Kentucky receipt book

One pint Graham flour, 1 pint cornmeal, 1 cup molasses, 1 pint sour cream, 1 teaspoon salt, 1 teaspoon soda. Mix meal and flour, salt and soda, add sour cream and molasses, beat well, if not moist enough, add a little lukewarm water. Pour into a greased mold, fill about 2-3 full, cover with greased top, steam 3 hours in a steamer, or put mold in pot for boiling water, replenish with boiling water as needed. Remove top, set mold in oven 15 minutes. Rice Flannel Cakes. One pint of flour, 1 pint milk, % cup boiled rice, 1 dessertspoon bjitter and lard mixed, 1 egg, 1 teaspoon baking powder. Beat yolk, add milk, flour, rice, butter melted and salt, add white well frothed. Bake on a hot greased griddle. Flannel Cakes. One pint flour, 1 pint sour cream or buttermilk, 1 egg, 1 teaspoon salt, 1 teaspoon soda, 1 teaspoon melted butter or lard. Beat yolk, add sour cream, flour gradually, salt, soda dissolved in a little sour cream, then frothed white. Bake on a greased hot griddle. Pumpkin Bread. One quart of meal sifted, 1 pint of pumpkin (after cooking), 1 kitchen spoon of lard, 2 teaspoons of brown sugar, 1 teaspoon of salt. "Work all together, make in pones and bake in oven. Rye Bread. One cup of scalded milk, 1 cup boiling water, 1 tablesppon of lard, 1 tablespoon of butter, 1-3 cup of brown sugar, 3 cups flour, y^ cup yeast dissolved in % cup lukewarm water, 1^ teaspoons salt, rye meal. Add butter, lard and salt to, milk and water, and when lukewarm add the yeast and flour. Mix well and put in pan to rise several hours. Add rye meal until dough is stiff enough ; knead well \ let rise, shape in loaves ; let rise again and bake. Boston Brown Bread. Take one coffee cup full of ineal after it is sifted, 2 cups of Graham flour, sift it, then put in the bran, also 1 cup of black molasses, enough buttermilk to make a stiff batter, 1 teaspoon of soda^ grease mold with lard and let it get warm, then pour in the mixture. Fill mold half full and bake slowly for 2 or 3 hours. Buckwheat Cakes. Sift 1 quart of buckwheat flour, dissolve y^ cake of yeast in a little lukewarm water to make a stiff batter. Stir well, and put in a little salt. Let rise until morning in a tolerably warm place. Stir it down, add 1 tablespoon of butter or lard and butter mixed, 1 wellbeaten yolk, a pinch of soda, 1 teaspoon of granulated sugar, 1 pint of sweet milk. Bake on a greased hot griddle. Croutons. Cut bread in slices, %^ inch thick. Remove the crust and cut in squares, or use the biscuit cutter. Dip each piece in melted butter, toast a nice brown and serve with cream soups, or garnish any stewed dish. Cream Muffins. One pint of flour, 1^ cups of cream, 2 teaspoons baking powder, 2 eggs, 1 teaspoon salt. Sift flour, baking powder and salt twice, add yolks beaten light, then cream, and fold in the whites. Bake in muffin tins, and serve hot. Substitute meal for flour and prepare same way, as it makes delicious muffins. Muffins. One pint of flour, 1 dessertspoon butter and lard mixed, 3 eggs, 1 teaspoon salt, milk to make a thin batter. Cook in hot muffin rings. Por com muffins, substitute meal for flour and prepare same way. ^ I Busk. One quart of flour, 1 teacup sugar, 2 tablespoons butter, 3 eggs, 1 teacup of good yeast. Make it in morning and set to rise; if it comes too early, work down the dough and let rise a second time. Put in buttered pan, let rise, and bake in same pan. Spread with melted butter and serve at once. Swedish Bolls.