Dr. M'Millan's formulas and domestic guide

Boil a dessert-spoonful of ground coffee in a pint of milk for a quarter of an hour, and then clear it with white of egg. Let it boil 10 minutes, and then set it beside the fire to fine. Sweeten according to taste. This is a suitable breakfast for those ot spare habit and disposed to affections of the lungs. NO. 6. You can make coffee perfectly clear by putting a piece of codfish skin about 5 minutes before it is taken from the stove. A piece an inch square will be sufficient for a good sized family. The outside should be scraped, and then rinse and drop in. NO. 7. In the first place get the green coffee, roast it, take the quantity required, put in a coffee pot, and pour boiling water on it. Have a pot of boiling water. Set in this the coffee pot, with a small piece of wood to rest the coffee pot on. Let it boil half an hour, or, for that matter, it may boil all day, for your coffee would be better for it. Your coffee will be as clear as crystal. You will need no egg. This way steeps it. Be careful to use boiling water BREAD. PUFFET. One quart of flour, in which rub 2 tea-spoonfuls of cream of tartar, butter a piece the size of an egg, 2 tea-spoonfuls of powdered sugar, 2 eggs, beaten. Mix very smooth and add i pint of milk and i tea-spoonful of soda dissolved in a little boiling water. Bake immediately. MUFFINS. One quart flour, 3 tea-spoonfuls baking powder, or 2 heaping tea-spoonfuls of cream of tartar and I rounding tea-spoonful of soda, both stirred in the flour, J^ cup of butter or lard, or half and half; put on the stove to melt, without getting hot Beat 2 eggs in a bowl, add a little less than a pint of milk ; stir into the flour a little salt, add the butter last. Have irons quite hot and fill even full, then bake. NO. 2. One quart rich milk or J^ cream and yi, milk, I quart of flour, 6 eggs, I table-spoonful of butter and I of lard, softened together. Beat the whites and yolks separately, very light, then add flour and shortening, and a scant tea-spoonful of salt, stir in the flour the last thing, lightly as possible and have the butter free from lumps. Heat your muffin rings, butter well and half fill them. Bake at once in a hot oven. Send them to the table the moment they are done. NO. 3. One pint sweet milk, i cup flour, 3 eggs, 2 tablespoonfuls melted butter, i tea-spoonful of soda, 2 tea-spoonfuls cream of tartar. Mix all. Add more flour if necessary, to make as stiff as for buck-wheat cakes. NO. 4. One cup of milk, 2 eggs, ^ cup of lard, salt, i tea-spoonful baking powder. Make a batter, not too stiff, and bake in gem-tins ; 1 5 or 20 minutes will do. QUICK MUFFINS. One cup milk, i cup flour, i egg well beaten, salt. Have your gem-tins very hot ; fill half full and bake quickly. These are delicious with good butter and maple syrup. CORN-MEAL MUFFINS. One and one-half cups of corn-meal, the same of flour, 2 tea-spoonfuls of baking powder, ^ cup of sugar, j4 tea-spoonful of salt, i table-spoonful of melted butter, 2 eggs, milk enough to make a stiff batter. DROP BISCUIT.