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

'Indian Cake. Two cups meal, one cup flour, one cup cream, one cup milk, two-thirds cup sugar, three eggs, one teaspoon soda, one of salt. Indian Drop Cake. Three cups meal, one cup flour, one pint sour milk, two eggs, two large spoons butter, one cup sugar, soda enough to sweeten the milk. Muffins. One cup sweet milk and an iron spoonful extra, three cups flour, one egg, two teaspoons cream tartar, one of soda, butter size of small egg, tablespoon sugar; beat egg, sugar, butter and cream tartar together; stir in part of milk while putting in the flour, dissolve soda in remainder of the milk and stir in after it is well mixed. 2. One egg, pint of flour, one and a half pints milk, teaspoon butter rubbed into the flour, teaspoon cream tartar, half teaspoon soda. 3. English. Two quarts flour, one-third of a yeast cake, one teaspoon salt, cold water to moisten; make the dough as stiff as for bread and rise over night; roll out until one-half inch thick; cut with large biscuit cutter; put them on a griddle on the back of the stove till they rise; then move forward to cook, turning over when done one side; remove from the fire when done; cover and allow to stand long enough to be made tender by the steam; split open, butter and serve; or when cold, split, tcast and butter. 4. Graham. One cup flour, two cups wheat meal, two tablespoons sugar, teaspoon salt, half cup yeast, well mixed. Add half teaspoon soda dissolved in a little milk; not too stiff, almost thin as a batter. 5. Graham. One egg, half cup sugar, butter size of an egg, one and a half cups sour milk, one cup wheat flour, one and a half cups graham flour, half a teaspoon soda; bake in hot roll pans. 6. Indian Meal. One cup meal scalded in one pint milk, butter size of an egg, tablespoon sugar, salt, one egg, half cup yeast and flour enough for rather a stiff batter; bake in a quick oven. 7. Raised. One pint sweet milk, half cup yeast, two tablespoons sugar, flour enough to make batter a little thicker than for fritters; rise over night; add in the morning two eggs, and bake in a quick oven. 8. Raised. One quart flour, half a teacup yeast, two well beaten eggs, one and a half pints warm milk, half a gill melted butter; let rise, and when light bake in rings well buttered. 9. Rye. One pint sour milk, one pint rye meal, half cup molasses, one egg, one teaspoon saleratus, cup flour. Bake one-half hour. 10. White. One cup milk, one and a half cups flour, one heaping teaspoon baking powder, whites of two ^ggs, one-fourth cup butter, a little salt; bake in a quick oven. Pancakes. One egg, one cup milk, one pint flour, half teaspoon soda, teaspoon cream tartar, salt; drop from teaspoon in hot lard; eat with syrup for breakfast. 2. One egg, a little nutmeg, two-thirds cup sugar, one cup milk, teaspoon soda, two teaspoons cream tartar, three cups flour; drop in hot fat. Parker House Rolls. Three-quarters cup yeast, three-quarters cup butter, three pints flour, one tablespoon sugar, one teaspoon salt; scald the milk and cool it, rise all day, cut out at night, and rise until morning; bake in a quick oven; fold over the edges, and put a bit of butter between the folds. As biscuit, just as nice with less butter. Potato Biscuit. At 9 a.m. (if wanted for tea) dissolve one-half yeast cake in one cup warm water, add one cup mashed potato and one cup flour and a little salt; let it rise till noon, then add one-half cup lard, one-third cup sugar, two eggs and flour enough to knead, but do not knead it; let it rise again till 4 o'clock; then knead and form into biscuit and let rise ; brush the tops with milk; bake ten or fifteen minutes. Potato Cakes. Half a dozen common sized potatoes, boiled and mashed smooth, a spoonful flour, two eggs, salt and pepper; stir until quite soft; fry like fritters.