Temperance cook book

One-half cup of white sugar, piece of butter the size of an egg, two eggs, three teaspoonfuls Equity baking-powder, one cup of white flour, one pint of sweet milk, two cups of cornmeal. Beat the butter, sugar and eggs well together, add the flour with the baking-powder, next the milk and corn meal; bake in shallow pans, in a hot oven; when done, cut into square pieces and serve hot. AN EXCELLENT CORN BREAD. One pint of white cornmeal, one teaspoonful of dried saleratus, one-teaspoonful of salt, two eggs, beaten light, one pint of sour milk, one tablespoonful of butter. Stir the saleratus and salt into the meal, add the eggs, then the milk and butter; beat about five minutes, and put in about half an inch thick in the pans, and bake. CRUMPETS. Four cups of warm milk, two-thirds of a cup of yeast, three tablespoonfuls of melted butter, one teaspoonful of salt, one teaspoonful of soda, dissolved in hot water, four cups of flour. Set these ingredients, except the butter and soda, as a sponge, over night. In the morning, add the melted butter, with half cup of flour, to prevent the butter from thinning the batter; stir in the soda, half fill the muffin-rings with this mixture, and let them stand twenty minutes, or until light, before baking. If you like them sweet, you can add a teacupful of white sugar. CORXMEAL CRUMPETS. One quart of Indian meal, one quart of boiled milk, one-half teacup of yeast, two tablespoonfuls of white sugar, two heaping tablespoonfuls of lard, or butter, or half and half, one saltspoonful salt. Scald the meal with the boiling milk, and let it stand until hike-warm. Then stir in the sugar, yeast, and salt, and let it rise five hours. Add the melted shortening, beat well, put in greased muffin-rings, set these near the fire for fifteen minutes and bake. Half an hour in a quick oven ought to cook them. WHEAT MUFFINS. One and one-half cups of sweet milk, two eggs, one tablespoonful of butter, two heaping teaspoonfuls of Equity bakingpowder, flour enough to make a smooth batter. Bake in muffinrings in a hot oven. Add teaspoonful of salt. CORN MUFFINS. One-half cup of butter, one cup of white sugar, one cup of sweet milk, one cup of flour, two cups of cornmeal, three eggs, three teaspoonfuls of Equity baking-powder. Stir the butter and suo-ar to a cream, add the beaten eggs, then the flour with the baking-powder; beat ten minutes; add the milk and cornmeal; bake in muffin-rings or jam-pans, in a very hot oven. This recipe makes a very nice Johnny cake. HOMINY MUFFINS. Two and one-half cupfuls of fine hominy, four cupfuls of sour milk, four eggs, one-half cup of butter and lard mixed, three tablespoonf uls of white sugar, one and one-half coffeecupfuls of flour, one teaspoonful of soda. Beat the hominy smooth, stir in the milk, then the butter, sugar and salt, next the eggs, well beaten; add the soda, dissolved in a little hot water, and stir in the flour. Bake in muffin-rings, in a hot oven. They are delicious if rightly made. RICE MUFFINS. One cup of cold, boiled rice, one pint of flour, two well beaten eggs, one quart of milk, one tablespoonful of lard or butter, one teaspoonful of salt, and two of Equity baking-powder. Beat hard, put in muffin-rings, and bake quickly. CORNMEAL CAKES.