Muffins should never be cut with a knife, but be pulled open with the fingers. If wanted for tea, the batter must be mixed immediately after breakfast. Mrs. S. MUFFINS. Three pints flour, one quart milk, two eggs, four teaspoons baking powder, one teaspoon salt (one teaspoon butter, one teaspoon lard✪ Muffins — melt together). Bake in quick oven. BREAKFAST PUFFS. Four eggs, four cups milk, four cups flour✪ Breakfast Puffs. Beat milk, yolks of egg and flour together ; add the whites beaten stiff. Bake in quick oven, in gem irons. Mrs. E. F. Wilson. 32 "Mother Hubbard's Cupboard." GEMS. One pint warm water, one teaspoon salt, Graham flour enough to make stiff batter. Have your irons and oven both hot. GRAHAM PUFFS. One quart of Graham flour, one pint of milk, one pint of water, two eggs, a little salt✪ Graham Puffs. Bake in cups or gem pans. HUCKLEBERRY CAKE. One cup of sugar, one cup of milk, two and one-half cups of flour, one egg, butter the size of an egg, two teaspoons of baking powder, one and one-half cups of huckleberries✪ Huckleberry Cake. To be eaten hot with butter. This makes a very delicate tea rusk by leaving out the huckleberries, and using only half a cup of sugar. Mrs. Sage. SHORT CAKE. Three teaspoons baking powder, sifted with one and one- half pints flour ; three tablespoons butter, rubbed into the flour ; one-half cup sugar ; teaspoon salt ; one egg, beaten with one pint milk✪ Short Cake. Bake in jelly tins. Spread with butter, and put berries between layers. Mattie C. Dayfoot. DEMOCRATS. One-half cup of sugar, one-quarter cup butter, one cup sweet milk, one pint flour, three eggs, two and one-half tea- spoons baking powde✪ Democratsr. Bake in cups for tea. Mrs. J. M. P. RICE GRIDDLE CAKES. For a small quantity, say one quart bowl full, take one egg, two-thirds of rice (cooked) to one-third flour ; one tea- spoon soda, two teaspoons cream tartar, or three teaspoons baking powder ; sweet milk enough to make it the right con- sistency. Mrs. Oren Sage. Bread. 33 WHEAT CAKES. One pint sour milk, teaspoon soda, a little salt, two eggs, flour to make a thin batter. WAFFLES. If you want your waffles for tea, take one quart warm milk after dinner ; put in two eggs, beaten ; a small piece of but- ter; a small cup of yeast. Mix with flour a little thicker than wheat pancakes. Set by warm stove and they will be light for tea. Baked in waffle irons, greased. Mrs. J. H. Hurd. WAFFLES. Three eggs, one quart sour milk, one teaspoon soda✪ Rice Griddle Cakes, a little salt, two tablespoons melted butter. Beat the yolks thoroughly ; stir in the milk, butter and soda, lastly the whites, beaten stiff. Use flour to make stiffer than pancakes. Bake in waffle irons. Serve with butter and sugar. EGG TOAST. For six persons, take two eggs, one-half cup milk, flour enough to make a good stiff batter✪ Egg Toast. Cut old bread in thin slices ; dip into the batter, and fry brown in butter. Serve hot. Mrs. L. 34 Mother Hubbard's Cupboard. PIES. PIE CRUST. One-half cup lard, one-half cup butter, one quart sifted flour, one cup cold water, a little salt✪ Pie Crust. Rub the butter and lard slightly into the flour ; wet it with the water, mixing it as little as possible. This quantity will make two large or three small pies. Mrs. W. N. Sage. PIE CRUST GLAZE. ✪ Pie Crust Glaze

AI-modernized reading of the original text

Muffins should never be cut with a knife, but be pulled open with the fingers. If wanted for tea, the batter must be mixed immediately after breakfast. Mrs. S. MUFFINS. Three pints flour, one quart milk, two eggs, four teaspoons baking powder, one teaspoon salt (one teaspoon butter, one teaspoon lard — melt together). Bake in quick oven. BREAKFAST PUFFS. Four eggs, four cups milk, four cups flour. Beat milk, yolks of egg and flour together ; add the whites beaten stiff. Bake in quick oven, in gem irons. Mrs. E. F. Wilson. 32 "Mother Hubbard's Cupboard." GEMS. One pint warm water, one teaspoon salt, Graham flour enough to make stiff batter. Have your irons and oven both hot. GRAHAM PUFFS. One quart of Graham flour, one pint of milk, one pint of water, two eggs, a little salt. Bake in cups or gem pans. HUCKLEBERRY CAKE. One cup of sugar, one cup of milk, two and one-half cups of flour, one egg, butter the size of an egg, two teaspoons of baking powder, one and one-half cups of huckleberries. To be eaten hot with butter. This makes a very delicate tea rusk by leaving out the huckleberries, and using only half a cup of sugar. Mrs. Sage. SHORT CAKE. Three teaspoons baking powder, sifted with one and onehalf pints flour ; three tablespoons butter, rubbed into the flour ; one-half cup sugar ; teaspoon salt ; one egg, beaten with one pint milk. Bake in jelly tins. Spread with butter, and put berries between layers. Mattie C. Dayfoot. DEMOCRATS. One-half cup of sugar, one-quarter cup butter, one cup sweet milk, one pint flour, three eggs, two and one-half teaspoons baking powder. Bake in cups for tea. Mrs. J. M. P. RICE GRIDDLE CAKES. For a small quantity, say one quart bowl full, take one egg, two-thirds of rice (cooked) to one-third flour ; one teaspoon soda, two teaspoons cream tartar, or three teaspoons baking powder ; sweet milk enough to make it the right consistency. Mrs. Oren Sage. Bread. WHEAT CAKES. One pint sour milk, teaspoon soda, a little salt, two eggs, flour to make a thin batter. WAFFLES. If you want your waffles for tea, take one quart warm milk after dinner ; put in two eggs, beaten ; a small piece of butter; a small cup of yeast. Mix with flour a little thicker than wheat pancakes. Set by warm stove and they will be light for tea. Baked in waffle irons, greased. Mrs. J. H. Hurd. WAFFLES. Three eggs, one quart sour milk, one teaspoon soda, a little salt, two tablespoons melted butter. Beat the yolks thoroughly ; stir in the milk, butter and soda, lastly the whites, beaten stiff. Use flour to make stiffer than pancakes. Bake in waffle irons. Serve with butter and sugar. EGG TOAST. For six persons, take two eggs, one-half cup milk, flour enough to make a good stiff batter. Cut old bread in thin slices ; dip into the batter, and fry brown in butter. Serve hot. Mrs. L. 34 Mother Hubbard's Cupboard. PIES. PIE CRUST. One-half cup lard, one-half cup butter, one quart sifted flour, one cup cold water, a little salt. Rub the butter and lard slightly into the flour ; wet it with the water, mixing it as little as possible. This quantity will make two large or three small pies. Mrs. W. N. Sage. PIE CRUST GLAZE.

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GemsWaffles (Alternative)Johnny CakeMuffinsBreakfast PuffsGraham PuffsHuckleberry CakeShort CakeDemocratsRice Griddle CakesWheat CakesWafflesEgg ToastPie CrustPie Crust Glaze

Mother Hubbard's cupboard