The New century cook book

Jumbled Biscuits. Two and one-half cups flour, two teaspoons baking powder, one tablespoon butter, a little salt. Mix well, then add milk enough to make a thin batter; bake in tins. Lizzie C. Johnson. New Century Cook Book. Corn Fritters. One dozen ears of corn grated, one cup of sweet milk, two eggs, four tablespoons of butter, a little salt, two teaspoons of baking powder, add flour enough to make a batter stiff as griddle cakes. Mrs. C. H. Thayer. Veal Croquettes. One half cup of milk, one egg, one tablespoon of flour, boil until thickened and season with salt and pepper, chop one small onion, add one tablespoon of chopped parsley, mix all with one cup of chopped veal or other cold meat, set away until cool, then mold into form, roll first into cracker crumbs, then roll in beaten egg and then in cracker crumbs again and fry a nice brown. Mrs. C. H. Thayer. Corn Fritters. One-half dozen ears of corn, one egg, one tablespoon cream, a little flour and salt; beat very light and fry. Mrs. B. E. Arntzen. Fritters. One egg, one cup milk, two cups flour, two teaspoons baking powder, a pinch of salt. Mrs. J. M. Latimer. Cone Cake. One quart corn meal, one pint wheat flour, one cup of sugar, half cup of butter, three eggs and a little salt, one tablespoonful baking powder. Sift flour, meal and baking powder together thoroughly and add milk to make a rather thin batter. Corn Cakes. Three even cupfuls of white Indian meal, two cups of sour or buttermilk, one heaping teaspoonful of lard, one tablespoonful of sugar, two tablespoonfuls of flour, one teaspoonful of soda, three eggs well beaten, cup of boiling water. Sift meal, flour, salt, and soda together three times into a bowl; mix sugar and lard in the boiling water, add the milk; make a hole in the meal and flour and pour this in, stirring down quickly. Now add the beaten eggs and whip upward — hard — until you have a smooth, light batter. Bake in greased patepans at once. Eat hot. New Century Cook Book. Johnny Cake. One egg, half cup sugar, one cup sweet milk, one cup corn meal, one cup flour, two tablespoons melted butter, one heaping teaspoon baking powder. Hot oven; bake twenty minutes. Johnny Cake. One quart meal, one teacup flour, one tablespoon lard, three eggs, three tablespoons baking powder, a little salt and sugar; Make batter with milk. Mrs. Stevenson. Cracker Griddle Cakes. One tablespoon melted butter, one quart milk, one or two eggs, one teaspoonful baking powder, one teaspoonful salt, two cups cracker crumbs, good handful of flour. Work cracker and milk smooth, stir in butter, eggs, salt, lastly enough flour to bind mixture. Mrs. Isaac G. Lombard. Batter Cakes. Beat three eggs separately, to the yolks add one teaspoonful salt, and one tablespoonful sugar, three cups of milk. Sift flour sufficient for a thin batter with two heaping teaspoonfuls baking powder. Add flour. Lastly add whites of eggs beaten to a stiff froth. Bake on hot griddle and serve immediately. Batter Cakes. One quart of flour, one egg, one teaspoon of salt, three teaspoons of baking powder, mix with cold water into a batter, and just before baking add two large tablespoons of melted butter. Excellent. New Jersey Buckwheat Cakes.