Dr. M'Millan's formulas and domestic guide

One coffee-cup New Orleans molasses, I cup butter, I cup sugar. Place them on the stove and let it come to a boil. Then take off immediately, and add a tea-spoonful of soda and a table-spoonful of ginger. Roll thin and bake quickly. NO. 2. One cup molasses, i cup brown sugar, i cup melted lard, 2 table-spoonfuls ginger, 2 spoons alum, dissolved in hot water ; i tea-spoon salt, 5 tea-spoons soda. Mix with flour into a stiff paste and bake in a moderately hot oven. NO. 3. Two cups of molasses, i of butter, i tea-spoonful of ginger, half tea-spoonful soda. Put all into a pan and set on the stove until it boils up. Then take off and put in the soda. Roll thin and bake quickly. NO. 4. One cup molasses, i cup brown sugar, half cup lard and butter melted together, 3 table-spoonfuls ginger. Let it come to a boil, and when cool add I tea-spoonful soda, and flour enough to make a soft dough. Roll thin and bake quickly. GINGER-BREAD. Two tea-cups of molasses, 2 cups boiling water, three-fourths cup melted butter, i table-spoonful ginger, 2 tea-spoonfuls of soda, add flour enough to make a smooth batter. Bake well. NO. 2. Butter or lard one and one-half cups, i cup of boiling water poured over it, 2 cups molasses, 2 tea-spoonfuls of soda, 2 tea-spoonfuls of ginger, flour to make about like cake batter. Spread molasses over the top while it is hot after it is baked. This is not rich but is very good if eaten fresh. It is not so good when old. BREAKFAST COFFEE CAKES. Three cups bread sponge, one-half cup butter, a little sugar, i egg. Roll as thin as baking powder biscuit, cut out with a tumbler or cake cutter, sprinkle over with a little sugar, cinnamon and little bits of butter. SCOTCH SHORT CAKE. Take one-half a pound of slightly salted butter, and I pound of flour, then mix flour and butter with hands, then add 4 ounces of loaf sugar and work all into a smooth ball, then roll out until it is an inch thick ; pick over with a fork and pinch round the edge?, and bake for half an hour in an oven with a moderate fire in a round or square pan, according to taste. COFFEE CAKES. Three eggs well beaten, 2 cups brown sugar, i cup butter, i cup milk, i tea-spoonful of soda, 2 tea -spoonfuls of cream of tartar. Work this to a stiff dough and roll out to about one-half an inch in thickness. Sift ground cinnamon over evenly, then roll up like roll jelly cake. Cut slices about one-half an inch thick from the roll, drop into granulated sugar and bake thoroughly with sugared side up. JUMBLES. One and a half cups sugar, one-half cup butter, 2 eggs, one-half tea-spoonful soda, i of cream of tartar (dissolved in sweet milk), flour enough to make it like pie crust. Bake in waffle irons. Fill the little holes with light and dark jelly alternately. INDIAN MEAL CRULLERS. One and one-half tea-cupfuls of boiling milk poured over 2 cups of Indian meal. When it cools add 2 cupfuls wheat flour, i of butter, one and one-half of sugar, 3 eggs and a table-spoonful of nutmeg or cinnamon. If not stiff enough, add equal portions of wheat and meal. Let it rise till very light, roll about one-half an inch thick, cut in small diamond shape cakes and boil them in hot lard. , PUMPKIN LOAF.