Virginia Cookery-book

little way-side inn. And then the liveliness of discussion, and pleasantness of comment, were things to abide long in the memory of a young Virginia girl, who did not then know, however, that she was looking her last upon one of the greatest orators and statesmen that America has produced. EvERY-DAY Batter Bread. One pint of good com meal, sifted, two eggs, and one quart of milk, with about half an ounce or one ounce of butter and one full teaspoonful of salt. The above recipe may be relied on as the one commonly in use at every gentleman's table, not only in Virginia, but throughout the South. Good meal is essential to its perfection. It should be made of white com, and ground in a mill worked by water-power. Any addition of sugar is thought to spoil it, the native sweetness of the corn being all-sufficient. When, in summer, or from other circumstance, there is only buttermilk or sour milk in the dairy, it is used frequently with the skilful addition of just enough soda to make the milk foam and lose its acid taste. Buttered Federal Loaf, for Tea. One quart of family flour, one gill of sweet yeast, two eggs, one table-spoonful of butter creamed, one teaspoonful of salt. Make up the dough with water as for light bread, only somewhat softer, after breakfast, for tea the same evening. When done, with a very sharp knife slice it all the way through into slices half an inch thick; butter the pieces generously with fresh butter ; replace the slices until the loaf resumes its original shape; set it in a warm place until you are ready for it to be served. This loaf was frequently used for the hand-made teas that were almost universally served in old Virginia families. With a cup of good tea and a thin slice of cold tongue or spiced beef, a bit of Federal loaf furnished a delightful repast. Apoquiniminc Cakes. A quart of flour must be made into a paste, with a large pinch of salt, one beaten egg, four ounces of butter, and enough new milk to enable one to roll it handily on the pastry-board; beat it with a pestle for half an hour, then roll it out very thin, cut it into round cakes, and serve hot at the tea-table. They are very delicious. Velvet Cakes. Make a batter of a quart of flour, three eggs, a quart of milk, a gill of yeast. When well mixed stir in a large spoonful of melted butter, and bake in muffin-rings, after they have had time to rise. Crumpets. Very early in the morning take a quart of dough from your light bread and soften it into a moderately thick batter with lukewarm water, three well-beaten eggs and a little salt added; mix very smooth and light, setting it in a warm place to rise till breakfast-time ; drop the batter on the hot griddle so as to be round in shape ; bake quickly, and you will not find it necessary to turn them. Cream Batter Pudding. Half a pint of flour, three eggs (two will do), a teaspoon quarter filled with soda, a little salt, one pint of cream or buttermilk. Beat the whites and yolks of the eggs separately, and bake in a moderate oven. Buckwheat Cakes, No. 1. (Regular Recipe.) Fill a quart measure more than half full of buckwheat flour, then add two large spoonfuls of com meal and two of wheaten flour, which should heap up the measure. Make these into a batter with half a gill of best yeast, a teaspoonful of salt and a pint of cold water, just before leaving the kitchen for the night, as no other batter turns sour so soon. For the same reason these favorite cakes