The Twin-city housewife

Pan Cake Sauce: One-half pound sugar dissolved in water as for preserves, one-fourth pound butter, and a little nutmeg.—Mrs. F. 8. Vernay. Sour Milk Griddle Cakes One-half teaspoon salt and a rounding teaspoon soda sifted with two and a half cups flour. Add one egg well beaten and two cups sour milk. Drop by spoonfuls on hot, greased griddle and let cook until full of bubbles; then turn and cook on other side. Serve very hot. French Toast, No. 1 One egg beaten with one cup of milk, salt to taste. Dip slices of bread into the mixture and fry a light brown. Spread with butter while hot. Sugar and cinnamon may be sprinkled on if desired.—Mrs. Ernest Dalton. YW twelve THE TWIN-CITY HOUSEWIFE French Toast, No. 2 Six slices of bread, three eggs, one pint of milk, one teaspoon of vanilla, nutmeg and sugar to taste. Beat eggs separately, add milk, sugar and flavoring. Place bread in bowl, pour custard over it and let soak for twenty minutes. Heat cottolene in frying pan and fry bread on both sides. Place on dish, sprinkle with sugar and serve hot. —Mrs. G. A. Follin. Cheese Fritters One-half cup of milk, one ounce of butter made boiling hot, add four teaspoons of flour and beat smooth; beat in two eggs and onefourth pound of grated cheese. Drop by teaspoons into hot fat.—Mrs. A. A. Springs. Fritters One pint of flour, one pint of boiling water, one teaspoon of salt, four eggs. Stir the flour into the boiling water by degrees, stirring constantly while it boils three minutes. It must be smooth like paste; let this cool, then add the yolks of the eggs. Mix well, then add the well-beaten whites of the eggs. Drop in hot fat and cook a light brown and serve with powdered sugar—Mrs. Wm. L. Hill. Corn Muffins To one pint cornmeal allow one egg, one teaspoon of soda, one of salt, a piece of lard the size of a large hickory-nut. Make into a batter with buttermilk. This quantity will make eight muffins for rings of the usual size. Grease rings well and have them hot when the batter is put in. Bake in a quick oven.—Mrs. S. R. Hay. Eggless Muffins One and one-fourth cups sweet milk, two cups flour, one and onehalf teaspoons butter, one-half teaspoon salt, two teaspoons baking powder. Dot butter on top of each muffin when ready to put in oven. —Mrs. M. L. Hobson, Norfolk, Va. English Muffins Two pounds flour, one quart milk, one-fourth pound butter, one tablespoon each salt and sugar, one-half cake of yeast. Scald the milk, add the butter to it and let stand until luke-warm; then add the yeast, sugar, salt and flour. Heat for five minutes. Cover and stand in warm place over night. The next morning turn out on a bread board with plenty of flour to prevent sticking. Cut size required and let rise again. Bake on a griddle, using flour on the griddle instead of lard. Toast before serving, buttering them while hot—Mrs. Jennie Bingham, Statesville. Flour Muffins One light pint of flour, one-half pint sweet milk, one or two eggs, piece of butter or lard (melted) size of walnut, one-half teaspoon of soda, one teaspoon of cream of tartar. Nicer to beat eggs separately and put in whites just as you put in pans. Have pans hissing hot and bake in a quick oven.—Mrs. Dickson, Morganton. Puff Muffins One cup sweet milk, one cup flour, one egg, pinch of salt, whip egg separately, add milk and flour alternately, lastly white of eggs. Bake slowly. This quantity makes six muffins—Mrs. James Norfleet. THE TWIN-CITY HOUSEWIFE thirteen Muffins One light pint of flour, three eggs beaten separately, one pint of sweet milk, a small lump of butter, a pinch of salt. Bake thirty minutes in muffin pans.—Mrs. A. B. Daingerfield. Rolled Muffins