The new Kentucky home cook book

Dissolve a lump of butter the size of a hen's egg in one pint of sweet milk warmed ; beat the yelks of two eggs well, add the milk and butter, two table-spoonfuls of granulated sugar and two table-spoonfuls of yeast. Next, stir in six even tea-cupfuls of sifted flour, and lastly, the whites of the egg well whipped. Make up about twelve o'clock in winter for tea. Set in a warm place to rise. Beat up again at five, pour into pans about one inch deep, set in a warm place to rise the second time, and bake when it is light, in rather a quick oven. Mrs. C. E. Tabb. SALLY-LUNN. Take two eggs beaten light, one tea-cupful of yeast or sponge, one dessert-spoonful of butter, one dessert-spoonful of lard, one dessert-spoonful of sugar, two pints of flour. Mix well with a spoon at twelve o'clock. Let it rise; then add a small quantity of flour. "Work it again at four o'clock, put into buttered pie-pans and let it rise ready for six o'clock tea. Bake in a quick oven. Mrs. Annie Lee. WAFFLES. Take five eggs, one table-spoonful of butter and lard mixed. Beat the eggs separately, put the butter and a little milk into the yelks, stirring well. Thicken with flour, beat well, then thin it with milk, add a little salt, Put the whites on top, and stir in as you bake the waffles. Have irons well greased and very hot. Mrs. Thomas J. Chenoweth. 148 The New Kentucky Home Cook Book. SALLY-LUNN. Take three light coffee-cupfuls of flour, one-half cupful of butter, one cupful of sweet milk, three eggs beaten separately, two dessert-spoonfuls of baking-powder. Mix into a batter, add a little more milk if not thin enough, and bake quickly. Mrs. James F. Kobixsox. WAFFLES. Take one pint of flour, two eggs, one dessert-spoonful of lard, one and one-fourth pint of buttermilk, one-half teaspoonful of soda. Mrs. Sumrall. WAFFLES, OR FLANNEL CAKES. Put one table-spoonful of butter in one quart of warm milk. When cool, beat five eggs very light and stir in the milk alternately with one-half pound of flour. Add one cake of yeast dissolved in warm water, or two table-spoonfuls of liquid yeast, one tea-spoonful of salt. Set the batter to rise. When light, bake either in waffle-irons, or fry on a hot griddle. Mrs. Keith. WHEATEN BATTER-CAKES Take two eggs broken into a bowl and beaten together. Pour into this three tea-cupfuls of buttermilk. Stir well, and add one tea-spoonful of soda slightly heaped, one-half tea-spoonful of salt, lard the size of a walnut, four tea-cupfuls of flour. Bake in small cakes on a hot griddle well greased. Butter as baked. Serve very hot. Excellent. Mrs. Thomas Jackson. RICE BATTER-CAKES. Take one egg beaten very light, one cupful of sour milk, with enough soda stirred in to make it foam. Then mash thoroughly two cupfuls of cold boiled rice. Put in enough flour to make the cake turn well. Have the griddle hot and well greased. The New Kentucky Home Cook Book. BREAD CRUMB BATTER-CAKES. Take one pint of light bread crumbs rolled fine, one pint of flour, one egg, one table-spoonful of lard, a little over one quart of buttermilk, one level tea-spoonful of soda. Mrs. N. A. Glascock. RICE BREAD.