BREAD AND MUFFINS

Here is the recipe for making good bread, given by the great milling companies and used by food demonstrators : To one quart of lukewarm liquid — half water and half milk, or water alone — add two half-oance compressed yeast cakes, or the usual quantity of liquid yeast, and stir until dissolved. Add one teaspoonful of salt and three tablespoonfuls of sugar, and when well dissolved stir in with wooden spoon three quarts of well-sifted flour, or until dough is sufficiently stiff to be turned from the mixing bowl to the molding board in a mass. If shortening is desired add two tablespoonfuls lard. Knead this dough, adding if necessary from time to time, flour until it becomes smooth and elastic and ceases to stick to fingers or board. Do not make dough too stiff. Spring wheat flour needs a little more working than Winter wheat, and should be a little softer to make it rise properly. Put dough into well-greased earthen bowl, brush lightly with melted butter or drippings, cover with towel and set in warm place, about 75 degrees, for two hours, or until light, then knead well and return to bowl, cover as before and set for another hour's rising, or until light. When light, form gently into loaves or rolls, place in greased bread pans, brush with butter or drippings, cover again and let stand for one and one-half hour, then bake. When bread becomes stale it may be made palatable again and as good as new, or even better than new, by wetting the old loaf with cold water, putting in the pan and rebaking it in the oven 20 to 45 minutes. It will, if originally good, come out moist and fresh.

Boston Brown Bread. — Two cupfuls Indian meal ; one cupful whole wheat flour; one cupful sour milk; one-third cupful molasses; one tea- spoonful soda ; one-half teaspoonful salt. Mix and steam three hours, then brown m hot oven with the lid removed from the can. There are tin molds made smaller at the bottom than the top, so the loaf slips out nicely — the lid fitting on the outside of the tin to prevent the water getting in the bread, but any small tin pail with tight lid will answer the purpose. It is better to place an iron lid or ring in the bottom of the kettle to prevent the mold from coming too close to the fire. Slice around the loaf, not perpendicularly.

Easy Brown Bread. — For one loaf take one cup of sour milk, one cup of sweet milk, one teaspoon of salt, one-half cup of molasses with one teaspoon of soda thoroughly stirred in; add one-half cup of white flour and about three cups oi graham flour. Mix so stiff that a little dough

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dropped from the spoon will not quickly settle. Put in a deep bread pan and bake in a moderately hot oven for one hour. If not stiff enough, the top crust may separate from the rest of the loaf.

Entire Wheat Bread. — ^One pint milk, scalded and cooled, one table- spoonful sugar, one teaspoonful salt, one-half cupful yeast, about five or six cupfuls whole wheat flour. In the morning mix in the order given, and knead until smooth and elastic. Let rise till light, allow it to rise a little longer, and then bake a little longer, and in an oven not quite so hot, as for white bread. Whole-wheat bread rises more than white bread, because the flour contains more gluten. Sometimes we make a sponge with white flour, in the same proportion as for ordinary bread, and then thicken and knead with the entire wheat flour.

Light Bread. — Into two quarts of wheat flour stir a teaspoonful of granulated sugar and a half teaspoonful of salt, and sift into a large bowl. Bring to the scalding-point two cups of milk; stir into this a generous teaspoonful of butter, and, when this melts, add two cups of boiling water. Remove from the fire and set aside until blood-warm, then stir in a gill of water of the same temperature, in which a half- cake of compressed yeast has been thoroughly dissolved. Make a hollow in the centre of the sifted flour and pour in the liquid. Stir to a soft dough, then turn upon a floured board and knead for 15 minutes ; set in a bread raiser in a warm place for six hours or until light. Make into three loaves of uniform size, knead each of these for at least five min- utes, put into a baking-pan, cover with a cloth, and set to rise until very light. Bake in a steady oven.

Oatmeal Brown Bread. — Mix in a large bowl one pint of Quaker oats, a rounding teaspoonful of salt, a pint of Pettijohn's breakfast food, half a pint of whole wheat flour and half a pint of yellow gran- ulated cornmeal. Put into another bowl one pint of thick sour milk and half a pint of molasses. Dissolve a level teaspoonful of bicarbonate of soda in two tablespoonfuls of warm water; add this to the molasses and sour milk; stir until foaming; then add it to the dry ingredients and mix until every grain is moistened. Turn into a greased mold and boil or steam continuously for four hours. Stand in a moderate oven for 30 minutes. It will then be ready to use. This may be toasted on the second day, or warmed over in the oven, or it may be used cold. Toasted it makes an acceptable breakfast bread.

Scotch Oat Bread. — To two cups of steel-cut oatmeal, one teaspoon- ful soda and one teaspoonful salt, add two cups of boiling water; when cool add one cup of molasses and one cake of yeast. Stand over night. In the morning mix stiff with wheat flour. Shape into loaves, let rise and bake.

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Salt-Rising Bread. — Dissolve a half teaspoonful of salt in two cups of scalding water, and beat in gradual!}^ enough flour to make a very soft dough. Beat for 10 minutes, cover and set in a very warm place for eight hours. Now stir a teaspoonful of salt into a pint of lukewarm m.ilk and add enough flour to make a stiff batter before working it into the risen dough. Mix thoroughly, cover and set again in a warm place to rise until very light. Turn into a wooden bowl and knead in enough flour to make the batter of the consistency of ordinary bread dough. Make into loaves and set these to rise, and when light, bake.

Sour Milk Corn Bread. — Mix together in a bowl three cupfuls of corn meal and one cupful of graham flour. Stir in a teaspoonful of salt, a tablcspoonful of melted butter, and two cupfuls of sour milk. Now beat in three eggs, whipped light, and a small teaspoonful of soda dissolved in a little boiling water. Beat for five minutes, then pour into a greased mold with a funnel in the center. Bake for an hour, or until a straw comes out clear from the thickest part of the loaf.

Spoon Corn Bread. — Put a quart of milk, or half milk and half water, in a double boiler. Add four large kitchen spoonfuls of white cornmeal, and stir and cook five minutes. Remove from the fire and let it cool, stirring it once or twice as it cools. Then add two or three eggs beaten with two tablespoonfuls of wheat flour, one tablespoonful of butter and a scant teaspoonful of salt. Mix well, then pour into a greased baking dish, and bake 35 minutes. Serve immediately in dish in which it is baked, with a folded napkin wrapped around the dish.

Susan's Cornbread. — One cup white flour, one-half cup yellow corn- meal, one-half teaspoonful salt, one tablespoonful sugar, two teaspoon- fuls baking powder. Sift dry ingredients, then mix with one beaten tgg and enough sweet milk to make a thin batter, stirring in at the last a piece of butter the size of a walnut melted. Pour into a well- greased shallow pan and bake in a quick oven.

Crackling Bread. — One quart of cornmeal^three pints make more dough — a pint of buttermilk, a teaspoonful of soda, a big pinch of salt, a pint of brown cracklings left from making lard, warm water. Crush the cracklings with a rolling pin, heat them and stir in the dough, which must be thick enough to mold well (thin with the warm water). Mold the bread with the hands in small oblong pones about three inches thick, putting the pones as you mold them in hot, well-greased pans. Bake in a hot oven until brown.

Crumb-loaf. — Beat two eggs with a pinch of salt added; add a cupful of sweet milk and a quarter of a cupful of sugar. Stir in enough bread crumbs to make a medium thick batter, then add flour enough to thicken like corn bread. Sift a teaspoonful of baking powder in with

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the flour. Bake to a rich, crisp brown and serve hot. Fine for either breakfast or supper.

Egg Bread. — Two eggs, one pint of buttermilk, three pints of corn- meal, one-half pint of lard, one teaspoonful of soda, a pinch of salt, sweet milk or sweet cream. Stir the soda in the buttermilk until it boils up, mix the bread quickly, adding a sufficient quantity of sweet milk or sweet cream to make a rather thin batter; beat in the eggs, and add the lard, m.elted and hot, last. Pour quickly into frying hot greased baking pans and bake quickly to a delicate brown. This bread will be a golden yellow and as light as cake.

Swedish Breakfast Bread. — Add one-third cup butter, one-fourth cup sugar, and one-half teaspoon salt to one cup scalded milk. When luke- warm, add one-third yeast-cake dissolved in one-fourth cup lukewarm milk, one ^gg„ well beaten, one-half cup raisins, stoned and cut in pieces, and flour to make a stiff batter. Cover and let rise over night; in morn- ing cut down and spread in buttered dripping-pan, one-half inch thick. Cover and let rise again. Before baking brush over with beaten egg and cover with the following mixture : Melt three tablespoons butter, add one-third cup sugar, and one teaspoon cinnamon. When sugar is par- tially melted, add three tablespoons flour. Bake in a moderate oven, and cut in squares for serving.

Beaten Biscuits. — One quart of sifted flour, one tablespoonful of lard, one-half pint cold water. Put the flour and salt in a bowl, rub the lard in with the hands, add the water gradually. Work and knead until smooth and elastic. Then put the dough on a block and pound it with a mallet, rolling pin or ax for one hour until full of bubbles. The old- fashioned rule was to "hit it 500 licks." Form into small round cakes, stick with a fork here and there, and bake in a moderately quick oven about 20 minutes. They should be brown on top, white on the sides, and extremely white inside.

Bread-crumb Biscuits. — Take one quart each of bread crumbs and sour milk, add one-half cupful of lard, one-half teaspoonful of salt, and stiffen with flour in which is put before sifting one teaspoonful each of saleratus and baking powder. Mold, and bake in a quick oven. Be sure to allow the crumbs to soak for an hour in the milk before adding the other ingredients.

Buttermilk Biscuits. — Two coffeecupfuls (even) of flour, half a cof- feecupful of sour milk, half a coffeecupful of buttermilk, one teaspoonful of sugar, one teaspoonful of yeast powder, half a teaspoonful of salt, half a teaspoonful of soda. Mix sugar, yeast powder and salt with flour and sift; dissolve soda in two tablespoonfuls of cold water, beat into the sour milk until it stops "purring," mix quickly with dry ingre- dients, using a spoon, turn on a well-floured board, pat with the hand

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into a cake half an inch thick, roll, cut into biscuits; bake in a very hot oven 10 minutes.

French Biscuits.— One cupful of butter, one cupful of sugar, the stif- fly-beaten v^^hite of one ^gg, one-fourth cupful of thick sour milk, half a teaspoonful of soda dissolved in a very little hot water, flour enough to make a dough that may be rolled out. Sprinkle with sugar, cut into large circles, and bake for 20 minutes.

jNIartha Washington Biscuits. — Sift one pint of flour with one table- spoonful of sugar, one teaspoonful each of baking powder and salt. Rub into it one tablespoonful of lard. Mix with one well-beaten egg and one cupful of water ; roll one-fourth of an inch in thickness and cut with small round cutter. Fry in hot fat until cooked on one side, turn and brown.

Molded Biscuits. — One quart of flour, into which two heaping tea- spoonfuls of baking powder and one of salt have been sifted; rub into it a scant half cupful of lard and butter, half and half; stir to a dough with enough milk to make it just too thin to roll out. Grease muffin rings and put on a greased baking pan ; drop from a spoon dough enough nearly to fill each ring ; bake in a quick oven. Delicious tea cake, to be eaten hot with butter, is made by adding a tablespoonful of sugar and one well-beaten egg to this recipe and baking in one loaf, or in a large flat cake to be split open and buttered, then cut in sections.

Potato Biscuits. — Pare and boil six white potatoes. While hot put through a ricer, then add gradually one pint of scalded milk, one-half of a cupful of butter, one teaspoonful each of salt and sugar and one-half of a cupful of flour. Let stand until lukewarm, then add one yeast cake dissolved in a little warm water and sifted flour to make a soft dough. Knead lightly, using no more flour than is needed to keep from sticking to the board. Cover and let stand again until very light, then form into small rolls, handling most carefully and greasing the hands if the dough is inclined to stick. Place in greased pans, let stand until fully doubled in bulk, then bake about twenty minutes in a quick oven.

Sour Cream Biscuits. — Use three good tablespoonfuls of thick sour cream; put this into a quart measure and fill it two-thirds full with sweet milk; add half a teaspoonful of salt, two teaspoonfuls of cream of tartar and a teaspoonful of soda. Stir into this enough flour to make a dough that will roll very soft; cut into small biscuits, brush well with melted butter, and bake about 20 minutes in a good oven.

Tea Biscuits. — For a six o'clock tea, set the batter about one o'clock. Add to one quart sifted flour a teaspoonful sugar, a heaping teaspoonful salt, and a tablespoonful each lard and butter ; rub in well ; dissolve one- half yeast cake (compressed) in a little tepid water; add to a cupful sweet milk; then mix well with the flour; cover and set out of a draught

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to rise; when light turn out on the molding board, sprinkle with a very little flour and roll out to the thickness of half an inch; cut out with two sizes of round cutters, placing the smaller ones on top of the larger, with a brushing of melted butter between ; let stand about an hour to rise, then bake. The oven does not need to be as hot as for baking powder biscuit.

Sugared Biscuits. — Ordinary biscuit dough is made, 'rolled out as for cutting, and then lightly spread with butter and sugar, creamed together. The dough is then rolled up like a jelly roll, and cut into slices like cin- namon buns, each biscuit being sprinkled on top with a little more butter and sugar.

Yarmouth Biscuit. — Mix three-quarters of a pound of sifted flour, one-half pound of sugar and one-half pound of currants to a paste with half a poimd of butter and three eggs. Roll out to one-eighth of an inch in thickness and bake a light brown in quick oven.

Brioche. — This is one of the delicate breads that delight visitors in France. One-half pound flour, one tgg, one teaspoon sugar, two ounces butter, one- half teaspoon salt, one-quarter pint milk, one ounce yeast. Sift the flour. Heat milk lukewarm and dissolve in it the butter and yeast. Add the ^gg, well beaten, and the salt and sugar. Then stir in the flour, gradually working it all the time with your hand. Beat mixture well for 10 minutes, till the dough almost stops sticking to your fingers. Cover with a cloth and set in a warm place to rise. When four times its original size turn it on a floured board and take pieces about the size of a turkey's egg and form into fancy shapes, twists, knots, etc. Put in a buttered tin and let rise 15 minutes. When risen, brush over lightly with the egg beaten up. Bake in quick oven 20 min- utes.

Buckwheat Cake. — This is an old Canadian recipe and very good. Make batter as for buckwheat pancakes, only a trifle thicker, and bake in well-greased shallow pan, like corn bread. There should be a delicious brown crust on the bottom. The prepared flour can be used.

Breakfast Buns. — Scald one-half pint of milk; pour it over two table- spoonfuls of sugar; one quart of lukewarm water; when milk is luke- warm add the yeast and enough flour to make a "sponge." Let rise until it doubles its original bulk, about two hours; then cream together half a cupful of butter and half a cupful of sugar; add two well-beaten eggs and one cupful of scalded milk. Mix this into the sponge and add sufficient flour to make a soft dough; knead lightly, cover and set to rise until very light ; then mold into small buns and lay in greased pans, allowing plenty of room to rise; then bake in a quick oven for 15 or 20 minutes. They must not be heavy and doughy.

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Hot Cross Buns. — Beat a quarter cup of butter to a cream ; add four tablespoonfuls of sugar and then add gradually a pint of milk that has been scalded and cooled; add a yeast cake, dissolved, and sufficient flour to make a batter. Beat thoroughly. Stand in a warm place for about three hours. Then add four eggs well beaten and flour enough to make a soft dough. Knead carefully. Stand aside until very light and form into buns. Cut them in the center; brush them with sugar and white of tgg and bake in a quick oven.

German Coff^ee Cake. — Take enough dough after it is mixed for one loaf and add one Qgg, shortening half the size of an ^gg and one-half cupful of sugar. Mix thoroughly through the dough and add flour enough to roll out an inch thick ; let rise and wet the top of it with cold water, sprinkle with sugar and cinnamon, and bake. To be cut in slices and eaten with or without butter for breakfast with coffee and put up for the children's school lunches in place of so much rich cake. For variety roll the dough quite thin and sprinkle it with currants well cleansed and dates or figs cut in small bits ; then roll up tightly and with a sharp knife cut into slices one-half inch thick, lay in greased pans, let rise and bake in moderate heat.

Fastnachts. — Mix to a light sponge the following ingredients : Three- fourths quart of warm milk, one-half pound of sifted flour, four ounces of melted butter, one ounce of yeast, one-half cupful of sugar, one egg, one-half pound of warmed currants, the grated rind of a lemon, one teaspoonful of cinnamon. Set in a warm place to rise, when light add enough flour to mold into biscuits, place them on baking tins and let rise once more, then rub over the top with a brush dipped in a well- beaten tgg. Bake in a hot oven. Many prefer to serve them warm with butter.

Bran Gems. — Beat two eggs very light, add half a teaspoonful of salt, a tablespoonful of brown sugar and one and one-half cupfuls of milk, then stir in a pint of finely ground bran. Fill oiled gem pans half full and bake in a hot oven 20 minutes. These gems are advised in some forms of indigestion, where fine flour is objectionable.

Corn Gems. — Sift together one pint of cornmeal, one pint of flour and two teaspoonfuls of baking powder. Add one-third of a pint each of milk and water. Mix into a firm batter and fill greased gem pans two- thirds full.

Entire Wheat Gems. — Three cupfuls- entire wheat flour or wheat meal, two cupfuls cold water, half cupful of milk. Heat gem pans very hot on the top of the stove, fill them even full of the batter, place on the grate of a very hot oven. Let them remain 10 minutes on the grate, then bake 30 minutes on the bottom of the oven. They are nearly %s

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good if 2^ cupfitls of water and no milk is used. Do not use any salt, or they will not be so light.

Puff Gems. — Beat very light one egg, then add to it one-quarter cup- ful sugar, two tablespoon fuls of melted butter, one cupfuF of sour milk. Beat all well. Then add one cupful of cornmeal and one cupful of white flour into which has been well mixed one heaping teaspoonful of baking powder. Lastly dissolve one-quarter teaspoonful of soda in one tablespoonful of boiling water, add, beat well and pour in gem pans, and bake 20 minutes in a hot oven.

Golden Johnny Cake. — Heat to scalding point one pint of sweet milk; while hot stir into it one teaspoonful butter, one teaspoonful white su- gar and three-fourths of a cupful of steamed squash out of which all water has been pressed. Sift together two cupfuls cornmeal, one cup- ful flour, two heaping teaspoonfuls baking powder and a scant tea- spoonful salt. Add to this, gradually, the milk and squash, as soon as It IS lukewarm. Bake in one greased pan, or in gem pans if preferred. If it seems stiff a little more milk may be added. Bake in a quick oven. Meal varies so that it is hard to give the exact quantity.

Oatmeal Gems, — Separate two eggs ; beat the yolks for a moment ; add a half pint of milk, then one and one-half cup of bread flour, and beat thoroughly; add a tablespoonful of melted butter, a half-teaspoonful of salt, one cup of left-over oatmeal porridge and one rounding teaspoonful of baking powder. Beat for about two minutes. Fold in carefully the well-beaten whites of the eggs. Pour this mixture into 12 greased gem pans and bake in a moderately quick oven 20 minutes.

Popovers. — To make them without baking powder beat three eggs until very light, then add two cupfuls of sweet milk and one-half tea- spoonful of salt. Stir in four cupfuls of flour, and see that the batter is very smooth; then add one additional cupful of milk and a piece of butter the size of an egg, melted. Heat the pop-over irons or cups, and when they are very hot nearly fill with the batter. Bake in a quick oven for half an hour. To make pop-overs with baking powder re- quires one G^gg, well beaten, one large spoonful of melted butter, two tablespoonfuls of sugar, one cupful of sweet milk, 1^ cupful of flour, salt, and one-fourth teaspoonful of baking powder.

Popovers Without Eggs. — One cup of milk, one cup of water, no salt and no baking powder. The gem pans are heated, a piece of butter the size of a walnut being put to melt in each little pan while the batter is beaten up. The oven must be good, with steady heat, and the door must not be opened for 25 minutes after the popovers are put in, or they will fall. Salt will prevent them from rising, but if made accord- ing to directions, they will be very light, f\9-\ix f-nou^h for drop batter.

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Breakfast Rolls. — Three cups of sweet milk, one cup of butter or lard ; dissolve one yeast cake in a cup of warm water, mix with flour enough to make dough. Let rise over night, in the morning add one egg, knead thoroughly, let rise again, and when light make out in rolls. Flace in pans, keep warm, and bake when very light.

Buttermilk Muffins. — A quart of fresh buttermilk, one teaspoonful of soda, a pinch of salt and enough flour to make a stiflf batter and two or three tablespoonfuls of sour cream. Dissolve the soda in a little of the buttermilk, then add to the rest; add salt and cream and the flour. Bake in gem pans in a hot oven.

Bread Sponge Muffins. — Late in the evenmg set a sponge as for water bread, allowing a pint of warm water for a dozen muffins, a third of a cake of compressed yeast and a pinch of "salt. Mix the bat- ter a little thicker than for pancakes and beat thoroughly. In the morning have gem pans greased, and in cold weather warm them; pour in the batter without stirring, filling half full ; let them rise at least an hour and bake in a hot oven.

Cape Cod Muffins. — Sift two cupfuls of flour with two teaspoonfuK of baking powder, a half-teaspoonful of salt and one rounded teaspoonful of sugar. Beat three eggs without separating; add to them i]^ cupful of milk and stir the milk and eggs into the flour. Have ready a cupful of carefully-cleaned blueberries and stir them lightly into the mixture. Bake in hot buttered gem pans in a quick oven for 15 minutes.

Cream of Wheat Muffins. — Add to two cupfuls of cooked cream of wheat, a cupful of milk and work it smooth, then two eggs well beaten and a tablespoonful of sugar; to a pint of flour add two small tea- spoonfuls of baking powder, and a half teaspoonful of salt, rub into the flour a tablespoonful lard or butter; add to these ingredients the wheat that has been mixed with the milk and eggs. Butter muffin pans, fill them two-thirds full, and bake in a hot oven 20 minutes.

Crumb Muffins. — Scraps of stale bread, toasted in the oven until crisp, find many uses. We run them through the food chopper until fine enough for use. If these crumbs are sifted, the fine particles will be found very nice for muffins and griddle cakes. For muffins, use one egg, one tablespoonful of butter, one teaspoonful of sugar and half that of baking powder, two cupfuls of the crumbs and one of flour; mix with water or sweet milk and bake slowly in gem pans. For griddle cakes use two cupfuls of crumbs to one of self-raising buckwheat flour.

English Muffins. — Dissolve half of a compressed yeast cake in six tablespoonfuls of lukewarm water. Have a pint of milk scalding hot and stir into it a heaping teaspoonful of lard. Boil until the lard is dis- solved, then take from the fire and, when the milk is blood warm, stir it

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gradually into a pint of flour that has been sifted with two saltspoonfuls of salt. When the milk is all worked in, add the dissolved yeast cake, and blend thoroughly. Turn the batter into a bread raiser and set to rise in a moderately warm room for six or eight hours, or until light. When light, turn the mass- out upon a floured pastry board and break off bits of the dough, having them of uniform size, and each about as large as an ordinary tea biscuit. Handle very lightl}^, and roll each muffin in flour. Have, a soaps.tone griddle thoroughly heated and lay these muffins upon it. Bake them without touching until they swell to twice their original size. When brown on tbe under side lift carefully and turn. When the other side is baked to a delicate brown, the muf- fins are done. When ready to use, tear them open, toast and butter generously.

Parker House Rolls. — Scald one pint of milk with a piece of butter the size of an ^gg added. Put the milk into a bread pan with one table- spoon of sugar and one teaspoon of salt. When the milk has cooled a trifle, sift in sufficient flour to make a stiff batter. Now add one cake of yeast and beat well, then add flour to make a soft loaf and knead thoroughly. Let it stand over night. In the morning, little kneading is required. Roll out this and cut with a biscuit-cutter. Brush over with melted butter, lap one-half over the other, put in a pan not too close together, and when very light, bake in a quick oven.

Quick Cinnamon Rolls. — Sift together two cups of flour, two teaspoon- fuls of baking powder and a half teaspoonful of salt. Into this rub one tablespoonful of butter. Mix with milk to make a soft dough. Roll out to half an inch in thickness, spread with warmed butter and sprinkle with two tablespoonfuls of brown sugar, one teaspoonful of cinnamon and scatter over one-half cup of seeded raisins. Roll up as for jelly cake and cut into inch slices ; place so as they will touch in a pan and bake in a quick oven.

Scotch Scones. — Take two pounds of fine oatmeal, a tablespoonful of salt, a tablespoonful of lard and enough water to make a stiff dough. Rub the lard into the oatmeal and add the salt and water. In rolling the palm of the hand should be used instead of a rollirig-pin. Press the dough into a round cake about a quarter of an inch thick, cut into seg- ments and cook on a griddle over a slow fire until a light brown. Oat- meal scones properly prepared will keep for weeks.

Boston Tea Cakes. — Beat two eggs in a teacup, fill the cup with sweet milk, turn into a bowl with one cupful of sugar, 10 even teaspoonfuls of melted butter, 1^ cupful of flour and two teaspoonfuls of baking pow- der. This is the most reliable, easily made and accommodating of cakes. Delicious baked in layers and spread with jam or cream. May be baked in a loaf or small patty pans. Serve warm with tea.

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English Tea Cake. — Sift four cupfuls of dried flour into a bowl and chop into it a scant cupful of butter. Dissolve half a yeast cake in four tablespoonfuls of warm water and stir it into two cupfuls of milk, or enough to make a soft dough. Roll this out into a sheet and cut into cakes as large as a tea plate and less than half an inch thick. Set them, covered lightly, in a warm place until they have nearly trebled in thick- ness. Bake in a floured pan. Keep them covered for 20 minutes, then brown. Run a sharp knife around the edge, tear the cake open, butter and serve upon a plate lined and covered with a heated napkin.

Zimmet-Kuchen. — Two cupfuls of bread sponge, one egg, half a cup- ful of sugar, butter the size of a walnut, one cupful of warm water. Mix these ingredients together and make a dough not quite as stiff as for bread. Let it rise well, roll out one-half inch thick, let it rise again until quite light. Spread the dough thinly and evenly in a long shallow tin. Cover with an tg^ beaten with a tablespoonful of sugar and sprinkle liberally with powdered cinnamon and granulated sugar. The ingredients on the kuchen will melt and run together into a delicious can died top. Serve by cutting into strips one inch wide.

Butter Cakes. — Sift two cupfuls of floor with three teaspoonfuls of baking powder and a half teaspoonful of salt. Rub in two tablespoonfuls of butter and add gradually three-fourths of a cupful of milk. Toss upon a well-floured board and roll out as thick as though you were making biscuit, then cut into rounds with a small biscuit cutter and bake upon a hot, well-greased griddle. Cook slowly until they puff up double their size, then turn and bake on the other side. Set them in a moderate oven for a few minutes before serving, then break them open and serve with butter and maple syrup.

Waffles. — For the batter use one pint of sifted flour, one level tea- spoonful baking powder, one-half teaspoonful salt, one tablespoonful but- ter, melted, two eggs and 1^ cupful milk; beat to a smooth batter. ^ Heat the waffle iron very hot; grease both lids; put a cooking spoonful of batter into each lid, and cook five minutes on each side. Slip out on to a hot dish. Place in the oven until more are cooked, then put them one on top of the other, each buttered and heaped with grated maple sugar.