On habits and manners

One pint milk scalded and cooled, two tablespoonfuls of sugar, one teaspoonful of salt, one-quarter yeast cake dissolved in one-half cup cold water, two cups white flour, sifted ; three and one-half cups Graham flour. Mix a little softer than white bread. Let it rise till light ; stir it down and pour into well-greased pans. Let it rise again, and bake a little longer, and in a slower oven, than white bread. ROLLS. Pour one pint of scalded milk on one teaspoonful each of butter, sugar and salt ; when lukewarm, add one-half cup of yeast. Stir in three cups of flour, and beat well. Let it rise about three hours, then add from two to three cups of flour, to make it just stiff enough to knead, and knead for twenty minutes; let it rise in the bowl. Shape it into rolls, and after putting it in the pans, let it rise again. CORN MUFFINS. One cup of flour, one cup of corn meal, one cup of milk, two tablespoonfuls of sugar, one-half teaspoonful of soda, one teaspoonful of cream of tartar, one-half teaspoonful of salt, one-half tablespoonful melted butter; one egg. Mix the dry ingredients together and sift them. Beat an egg light, add the milk and stir all together. Bake twenty minutes. GRAHAM MUFFINS. One-quarter cup sugar, one-half cup butter, two eggs, one cup sweet milk, two teaspoonfuls baking powder, Graham flour enough to make a stiff batter. Bake half an hour. QUICK BISCUIT. One quart flour, one teaspoonful salt, three teaspoonfuls baking powder ; sift these together ; rub in, with tips of fingers, one large teaspoonful of lard ; add milk enough to^make a soft dough. RICE BREAD, One pint rice flour ; one pint milk ; one tablespoonful butter ; one egg ; one level teaspoonful soda ; one of cream of tartar ; a little salt. Scald the milk, and mix as for corn bread. MUFFINS. One quart warm milk ; three eggs ; one teaspoonful of salt ; four tablespoonfuls of yeast ; flour, to make a stiff batter, a piece of butter the size of an egg. Bake when risen. FLANNEL CAKES. One cup milk ; two-thirds of a cup of butter ; two tablespoonfuls sugar ; whites of two eggs, well beaten ; half a cup yeast ; flour to make a thick batter. Cook on griddle. HOMINY WAFFLES. To one pint cold boiled hominy add one quart sour milk, two beaten eggs, two tablespoonfuls melted butter and one teaspoonful soda, with flour sufficient for a thick batter. Rice cakes can be made in the same way, and can be fried on a griddle, or cooked as waffles. Boiled rice, hominy, cornmeal, oatmeal and cracked wheat are all excellent for breakfast and supper, as they are nourishing, satisfying and cheap. Hot breads of all kinds are, as a rule, unwholesome and the same is true of fried cakes, which should seldom be eaten, especially in warm climates. A breakfast or supper of any of the grains, with milk, butter or molasses is, on all accounts, far more wholesome than hot breads or cakes, fried pork, bacon, or indeed than any of the food commonly eaten by the poorer classes in this country, besides being cheaper and easier to prepare. Two meals out of the daily three can be made upon these grains, with the addition, for the sake of variety, of white and sweet potatoes, boiled or baked ; and such a diet is, as I have said, strongly to be recommended to all who desire to live cheaply and well.