The Rural cook book

Creamed Tomatoes. — Peel several tomatoes and cut them in moderately thick slices. Fry them in butter, seasoning them as they are frying with pepper and salt Remove them carefully to a platter, leaving the shreds of the tomatoes that have fallen off. Pour into the pan about three-quarters of a cup of rich milk and thicken with flour. Pour this sauce over the tomatoes. Blueberry Pancakes.— Sift one scant pint of flour with one teaspoonful of baking powder and a half-teaspoonful of salt. Mix two well-beaten eggs with 254 cupfuls of sweet milk and thoroughly blend all together. Grease the griddle, drop the batter on in large spoonfuls and spread a teaspoonful of blueberries on each, pressing into the 'cake. Turn, and when brown serve with butter and powdered sugar. Buckwheat Cakes. — One pint milk scalded and cooled, one-half teaspoonful salt. When lukewarm add one-fourth of a yeast cake which has been dissolved in a little warm water; one cup buckwheat flour and one cup white flour. Let rise over night. In the morning stir in one-fourth teaspoonful of soda and one tablespoonful molasses. Beat vigorously before cooking. Mixed Buckwheat Cakes.— Sift together two cupfuls of buckwheat. ^■v one cupful of rolled oats, one cupful of cornmeal, one scant teaspoonful of salt. Mix to a pour batter, with equal parts of milk and water, add one-third of a cake of compressed yeast, cover and stand in a warm place over night; before baking add one-third of a teaspoonful of soda dissolved in hot water. These are good and easy of digestion. Crumb Croquettes. — Melt a tablespoonful of butter in a frying pan and add a tablespoonful of Hour ; a cupful of sweet milk, and salt and pepper to season. Cook until it thickens, then add one beaten egg. Remove from the fire and mix in bread crumbs until the mixture is thick. Make into balls and let get cold Roll in egg and crumbs; fry in deep fat like other croquettes. a Crumb Pancakes.— Two cupfuls sour miik, one-half teaspoonful soda, two cupfuls stale bread crumbs, two eggs, two cupfuls flour, two level teaspoonfuls baking powder, pinch of salt. Soak bread crumbs in the milk over night, add the dissolved soda; if one has stale Johnny cake a change may be made by using one cupful bread crumbs and one cupful Johnny cake crumbs. In the morning add the eggs, well beaten, then sift in the flour and baking powder. It may be that two cupfuls of floor will not be needed to make a suitable batter; use just enough. French Pancakes. — Beat five eggs very light, add two tablespoonfuls of melted butter, one and one-half pints of milk, and enough wheat flour, sifted with two teaspoonfuls of baking powder, to make a good batter. About a quart of flour will be needed. Melt a little butter in a large frying pan, and pour the batter into this. When brown on one side, turn carefully and brown on the other. When done, spread quickly with fruit jelly, and roU up as you would a sheet of music. Transfer carefully tb a very hot dish, sprinkle with powdered sugar, or with powdered sugar and ground cinnamon, and serve immediately. ^ . Flannel Cakes. — One cupful of Indian meal, two cupfuls of flour, three ■. of boiling milk, one-fourth of a yeast cake, one teaspoonful of salt, two ■*" tablespoonfuls of butter and one of sugar. Pour the boiling milk upon. the meal and butter; let it cool; then add the flour, salt, sugar and the portion of yeast dissolved in four tablespoonfuls of cold water. Let it .f' rise over night, and in the morning fry as you would griddle cakes.