San Rafael cook book, 1906

Beat 2 eggs light, stir in 1 cup of boiled rice, 1 tablespoon sugar, % teaspoon of salt, and 2 cups sour milk. Lastly sift in 1 cup of flour, 1 teaspoon soda and 1 teaspoon yeast powder. If a trifle too stiff, add a little milk; or if too thin, add a little more flour. Use the same proportions for other hot cakes, substituting % cup flour in place of rice. GRIDDLE CAKES. — Mrs. Daniel Bradford. 1 pt. of sour milk, 1 pt. of flour, mix and let stand over night. In the morning add % teaspoon of soda and 2 eggs well beaten. Cook on hot griddle. MRS. BARCLAY'S PANCAKES. Use 1 egg for each person, Beat eggs thoroughly. To 5 eggs use 1 tablespoon sugar and a small teaspoon salt. Beat eggs into 1 cup flour, and! thin with milk till right consistency — quite thin. When ready to cook, add not quite a teaspoon of baking powder. Very quick fire. Turn cakes just -when bubbles begin to form. CREAM BISCUIT— Mrs. Daniel Bradford. 2 cups of flour, % cup of sweet cream, 2 teaspoons of baking powder sifted with the flour; salt, a little milk to make soft dough to roll out. DROP BISCUIT.— Mrs. W. F. Jones. 1 qt. of flour sifted with 3 heaping teaspoons baking powder, and 1 teaspoon of salt. Rub in a piece of butter the size of an egg, and then stir in 1 pint of sweet milk. Drop from a spoon on buttered tins, and bake in a quick oven. BAKING POWDER BISCUIT.— Mrsi. W. F. Jones. Sift 3 heaping teaspoons baking powder and a little salt with 1 qt. of flour, and rub in % cup of butter. Then wet with milk sufficient to roll. Cut in small biscuit, brush with melted butter, and bake in a quick oven. LIGHT BUNS^Mrs. Robt. H. Menzies. 1 lb. flour, 2 oz. butter, 2 oz. sugar, % lb. currants or raisins, % pint milk, 1 egg, 1 teaspoon baking powder. Rub the flour and baking powder together through a hair sieve; work the butter into the flour; add sugar and currants. Mix all these ingredients well together; make a hole in the middle of the flour and pour in the milk mixed with the egg which should be well beaten; mix quickly and set the dough with a fork on baking tins and bake the buns from fifteen to twenty minutes. SOUTHERN BEATEN BISCUIT— Mrs. R. B. Sanchez. 1 pt. flour, 1 tablespoon lard, 1 teaspon salt, mix lard and salt thoroughly with flour add water enough to make very stiff dough — beat with hammer or knead till idough is smtKjth and snaps — about twenty minutes — roll about % inch thick, cut and prick with fork, bake in quick oven. BRAN BISCUITS— Mrs. A. F. Fechteler, Wash., D. C. 2 cups bran, 1 cup flour, 1 small teaspoon soda sifted with flour, pinch of salt, tablespoon New Orleans molasses, milk enough to make a batter, add an egg if desired. Bake in a gem pan. SALLY LUNN.— Mrs. Daniel Bradford. 1 qt. of flour and 2 teaspoons of baking powder well mixed, 3 large spoons of sugar put in the flour, salt,' % cup of cream, or butter size ot an egg, 2 cups of milk, 2 eggs not beaten. All stirred together. This makes 2 cards. POPOVERS. — Mrs. J. E. Alexander. Beat 2 eggs just enough to mix, add 1 cup milk and 2 level cups flour; beat 5 minutes; add 1 teaspoon salt and another cup of milk; beat 10 minutes more and bake in quick oven. FAVORITES.— Mrs. E. B. Mahon. 1% cups of milk, 1 cup of flour, 1 teaspoon of buttei, 2 eggs beaten separately; melt the butter and put in to the milk and beaten yolks, a pinch of salt, whites well beaten put in last. Bake %' hour in gem pans. CORN BREAD, OR JOHNNY CAKE.— Mrs. W. F. Jones. 1 egg, 1 cup corn meal, V2 cup flour, % cup sugar, 1 teaspoon of baking powder, and 1 level teaspoon of soda sifted "with the flour. A pinch of salt, % cup of sour cream, and % cup sour milk. If you have no sour cream use 1 cup of sour milk and a heaping tablespoon melted butter. This can be made with sweet milk and 2 teaspoons of baking powder, but it is not so nice. Less sugar if so preferred.