Miss Corson's practical American cookery and household management

Sift together one quart of flour, two heaping teaspoonfuls of any good baking-powder, a level teaspoonful of salt, and a saltspoonful of grated nutmeg; beat a tablespoonful of butter and a cupful of sugar to a cream ; add to them one egg, and then quickly stir in the flour, and enough cold milk to make a paste stiff enough to roll out ; cut the crullers in any shape preferred, and fry them in plenty of smoking-hot fat, as directed in the recipe for doughnuts ; after they are fried, sift a little sugar over them. FAN-DODDLES. Sift together three cupfuls each of rye and Indian meal, a teaspoonful of salt, and a level saltspoonful of powdered allspice ; stir into the meal after it is sifted one egg, three tablespoonfuls of molasses, and enough cold milk to make a soft dough which will drop easily from the mixing-spoon ; do not use enough milk to make a batter, for that would not keep the shape in frying; have ready a frying-kettle half full of smoking-hot fat, and put the dough into the fat by the tablespoonful. Let the pan-doddles fry brown, like doughnuts, then take them out of the fat with a skimmer, lay them on brown paper for a moment to free them from grease, and serve them hot for breakfast or supper. INDIAN SLAP-JACKS. Pour over a pint of Indian meal enough hot milk to moisten it, and let it stand until it is cool ; then add a level teaspoonful of salt, two eggs beaten to a froth,_ and sufficient cold milk to make a batter thick enough to keep its form on the griddle or frying-pan used for frying the slap-jacks ; newly-fallen snow may be substituted for eggs, a tablespoonful for an egg ; or in camp, where neither milk nor eggs are available, the same process may be followed by using water, and beating the batter steadily until enough air is beaten into it to make it foamy ; it must be baked directly, or the air will escape, and the slap-jacks will be heavy. A well-kept soap-stone griddle does not need to be greased, but an ordinary pan does ; use either butter, lard, or a piece of raw fat salt pork, to grease the pan ; be careful that it is not hot enough to bum the cakes ; put the batter on the pan by the large spoonful, and when the upper part of the slap-jack is full of holes and the under part brown, turn it ; use with the slap-jacks sugar, molasses, butter, or salt-pork drippings. ARMY SLAP-JACKS. Dissolve two teaspoonfuls of salt in a pint of cold water ; mix the water smoothly with a tablespoonful of flour, and beat the mixture until it foams ; then mix into it enough flour to make a rather thin batter, like that prepared for buckwheat cakes. Fry the slap-jacks in a hot frying-pan, rubbed with a piece of raw fat salt pork or with a small piece of butter tied in a bit of clean cloth. If the frying-pan is not smooth, the cakes will stick to it ; therefore clean it by washing and wiping it thoroughly, and then rubbing it hard with dry salt. BUCKWHEAT CAKES. Sift together a quart of buckwheat flour, a teaspoonful of salt and two of baking-powder ; mix in enough milk or cold water to form a thick batter, and bake the cakes on a hot griddle as directed in the recipe for Indian slap-jacks. RAISED BUCKWHEAT CAKES.