La cuisine creole

and set it to rise in a warm place in winter, and a cool one in summer. If you wish it for tea, make it up five hours beforehand, having set the yeast to rise after breakfast. If wanted for breakfast make it up at nine o'clock the nîght before. Remember if made up at night, you add a little more flour, or make the dough a little stiffer, and do not put it in a pan at night, but allow it to rise in a tureen or crock, and pour it in the pan and let it rise a little before baking. It must be baked like a cake. This is a never failing recipe and has been much lîked. MUFFINS AND CRUMPETS WITH YEAST. Take two pints of milk, four eggs, and a small teacupful of yeast, or a yeast cake; melt a piece of butter (the size of an egg) in a little of the milk, add a teaspoonful of salt, and thicken with sifted flour until it is like buckwheat batter. Set it to rise for eight or ten hours, and then bake in muffin rings, or pour it like batter cakes, on a hot griddle. Butter them, when cooked this way, just as they come from the griddle. Some like sugar and ground cinnamon, sifted over each crumpet as it is baked. NICE MUFFINS. To a quart of milk, one quarter of a pound of butter, four eggs, and enough flour to form a very stiff batter, add a cup of yeast; set it to rise three hours, then bake in greased muffin rings. Splît, butter, and serve them hot. GRAHAM MUFFINS FOR DYSPEPTICS. Take a quart of Graham flour, one half cup of brown sugar, one teaspoon of salt, two tablespoonfuls of yeast, warm water or milk enough to soften it sufficiently to 134 LA CUISINE OBEOLtl. stir readily with a spoon. When it is light, stir up again and drop in rings and bake. If made over night, add a little soda in the morning. Bake soft. POCKET BOOKS FOR TEA. VEEY MUCH LIKED. Take a cup of light and warm yeast, a cup of warm, sweet milk, two eggs beaten, a cup of sugar, a spoonful of grated orange peel and nutmeg; add to this, flour enough to make a thin batter, and set it in a warm place to rise. If you wish it for tea, you must make this batter up about nine o'clock in the morning, and in two hours it ought to be full of bubbles, and light. Then pour this batter into sifted flour, enough to form into a rather stiff dough; add salt and a lump of butter as big as an egg. Work it thoroughly, and set it in a tureen to rise again. When it is risen it is ready to form into shapes, called pocket-books. To do this you must flour the board and roll out the dough half an inch thick, smear the surface with butter, cut into strips about six inches long, and two inches wide, fold them over and over, and lay them within an inch of each other on a warm and greased baking tin, or pan ; swab the tops over with warmed butter and a beaten egg; set them now to rise, which will require an hour. Just before you put them in the oven, you must sift some sugar over them. ^<'Tk À T1WT nilinTXTT^^ PAIN PERDU, OR LOST BREAD. Take a pint of fresh milk, and sweeten it with a cup of sugar; stir two beaten eggs in it, and season with any flavoring you like. Cut six slices from a loaf of bread, soak each piece of bread a few minutes in the custard of milk and sugar already prepared, take the pieces out one by one, and fry them in butter made hot in a frying pan, pile them up and serve hot. INDIAN BREAKFAST CAKES. Take a quart of milk or milk and water, make it scalding hot, pour half of it hot, on as much fine corn meal as it will wet ; let it cool, then beat up in it two eggs — beat the eggs light; add a little salt and a teaspoonful of saleratus; thin the batter a little with the rest of the milk; butter pan, and pour in the mixture. Bake in a quick oven. INDIAN-MEAL GRIDDLE CAKES, WITHOUT EGGS.