biscuit — One quart sweet cream or milk, one and a half cups butter or fresh lard, two tablespoons white sugar, one good teaspoon salt ; add flour sufficient to make a stiff dough, knead well, and mould into neat, small biscuit with the hands, as our grandmothers used to do ; add one good teaspoon 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.

41. Parker House Rolls — Two quarts flour, one pint cold boiled milk, half cup yeast, half cup sugar, one tablespoon melted butter; make a well in the heap of flour, pour in all the above, and let it rise until morning ; then knead and let it rise until about three in the afternoon; then roll out, butter them about the edge, and lap over; raise for tea, and bake in a hot oven about twenty minutes.

42. Vienna Rolls — Have ready in a bowl a tablespoon of butter or lard, made soft by warming a little, and stirring with a spoon. Add to one quart of unsifted flour two heaping teaspoons of baking powder ; mix and sift thoroughly together, and place in a bowl with the butter. Take sufficient sweet milk to form a dough of the usual stiffness, according to the flour, put into the milk half a teaspoon 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. Roll out half an inch thick, and cut with a large round cutter; fold each one over to form a half-round, wetting a little between the folds to make them stick together ; place on buttered pans, so as not to touch, wTash over on top with milk to give them a gloss, and bake immediately in a hot oven twenty minutes. It will do them no harm to stand half an hour before baking if desired,

43. Coffee Rolls — Work into a quart of bread dough a rounded tablespoon of butter and half a cup white sugar; add some dried cur- rants (well washed and dried in the oven), sift some flour and sugar over them, and work into the other ingredients; make into small rolls, dip into melted butter, place in tins, let rise a short time and bake.

44. Egg Rolls — Two cups sweet milk, two eggs, a little salt, three and a half scant cups sifted flour. Bake in hot gem pans.

45. Long Breakfast Rolls — Three and a half cups sweet milk, one cup butter and lard mixed in equal proportions, one cup potato yeast, flour enough to make a dough. Let rise over night ; in the morning add one beaten egg. Knead thoroughly and let rise again. With the hands make into balls as large as a small hen's egg ; then roll between the hands to make long rolls (about three inches), place close together in even rows in the pans. Let rise until light, and bake delicately.

46. Sally Lunn — One and one-half pounds of flour, two ounces of butter, one pint of new milk, one saltspoon salt, and three eggs, one tablespoon yeast. Warm the milk and butter over water until the butter is melted ; beat the eggs in a two-quart tin pail, and if the milk is not hot 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. Bake a little brown in a quick oven. Some add two tablespoons sugar and a teaspoon of soda, and two of cream tartar, instead of the yeast.

47- English Crumpets — One quart warm milk, one teaspoon salt, half cup yeast, and flour enough for a stiff batter. When light add half a cup melted butter, let stand twenty minutes, and bake in muffin lings or cups.

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

49. Buns — One quart bread sponge, three pounds flour, three- fourths pound butter, one of sugar, milk as required. Make the sponge in the following manner : Into a pint of water stir enough flour to make a smooth batter, add three gills yeast, cover and put in a warm place to rise ; when very light it is fit for use. In cold weather tepid water is required. Cream the butter and sugar, rub the flour in by handfuls, work smooth, add the sponge, and milk to make a soft dough; knead well, and set it to rise over night. The next morning knead it lightly and roll into sheets half an inch thick, cut into small round cakes, put them into shallow pans well buttered so they touch each other, and set them in a warm place to rise. When light bake in a quick oven. Take them out of the pan and wash them over with thin molasses and water, and dust with powdered sugar. Serve when fresh. ^

50. Buns — Break one egg into a cup and fill with sweet milk ; mix with it half a cup of yeast, same of butter, one cup of "sugar, and enough flour to make a soft dough ; flavor with nutmeg ; let rise until very light, then mould into biscuit with a few currants. Let them rise a second time in the baking-pan ; bake, and when nearly done, glaze with a little molasses and milk.

51. London Hot Cross Buns — One and a half pints milk, half pint yeast, and sufficient flour to make a stiff batter; set this as a sponge over night, and next morning add half pound sugar, a quarter pound melted butter, half a nutmeg grated fine, one salt- spoon salt, and flour to make up like biscuit; knead well and set to rise for five hours; roll half an inch thick, cut into round cakes and lay in a buttered pan. After about half an hour make a cross with a knife upon each and set at once in the oven; bake a light brown; while yet warm brush them over with the white of an egg beaten with powdered sugar quite stiff.

52. Rusk — Three pounds flour, naif pound of butter, same of sugar, two eggs, a pint and a half milk, two tablespoons rose water, three do. strong yeast. Sift the sugar into a large pan, and rub it into the butter and sugar ; beat the eggs very light and stir into the milk, adding the rose water and yeast. Make a hole in the dough, pour in the mixture, and slowly mix it to a thick batter ; cover and set by the fire to rise. When light knead it well, cut into small cakes and knead each separately, lay them near to each other, but not touching, in shallow pans well dusted with flour; prick each one with a fork, and set in a warm place to rise again. When quite light bake in a moderate oven. They should be eaten the same day.

53. Rusk — Two cups raised dough, one of sugar, half cup butter, two well beaten eggs, flour enough to make a stiff dough; set to rise, and when light, mould into high biscuit, and let rise again; sift sugar and cinnamon over the top and place in oven.

54. Lebanon Rusk — One cup mashed potatoes, orwe of sugar, one of home-made yeast, three eggs; mix together; when raised light add half a cup butter or lard, and flour enough to make a soft dough; when light mould into small cakes, and let them rise again before bak- ing. If wanted for tea, set about 9 a. m.

55. Johnny Cakes — Scald a quart Indian meal, with water enough to make a very thick batter ; add two or three teaspoons salt ; mould into small cakes with the hands well floured ; fry them in nearly sufficient fat to cover them. When brown on the under side turn them, cooking them about twenty minutes. When done, split and butter them.

56. Johnny Cake — Two-thirds teaspoon soda, three table- spoons sugar, one teaspoon cream tartar, one egg, one cup sweet milk, six tablespoons Indian meal, three tablespoons flour, and a little salt. This makes a thin batter.

57. New England Johnny Cake — Take one pint of fine corn meal, and pour over it enough boiling water to wet it all through; add about a teaspoon salt; then pour in milk until the mixture will drop easily from the spoon; beat it well ; fry on a griddle about three-quarters of an hour, turning them when nicely browned on one side.

58. Alabama Johnny Cake — Cook a pint of rice until tender, add a tablespoon butter; when cold add two beaten eggs and one pint cornmeal, and when mixed spread on an oaken board and bake by tip- ping the board before the fire-place. When done on one side turn over. The dough should be spread half an inch thick

59. Corn Dodgers — To one quart corn meal add a little sail and a small tablespoon lard; scald with boiling water and beat hard foi a few minutes; drop in large spoonsful in a well greased pan. The battel should be thick enough to just flatten on the bottom, leaving them quite high on the center. Bake in a hot oven.

60. French Crackers — One and a half pounds each of flour and sugar, three quarters pound butter, the whites of five eggs; before baking wash over with egg and dip in sugar.

61. Egg Crackers — Six eggs, twelve tablespoons sweet milk, six tablespoons butter, half teaspoon soda; mould with flour half an hour and roll thin. •

62. Economical Toast — Add to one-half pint of sweet milk two tablespoons sugar, a little salt, and a well-beaten tgg; dip into this slices of bread (if dry, let it soak a little), and fry on a buttered griddle until a light brown on each side. Dry bread may thus be well used.

63. Excellent Toast — Cut slices of a uniform thickness of half an inch; move around over a brisk fire, to have all parts uniformly toasted; hold only so near the coals that the pieces will be heated through when both sides are properly browned. A light wire grid-iron will be found very convenient and enable you to toast several slices at once. If the smallest part of either of the slices are blackened or charred, care- fully scrape it off, or it will flavor the whole. If covered with an earthen bowl it will keep moist and warm, or a clean towel or napkin will answer if it is to be immediately served. Stale bread may be used for. milk- toast, but sweet, light bread, about a day old, is the best for dry-toast.

64. Corn-Meal Mush — Put four quarts fresh water in a kettle to boil, salt to suit the taste; when it begins to boil stir in one and a half quarts meal, letting it sift through the fingers slowly to prevent lumps, adding it a little faster at the last, until as thick as can be con- veniently stirred with one hand; set in the oven in the kettle (or take out into a pan), bake an hour, and it will be thoroughly cooked. It takes corn meal so long to cook thoroughly that it is very difficult to boil it until done without burning. The thorough cooking and baking in oven afterwards, takes away all the raw taste of the meal, that is so generally found in mush prepared in the ordinary way, and adds much to its sweetness and delicious flavor.

A hard wooden paddle, two feet long, with a blade two inches wide and seven long, will be found a most convenient instrument to stir with.

65. Graham Mush — Sift Graham meal slowly into boiling salted water, stirring briskly until thick *as can be stirred with one hand; serve with milk or cream and sugar, or butter and syrup. It will be improved by removing from the kettle to a pan, as soon as thoroughly mixed, and steaming three or four hours. It may also be eaten cold, or sliced and fried, like corn-meal mush.

66. Oat-Meal Mush — To two quarts boiling water, well salted, add one and a half cups best oat meal ; stir the meal in by degrees, and after stirring up a few times to prevent its settling down in a mass at the bottom, leave it to cool three hours without stirring. While stirring in, put the inner kettle directly on the stove. (All mushes and prepara- tions of like description should be cooked in a custard kettle, or water bath, like a carpenter's glue-pot.) To cook for breakkfast it maybe put on over night, allowing it to boil an hour or two in the evening, but

it is better when freshly cooked. Serve with cream* and sugar. To be wholesome it must be well cooked, slowly, but for a considerable time. In lieu of a custard kettle the mush may be made in a pan or small tin bucket, and then placed in a steamer and steamed two hours.

This is unsurpassed as a breakfast dish, and especially good for young children who need bone and muscle-producing food.

67. Steamed Oat Meal — To one teacup oat meal add a quart cold water, a teaspoon salt; put in a steamer over a kettle of cold water, gradually heat and steam an hour and a half after it begins to cook.

68. Cracked Wheat — Two quarts salted water to two teacups best cracked wheat; boil two or three hours in a custard kettle; or, soak over night and boil at least three-fourths of an hour; or, put boiling water in a pan or small bucket, set on the stove, stir in the cracked wheat, set in a steamer and steam four hours ; or, make a strong sack of thick muslin or drilling, moisten the wheat with cold water, add a little salt, place in sack, leaving half the space for wheat to swell in; fit a round sheet of tin, perforated with holes half an inch in diameter, to the inside of ordinary kettle, so that it will rest two or three inches from the bottom; lay the sack on the tin, put in water enough to reach the tin, and boil from three to four hours, supply- ing water as it evaporates. Serve with butter and syrup or cream and sugar. When cold it is fine when sliced and fried; or, warm it with a little milk and salt, in a pan greased with a little butter; or, make into griddle cakes with a batter of eggs, milk and a little flour and a pinch of salt.

69. Fine Hominy or Grits — Take two cups hominy or wheaten grits to two quarts salted water, soak over night, and boil three-quarters of an hour in a custard kettle. Serve with milk and sugar; or, when cold, slice and fry.