The household cook book

HOE CAKE. — Into a mixing=bowl put 4 cups white cornmeal and one teaspoon salt; make it to a stiff batter with hot water, stirring it all the time. Have a pan of cold water ready, moisten the hands, and then with the hands press a tablespoon of the batter into a round, thin cake. Bake on a griddle over the fire, or on an oak board before an open fire, thoroughly baking first one side and then the other. Pull apart when done, butter, and serve hot. BAKED BUCKWHEAT CAKES — Mix in the mixing-bowl 1 cup buckwheat flour, 1 cup white flour, and 1 heaping teaspoon baking powder; add 1/2 cup light brown sugar, 1 egg well beaten, and 8 tablespoons melted butter or lard; mix all together well, and add enough sweet milk to make a batter that will pour and spread slowly, but not as thin as for griddle cakes; bake in a deep tin in a rather hot oven, allowing plenty of room for it to rise. Eat hot with butter. Try this once and you will be surprised at its quality. By using cornmeal instead of the buckwheat a fine corn cake is made. CORN DODGERS — Into a mixing-bowl put 1 pint white cornmeal; scald by adding just enough boiling water to moisten the meal, stirring it all the time; work in 1 tablespoon butter or lard, and when cool add 1 well-beaten egg, 1 teaspoon salt, and 2 tablespoons milk; mix well, put by spoonfuls into a large, well greased bakingpan, and bake brown on both sides. INDIAN BANNOCK — Mix 1 cup boiling milk, 1 pint cornmeal, 1 teaspoon each of salt and sugar; when partially cooled, add 2 eggs, beaten separately; bake in a very hot oven in a shallow earthern dish; serve like a pudding, in the dish it is baked in. GREEN CORN PATTIES.— For every cup of grated green corn allow 1 egg, 1 cup of milk and 1 cup of flour; 1 teaspoon of baking powder should be well mixed with the flour. Stir all together until well mixed, then bake in buttered patty^pans. This recipe can be doubled, if the family to be served requires it. Time to Bake, ^ to ^ hour. WHEAT GEMS.— Beat 1 egg light, add 2 cups milk and 1 tea spoon salt, and gradually beat it into 2 cups wheat flour; put it into hot, well greased gem=pans, and bake about 20 minutes. Wheat Gems No. 2.— Use 2 cups sweet milk, 1 tablespoon butter 2 teaspoons baking powder, 1 teaspoon salt; flour to thicken. GRAHAM GEMS. — Use 2 cups sour milk, 2 cups graham flour I teaspoon soda; beat together a few minutes, drop it into hot greased, gem^pans, and bake in a quick oven 10 or 15 minutes. MUFFINS {White Flour). 1 cup sugar. 2 teaspoons baking f)owder. 2| cups flour. 1 cup milk. 2 eggs. Butter the size of amegg. Bake in cups, or hot gem-pans. Muffins No. 2. — Into 3 cups flour sift 3 teaspoons baking powder, and a little salt; add 2 eggs and 2 cups milk; bake in a hot oven in rings or gem-pans. TEA MUFFINS — Work butter the size of an egg into 2 cups flour; add 1 teaspoon salt, 2 tablespoons of sugar, and 2 even teaspoons baking powder, and stir together thoroughly ; beat 1 egg, add to it 1 cup milk, mix it with the flour quickly, and bake in a hot oven. This will make 1 cake in a brick-shaped baking-pan; then cut in squares with a hot knife.