The complete cook book

Take one quart of flour and sift it. To one cup of milk add one-half cup of warm water, and stir into the sifted flour; take two eggs and beat separately; add sugar to the desired taste to the yolks of the eggs. After eggs are well beaten, add them to the batter; dissolve a small yeast cake in batter and beat well; then put it to rise, and after it has risen, beat hard ; then put it into bread mould. Let rise again until it is risen enough to bake; make up five hours before wanted. If the cup of milk is not sufficient, add more to thin the batter. REMARKS ON GRIDDLE CAKES. First, and most important of all, is a soapstone griddle. It should never be greased. It should be hot enough to hiss when the batter touches it. Pour the batter from a pitcher to prevent ragged edges. MOTHER R.'S BUCKWHEAT CAKES. Take one quart of "lukewarm" water, or a little hotter (but not too hot), put a pinch of salt, and two tablespoonfuls of common molasses in this, then stir in the buckwheat flour until it is just thick enough to run off the spoon. Have ready dissolved, one-quarter cake of compressed yeast in a little warm water. Add this to the mixture, then set to rise in the kitchen near the fire, if it is freezing cold ; unless very cold let it stand on the table. In the morning add a little bit of soda, about what can be held on the point of a penknife; stir and let stand until ready to fry. MOTHER R.'S DRY BREAD GRIDDLE CAKES; Enough pieces of stale bread to make two cups of pulp. Let it soak over night in enough milk or water to cover it; in the morning drain the water off in a The Complete Cook Book. 207 colander or squash strainer, then add one tablespoonful of melted butter, yolks of three eggs, a pinch of salt, a very full cup of flour, and then add enough sweet milk to thin them ; next add the beaten whites of three eggs and a pinch of soda dissolved in milk. FLANNEL CAKES. One pint of flour, one heaping teaspoonful of baking powder, one-half teaspoonful of sugar, one-half tablespoonful of melted butter, one egg beaten separately, three-quarter pint of sweet milk and one-half teaspoonful of salt; mix flour, baking powder, sugar and salt together ; then stir in the butter, eggs and milk, adding the whites of the eggs last. CORN FRITTERS. One pint of flour, one heaping teaspoonful of baking powder, one-half teaspoonful of sugar, one-half teaspoonful of melted butter, one egg well beaten, threequarters pint of sweet milk, one-quarter teaspoonful of salt, and one can of corn or six ears grated. MOTHER It's CORN MEAL GRIDDLE CAKES. One-half teacupful of corn meal, one-half teacup of flour, two eggs, one-quarter teaspoonful of sugar, oneeighth teaspoonful of soda, and a little salt. Take the cup of corn meal and cover it with enough warm water to wet the meal and allow it to swell over night ; next morning add the cup of flour, a pinch of salt, the yolks of the two eggs, a lump of butter half the size of an egg, the sugar and the soda wet in milk; then enough sweet milk to thin them. Add the whites of the eggs well beaten last. GOOD CORN MEAL GEMS. Mix one cup of corn meal, one cup of flour, one cup of sweet milk, one-quarter cup of butter, one egg, two tablespoonfuls of sugar, one and one-half teaspoonfuls of baking power. When well mixed grease the gem pans and put a spoonful of this batter in each and bake in a quick oven. This amount will make twelve gems. 2o8 The Complete Cook Book. SOUR MILK GRIDDLE CAKES.