Temperance cook book

One quart of sweet milk, four tablespoonfuls of yeast, one tablespoonful of melted lard, two eggs, one teaspoonful of salt. Add all the ingredients to the milk, excepting the eggs and lard, make a good batter, and set over night. In the morning, add the lard and eggs, well beaten, and bake at once on a hot griddle. DELICIOUS HOT CAKES. One quart flour, small half cup yeast, a little salt; mix to a thin batter with warm milk; in the morning, add one teaspoonful of yeast powder, stir briskly for a moment. When fried they are as light as a feather. VELVET CAKES. One pint of thick cream, one pint of new milk, three eggs, whites and yolks beaten separately, very stiff, one teaspoonful of salt, one quart of rice flour, or enough to make a good batter. Mix the beaten yolks with the milk, add the salt, rice flour and the whites of the eggs; stir very lightly, and bake immediately. HOMINY CAKES. Two cups of fine hominy, boiled and cold, one cup of white flour, one quart of sour milk, three eggs, one teaspoonful of salt, one teaspoonful soda, dissolved in hot water. Beat the hominy well, add the milk, salt and soda, then the flour, lastly, the eggs; bake at once. OATMEAL GRIDDLE CAKES. One cupful of boiled oatmeal, one cupful of flour, one teaspoonful of sugar, half teaspoonful of salt, One teaspoonful of Equity baking-powder. Sift the baking-powder into the flour, add water to make a batter the consistency of buckwheat cakes. Beat well, and bake immediately. CORNMEAL GRIDDLE CAKES. (No. 1.) Soak three-fourths of a pint of meal over night in two cupfuls of sour milk, and one of sour cream. In the morning, add one pint of flour, a little salt and two eggs; soda to sweeten the mixture. Bake immediately. CORNMEAL GRIDDLE CAKES. (No. 2.) Two cupfuls of flour, one cupful of cornmeal, three eggs, one teaspoonful of soda, one quart of sour milk. Beat the yolks verylight, add the milk with the soda, stir in the flour and cornmeal; lastly, the whites of the eggs, beaten to a stiff froth. Bake im- mediately, on a griddle. Graham griddle cakes may be made iii the same way. EICE GRIDDLE CAKES. One pint of sweet milk, one cup of flour, one cup of boiled rice, three eggs, two teaspoonfuls of Equity baking-powder, one teaspoonful of salt. Have the rice freshly cooked and add it to the milk; stir in the flour with the baking-powder; put in the whites of the eggs just before baking the cakes. They are very fine. GRAHAM CAKES. Two cupfuls of brown flour, one cupful white flour, three cupfuls sour or buttermilk, one full teaspoonful of soda, one teaspoonful of salt, one heaping tablespoonful of lard, three eggs, beaten very light. If you use sweet milk, add two teaspoonfuls of Equity baking-powder. Bake as soon as they are mixed. BUCKWHEAT CAKES. One quart of warm water, one-half cup of yeast, one tablespoonful of molasses, one teaspoonful of salt. Mix in enough buckwheat to make a pretty stiff batter, let it rise over night. In the morning add the soda, thin it with sweet milk to the right consistency, and fry on a hot griddle. If you have them every morning, .save a little batter to raise them with, instead of using fresh yeast every time. Do not make your cakes too small. Buckwheat cakes should be of generous size. BREAD PANCAKES.