Left-overs made palatable

Heat the rice or hominy over hot water and moisten gradually with the milk till free from lumps. Add salt and. soda, stir in the beaten egg yolk, then the melted butter, then flour to make a soft batter, lastly the white of egg beaten stiff. This is for griddlecakes. For muffins, use flour enough to make a stiffer batter, drop into hot muffin pans and bake. mother Johnson's pancakes 2 cups sour milk 2 cups flour i teaspoon salt 2 eggs i teaspoon soda Made Palatable ' 53 Make a batter of the flour and milk and allow it to stand over night. Next morning add the beaten yolks of the eggs, salt and soda dissolved in a tablespoon of hot water. Last the whites of the eggs whipped to a stiff froth. Bake on a hot, well-greased griddle. NEW ENGLAND COOKING SCHOOL DOUGHNUTS 2 cups flour f teaspoon salt I teaspoon cream tartar ^ teaspoon grated nutmeg ^ teaspoon cinnamon I teaspoon butter ^ cup sugar \ cup sour milk i small egg J teaspoon soda Sift into a pan the flour, salt, soda, cream tartar and spices. Work in the butter with the tips of the 54 Left-Overs fingers. Add the sugar, well-beaten egg and sour milk. Beat thoroughly and toss on a board dredged with flour. Knead slightly. Pat and roll out to one-fourth inch thickness. Cut with a doughnut cutter, fry and drain. Fry the little balls left by the doughnut cutter and the scraps separately. Children like them for the droll shapes they take. GINGERBREAD I cup sour milk 1 cup molasses 2,\ cups flour if teaspoons soda 2 teaspoons ginger \ teaspoon salt 4 tablespoons melted butter Mix the soda with the sour milk and add to the milk. Sift the dry ingredients into it. Add the butter and beat hard. Pour into a shallow buttered tin. Bake twenty-five minutes in a slow oven. SOFT MOLASSES GINGERBREAD \ cup sour milk if teaspoon soda $ cup butter I cup molasses 1 egg 2 cups flour 2 teaspoons ginger i teaspoon salt Cook the molasses and butter until they boil. Take from the fire, add the soda, and beat hard. Then pour in the milk, the egg well beaten and the dry ingredients mixed and sifted. Bake fifteen minutes, filling the pans two-thirds full. Made Palatable 55 WHOLE WHEAT GINGERBREAD I cup sour milk I cup molasses £ teaspoon salt i£ teaspoons soda I tablespoon ginger 1 teaspoon cinnamon 2\ cups entire wheat flour Sift together the dry ingredients, add the soda to the molasses, mix, add the milk and beat till light. Stir in the melted butter. Bake half an hour in a moderate oven. A I GINGERBREAD I cup brown sugar \ cup butter \ cup molasses 1 cup sour milk i tablespoon ginger $ tablespoon cinnamon Dust nutmeg J teaspoon soda f teaspoon cream of tartar Juice and grated rind i lemon 2 cups pastry flour Cream the butter, add the sugar and beat till very light. Whip the egg to a froth and beat into the sugar and butter. Stir in the molasses to the beaten mixture. Add the flour, soda, cream of tartar and spices, last the lemon juice and rind. Bake in a moderate oven for an hour. ELECTION CAKE 1-2 cup butter 1 cup bread dough 1 egg 56 Left-Overs i cup brown sugar i cup sour milk § cup raisins 8 finely chopped figs i£ cups flour ^ teaspoon soda i teaspoon cinnamon £ teaspoon cloves J teaspoon mace \ teaspoon nutmeg i teaspoon salt Work the butter into the dough, using your hands. Add the egg, well beaten, sugar and milk, fruit rolled in flour, and the flour sifted with the dry ingredients. Pour into a buttered bread pan, cover and allow it to rise. Bake for an hour in a slow oven. SOFT MOLASSES COOKIES 1 cup sour milk i cup molasses i| teaspoons soda \ cup lard and butter mixed 2 teaspoons ginger i teaspoon salt Flour