Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

I usual quantity of flour, etc., every night, and beat up well. Do not make your cakes too small. Buckwheats should be of generous size. Some put two-thirds buckwheat, onethird oat-meal, omitting the Indian. FLANNEL CAKES. Beat six eggs very light, stir in them two pounds of flour, one gill of yeast, small spoonful of salt, and sufficient milk to make a thick batter. Make them at night for breakfast, and at teu in the morning for tea. Have your griddle hot, grease it well, and bake as buckwheat. Butter and send them hot to the table, commencing after the family are seated. RICE GRIDDLE-CAKES. Boil half a cup rice; when cold, mix one quart sweet milk, the yolks of four eggs, and flour sufficient to make a stiff batter; beat the whites to a froth, stir in one teaspoon soda, and two of cream tartar; add a little salt, and lastly, the whites of eggs; bake on a griddle. A nice way to serve is to spread them while hot with butter, and almost any kind of preserves or jelly ; roll them up neatly, out off the ends, sprinkle them with sugar, and serve immediately. Mother's Cook Book. FRENCH PANCAKES. Two eggs, two ounces of batter, two ounces of sifted sugar, two ounces of floor, half pint ol new milk. Beat the eggs thoroughly, and put them into a basin with the butter, which should be beaten to a cream; stir in the sugar and flour, and when these ingredients are well mixed, add the milk; keep stirring and beating the mixture for a few minutes; put it on buttered plates, and bake in a quick oven for twenty minutes. Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserve or marmalade between each. PANCAKES. Two cups of prepared flour; six eggs; one saltspoonful of salt; milk to make a thin batter. Beat the eggs light; add salt, two cups of milk, then the whites and flour alternately with milk, until the batter is of the right consistency. Run a teaspoouful of lard over the bottom of a hot frying-pan, pour in a large ladleful of batter and fry quickly. Roll the pancake up like a sheet of paper; lay upon a hot dish; put in more lard, and fry another pancake. Keep hot over boiling water, sending half a dozen to the table at a BREAD FRITTERS. One quart milk — boiling hot; two cups flue bread-crumbs; three eggs; one teaspoonful nutmeg; one tablespoonful butter — melted; one saltspoonful salt, and the same of soda, dissolved in hot water. Soak the bread in the boiling milk ten minutes, in a covered bowl. Beat to a smooth paste; add the whipped yolks, the batter, salt, soda, and anally the whites, whipped stiff Mother's Cook Book. QUICK SALLY LUNN. One cup of sugar, half cup of butter; stir well together, and then add one or two eggs ; put in one quart pint of sweet milk, and with- sufficient flour to make a batter about as stiff as cake; put in three teaspoons of baking powder; bake and eat hot with butter, for tea or breakfast. BREAKFAST CAKE. One pint of flour, three tablespoons of butter, three tablespoons of sugar, one egg, one cup sweet milk, one teaspoon cream tartar, half teaspoon soda; to be eaten with butter. QUICK WAFFLES. Two pints sweet milk, one cup butter (melted), sifted floor to make a soft batter; add the well-beaten yolks of six eggs, then the beaten whites, and lastly (just before baking), four teaspoons baking powder, beating very hard and fast for a few minutes. These are very good with four or five eggs, bnt much better with more. JOHNNY CAKE. Two-thirds teaspoon soda, three tablespoons sugar, one teaspoon cream tartar, one egg, one enp sweet milk, six tablespoons Indian meal, three tablespoonfuls flour, and a little salt. This makes a thin batter.