The Pennsylvania German cook book

baking powder, two eggs, two cups of flour. Beat the milk into the oatmeal, then add the salt, the yolk of the eggs and a cup of boiling water, mix all well together, add the flour, beat again, then add the baking powder, the whites of the eggs beaten to a stiff froth, mix well and bake on a griddle iron. BUCKWHEAT CAKES NO. 1. Two cups buckwheat, one cup flour, one half cup yeast, a little salt, stir up with warm water in the evening, let get light, in the morning take a small teaspoon soda, dissolved in some warm water, and add to the batter, let stand a few minutes then bake on the griddle iron. S. K. BUCKWHEAT CAKES NO. 2. Mix same quantity of flour, as above, one teaspoon soda, and buttermilk, bake at once. S. K. JOHNNY CAKES. Two cups corn meal, one cup flour, one teaspoon soda, one egg, tablespoon butter, a little sugar, thin with butter¬ milk, or sour milk, can use sweet milk and baking powder. S. K. CORN BREAD. PONE. Four tablespoons corn meal, two cups flour, one cup milk, two teaspoons baking powder, two tablespoons butter, two eggs a little salt and sugar, bake. Mrs. Clara Norton. CORNj BREAD. Two cups corn meal, one cup flour, four tablespoons melted lard, salt and sugar to taste, one egg, one teaspoon soda, buttermilk to make a soft batter. bake in moderate oven a little more than half hour. CORN MEAL PUDDING. Boil one pint sweet milk, stir in four tablespoons corn meal, cook ten minutes let cool, then add one pint of milk, onehalf cup molasses, half teaspoon of each, salt and cinnamon, two well beaten eggs, one-half cup sugar. Bake one-half hour, then stir in one more pint of milk. Bake another hour and a half. THE PENNSYLVANIA GERMAN COOK BOOK TOAST. Take two or three tablespoons flour, rub smooth in a little milk, add one cup of sweet milk, one-half teaspoon baking powder, one egg, drop in pieces of dry stale bread, and fry in a well buttered pan, cover, when brown on one side turn. Beat one egg, add one cup of water and a little salt, dip bread in quickly, and fry. To utilize crumbs and broken pieces of bread, pour on enough boiling water to soften, then mash bread, add one egg, a little salt, a teaspoon baking powder. half cup milk, flour enough to thicken it, drop in spoonfuls on a hot griddle. Toast bread a light brown, make a sauce with milk, a little butter, thicken with a little flour, put toast into a hot deep dish, and cover with the prepared sauce, serve while hot. Mrs. M. R. HAM TOAST. Chop remnants of cooked ham very fine. To a small cup of ham, add the yolk of one egg, one tablespoon flour, four tablespoons milk, rubbed together. Let come to a boil, season with mustard, serve with toast. Aunt Susan. PIES. PIE CRUST, NO. 1. Take two and one-half cups flour, two heaping tablespoons lard, a little salt, knead well then add very little water, this makes three crusts. Mrs. I. E. Wells. PIE CRUST, NO. 2. Use one-third as much lard as flour, and a little salt, mix salt in flour first, then mix the lard and flour thoroughly with a spoon, add just enough very cold water to hold together, do not knead at all, handle as little as possible, flour board and rolling pin well, roll out quickly, always rolling away from you.