Dr. M'Millan's formulas and domestic guide

Baking soda one-half tea-spoonful. Flour sifted in to make the consistence of batter. Cover up, and if not too cold may stand on the table ; otherwise place it where it will keep moderately warm, and in the morning after breakfast it will be light ; now add lard i table-spoonful, then sift in flour and stir Vv^ith a spoon until it can be put out on a bread board, and continue to work in more flour until it has been brought to the proper Stiffness for baking; divide into 5 loaves, place in a warm place for i hour or until it rises, then bake — and if you follow the rule you will have nice bread. RAISED BISCUIT. Milk I pint. Egg I. Butter two table-spoonfuls. Sugar one-half pound. Baked potatoes 2, good size, scraped out and mashed. Salt I tea-spoonful. Yeast about i tea-cupful. Flour enough to give it the right consistence. Mix all and let it stand over night ; in the morning mix by hand with as little additional flour a possible. This will make about 3 pans of very nice biscuits. If a plain biscuit is desired leave out the sugar. CRANBERRY SHORT-CAKE. Butter one-half cup. Sour milk i cup. Soda I tea-spoonful. Salt one-half tea-spoonful. Flour to make the consistency of biscuits. Bake in a tin. Split in halves while warm and butter both sides (that is both pieces.) Stew one quart cranberries, sweeten, put between and on top of the layers. Eat with sugar and cream. LEMON SAUCE FOR CAKE. The whites of 2 eggs beaten to a froth. Sugar I cup. Butter one-half cup. Take one lemon, grate it and take out the seeds, cream the butter and sugar, then add the eggs and lemon. Stir this well, then add 6 table-spoonfuls of warm water, put it in to steam until thick, and serve hot. If the cake is stale, steam it also. Cut into thin slices and pour the sauce over it. LEMON CAKE. A delicious lemon jelly cake which will keep well and which is in fact better after it has been kept for a week, is an easily obtained luxury. Sugar 2 cups. Butter one-half cup. Milk I cup. Eggs 3. Baking powder two and one-half tea-spoonfuls. Flour 3 cups. This makes 5 layers. For the jelly, use the grated rind of 2 large lemons, and the juice also. Sugar I cup. Eggs I. Water one-half cup. Butter I tea-spoonful. Flour I table-spoonful mixed with a little water. Boil until it thickens and then place between the layers of cake. QUICK CAKE. Sour milk one and one-half cups. Eggs 4. Sugar I cup. Butter one-half cup. Baking powder i tea-spoonful. Flour 4 cups. Mix and bake in a quick oven. CREAM OF RICE SOUP. Two quarts of chicken stock (the water in which fowls have been boiled will answer). One tea-cupful of rice. A quart of cream or milk. A small onion. A stalk of celery. Salt and pepper to taste. Wash the rice carefully and add to chicken stock, onion and celery. Cook slowly 2 hours. It should hardly bubble. Put through a sieve, add seasoning and the milk or cream, which has been allowed to just come to a boil. If milk, use also a table-spoonful of butter. TURKEY SOUP.