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

Oom Bread One cup of Indian meal, one cup of flour, one cup of milk, one teaspoon of baking powder, two eggs, one tablespoon of butter, one tablespoon of sugar. Sift the meal and flour into a bowl, then add the salt, sugar, and baking powder. Beat the yolks of the eggs, add them to the milk, and mix them with the BBEADSy PASTE8, AND PIE8 867 flour, etc. Stir in the melted butter, then the well-beaten whites of eggs, and beat ali thoroughly. Butter your pans, dust off with flour, fill them two-thirds full, and bake from fifteen to twenty minutes. The batter can be put in shallow pans, and when nearly baked, cut into squares. Put back into the oven till a nice brown. When about to serve, break into squares. Oom Bread Half a pint of yellow Indian meal, half a pint of flour, half a cup of granulated sugar, two eggs, butter the size of a walnut, two teaspoons of baking powder sifted with the flour, and a little salt. Mix with enough milk to make the batter quite thin. Bake in a buttered pan in a hot oven. Cut in squares before removing it from the pan. Oom Bread Take one cup of flour, one cup of sour milk, half a cup of meal, one-third of a cup of molasses, two tablespoons of melted butter, one teaspoon of salt, half a teaspoon of soda, the yolks of two eggs, and the white of one. Mix well and bake in a buttered pan in a hot oven. Nantucket Oom Bread Scald one pint of meal in one quart of sweet milk. Add butter the size of an egg^ one teaspoon of salt, one tablespoon of sugar, and four eggs well beaten. Mix well and bake in an oven not too hot. St. Louis Corn Bread Mix one pint of corn meal, one heaping teaspoon of sugar, one heaping teaspoon of salt, and add one egg not beaten. Stir together with the buttermilk, making the batter quite thin. Set a tin baking pan on the stove, beat hot, melt in it one tablespoon of butter and one of lard. Pour the mixture into the hot fat and with a fork lightly stir in the batter and lard. Bake in a steady oven, not too hot, or the bread will crack. When the bread is brown, stand the tin on an inverted pie piate and bake five or six minutes longer. Waffles Three eggs, one pint of milk, half a cup of butter, flour enough to make a thin batter, two teaspoons of baking powder sifted in the mixture, a little salt. Mix well and bake on a well-greased waffle iron* See that the iron is hot before pouring in the batter. Waffles Cream one-half pound of butter, stirring one way. Add one tablespoon of flour and one egg. Mix thoroughly, then add another tablespoon of flour and one egg. Continue this till eight of each bave been stirred in. Always beat the same way. Flavor with a little orange juice. Have the waffle iron hot and well greased. Drop the dough and bake to a light brown. Sprinkle with powdered sugar and cinnamon. Serve hot. Batter Cakes