La cuisine creole

Take six spoonfuls of flour, and six of corn meal ; add a little salt, sift them together ; make a batter with four eggs, and a cup of milk ; stir in the flour and meal, make it a soft batter, and bake in small tins for breakfast. Some use yeast powder or soda with this batter, but that is a matter of taste. If yeast powder is used, sift it in the flour ; if soda is used put it in the milk. MISSISSIPPI CORN BREAD. ' One quart of buttermilk, two eggs, three spoonfuls of butter, and a teaspoonful of saleratus ; stir in meal, to the milk, until it is as thick as buckwheat batter. Bake in squares about one inch thick. It will require half an hour in a hot oven. If it is not nice, it will be because you have put in too much meal, and made the batter too thick. But try again, and you will succeed. SODA OR MILK BISCUIT. To a pound of sifted flour, put the yolk of an egg ; dissolve a teaspoonful of carbonate of soda in a little milk ; put it and a teaspoonful of salt to the flour, with as much milk as will make a stiff paste; work it well together, beat it for some minutes with a rolling-pin, then roll it very thin. Cut it in round or square biscuits, and bake in a moderate oven until they are crisp. RICH SODA BISCUIT WITH CREAM OF TARTAR. To each quart of flour add two teaspoonfuls of cream of tartar sifted through it. Put in a tablespoonful of lard or butter; dissolve a tablespoonful of soda in a cup of water, pour it on the flour ; mix with milk, or milk and water, to a soft dough, roll out on the floured biscuit board, cut with the biscuit cutter, and bake quickly. Add a little sait. A NICE WAY TO MAKE YEAST POWDER BISCUIT. Take a quart of flour — which is about the quantity required by an ordinary family of six persons ; sift one pint of the flour in a tin basin, and sift into it two heaping spoonfuls of yeast or baking powder. Add to the flour a tablespoonful of lard ; put this also in the basin and make, with a little salt, a nice batter ; beat the flour, lard and water very briskly until it is light. Take down your biscuit board and sift on it the other pint of flour, make a hole in the flour, and pour in your batter, gently stirring it until it is a soft dough; keep it as soft as possible, roll it out, cut it with the biscuit cutter, and bake quickly. These biscuits never have that screwed or drawn-up look that most biscuits made with yeast powder have. SPONGE BISCUIT WITH YEAST. Stir half a teacup of melted butter, a teaspoonful of salt and a cup of good yeast, into a pint of lukewarm water; then add flour to make a stiff batter. Set this to rise ; when light drop this mixture on to flat buttered tins ; drop them several inches apart so as to leave room for them to rise, Let them stay in a warm place fifteen minutes, before being put in the oven to bake. Bake them quickly to a light brown color ; they will take about six or eight hours to lighten, though the time depends always on the yeast, and the coldness or warmth of the weather. SPONGE BISCUIT WITHOUT YEAST, MADE WITH CREAM. Mix half a pint of thick cream, four eggs, a little salt, soda, and flour enough to make a stiff batter ; if too stifF to drop nicely, thin it with a cup of sweet milk. Drop on tins like the above recipe. Bake in a quick oven. CREAM OF TARTAR BISCUIT FOR BREAKFAST. One quart of sifted flour, three teaspoonfuls of cream of tartar and one of soda mixed in the flour, and a little salt, two large spoonfuls of shortening; mix soft with warm water or milk, and bake. MILK BISCUIT OR ROLLS. Warm a pint of milk and half a pound of butter ; pour this into nearly two quarts of flour (you must take out a handful for finishing the biscuit) ; add two eggs and a cup of yeast, knead it very well and make into round balls, flatten each one on the palm of your hand and prick it with a fork ; bake.