Dr. M'Millan's formulas and domestic guide

In early morning take a tea-cupful of new milk, and pour boiling water in until it is blood warm, 1/2 tea-spoon salt, same of sugar, i table-spoonful Graham flour or corn meal, 2 table-spoonfuls fine flour, or until it is as thick as pancake batter. Mix it all in a quart cup and set it to rise. Keep it of an equal heat. If water gathers on the top dust in a little flour and stir. It will rise by noon. Mix as other bread. Mould and put in pans at once, and let stand until light, when it is ready for the oven. If you have no milk water will do for the rising. CAKES. DOUGHNUTS. Six cups of flour, i 1/2 cups sugar, 3 tea-spoonfuls baking powder, i tea-spoonful salt, butter the size of half an egg. Mix thoroughly and then add 4 eggs well beaten, and moisten with sweet milk until a soft dough. Flavor with nutmeg or cinnamon. NO. 2. Break 2 eggs in a bowl, with i large cup of sugar, I cup sour milk, i tea-spoon soda, spices to suit the taste. Mix very soft. That is the secret of good fried cakes. Have your fat hot, and drop in 5 or 6. They will almost turn over themselves, they are so light. Keep some going in and some coming out all the time. The last ones cool the fat, so the first ones do not get so brown, but cook through. COOKIES. . Tv/o cups white sugar, i cup butter, i cup sweet milk, 2 spoons baking powder, nutmeg, flour enough to roll out. Better if rolled out thin and a hot oven to bake in. NO. 2. Two tea-cups sugar, i of butter, i of sour milk, and soda to sweeten it; half a nutmeg. Roll thin, cut with a cutter with a ring in the center, and bake a pretty brown. NO. 3. Two cups of sugar, I of butter, 3 eggs, i spoon of soda. Dissolve into 2 table-spoons of water. Nutmeg to taste and flour to roll out soft. Cut into cakes and bake in a moderately hot oven. NO. 4. Whites of 2 eggs, i cup milk, i cup sugar, 1/2 cup butter, 2 tea-spoonfuls of baking powder, flavor with vanilla, rose or nutmeg, and flour enough for thick batter. Beat thoroughly, drop in buttered pans, dust a little granulated sugar on top, and bake with dispatch. GINGER COOKIES. One cup New Orleans molasses, half cup sugar, half cup butter, half cup water, i egg, i tea-spoonful soda, stirred into the molasses, and i heaping tea-spoon of ginger. Mix till smooth, roll thin, and bake quick. COOKIES TO KEEP. One cup butter, 2 cups sugar, 4 eggs, 4 cups flour, 3 table-spoons milk, 3 tea-spoons baking powder. Rub the flour and butter thoroughly together, cream the butter and sugar, beat the eggs separately. Add to the above a little nutmeg and cinnamon, or any seasoning preferred. Sift in the flour and baking powder, and add enough flour to mold and roll out. These cookies will keep fresh 2 weeks, and, if the milk is left out, a month. PLAIN COOKIES. One cup butter and 4 of flour. Rub well together and add i tea-spoon of soda. Beat togeth- er half cup sugar and 2 eggs. Mix all together, roll thin and bake. NO. 2. One egg, 1 cup sugar, half cup butter, half cup sweet milk, half tea-spoonful soda, i tea-spoonful cream tartar, flour enough to mix soft. Bake quick. GINGER-SNAPS.