The new Kentucky home cook book

Boil one tea- cupful of rice until dry and soft, put in two cupfuls of meal and mix well. Beat two eggs very light and add to the rice, a little salt, and a small piece of lard. Thin the batter with sweet milk. Do not let it be thicker than for muffins. Bake — not too long, or it will be dry. Miss Aelie Bascoini. RICE CRUMPETS. Stir into two tea-cupfuls of milk three table-spoonfuls of quick yeast, one table-spoonful of white sugar, butter the size of a small egg melted, one tea-cupful of boiled rice, four tea-cupfuls of flour or enough for a good batter, a little salt. Beat all well together, set to rise for five or six hours, then dissolve a tea-spoonful of soda in a table-spoonful of hot water; mix with the batter, pour into muffin-irons; let them stand for fifteen minutes. Bake quickly. Serve very hot. Mrs. Tabb. STEAMED CORN-BREAD. Take three cupfuls of corn- meal, one cupful of Graham flour, one-half cupful of molasses, one cupful of buttermilk or clabber, one tea-spoonful of salt, one tea-spoonful of soda. Steam four hours in mold. Delicious when hot; very nice when cold, toasted for tea. Miss Allie Bascom. SCALDED CORN-BREAD. Take one pint of meal, one and one-half joint of boiling water, a pinch of salt, one table-spoonful of lard. Pour boiling water over the lard and meal, then stir in one egg The New Kentucky Home Cook Book. and seven table-spoonfuls of sweet milk. Drop off of a spoon into the bread-pan, and bake in a quick oven. Mrs. Peaee. STEAMED CORN-FONE. Take one tea-cupful of molasses, one tea-cupful of flour, one-half gallon of corn-meal, one tea-spoonful of salt, two tea-spoonfuls of soda, one and one-half pint of buttermilk. Mix well, put into a tin bucket well greased, fasten top on well, and sink in a kettle of boiliug water. Boil hard for four hours, slip it out of the bucket into a pan, and bake slowly for an hour. Nice when hot; also, nice for lunch. Mrs. Bierbowee. KENTUCKY EGG BREAD. Take one and one-half pint of sifted meal, one pint of buttermilk, two eggs, one scant tea-spoonful of soda, one teaspoonful of salt, one table-spoonful of lard. Mix well, and bake quickly in a long pan. Mrs. Dimmitt. KENTUCKY DODGERS. Take one quart of sifted meal, one level tea-spoonful of salt, one table-spoonful of melted lard. Mix thoroughly through the meal, scald with one-half cupful of boiling water; let stand half an hour, then add another half tea-cupful of boiling water, or enough to make a soft dough. Mold into oblong cakes with the hand. Put into the pan, and bake. CORN MUFFINS. Take one pint of meal, one pint of buttermilk, one-half tea-spoonful of soda dissolved in the milk, a little salt, one egg, one table-spoonful of melted lard. This makes one dozen muffins. Mrs. Peace. KENTUCKY CORN GRIDDLE CAKES. Take one-half cupful of sifted meal, wet with sweet milk, and stir into a half pint of scalding water. Let it boil a The New Kentucky Home Cook Book. 151 few minutes, then beat three eggs separately very light, the yelks and one pint of meal, a pinch of salt. Mix all together with sweet milk until the right consistency for batter, then stir in the beaten whites, leaving part of it on top of the batter. Fry on a well-greased griddle.