Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

One quart of potatoes sliced, two quarte and a half of warm water, a small bag of hops tied in a cloth. Boil slowly until the potatoes are soft. Place in a colander three heaping iron tablespoons of flour and over it pour the potatoes and water boiling hot. Mash this through the colander, strain, and mash again through the colander to avoid lumps. Pour this into a pan or crock and add to it one cup of white sugar, one iron tablespoon of salt, and one teaspoon of ginger. Let this cool until just tepid and add one cake of Fleischman's yeast dissolved. Set to rise in a warm place. When very light, bottle. [illustration: CRESCENTS] BREADS, PASTES, AND PIES 868 Oneida Bye and Indian Bread Make a sponge over night with a yeast-cake soaked in a cup and a half of water and mixed with wheat flour. Next morning scald a quart of water and a pint of molasses together and in it stir four and a half pinta of corn meal. When this is cool, add it to the sponge and also add a heaped pint of rye meal, one pint of bread crumbs well soaked and mashed, and an even teaspoon of soda. Mix ali thoroughly and set to rise. When the dough is light, separate it in two loaves and put in tins to rise a little more. Bake in a moderate oven for three hours. Boston Brown Bread One cup of white flour, one cup of yellow Indian meal, one cup of Graham flour, two cups of milk, one and one-third cups of molasses, one egg, one teaspoon of soda, and a pinch of salt. Mix the white, Graham flour, and Indian meal, and sift into a largo bowl. Then stir in the other ingredients, adding the soda last. Pour into a steamer and boQ for three hours. Be sure the lid of the steamer is tied tightly so no water can get to the bread. Raised Muffine Mix one-half pint of water with one-half pint of milk. Dissolve one-half cake of compressed yeast, stir with the milk and water, and add a little salt, one teaspoon of granulated sugar, and flour enough to make a stiff batter. Mix at night. The next morning arrange muffin rings on a griddle which is partially warmed. Fili each ring half full with the batter and let it rise till even with the top of the ring. Now place the griddle over a good fire and bake the muffins until they are a light brown. Tum with pancake tumer. Laplanders Beat three eggs, add three cups of flour, three cups of sweet milk, one tablespoon of melted butter, and a little salt. Beat 864 MRS. 8SSLY"a COOK BOOK well together and pour into buttered moolds. Bake in a hot oven. One pint of flour, half a teaspoon of sugar, half a teaspoon of Bali, one teaspoon of baking powder, half a pint of milk, and two eggs. Sift the flour, sugar, salt, and baking powder together. Mix the yolks of the eggs with the milk and gradaally stir into the flour. Last of ali, add the whites beaten stiff. Bake on a griddle in muffin rings. French Popovers Two cupe of milk, one cup of flour, four eggs, and a pinch of salt. Put the flour into a bowl, add one cup of milk, and then the eggs, one after the other. Do not beat the eggs When ali the eggs are worked in, add the other cup of milk. Stir with a wire whisk. Little mixing is required. Put popover pans on top of the rango, having rubbed a small piece of butter in each one. Fili the pans three-quarters full and bake in a moderate oven thirty minutes. Popovers