A Little Cook-Book for a Little Girl

Mix the sugar and butter and rub to a cream ; add the yolks of the eggs, well beaten, and then half a cup of milk ; then put in the baking-powder mixed in the flour and the salt, and then part of the corn-meal, and a little more milk ; next fold in the beaten whites of the eggs, and if it still is not like " a thin batter," put in a little more milk. Then bake in a buttered biscuittin till brown, cut in squares and serve hot. This is particularly good eaten with hot maple syrup. Popovers Put the muffin-tins or iron gem-pans in the oven to get very hot, while you mix these popovers. 2 eggs. 2 cups of milk. 2 cups of flour. 1 small teaspoonful of salt. Beat the eggs very light without separating them. Pour the milk in and beat again. Sift the salt and flour together, pour over the eggs and milk into it, and beat quickly with a spoon till it is foamy. Strain through a wire sieve, and take the hot pans out of the oven and fill each one-half full; bake just twenty-five minutes. Cooking-school Muffins 2 cups sifted flour. 2 teaspoonfuls baking-powder. Y2 teaspoonful of salt. 1 cup of milk. 2 eggs. 1 large teaspoonful of melted butter. Mix the flour, salt, and baking-powder, and sift. Beat the yolks of the eggs, put in the butter with them and the milk, then the flour, and last the stiff whites of the eggs. Have the muffin-tins hot, pour in the batter, and bake fifteen or twenty minutes. These must be eaten at once or they will fall. There was one little recipe in Margaret's book which she thought must be meant for the smallest girl who ever tried to cook, it was so easy. But the little muffins were good enough for grown people to like. This was it : Barneys 4 cups of whole wheat flour. 3 teaspoonfuls of baking-powder. 1 teaspoonful of salt. Enough water to make it seem like cake batter. Drop with a spoon into hot buttered muffinpans, and bake in a hot oven about fifteen minutes. Bridget had to show Margaret what was meant by a " cake batter," but after she had seen once just how thick that was, she could always tell in a minute when she had put in water enough. Griddle-cakes 2 eggs. 1 cup of milk. IV2 cups flour. 2 teaspoonfuls of baking-powder. 1/2 teaspoonful of salt. Put the eggs in a bowl without separating them, and beat them with a spoon till light. Put in the milk, then the flour mixed with the salt, and last the baking-powder all alone. Bake on a hot, buttered griddle. This seems a queer rule, but it makes delicious cakes, especially if eaten with sugar and thick cream. Flannel Cakes 1 tablespoonful of butter. 1 tablespoonful of sugar. 2 eggs. 2 cupfuls of flour. 1 teaspoonful of baking-powder. Milk enough to make a smooth, rather thin batter. Rub the butter and sugar to a cream, add the eggs, beaten together lightly, then the flour, in which you have mixed the baking-powder, and then the milk. It is easy to know when you have the batter just right, for you can put a tiny bit on the griddle and make a little cake; if it rises high and is thick, put more milk in the batter; if it is too thin, it will run about on the griddle, and you must add more flour; but it is better not to thin it too much, but to add more milk if the batter is too thick. Sweet Corn Griddle-cakes