The standard book of recipes and housewife's guide, comprising as complete cook book

New England Corn Cake. — Take a quart of milk, a pint of corn meal, a teacupful of wheat flour, a teaspoonful of salt, and two tablespoonfuls of melted butter. Scald the milk, and pour it gradually on the meal. When cool, add the butter and salt, and half a cupful of yeast. Let set over night. In the morning beat the sponge thoroughly, and add two well-beaten eggs, and half a teaspoonful of soda dissolved in a teaspoonful of water. Pour into buttered deep earthen plates, let stand fifteen minutes to rise again, and bake from twenty to thirty minutes. Corn Meal Griddle Cakes. — Scald two cupfuls of sifted corn meal and mix with a cupful of wheat flour and a teaspoonful of salt. Add three well-beaten eggs ; thin with enough sour milk to make the mixture the right consistency. Beat the mass till very light, and add a teaspoonful of baking-soda dissolved in a little water. If you use sweet milk, replace the soda with two large teaspoonfuls of baking powder. Lunch Biscuit. — To enough raised dough to make a loaf, add one half cupful sugar, one-half cupful lard, and mix thoroughly. Roll to one-fourth inch thickness and cut with biscuit cutter, place them in pan one on top of the other, with piece of butter the size of a pea between them. Let raise and bake. Rusk. — Two teacupfuls raised dough, one teacupful sugar, half cupful butter, two well-beaten eggs, flour enough to make a stiff dough ; set to raise, and, when light, mold into high biscuit and let raise again, sift sugar over top and wet with milk, place in oven. Parker House Rolls. — Scald a pint of milk, melt in it while warm a piece of butter the size of an egg, add a tablespoonful of sugar, a pinch of salt, and a cupful of yeast. Add flour to make soft dough and let it rise over night. In the morning add half a teaspoonful of soda dissolved in a spoonful of water. Mix in enough flour to make the same stiffness as any biscuit dough, and roll out about a quarter of an inch thick. Cut with a large round cutter, spread soft butter over the tops, and fold one-half over the other by doubling. Cover, and place near the fire for fifteen or twenty minutes to rise before baking. Bake in rather a quick oven. French Rolls. — These may be made of the bread dough prepared for baking. When making bread, reserve enough dough for rolls. Work into this a tablespoonful of lard or butter, and stand in a cool place for four hours. Knead again, and let stand three hours more. Then roll, very lightly, pieces of the dough into round cakes, and fold these over, not quite in the centre. Let rise again an hour, and bake half an hour in a hot oven. Risen Biscuit. — Mix one quart milk, three-quarters of a cupful each lard or butter and yeast, two tablespoonfuls white sugar, and a teaspoonful of salt, with flour enough to make a soft dough. Set over night. In morning roll out into a sheet three-quarters of an inch thick. Cut into round cakes, set close together in a pan, let rise twenty minutes, and bake twenty minutes. Or half the flour may be worked in, and the remainder five hours later, the dough being left to rise five hours more.