European and American cuisine

Tea Puffs. — Four cups sifted flour, 1 yeast cake dissolved in % cups of warm milk, 2 ounces of melted butter, 4 tablespoonf uls sugar, Ys teaspoonf ul salt, and 2 eggs. Make a hollow in center of flour, put in the eggs, salt, and sugar, add milk and yeast, and mix all well together ; add lastly the melted butter, and set in a warm place to rise. Half an hour before serving grease some muffin or patty pans, fill them three quarters full with the mixture, and bake in a quick oven ; or bake in a long or square pan and cut it into squares. Breakfast Popovers. — One cup milk, 1 egg, 1 cup sifted flour, y^ teaspoonf ul salt. Mix all ingredients well together, flll the mixture into well-greased small patty pans or muffin pans, let them be half full ; bake in a medium oven about 40 minutes. Serve for breakfast. Waffles. — Sift 1 pint of flour with 1 teaspoonful baking powder into a bowl, add 2 tablespoonf uls sugar, 7s teaspoonful salt, and 1 tablespoonf ul butter ; rub the butter and flour together, add 1 pint of milk or cream, the yolks of 2 eggs, mix all well together ; beat the whites to a stiff froth and add to the batter. Place a waffle iron over a clear fire ; when hot, brush it over with melted butter, and drop into each square 2 tablespoonf uls of the batter. Bake to a fine golden color on each side, which will take from 2 to 3 minutes. Serve as soon as done. Breakfast Muffins. — Sift 1 cup flour in a bowl, add % tea- spoon baking powder^ ^ teaspoonful salt; add 1 ounce butter^ rub fine through flour; add 1 yolk, and the white beaten very stiff, with y2 cup milk. Mix well and bake in buttered tins till done. BBEAD, 0AEE8, Etc. Bread, — Sift l quart flour into a bowl, add Y, teaspoonfnl salt, 1 teaspoonf ul sugar, and Vf ounce of lard ; rub the lard and flour together. Make a hollow in the center of flour ; break 1 yeast cake into a cup of lukewarm water, add 1 teaspoonful sugar, and let it stand in a warm place until the yeast rises to the surface ; then pour it into center of flour, add 1 cup of lukewarm water, and mix the whole into a dough ; turn it on to a floured board, and knead till no longer sticking to the hands ; then return the dough to the bowl, and set in a warm place to rise to double its size. Butter a brick-shaped tin pan, mold the dough into a loaf, put it in the but- tered pan, let it rise to the top, then place it in a moderate oven, and bake 1 hour. When done, turn the bread out of pan, cover with a napkin, and, when cold, place it in a bread box. The same quantity of yeast will be sufiicient for 2 loaves of bread, doubling all the ingredients excepting the yeast Graham Bread.— Put 1 quart of Graham flour into a bowl, add Vg teaspoonful salt, 2 tablespoonf uls sugar, and Y^ tablespoonfnl lard ; rub the lard and flour together, make a hollow in center. Break 1 yeast cake into a cup of warm milk, add 1 teaspoonful sugar, set it in a warm place till it rises to the surface ; then pour the yeast in the center of flour, add Ys cupful warm milk, and mix the whole into a stiff batter with a spoon ; cover, and let stand in a warm place till double its size. Then add suflScient wheat flour to knead into a soft dough, turn on to a floured board, and knead till ceasing to stick to the hands ; mold the dough into a loaf. Butter a