The Raleigh cook book

Flour Muffins.—Two eggs, beaten very light; salt to taste; 1 pint fresh sweet milk; a little more than a pint of flour; tablespoon of lard. Bake in oven hot enough for biscuit. Luncheon Muffins.—1 pint flour; % pint milk; 2 teaspoons baking powder; % teaspoon salt; 2 tablespoons sugar; 3 tablespoons but- ter; 2 eggs. Beat the eggs until light and add the milk to them. Add this mixture to the dry ingredients, then stir in the melted butter. Beat the batter vigorously for a few seconds and put in buttered muffin pans and bake in a quick oven for about twenty minutes. Popovers. spoon. Put flour in a aaa make a well in the centre of it. Drop in salt, then the unbeaten eggs. Add the milk gradually; beat. Bake in buttered muffin pans or earthen cups in a hot oven for thirty minutes. Ege Bread. spoon salt; 1 egg. Beat eggs; boil milk and add meal, salt and lard. Stir until smooth. Add the eggs and bake brown. Soft Batter Bread. spoon Royal baking powder; salt. Scald meal before mixing batter. Bake all together, and not in muffin rings or gem pans. Grits Bread. 2 eggs; 1 pint milk; salt. Work grits and meal together. Add yolks well beaten, butter, salt and milk. Heat thoroughly. Fold in beaten whites and bake in a moderate oven. Flour, 2 cups; eggs, 2; sweet milk, 2 cups; salt, tea- ; % tablespoon lard; 1 tea- ; 2 eggs; 1 tea- eal; small piece of- butter; Spoon Bread. - 1 teaspoon salt; 2 teaspoons baking powder; 1 tablespoon lard; 1 egg (beaten separately). | Milk to make soft batter. If buttermilk is used, add one-half teaspoon soda. Mix as other batter breads. Cornmeal Griddle Cakes.—1 pint meal; 1 teaspoon butter; 1 tea- spoon salt; 1 teaspoon sugar. i Pour over this mixture boiling water or milk enough to wet the meal. When cool, add 2 eggs, well beaten, and cold milk enough to make a very thin batter. Cook on hot griddle, well greased. ~ 38 THE RALEIGH COOK BOOK. Cornmeal Batter Cakes.—1 pint meal; 2 tablespoons flour; % tea- spoon baking powder or pinch of soda; 1 egg; 1 scant tablespoon lard; water enough to make a very thin batter; salt. Mix baking powder or soda with flour before adding to the meal. Make a thin batter for cakes; pour by spoonfuls on a hot greased griddle. Fry a golden brown. Stale Bread Griddle Cakes.—1 cup stale bread crumbs; 1) cup milk; % cup flour; 1 tablespoon butter; 1 egg; A teaspoon baking powder; % teaspoon salt. ~ Rub the bread crumbs fine and soak them in the milk for fifteen. minutes, then beat until smooth. Add the salt, the butter melted, . and the egg, which has been beaten very light. Sift in the flour, beating the latter well, then quickly stir in the baking powder... Bake on a griddle. Pass them with maple syrup and butter. Flannel Cakes.—1 quart milk; 3 tablespoons yeast, or % yeast cake; 1 tablespoon butter melted; 2 eggs well beaten; 1 teaspoon salt; flour to make good batter. Make sponge of milk, yeast, salt and flour. Set as sponge over night, and in morning add melted butter and beaten eggs. Waffles (No. 1).—2 cups flour; 1% cups sweet milk; 2 eggs; 1 tablespoon butter; 1 teaspoon salt; 2 teaspoons baking powder: Mix as griddle cakes, adding the beaten whites last. Wattles (No. 2).—1 cup meal; 8 cups flour; 1 tablespoon lard or butter; 2 eggs; 3 teaspoons baking powder; 1.teaspoon salt; milk or water to make a thin batter. sas Make a mush of the meal. Stir in the butter. Add the beaten eggs and the flour sifted with the salt and baking powder. Thin with milk or water. Potato Waffles.—1 cup fiour; 1 teaspoon baking powder; 1 tea- spoon salt; 1% cups milk; 1 cup (pressed measure ) of mashed potatoes; 1 teaspoon melted butter; 1 teaspoon sugar; 1 egg. Sift flour, baking powder and salt. Add mashed potatoes, melted butter and sugar. Beat the egg light, add milk and stir to the other