Muffins (2)✪ Muffins (1). — One pint of sweet milk, one pint of cream, one tea- spoonful of cream of tartar, one teaspoonful and a-half of soda, stirred pretty thick with flour. Indian Muffins. — One cup of sour milk, one egg, about a half- tablespoonful of melted butter ; one-third as much flour as meal✪ Indian Muffins. Stir pretty thick ; bake in a quick oven, or on the griddle in rings. White Flour Gems. — One quart of sweet milk, one teaspoonful of tartar, one-half teaspoonful of soda, three eggs. Add flour to make a thick batter✪ White Flour Gems; beat well, put in gem-pans, and bake in a quick oven. Beat the eggs first. Dr. Trall's Recipe for Gems. — Stir into the coldest water any kind of meal, and mix to a stiff batter✪ Dr. Trall's Recipe for Gems, yet so that it may lift with a spoon and settle smooth of itself. Drop immediately into hot gem- pans (iron are best) ; let them stand on the top of the stove a few minutes, then bake in a hot oven thirty or forty minutes. When done, they should be light and dry when broken. If mushy on the inside, the batter was not thick enough. If the gem-pans are hot and kept smooth, no greasing is necessary. Toast without Butter. — Thicken milk with flour, and stir in a well-beaten egg✪ Toast without Butter ; mix well before putting in the toasted bread ; it is better than butter. Crackers. — Three pounds of flour, one-quarter of a pound of butter✪ Crackers ; rub them well together ; then add a little water, scarcely enough to wet it at all ; then work it until it is soft, and will break like putty ; they are best baked in a brick oven. To Make Pancakes. — Eggs, flour, milk; to every egg allow one ounce of flour, about one gill of milk, one-eighth of a saltspoonful of salt✪ To Make Pancakes. Ascertain that the eggs are fresh; break each one separately in a cup; whisk them well, put them into a basin, with the flour, salt, and a few drops of milk, and beat the whole to a perfectly smooth batter; then add by degrees the remainder of the milk. The pro- portion of this latter ingredient must be regulated by the size of the 33 526 THE hearthstone; or, life at home. eggs, etc. ; but the batter, when ready for frying, should be of the consistency of thick cream. Place a small frying-pan on the fire to get hot; let it be delicately clean, or the pancakes will stick, and when quite hot, put into it a small piece of butter, allowing about half an ounce to each pancake. When it is melted, pour in the bat- ter, about half a teacupful to a pan five inches in diameter, and fry it for about four minutes, or until it is nicely brown on one side. By only pouring in a small quantity of batter, and so making the pancakes thin, the necessity of turning them — an operation rather difficult to unskilful cooks — is obviated. When the pancake is done, sprinkle over it some powdered sugar, roll it up in the pan, and take it out with a large slice, and place it on a dish before the fire. Pro- ceed in this manner until sufficient are cooked for a dish ; then send them quickly to table, and continue to send in a further quantity, as pancakes are never good unless eaten almost immediately they come from the frying-pan. The batter may be flavored with a little grated lemon-rind, or the pancakes may have preserve rolled in them instead of sugar. Send sifted sugar and a cut lemon to table with them.

AI-modernized reading of the original text

Muffins (2). — One pint of sweet milk, one pint of cream, one teaspoonful of cream of tartar, one teaspoonful and a-half of soda, stirred pretty thick with flour. Indian Muffins. — One cup of sour milk, one egg, about a halftablespoonful of melted butter ; one-third as much flour as meal. Stir pretty thick ; bake in a quick oven, or on the griddle in rings. White Flour Gems. — One quart of sweet milk, one teaspoonful of tartar, one-half teaspoonful of soda, three eggs. Add flour to make a thick batter; beat well, put in gem-pans, and bake in a quick oven. Beat the eggs first. Dr. Trall's Recipe for Gems. — Stir into the coldest water any kind of meal, and mix to a stiff batter, yet so that it may lift with a spoon and settle smooth of itself. Drop immediately into hot gempans (iron are best) ; let them stand on the top of the stove a few minutes, then bake in a hot oven thirty or forty minutes. When done, they should be light and dry when broken. If mushy on the inside, the batter was not thick enough. If the gem-pans are hot and kept smooth, no greasing is necessary. Toast without Butter. — Thicken milk with flour, and stir in a well-beaten egg ; mix well before putting in the toasted bread ; it is better than butter. Crackers. — Three pounds of flour, one-quarter of a pound of butter ; rub them well together ; then add a little water, scarcely enough to wet it at all ; then work it until it is soft, and will break like putty ; they are best baked in a brick oven. To Make Pancakes. — Eggs, flour, milk; to every egg allow one ounce of flour, about one gill of milk, one-eighth of a saltspoonful of salt. Ascertain that the eggs are fresh; break each one separately in a cup; whisk them well, put them into a basin, with the flour, salt, and a few drops of milk, and beat the whole to a perfectly smooth batter; then add by degrees the remainder of the milk. The proportion of this latter ingredient must be regulated by the size of the 526 THE hearthstone; or, life at home. eggs, etc. ; but the batter, when ready for frying, should be of the consistency of thick cream. Place a small frying-pan on the fire to get hot; let it be delicately clean, or the pancakes will stick, and when quite hot, put into it a small piece of butter, allowing about half an ounce to each pancake. When it is melted, pour in the batter, about half a teacupful to a pan five inches in diameter, and fry it for about four minutes, or until it is nicely brown on one side. By only pouring in a small quantity of batter, and so making the pancakes thin, the necessity of turning them — an operation rather difficult to unskilful cooks — is obviated. When the pancake is done, sprinkle over it some powdered sugar, roll it up in the pan, and take it out with a large slice, and place it on a dish before the fire. Proceed in this manner until sufficient are cooked for a dish ; then send them quickly to table, and continue to send in a further quantity, as pancakes are never good unless eaten almost immediately they come from the frying-pan. The batter may be flavored with a little grated lemon-rind, or the pancakes may have preserve rolled in them instead of sugar. Send sifted sugar and a cut lemon to table with them.

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Muffins (1)Muffins (2)Indian MuffinsWhite Flour GemsDr. Trall's Recipe for GemsToast without ButterCrackersTo Make PancakesPancakes

The hearthstone; or, Life at home