The housekeeper's companion

Doughnuts. — Take a pound of flour, a quarter of a pound of butter, three-quarters of a pound of clean brown sugar rolled fine, one nutmeg, grated, and a tablespoonful of ground cinnamon; mix these well together; then add a tablespoonful of baker's yeast, with as much warm milk, with saleratus the size of a pea dissolved in it, as will make a smooth dough; knead it for a few minutes, cover it, and set it in a warm place to rise for three hours or more, until it is light; then roll it out to a quarter of an inch in thickness; cut it in small squares or diamonds, and fry as directed. Indian Muffins. — One quart of milk, eight eggs, one and a half cupfuls of butter, one cupful of flour, two cupfuls of Indian meal, one teaspoonful of soda, two teaspoonfuls of cream of tartar, and a little salt; two teaspoonfuls of sugar. Beat well together and bake in muffin rings. (This recipe is from a reliable source, but we can only recommend it to those who have eggs and butter in abundance.) Rice Muffins. — Two cups of milk, four tablespoonfuls of yeast, one tablespoonful of white sugar, two tablespoonfuls of melted butter, nearly a cupful of well boiled rice, four cup- fuls of flour, or enough to make a good batter; salt to the taste; one-quarter teaspoonful of soda, dissolved in hot water, added just before baking. Beat the ingredients well together, set to rise for six hours, or until very light; put into muffin rings, let it stand fifteen minutes, and bake quickly; eat hot. Flannel Cakes. — One cupful of sweet milk, one-half cupful of yeast, whites of two eggs, two-thirds of a cupful of butter, flour, enough to make a thick batter; set to rise over night and in the morning add whites and butter. Bake in cups. Pancakes. — Add enough flour to one quart of sour milk to make a rather thick batter. Let it stand over night and in the morning add two well beaten eggs, salt, and half a teaspoonful of soda dissolved in one tablespoonful of warm water. Bake immediately. Rice Pancakes. — One and a half pints of boiled rice, the same of flour, one-half teacupful of sour milk, one teacupful of sweet milk, one teaspoonful of soda, salt, three eggs, and butter the size of a walnut. Salads. — Chicken Salad. — Mix the celery and chicken together, and then stir well into them a mixture in the proportion of three tablespoonfuls of vinegar to one of oil and one (level) of salt, a pinch — the smallest pinch — of cayenne, about what would lie on the point of a penknife, and a teaspoonful of mustard. Let the chicken stand in this mixture an hour ©r two; drain off" what may be in the bottom of the bowl; ten or twenty minutes before serving pour over a mild mayonnaise. Little strips of anchovy rolled up are used with pickles, hard boiled eggs, and lettuce heads, or tender yellow celery tops to garnish. As minute directions as possible are given for the various methods and tastes in mixing the -dressing. An eight-pound turkey, rubbed with a fresh lemon, and boiled in well salted water (having two tablespoonfuls of raw rice in it), is used and preferred by many to a pair of chickens. The flavor is radically different, but quite delightful. Every one of the recipes given will make a nice salad, unless our scholars fall into the error of a well-meaning lady, who set her dish of salad into the hot oven for half an hour. The