Machias Cook Book

Mix together dry 2 cups of graham flour, and i cup of white flour, 2 teaspoonfuls of cream tartar, i teaspoonful of soda, i teaspoonful of salt, and i tablespoonful of white sugar. Then add i well beaten egg, 2 tablespoonfuls of melted butter, then add sweet milk enough to make a batter that will drop from a spoon ; be sure to have your gem pans hot when you drop the batter in, and a very hot oven to bake them in. I prefer the iron gem pans. Mrs. W. A. Thompson. SPLENDID CORN BREAD. I Yz cups of sour milk, ^ cup molasses, i egg, i teaspoonful of soda, 3 tablespoonfuls flour, 7 tablespoonfuls corn meal ; steam 1 hour. JOHNNY CAKE. 3 eggs, 2 tablespoonfuls Indian meal, i cup sweet milk, 2 cups flour, 2 tablespoonfuls of butter, 4 teaspoonfuls baking powder, salt, 2 tablespoonfuls sugar. Mrs. a. M. Longfellow. THE STEAMER FRANK JONES CORN CAKE. I quart flour, i pint Indian meal, 3 teaspoonfuls baking powder, I teaspoonful salt, butter size of an egg, 4 eggs, 2 cups sugar. JULIA'S CORN CAKE. 1 cup Indian meal, i cup flour, butter size of an egg, i full half teaspoonful soda, i full cup of sour milk, salt. CORN MUFFINS. % eggs, I cup sugar, 2 cups sweet milk, 2 cups flour, i ^ cups corn meal, 2 tablespoonfuls melted butter, 2 teaspoonfuls cream tartar, i teaspoonful soda, salt. Mrs. L. M. Bailey. MUFFINS NO. I. 2 eggs, Yq, cup sugar, i cup milk, 2 cups flour, 2 teaspoonfuls baking powder, i tablespoonful butter; beat eggs and sugar together. MUFFINS NO. 2. I pint sifted flour, y^. cup milk, 2 tablespoonfuls sugar, 3 tablespoonfuls melted butter, 2 eggs, 2 teaspoonfuls baking powder, salt. * SUGAR BUNS. ' ^SS> 1 }i cups sweet milk, 3 tablespoonfuls sugar, 3 tablespoonfuls butter, i ^ teaspoonfuls cream tartar, i teaspoonful • soda (level), 3 cups of floui. Mrs. W. E. Gardner. SQUASH BISCUIT. I cup sifted squash, i egg, i tablespoonful sugar, i tablespoonful melted butter, i cup milk, heaping teaspoonful baking powder, I cup flour. Mrs. a. I. Saunders. GEMS. 1 egg, }i cup brown sugar, J4 cup butter and lard together, }4 cup molasses, }i cup water, i teaspoon soda, i teaspoon each cinnamon, cloves and nutmeg, 1/2 teaspoon lemon, 3 cups flour, I cup raisins. Bake in muffin pans. Mix in order given. Will make 24. Lucy T. Ames. CHEESE STRAWS. I cgg> 1 cup fiour, I teaspoonful baking powder, i tablespoonful melted butter, 2 tablespoonfuls milk, 3 tablespoonfuls grated cheese. Mix in order given, and cut in narrow strips. Bake. AMERICAN TOAST. To I egg thoroughly beaten, put i cup of sweet milk, and salt, slice light bread and dip into the mixture, allowing each slice to absorb some of the milk, then brown on a hot buttered griddle, spread with butter and serve hot. KENNEBEC TOAST NO. 1. Make a very short cream of tartar dough as for biscuit, roll very thin, cut in squares and bake. Have ready nice, hot apple sauce and softened butter. Split the squares and spread with the butter and sauce, and pile on a hot platter, butter side up. Serve quickly. Mrs. M. L. Curtis. KENNEBEC TOAST NO. 2. I quart of flour, salt, i teaspoonful soda, 2 teaspoonfuls cream tartar,* mix soft with milk or water, and roll thin, cut with a knife in squares or diamonds, fry in very hot lard or doughnut fat. Now dip in a bitter made as follows : i quart milk, ^ pint butter. Thicken to suit with flour thickening, salt last thing.. Now dip the fried bread, which should be hollow, in the batter, and put on hot platter, and eat at once. Mrs. G. H. Foster. **Get me twenty cunning conks." FRUIT CAKE No. i. lo eggs, 3 cups sugar, 5 cups flour, 3 lbs. raisins and currants, I ^ lbs. citron, I ^ lbs butter, ^ tumbler strong coffee, i teaspoonful each kind of spice, i teaspoonful cream tartar, i teaspoonfttl soda. This makes 2 large loaves. Mrs. David Fikld.