Delicate dishes

GRAHAM PUFFS. Two cups of Graham flour, i tablespoonful of melted butter, 2 eggs, I quart of milk, ^ teaspoonful of salt, i teaspoonful of Cameo baking powder. Sift together the flour and baking powder; add butter and salt to the milk and drop in the eggs, without beating. Beat into this the prepared flour, making a smooth paste as stiff as for griddle cakes. Drop into hot and well greased gem pans and bake at once in a hot oven. SYRUP FOR WAFFLES. Boil 2 cups of sugar and a little water until it is a thick, rich syrup; about 5 minutes. Add i tablespoonful of butter and allow it to melt, then remove from the fire and stir in 2 tablespoonfuls of cinnamon. Serve immediately. Mrs. J. R. Flood. CORN BREAD. Put I quart of milk on the fire, in a double boiler ; when it comes to a boil stir in 4 large kitchen spoonfuls of cornmeal and cook 5 minutes — stirring all the time. Remove from the fire and stir once or twice as it cools. When cool add 3 eggs well beaten with 2 tablespoonfuls flour, I tablespoonful butter, i pinch salt. Pour in a greased dish and bake 35 minutes. Serve immediately with napkin around dish. "Use Imperial French Poultry Seasoning." GRAHAM BISCUITS. One pint of graham flour and V2 pint of wheat flour, I tablespoonful of lard or butter, i teaspoonful of sugar, i saltspoonful of salt, 2 teaspoonfuls of Cameo baking powder, sifted in with the wheat flour (do not sift brown flour); mix with enough very cold water to make a smooth paste to roll on the board ; roll out ^ an inch thick, cut and bake in very hot oven. FOAM GRIDDLE CAKES. One-half pint of sour milk, pinch of salt, yolk of i egg, a piece of butter size of a hickory nut, enough flour to make a batter; beat all together for 5 minutes, then add Yi of a teaspoonful of soda dissolved in i tablespoonful of boiling water, and lastly the white of the egg, beaten to a stiff froth and stirred in slowly and carefully as for sponge cake. Bake immediately on a hot griddle. The nicest way to grease a griddle is to use a large piece of beef suet tied in a thin cloth. Mrs. F. H. Wait. CORN MUFFINS. One cup yellow cornmeal, ^ cup of flour, i large tablespoonful of sugar, i^z teaspoonfuls Cameo baking powder, i beaten egg, i^ cups of sweet milk, a saltspoonful salt; bake in hot greased gem pans. [illustration: VALENTINE & COMPANY, Coach and Car Varnishes and Colors] HOT ROLLS. Pare, boil and mash 2 white potatoes with 2 spoonfuls of lard; stir in a cupful of scalded milk, with i^ of yeast cake, dissolved in the milk after it cools; a teaspoonful of salt, 2 of sugar, i egg, beaten light, flour enough to make a firm dough ; set to rise over night; in the morning work and roll out on your bread board to an inch thick, cut with a biscuit- cutter, put in your pan an inch apart, set to raise for ^ an hour, bake in a quick oven. Mrs. H. M. D. RAISED FLANNEL CAKES. Boil a pint and a half of sweet milk and let it stand till lukewarm. Add 2 large tablespoonfuls yeast and pour upon I pint flour, ^ pint cornmeal, i teaspoonful salt and I tablespoonful sugar, mixed well together. Cover closely and put in a warm place. In the morning add 2 eggs, beaten separately. Let the batter stand 15 minutes, if convenient, after adding the eggs. Bake on a hot griddle-