The household cook book

flour, 2 tablespoons sugar, 1 teaspoon salt, 2 teaspoons baking powder; sift them into a bowl. Then beat 1 egg till light, and add 1 cup milk and ^ cup of water; pour this on to the first mixture, and beat rapidly and energetically. Have buttered muffin=pans ready, pour in the batter, and bake in a rather quick oven about 25 minutes. The batter will be thin, and the muffins moist, but that is right. ENGLISH CRUMPETS — In 3 cups lukewarm milk, put 1 saltspoon salt, and ^ a yeast cake dissolved, or | cup liquid yeast; let rise till light, and add 2 tablespoons melted butter, and a trifle of flour to keep the batter from becoming too thin; stir in hard, 1 saltspoon soda, let stand ^ hour, and bake in patty^pans, or muffin=rings. GRAHAM CRUMPETS — Dissolve ^ cup butter in 1 quart scalded sweet milk, and when cool, add 1 cake compressed yeast (soaked in a little water), 1 teaspoon salt, and 2 tablespoons sugar; add enough graham flour to make a rather stiff batter, and beat hard a few minutes; let rise over night in a warm place, and in the morning add 2 well=beaten eggs; put in buttered gem-tins, let rise till light, and bake in a moderate oven. SALLY LUNN. 2^ cups flour. ^ cup sugar. 1 egg well beaten. 8 tablespoons butter (melted), 1 cup sweet milk. 1^ teaspoons cream tartar, f teaspoon soda. Bake 20 minutes in muffin^rings, or in square pie=x3ans. CORNMEAL SCONES — Mix 2 teaspoons baking powder, 1 teaspoon salt and 1 tablespoon of sugar into 1 pint cornmeal; rub in with the hand 1 tablespoon butter; make it into a batter that will drop from a spoon (not pour) with cold milk; bake like ordinary muffins in muffin=rings on a griddle. SCOTCH SCONES — Into 2 cups flour sift 2 small teaspoons baking powder; rub in with the hand 4 tablespoons butter, adding a little milk to bind the paste; flour the bread=board and pin, roll out f inch thick, cut into small 3=cornered pieces with a sharp knife; bake in a quick oven on a baking sheet, taking out as soon as they are lightly and evenly colored. OATMEAL CAKES — Use 2 cups of oatmeal, 2 tablespoons shortening (either butter, beef fat, or salt pork fat). Rub the fat into the meal; add cold water enough to make a dough. Mold until smooth, roll out thin, cut into rounds or squares, and bake quickly in a hot oven. GRIDDLE CAKES 283 Oatmeal Cakes No. 2 — Stir oatmeal with cold water, making a thick paste; salt to taste. Make into little round cakes, about ^ inch thick, in tin bake^pans, and bake in an oven not too hot. POP OVERS — Use 1 cup of milk, 1 cup flour, 1 egg, 1 teaspoon butter, a pinch of salt; beat the white and yolk of the egg separately until very light, then beat all well together, and bake in a quick oven. BREAKFAST PUFFS — Use 1 cup milk, 1| cups flour, 2 eggs, ^ teaspoon salt; beat 5 minutes, and bake in gem=pans. BREAD PUFFS.— Take light bread dough, roll out about | inch thick, cut with a biscuit-cutter, drop into boiling lard, and turn over very quickly. GRIDDLE CAKES. To Keep Buckwheat Batter Sweet — Cover with cold water the batter left after you are done baking cakes; drain it off carefully at night before stirring up fresh batter; the batter settles at the bottom, while the water absorbs the acid, thus keeping the batter sweet and fresh.