Buckeye cookery

_. Seda and raised biscuit and bread or cake, when stale, can be ‘made almost as nice as fresh by plunging for an instant into cold — water, and then placing in a pan in the oven ten or fifteen minutes; — thus treated they should be used immediately. a Waffle-irons should be heated, then buttered or greased with ot jard, and one side filled with batter, closed and laid on the fire or _ . placed on the stove, and after a few minutes turned on the other - side. They take about twice as long to bake as griddle-cakes, and — are delicious with a dressing of ground cinnamon. Muffins are — baked in muffin-rings. In eating them, do not cut but break them y ine | | ae " The success of these recipes, and all others in this book in which! ah _ eoda and cream tartar are used, will depend on the purity of these ingredients. Always buy the pure English bicarbonate of soda, and — the pure cream tartar. They are higher-priced, but cheaper in the | end, and are free from injurious substances. When not found a S the grocer’s, they mdehe be had at the druggists. : BakinG POWDER. _ Sixteen ounces corn starch, eight of bicarbonate of soda, five of tartaric acid; mix thoroughly.—Mrs. Dr. Allen, Oberlin, Ohio. Fight ounces flour, eight of English bicarbonate of soda, seven of tartaric acid ; mix thoroughly i passing several times crea ay Wet ate CAKE. 2 “one (scanty) quart flour, one tea-spoon soda, two of cream tartar; South Norwalk, Conn. Mee , CiInNAMON CAKE. When yeast bread is ready to knead from the sponge, ica and roll out three-fourths of an inch thick, put thin slices of butter om the top, sprinkle with cinnamon, and then with sugar; let rise well : and bake. — Mise M. fn Wilcox, Selma, Alabama. Buns. half cup yeast, half cup butter, one cup sugar, enough flour to make a soft dough; flavor with nutmeg. Let rise till very light, then moid into biscuit with a few currants. Let rise a second time im pan; bake, and, when nearly done, glaze with a little molasses and milk. Use the same cup, no matter about the size, for each -measure.—Mrs. W. A. James. BurrERED TOAST. Crust-edges for the crumb-jar; first warm each side of the bread, then present the first side again to the fire until it takes on a rich, even, brown color; treat the other side in the same way; butter and serve immediately.The coals should be bright and hot. Toast _ properly made is very digestible, because all the moisture is extracted, and the bread has become pure farina of wheat; but when as moist as ever, and butter applied to it while warm does not pene- \ ththis one and a half pints boiling water; place over a kettle of boiling water for ten minutes, dip into it the toast, and serve hot. Egg Toast. Break one egg into a cup and fill with sweet milk; mix with it two table-spoons sugar, two of butter, two eggs, one cup milk. Bake twenty minutes in a quick oven.—Mrs. Emily L. Sulk. : FP Aichoagh toast is commonly used, few know how to prepare it Pasi. Take bread not too fresh, cut thin and evenly, trim off the | it is exposed to a hot fire and the outside charred, the inside remains — trate, but floats on the surface in the form of rancid oil. Or, beat one cup of butter and three table-spoons flour to a cream, pour over Or, dip each slice of toast in boiling hot water min! salted), .