The new Kentucky home cook book

Miss Julia Porter. CORN MUFFINS. Take one pint each of buttermilk and sifted meal, two eggs beaten separately (beat the yelks and pour in the milk), one tea-spoonful of soda ; stir in the soda ; heat one table-spoonful of lard and pour into the mixture. Mrs. Brodrick. WHEATEN MUFFINS. Take one pint of flour, one pint of sweet milk, five eggs beaten separately, one large table-spoonful of lard. Mix all together, stirring in the whites of the eggs last. Bake in very hot irons. Mrs. T. J. Chenoweth. CORN-MEAL BATTER-CAKES. Take one tea-cupful of meal, one egg, one tea-spoonful of lard, one cupful of buttermilk, a pinch of soda, a pinch of salt. Thin with water. SWEET MILK BATTER-CAKES. Beat one egg, add to it one and one-half pint of sweet milk and a little salt. Stir in just enough sifted corn-meal to make a very thin batter. Bake on a hot griddle. Mrs. Harry Wadsworth. CORN-MEAL MUSH. Stir into one pint of cold water one pint of corn-meal, salt. Put the mixture into a quart of boiling water. Stir well, and boil half an hour. Mrs. J. H. Power. MUSH BATTER-CAKES; Take one pint of mush, one-half pint of flour, two eggs, a pinch of salt. Mix with sweet milk. Mrs. Dimmitt. The New Kentucky Home Cook Book. CORN-MEAL MUSH. Take one pint of meal stirred into one pint of sweet milk, one tea-spoonful of salt. Stir all gradually into one quart of boiling water. Let it boil for half an hour. This fries a beautiful brown. Mrs. Tabb. OAT-MEAL PORRIDGE. Soak overnight in cold water one heaping tea-cupful of . oat-meal. In the morning put this in a flat tin bucket or pan and pour over it one quart of water; add one tea-spoonful of salt. Set it into a steamer, cover closely, and put it over a pot of boiling water, and steam for three-fourths of an hour without stirring. If stirred very much, the porridge will be poor in flavor and starchy. This manner of cooking applies to all kinds of meal. Mrs. Tabb. BUCKWHEAT CAKES. Take one piece of compressed yeast (Fleischman's) and put it into one pint of warm water, then stir three tablespoonfuls of Graham flour into this water and yeast, and make quite stiff with buckwheat flour. Keep warm all night. In the morning put in a small tea-spoonful of baking-soda and a little salt, and thin the batter with sweet milk just before cooking. QUICK BUCKWHEAT CAKES. To one pint of buckwheat flour while dry add two tablespoonfuls of baking-powder, one tea-spoonful of salt, one scant table-spoonful of brown sugar or Xew Orleans molasses to make them brown. Mix well together, and when ready to bake add one pint of cold water, or sufficient to form a batter. Stir but little, and bake immediately on a hot griddle. The baking-powder should never be put into the batter, but always mixed with the flour in a dry state. Mrs. Harry Wadsworth. The New Kentucky Home Cook Book. 153 ALICE'S GRAHAM BATTER-CAKES. Take two eggs, one and one-half pint of milk, one and one-half pint of Graham flour, one tea-spoonful of salt, one dessert-spoonful of baking-powder, three level table-spoonfuls of melted lard. Beat the eggs thoroughly, add the milk, then the salt ; mix baking-powder through the flour and add to this ; then beat in the lard. Beat hard like cake. Bake quickly, on a griddle well greased and very hot. HAM TOAST.