The Twin-city housewife

In the forenoon take a large teacup of fresh milk, scald, and into it stir enough meal to make a thick mush. Keep this closely covered in a warm place until morning when it should show signs of fermentation. Add to it a pint of very hot water, one teaspoon of salt and a small teaspoon of soda. Add enough well sifted flour to make a stiff batter and place in a vessel of water just hot enough to bear the hand in. Keep an even temperature. In an hour or less, it should be “Light,” little bubbles over top. When real light do not wait until it falls back but add about three quarts of warm flour, three teaspoons salt, two of sugar, one tablespoon lard, and warm water sufficient to make a soft dough. Knead well, form into loaves, place in greased pans and when risen to twice the size, bake, not too slow.—Mrs. R. M. Payne. Moravian Sugar Cake One cup mashed potatoes, three-fourths cup sugar, one-half cup butter and lard, two eggs, one pint of sponge or a cup of yeast, onefourth cup of milk, and a little cinnamon. Roll one-fourth inch thick and let rise. Cream brown sugar and butter together, flavor with cinnamon and spread on top. Bake until a light brown, and immediately on taking from the oven moisten top with milk or cream. Stickies Cream together a cup of butter and a cup of sugar. Make pastry as for pies, roll thin and spread the mixture on. Roll together and cut in pieces about an inch long and bake.—Mrs. W. S. Creasy. Yeast Boil six Irish potatoes in two quarts of water until well done. Boil a pinch of hops in one quart of water, mash the potatoes and return them to the water in which they were boiled; strain the hop water into this, adding one-half cup each of sugar and salt, and put in a jug.—Mrs. A. B. Daingerfield. Liquid Yeast Nine Irish potatoes, good size, boiled until done; peel and mash fine. One-half pint of hop tea, one cup of brown sugar three-fourths of a cup of salt. Mix all together with one gallon of boiling water. Let stand until cool and add one pint of liquid yeast. Stir frequently while fermenting.—Mrs. P. H. Hanes. THE TWIN-CITY HOUSEWIFE eleven Wattles, Muffins, Cte. Buckwheat Cakes, No. 1 One quart of buckwheat flour, one and a half pints of water, one teacup of good yeast, one teaspoon each of salt and sugar, one heaping tablespoon of lard. Mix these ingredients at night. In the morning add an egg to the batter and beat well. If it is a little sour add a pinch of soda and bake at once on a hot griddle. Syrup for Cakes: Three pounds of white sugar, one pint of water. Let boil down about one-half. Any flavoring may be added.—Mrs. W. &. Whitaker. Buckwheat Cakes, No. 2 Into one and a half pints of tepid water put enough buckwheat to make a batter a little softer than muffin batter. Add a teaspoon of salt, half a cup of yeast to which has been added two teaspoons of sugar and let rise over night. Before frying, beat very light and add a kitchen spoon of black molasses. Have griddle very hot. Cook and serve immediately. If wanted for tea, make them about eleven o’clock in the morning. Use mountain buckwheat.—Mrs. B. B. Owens. Corn Batter Cakes To one egg, well beaten, add one-half cup of sweet milk and onehalf cup of cold water. Stir in corn meal enough to make a thin batter. Add one-half teaspoon of salt, and fry on a hot, well-greased griddle—Miss Augusta Watkins. Flannel Cakes Two eggs, beaten well separately, one tablespoon of sugar, two cups of flour, teaspoon of baking powder, a little salt, and milk enough to make a thin batter. Put pan on fire and get very hot, wipe out with dry cloth, put batter in by spoonfuls, and turn when cakes begin to get porous.—Mrs. J. W. Hanes. Pan Cakes Six eggs, one quart milk, flour enough to make very thin batter, one teaspoon each baking powder and salt.