Miss Parloa's new cook book and marketing guide

One pint of warm milk, two cupfuls of warm boiled rice, one quart of bread flour, one teaspoonful of salt, two tablespoonfuls of butter, one-third of a cake of compressed yeast. Mix the butter, rice and milk together. Pour the mixture on the flour, and beat till a light batter is formed. Mix the yeast with four table -spoonfuls of cold water, and add it and the salt to the batter, which let rise over night in a cool place. In the morning fill buttered muffin pans two- thirds to the top, and set them in a warm place till the batter has so risen as to fill the tins. Bake thirty-five minutes. One-third of a cupful of liquid yeast may be substituted for the compressed yeast. Hominy Muffins. A pint of milk, a quart of Haxall flour, one teaspoonful of salt, two table-spoonfuls of butter, one-third of a cake of compressed yeast, or one-third of a cupful of liquid yeast ; half a cupful of hominy, measured before cooking. Wash the hominy, and add a pint of boiling water. Boil one hour, stirring often. Then add the milk, salt, yeast and butter. Pour this, gradually, on the flour, beating well. Let it rise over night. In the morning put in buttered muffin pans and let rise from half to three-quarters of an hour. Bake thirtyfive minutes. The muffins may be put to rise in the morning for tea. Gems. One pint of flour, one of milk, an egg, half a teaspoonful of salt. Beat the egg until light, add the milk and salt to it, and beat, gradually, into the flour. Bake twenty minutes in hot gem pans. A dozen cakes can be made with the quantities given. Hominy Drop-Cakes. One pint of fresh boiled hominy (or, cold hominy may be used ; if the latter, break into grains, as lightly as possible, with a fork, and heat in a farina kettle without adding water) , one table-spoonful of water, two eggs — whites and yolks beaten separately. Stir the yolks into the hominy first, then the whites, and a teaspoonful of salt, if the hominy has not been salted in cooking ; or, if it has, use half a teaspoonful. Drop, in table-spoonfuls, on well-buttered tin sheets, and bake to a good brown in a quick oven. Squash Biscuit. One cupful and a half of sifted squash, half a cupful of sugar, half a cake of compressed yeast, or half a cupful of liquid yeast ; one cupful of milk, half a teaspoonful of salt, four table-spoonfuls of butter, five cupfuls of flour. Dissolve the yeast in a scant half cupful of cold water. Mix it and the milk, butter, sugar, salt and squash together, and stir into the flour. Knead well, and let it rise over night. In the morning shape into biscuit. Let these rise an hour and a half, and bake them half an hour. Sally Lunn. One quart of flour, one generous pint of milk, two tablespoonfuls of sugar, two eggs, three table-spoonfuls of butter, one teaspoonful of salt, half a cake of compressed yeast. Have the milk blood warm, and add the butter, melted ; the eggs, well beaten ; and the yeast, dissolved in three tablespoonfuls of cold water. Pour, gradually, on the flour, and beat into a smooth batter ; then add the salt and sugar. Butter baking pans, and pour in the batter to the depth of about two inches. Let it rise two hours in a warm place. Bake half an hour. Snow Pancakes.