1 cup milk✪ Fine Granulated Wheat Gems (no Yeast, Soda, nor Eggs). I cups fine granulated wheat. Stir the flour slowtyinto the liquid, until you have a drop batter. Then beat as rapidly and as long as 3^our arm will allow. Have the iron gem pans hissing hot, and well buttered. Fill quickly, giving the batter a brisk beating several times during the filling, and bake at once in a very hot oven. 96 The Boston Cook Book. Maryland, or Beaten Biscuit. (Mrs, Towne.) 1 quart flour. I 3^ teaspoonful salt, cup lard. | 1 cup cold water. Eub the lard and salt into the flour, and mix with cold water to a very stiff dough. Knead ten minutes, or until well mixed ; then beat hard with a biscuit beater or heavy rolling-pin, turning the mass over and over until it begins to blister and looks light and puffy, or till, pulling off a piece quickl}^, it will give a sharp, snapping sound." When in this condition, pull off a small piece suddenly, form it into a round biscuit, then pinch off a bit from the top. Turn over and press with the thumb, leaving a hollow in the centre. Put the biscuit some distance apart in the pan. Prick with a fork. Bake twenty minutes in a quick oven. They should be light, of a fine, even grain, and crack at the edges like our crackers. In Maryland no young lady's education was formerly considered finished until she had learned the art of making beaten biscuit. Graham Wafers. 1 pint white flour. 1 saltspoonful salt. 1 pint Graham flour. Cold water enough to make a stiff 1^ cup butter. dough, cup sugar. EoU out very thin, cut in squares, and bake quickly. Wafer Biscuit (for Invalids). 1 pint flour. White of 1 egg. 1 tablespoonful butter. Warm new milk enough to make 1 saltspoonful salt. a stiff dough. Mix salt with the flour ; rub in the butter ; add the beaten white of egg, and milk enough to make a stiff dough. ✪ Wafer Biscuit (for Invalids) Beat half an hour with a rolling-pin, without ceasing. Break off a little piece of dough at a time, and roll it out as thin as paper. Cut into large rounds. Prick with a small wooden skewer, and bake quickly without burning. The Boston Cook Book, 97 Gluten Wafers. Half a cup of sweet cream and one saltspoonful of salt. Stir in gluten enough to make a stiff dough✪ Gluten Wafers. Knead and roll out YQYy thin. Cut into rounds, and bake a delicate brown on an ungreased tin. Gluten is a preparation of wheat flour without the starch. Waffles, Griddle-Cakes, Pancakes, etc. The names pancakes, fritters, flap-jacks, slap-jacks, batter-cakes, griddle-cakes, slappers, etc., are applied in- discriminately in different localities. Pancakes were formerly a kind of muffin mixture, made a little stiffer than a drop batter, but not stiff enough to roll out, and were dropped from a spoon into hot fat, and fried like doughnuts. But, recently, the name has been applied to a very thin batter made usually without soda, cooked one cake at a time on a small well-buttered frying- pan, and turned like a griddle-cake ; then buttered, and rolled over and over, or spread with sugar and jelly, and then rolled. In ''ye oklen time" good cooks were sup- posed to have the knack of tossing the pan so skilfully that the cake would turn over itself ; but this is now one of the lost arts. For convenience and clearness, the following names will be used in this work : — Griddle- Cakes : any kind of small, thin batter-cakes cooked on a griddle. ✪ Waffles

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1 cup milk. I cups fine granulated wheat. Stir the flour slowtyinto the liquid, until you have a drop batter. Then beat as rapidly and as long as 3^our arm will allow. Have the iron gem pans hissing hot, and well buttered. Fill quickly, giving the batter a brisk beating several times during the filling, and bake at once in a very hot oven. 96 The Boston Cook Book. Maryland, or Beaten Biscuit. (Mrs, Towne.) 1 quart flour. I 3^ teaspoonful salt, cup lard. | 1 cup cold water. Eub the lard and salt into the flour, and mix with cold water to a very stiff dough. Knead ten minutes, or until well mixed ; then beat hard with a biscuit beater or heavy rolling-pin, turning the mass over and over until it begins to blister and looks light and puffy, or till, pulling off a piece quickl}^, it will give a sharp, snapping sound." When in this condition, pull off a small piece suddenly, form it into a round biscuit, then pinch off a bit from the top. Turn over and press with the thumb, leaving a hollow in the centre. Put the biscuit some distance apart in the pan. Prick with a fork. Bake twenty minutes in a quick oven. They should be light, of a fine, even grain, and crack at the edges like our crackers. In Maryland no young lady's education was formerly considered finished until she had learned the art of making beaten biscuit. Graham Wafers. 1 pint white flour. 1 saltspoonful salt. 1 pint Graham flour. Cold water enough to make a stiff 1^ cup butter. dough, cup sugar. EoU out very thin, cut in squares, and bake quickly. Wafer Biscuit (for Invalids). 1 pint flour. White of 1 egg. 1 tablespoonful butter. Warm new milk enough to make 1 saltspoonful salt. a stiff dough. Mix salt with the flour ; rub in the butter ; add the beaten white of egg, and milk enough to make a stiff dough. Beat half an hour with a rolling-pin, without ceasing. Break off a little piece of dough at a time, and roll it out as thin as paper. Cut into large rounds. Prick with a small wooden skewer, and bake quickly without burning. The Boston Cook Book, 97 Gluten Wafers. Half a cup of sweet cream and one saltspoonful of salt. Stir in gluten enough to make a stiff dough. Knead and roll out YQYy thin. Cut into rounds, and bake a delicate brown on an ungreased tin. Gluten is a preparation of wheat flour without the starch. Waffles, Griddle-Cakes, Pancakes, etc. The names pancakes, fritters, flap-jacks, slap-jacks, batter-cakes, griddle-cakes, slappers, etc., are applied in- discriminately in different localities. Pancakes were formerly a kind of muffin mixture, made a little stiffer than a drop batter, but not stiff enough to roll out, and were dropped from a spoon into hot fat, and fried like doughnuts. But, recently, the name has been applied to a very thin batter made usually without soda, cooked one cake at a time on a small well-buttered frying- pan, and turned like a griddle-cake ; then buttered, and rolled over and over, or spread with sugar and jelly, and then rolled. In ''ye oklen time" good cooks were sup- posed to have the knack of tossing the pan so skilfully that the cake would turn over itself ; but this is now one of the lost arts. For convenience and clearness, the following names will be used in this work : — Griddle- Cakes : any kind of small, thin batter-cakes cooked on a griddle.

Mrs. Lincoln's Boston cook book