Buckeye cookery

| | | One quart warm milk, one teaspoon salt, half cup yeast, ‘aout aN enough | He a ‘not vey stiff batter. When Hehe add half a cup Wiccan Gus 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 ay 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 — oven, and take out and send to the table immediately.— Mrs. Gib. Hillock, A (3 . t: * } Waeat Morris. | | ‘Mix one ea: milk, two Cees, three table-spoons shoals and salt- “or five Cone and bake in muffin-rings i in a hot oven, He about ten minutes. This recipe may be made with Graham flour, by adding W AFELES. Take one quart of flour, a tea- -spoon of salt, a table-spoon of Pata melted butter, and milk enough to makea thick batter. - Mix thors Wa | 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 wes : oe at once in waffle-irons. is __ Quer ‘Warruxs. LI ¢ yn oo a soft fees add the well a yolks of six eggs, then he! ; : mean. Tete, and lastly (just before aking) four a eae Baker Maen ; Rice Warris. | | iy ci “Boil half a Spine oth rice and let it get i mix an it Woenne (ara ay butter and a little salt. Sift in it one and a half pints flour, beat five eggs separately, stir the yolks together with one quart _- milk, add whites beaten to a stiff froth, beat hard, and eae at once, Bond. an wafle-iron. bers S.C. Lee, Baltimore, Md. | + ‘ aa i), ; «< ‘ Sweer WAFERS. One pint flour, one tea- "cup sugar, three eggs, one tablespoon butter, flavor with lemon, mix into a batter same as for cake, aid bake in wafer-irons. _ | | 5 FRenco CRACKERS. . - ane nohe and a half pounds each of flour and sugar, ‘three-fourths pound butter, whites of five Cggs before cooking wash over r with: egg and oe in sugar. | : Eco Crackers. — ‘ hyde ae eggs, ewelee Lite eposts sweet milk, six table-spoons batter, half tea-spoon soda; mold with flour half an hour, and roll thin,— Mrs. Ht s. Robinson. . : taht 3 - Cory DopeErs. ie, es To one quart corn 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-creased pan. The batter should be _ thick enough to just flatten on the bottom, leaving them quite nee in the center. Bake 1 in a hot oven. Corx 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 me Mrs. G. W. Marchant, Buffalo, N.Y. | fees \ Corn ROo.ts. i. Add threes eggs well ae and bake in Re Cap 3 J. i Rea, ae cian Lo iat bees Corn Muse. Vn N te EN ica Pat four quarts fresh water in a kettle to bal, alk A b site the eae taste; when it begins to boil stir in one and one-half quarts meal, __ letting it sift through the fingers slowly to prevent lumps, adding ft a little faster at the last , until as thick as can be conveniently _ stirred with one-hand; set in the oven in the kettle (or take out into — a pan), bake an howe and it will be thoroughly cooked. It takes corn meal so long to cook thoroughly that it is very difficult to boil TA: it until done without burning. Excellent for frying when cold. Use a hard wood paddle, two feet long, with a blade two inches wide and seven inches long, to stir with. The thorough cooking and baking in oven afterwards, takes away all the raw taste that mush — _ is apt to have, and adds much to its sweetness and delicious flavor. —