The blue ribbon cook book

J teaspoonful of salt. (heaping). 2 eggs, well beaten. 1J tablespoonfuls melted butter. 1 cup milk. Mix the flour, baking powder and salt, and sift; then add the well-beaten yelks of two eggs, to which has been added the milk, and stir into the dry mixture. Add the melted butter, then the whites of the two eggs, beaten to a stiff froth. Then have the waffle irons very hot and well greased — pouring off any extra grease, leaving only enough to keep batter from sticking. BUCKWHEAT CAKES. § cup fine bread crumbs or meal. J yeast cake. 2 cups scalded milk. J cup lukewarm, water. J teaspoon salt. 1} cups buckwheat flour. 1 tablespoon molasses. Pour milk over crumbs, and soak thirty minutes; add salt, yeast cake dissolved in lukewarm water, and buckwheat to make a batter thin enough to pour. Let rise over night; in the morning, stir well, add molasses, one fourth teaspoon soda dissolved in one fourth cup lukewarm water, and cook as griddle-cakes. Save enough batter to raise another mixing, instead of using yeast cake; it will require one half cup. SOFT CORN BREAD (Spoon Bread). 1J pints of sweet milk. J pint of meal. 1 egg. Salt. 1 teaspoonful of quick yeast. Bake in oven. BREAD. 27 LUNCHEON ROLLS. $ cup scalded milk. 2 tablespoons melted butter. 2 tablespoons sugar. 1 egg. J teaspoon salt. Flour. J yeast cake dissolved in 2 tablespoons lukewarm water. Add sugar and salt to milk; when lukewarm, add dissolved yeast cake and three fourths cup flour. Cover and let rise; then add butter, egg well beaten, and enough flour to knead. Let rise again, roll to one half inch thickness, shape with small biscuit-cutter, place in buttered pan close together, let rise again, and bake. SOUR MILK QRIDDLE-CAKES. 2J cups flour. 2 cups sour milk. § teaspoon salt. 1J teaspoons soda. 1 egg. Mix and sift flour, salt and soda; add sour milk, and egg well beaten. Drop by spoonfuls on a greased hot griddle; cook on one side. When puffed, full of bubbles, and cooked on edges, turn, and cook other side. Serve with butter and maple syrup. SWEET MILK Q RIDDLE-CAKES. 3 cups flour. 1 cup sugar. 1J tablespoons baking powder. 2 cups milk. 1 teaspoon salt. 1 egg. 2 tablespoons melted butter. Mix and sift dry ingredients; beat egg, add milk, and pour slowly on first mixture. Beat thoroughly, and add butter. Cook as Sour Milk Griddle Cakes. SOUPS. BROWN SOUP STOCK. 6 lbs. shin of beef. 1 sprig marjoram. 3 quarts cold water. 2 sprigs parsley. J teaspoon peppercorns. Carrot, \ 6 cloves. Turnip, ( , , . . ,. , , , - ~ . y h cup each, cut in dice. $ bay leaf. Onion, l 3 sprigs thyme. Celery, ' 1 tablespoon salt. Wipe beef, and cut the lean meat in inch cubes. Brown one third of meat in hot frying-pan in marrow from a marrow bone. Put remaining two thirds with bone and fat in soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling point. As scum rises it should be removed. Cover and cook slowly six hours, keeping below boiling point during cooking. Add vegetables and seasonings, cook one and one half hours, strain, and cool as quickly as possible. •■ JULIENNE SOUP. To one quart clear brown soup stock add one fourth cup each carrot and turnip, cut in thin strips one and one half inches long, previously cooked in boiling salted water, and two tablespoons each cooked peas and string beans. Heat to boiling point. soups. 29 CONSOMME. 2 lbs. lean beef (from the round). 1 small chicken. 2 ounces lean ham. 1 small onion. 2 sprigs parsley. J small carrot. 2 bay leaves. 2 stalks celery. 6 cloves. 2 eggs. i lemon (juice of same). A little celery salt.