The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ...

49*Fleischman, the brewer, makes quite a business of saving his beer emptins, thickening it so as to make it into cakes, and selling these around to people who are not provident enough to supply themselves. It is said to be very good. Rolls (like Sally Lunn's.) Warm one ounce of butter in half a pint of milk. Put to it a spoonful and a half of yeast of small beer, and a little salt. Put two potmds of flour into a pan, and mix in the above. Let it rise an hour. Knead it well. Make into seven rolls and bake in a quick oven. If made as cakes three inches thick, sliced and buttered, they resemble Sally Lunn's as made at Bath. Rusk. Make a batter of one pint of warm milk, one-half cup yeast, and flour, one teaspoon salt, and let it rise over night. In the morning add one-half teacup butter, two well beaten eggs and flour enough to roll. Cut into round cakes. ' Put one an another to bake. When done split open, pile lightly in a pan and dry in a slow oven till crisp. Muffins. One quart flour, butter size of an egg, three tablespoons sugar, two eggs, two teacups milk, two teaspoons cream tartar, one teaspoon saleratus, salt. Bake in a large flat cake and break up. Indian Cake or Bannock Is sweet and cheap food. One quart of sifted meal, two great spoonfuls of molasses, two teaspoonfuls of salt, a bit of shortening half as big as a hen's egg, stirred together. Make it pretty moist with scalding water, put it in a well greased pan and bake it brown on both sides before a quick fire. A little stewed pumpkin scalded with the milk improves the cake. Bannock split and dipped in butter makes very nice toast. , m^^ Fire Cakes. Make a paste like piecrust of flour, lard, salt and water, only use less lard. Roll out thin and cover plates with it, pinching the edges to make it stick. Put a row of flat irons around a brisk fire and set the plates against them. When they are brown one side, slip and turn to brown the other. A Hoe Cake Is made of Indian meal and water and a little salt, mixed very stiff and baked in the same way, on a plate or clean board. Johnny Cake. One pint buttermilk, one pint meal, one pint flour, one heaping teaspoon saleratus, one large spoon sugar, and salt. Pancakes. One quart buttermilk, one teaspoon soda or dissolved pearlash, one egg, salt. Flour should be stirred in until the spoon moves round with difficulty. Have the fat in your skillet boiling hot, and drop them in with a spoon. Fry brown. Eat with cider and sugar. Flap makes very nice pancakes. Flat- Jacks or Fritters. Make a batter of buttermilk, flour, pearlash or saleratus, and salt, just thick enough to spread easily. Put enough in a long handled frying pan, to cover the bottom. When one side is done just right, give the pan a little jerk to loosen the cake, then toss it up with a twist, and catch it fairly when it comes down the other side up. Pile the cakes on a platter as fast as theycook, spreading each with butter and sugar, and for company, a little grated nutmeg. Cut the pile down through in quarters, like a pie, in serving. Either flour, Indian or rye is good for flat-jacks. Pie At some seasons of the year, fresh pie timber runs short. Make a good deal of rich mince meat in the fall. With occasional scalding it may be kept nearly the year round. A bushel of dried apples helps fill the gap. Boil and sift pumpkin, spread it on tin plates, and dry hard in a warm oven. When wanted for use soak it in milk. Carrot grated and cooked like squash makes delicious pies. Dried huckleberries are very good. A pie of boiled raisins chopped, with a rolled cracker stirred in, requires very little extra seasoning and is not expensive. A little ingenuity added to almost any material that comes to hand, will make a tasty pie. If all things fail, puddings must be substituted, but they do not take the place.