Dr. M'Millan's formulas and domestic guide

Two pounds potatoes, boiled and pressed through a colander, i pint of water, one-half a cup of sugar, one-half a tea-spoonful of salt, one-half a cup of yeast. Mix into a stiff dough and let rise over night. In the morning mould into small cakes, and when light, bake in a moderate oven. BOSTON BROWN BREAD. One quart of rye meal (not flour), 2 quarts corn meal, two-thirds of a cup of molasses, into which beat a teaspoonful of soda, add a tea-spoonful of salt, and mix quite soft with boiling water, and bake. NO. 2. Two cups of Indian meal, 3 of graham flour, i table-spoonful of soda, one-half cup of Orleans molasses, a little salt, sour milk enough to make a stiff batter. steam three and one-half hours in a pudding bucket, then put it in an oven to brown. CORN CAKE. Two cups of sour milk, 2 table-spoonfuls of molasses or brown sugar, i egg, i tea-spoonful of saleratus, salt, one-half tea-spoonful of ginger, one and one-half cups corn meal, and one and one-half cups of sifted flour. Bake in a quick oven. IVit/i fruit. — Pour i quart boiling water on i quart corn meal, and stir quickly, salt to taste. Wet the hands and form the dough into small round cakes one-half an inch thick. Bake in a hot oven. The addition of a few raspberries, or any acid fruit, is a decided improvement Sweet apples chopped fine are also an improvement. RYE TEA CAKE. One pint sweet milk, 2 eggs well beaten, i tablespoonful of brown sugar, one-half tea-spoonful salt, stir into this rye flour enough to make as stiff as common griddle cake batter. Bake in gem pans one-half an hour. Serve hot. GRAHAM PUFFS. One egg, i pint sweet milk, i pint graham flour, and a pinch of salt. Beat the egg thoroughly, add the milk, then the flour gradually, beat the whole mixture briskly with an egg beater ; pour into castiron gem pans, well greased and piping hot. Bake in a very hot oven. This mixture is just sufficient for 12 gems. OATMEAL CAKES. One cup rather fine oatmeal, 3 cups water, stirred together, and allow to swell. Butter a pie tin and turn the batter in, and bake half an hour, or until a rich brown. Salt, of course. GRAHAM GEMS. Take 3 tea-cups of soft water or boiled well water and 4j4 cups of best graham flour. Beat together 10 minutes. Have gem pans hissing hot. Put in each pan a tiny piece of butter, and fill even full with batter. Have the oven very hot when you put them in, and then allow the heat to gradually decrease. This makes the pans twice full. Bake 20 minutes. We have to vary the flour a little at every fresh bag full, or it does not swell alike. GRAHAM CAKES. Two cups of sweet milk, i cup sweet cream, the white of I egg beaten to froth, half a spoonful of salt, dessert-spoonful of baking powder, and stir in sifted graham flour until quite stiff. Bake in muffin rings or gem tins until well browned on top. GRAHAM OR RYE GEMS. One egg, i pint sour milk, with a few spoonfuls of cream added, i tea-spoonful soda, a little salt, and enough graham or rye meal to make a stiff batter. Bake in gem pans in a quick oven. GRAHAM COOKIES. Two cups sugar, i cup sour cream, half teaspoonful soda. These require less heat and more time in baking than when white flour is used. GRAHAM CRACKERS.