Dora's cook book

One bowl of Indian meal, one bowl of rye flour, one bowl sour milk, one large cup molasses, one tablespoonful soda, one tablsepoonful salt. Steam two and one-half hours and bake from twenty minutes to one-half hour, depending upon heat of oven. RICE BREAD. Boil one cup of rice in a pint of water. When tender, add one-half pint of milk; when cold, add one and one- [illustration: YEAST AND BREAD. J N5] half cups of sifted flour, one teaspoonful sugar, one-half teaspoonful salt, two teaspoonfuls baking powder ; mix together smoothly, pour into a greased tin, and bake forty minutes. DYSPEPTIC BREAD. One pint barley meal, one-half pint graham flour, one teaspoonful salt, two teaspoonfuls baking powder, one pint milk. Sift together barley meal, graham flour, salt and powder. Mixinto a firm batter with the milk, pour into a greased tin, and bake in a moderate oven forty minutes; cover with greased paper the first twenty minutes. Breakfast and ‘Tea Cakes. NICE BISCUIT. One pint of buttermilk and a teaspoonful soda, one teaspoonful melted butter, flour to make soft dough just stiff enough’to handle. Mix, roll, and cut out rapidly, with as little handling as possible, and bake in a quick oven. WAFFLES. Four eggs, one quart of milk, two-thirds cup butter, a pinch of salt, three teaspoons of baking powder, flour to make a batter; bake in waftle irons, and eat hot. RYE MUFFINS. Two cups of rye, one cup of flour, one of sugar, one egg, one teaspoon of soda, and a little salt; mix quite stiff - with sour milk. BREAKFAST ROLLS. One quart of flour, one pint of milk, one tablespoonful butter, a little salt, and one tablespoonful of yeast. POP OVERS. One cup sweet milk, one egg, a piece of butter melted, flour enough to make a stiff batter, and a little salt. BREAKFAST AND TEA CAKES, 117 Have the oven hot, and the gem-pans, and the teacakes will be light and tender. BIRDIE’S WHEAT MUFFINS. One teaspoonful melted butter, one egg, one and a half cups of flour, three teaspoonfuls baking powder, one-half cup sweet milk. Bake quickly in muffin pans. ROLAND’S FAVORITE MUFFINS. One pint sweet milk, two eggs, piece of butter the size of an egg, a little salt, two tablespoons yeast ; add flour till thick as pound cake. MUSH CAKES. Take oné quart cold mush, mix in it one-half pint of wheat flour, and a little butter; make it in little cakes with your hands, Flour them, and bake on a griddle. FRENCH TWIST. One quart of lukewarm milk, a cup of yeast, a teaspoon salt, and flour enough to make a stiff batter. When very light, add a beaten egg and a teaspoon of butter, and knead in flour till stiff enough to roll. Let it rise again, and when very light roll out, cut in strips and braid it. Bake thirty minutes on greased tins. WAFFLES. Beat three eggs; mix well one quart of sifted flour with three teaspoons of dry baking powder ; rub one-half cup butter into the flour, then add the eggs; use milk enough to make a batter, which will pour into the waffle irons, filling them two-thirds full. BUNS. Half a cupful each of yeast, sugar and butter, one and a half cupfuls of milk, half a nutmeg, and a little salt. Mix together at night, and in the morning add half a cupful of sugar, and some currants. EXCELLENT BUNS.