Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Cheese Sandwiches. One hard-boiled egg, one-fourth pound common cheese grated, one-half teaspoon salt, one-half teaspoon pepper, one-half teaspoon mustard, one-half teaspoon sugar, one tablespoon melted butter, one tablespoon vinegar; take the yolk of the egg, put it in a small bowl and crumble it down, put into it the butter, and mix it smooth with a spoon, then add the salt, pepper, sugar, mustard and the cheese, mixing each well; then put in the tablespoon of vinegar which will make it the proper thickness; spread between thin bread and butter or crackers. Corn Cake. i. One pint sour milk, one pint Indian meal, one pint flour, two tablespoons sugar, salt, one egg, a small piece of butter, one teaspoon soda. 2. One cup meal, one cup flour, one cup sugar. O BREAD. butter size of an egg, one cup milk, one-half teaspoon soda dissolved in milk, two teaspoons cream tartar sifted in with flour. 3. One cup Indian meal, one cup flour, one-half teaspoon soda, one teaspoon cream tartar sifted in with meal, teaspoon salt, one egg, without beating, one cup milk, all beaten very thoroughly together for fifteen minutes and bake in round pans twenty minutes. Corn Bread or Johnny-Cake. One pint of buttermilk or sour milk, one pint corn meal, one egg, one teaspoon soda, one teaspoon salt, two teaspoons sugar or molasses; dissolve the soda in a little warm water and add it the last thing. Bake half an hour in a quick oven. Bangor Corn Cake. One tablespoon butter, two tablespoons sugar, one egg, one cup flour, one-half cup corn meal, two-thirds cup milk, one teaspoon cream tartar, one-half teaspoon soda. White Corn Cake. One cup cold boiled rice beaten, then add three eggs; scald one quart milk, stir with the milk one and a third cups of white corn meal, a. little salt, then beat all together, have a good one-half cup of butter in the dish you bake in. Bake in hot oven. Egg Pop-Overs. Three cups flour, three cups milk, three eggs. Beat eggs twenty minutes, add milk and flour. Bake in a quick oven. Flannel Cakes. To two ounces of butter add a pint of hot milk to melt the butter, a pint of cold milk, five eggs, flour enough to make a stiff batter, teaspooa salt, two tablespoons yeast; set it to rise in a warm place about three hours; butter the griddle and pour on the batter in small cakes. French Toast. Beat two or three eggs and stir into a pint of milk with a pinch of salt; take thin slices of stale bread and dip into it; as you take out the slices set them on the edge a minute to drain off some of the milk, then brown on both sides on a buttered griddle; lay them in a hot covered dish, and eat with syrup or butter and sugar. Fried Biscuits. Take spoonfuls of raised dough and fry in hot lard like doughnuts; eat while hot with maple syrup. Graham Bread. Take equal quantities graham meal and flour, add shortening and yeast, mix stiff as flour bread and treat in the same way. Graham Rolls, i. Two cups of wheat meal, one and a half cups flour, salt, three-fourths cup sugar, two and one-half cups sour milk, one teaspoon soda. 2. Two cups graham flour, one cup sweet milk, one cup sour milk, one-half cup molasses, one-half teaspoon salt, one teaspoon saleratus, one egg. Bake in a quick oven in gem pan. Huckleberry Biscuit. A piece of raised dough the size of an ordinary bowl, two-thirds a cup sugar, one large tablespoon each butter and cream, one-half teaspoon soda; flour to stiffen like biscuit; put in last a pint of berries stirred in carefully so as not to break them; take out with a spoon, roll them in flour and let them rise in a pan before baking in a moderate oven. Indian Breakfast Cake. Two cups Indian meal, oneihird cup flour, two and a half cups sour milk, one egg, and soda to sweeten the milk.