Kirmess cook book

Table Talk, ) A plateful of thin, crispy corn bread makes an appetizing breakfast dish. Over a pint of fine yellow corn-meal pour just enough boiling water to moisten thoroughly, then cover and let stand, if possible, for half an hour. Add a scant teaspoonful of salt, two tablespoonfuls of melted butter or lard and three well beaten eggs. Beat in one cupful of flour, then add gradually as much sweet milk as is needed to give a thin drop batter. Beat hard, stir in two teaspoonfuls of baking powder and pour into shallow, well greased pans. Bake in a hot oven for from fifteen to twentyfive minutes, according to thickness, remembering always that the thinner it is the better. WAFFLES. Sarah, Mrs. Oould's Cook. One quart of sweet milk, stir in flour, making the batter about as for cake, two eggs, yolks and whites beaten separately, then put together and put into batter, one teaspoon, just level, of salt, one tablespoon of Royal Baking powder and stir just a little. WAFFLES. Mrs. Oeorge Parks, Rye, N. Y. One quart thick cream, one pint milk, flour to make a thick batter, one-half teaspoon baking powder, onequarter teaspoon salt, one teaspoon sugar, yolks of six eggs. Mix well, then add the beaten whites of six eggs. WAFFLES. Mrs. H. C. White, Brooklyn, N. Y. One quart sour milk, one quart flour, three eggs, one-half of milk in beaten egg, the other half put on fire and warm, then add one heaping teaspoon baking soda in warm milk, salt to taste. This recipe can be divided if too large. GRIDDLE CAKES. Miss Davidson, New Brunswick, N. J. Three cups of sifted flour, two eggs, well beaten, a little salt, one-half tablespoon of melted butter, three teaspoons baking powder, milk to make batter thin or thick as you like them. GRIDDLE CAKES. Miss Stella Flannagan. Two heaping cups of flour, four heaping teaspoonfuls baking powder, one teaspoonful salt and one-half .teaspoonful of sugar. ADIRONDACK GRIDDLE CAKES. Miss Potter, Portcliester, N. Y. One teaspoonful of sugar, one quart sour milk, one teaspoon salt, sifted flour enough to make a rather stiff batter. Mix them and let stand overnight. Next morn- ing stir in one teaspoonful of soda, dissolyed in wann water and two well beaten eggs; the batter should foam like fresh yeast. RICE GRIDDLE CAKES. Mrs. Baird, Yankers, N. Y. One coffeecup of boiled rice, one pint of milk, one egg, two heaping teaspoons of Royal baking powder, a little salt, fionr enough to make a thin batter. GERMAN PANCAKES. Mrs. T. K. Egbert, New York. Two eggs beaten separately, whites to a stiff foam, two cups of sifted flour, a very little salt. Make a thin batter with sweet milk. Put the whites in the last thing. Fry in a large frying pan. Put in butter to fry them, or half butter and lard. MRS. GROVER CLEVELAND'S BROWN BREAD. Mrs. C. W. Cropper. One bowl Indian meal, one bowl rye flour, one bowl sour milk, one large cup molasses, one teaspoonful soda, one tablespoonful salt. Steam two and one-half hours and bake from twenty minutes to one*half hour, depending upon heat of oven. BROWN BREAD. Miss Myra S. Barlow.