Statesmen's dishes; and how to cook them

SIFT well about a quart of flour into a bowl ; stir into the middle of it two heaping tea spoonfuls of Royal baking powder, an even teaspoon of salt, and a heaping tablespoon of lard, in the order directed. Have a pint of cold sweet milk, make a hole in the center of the flour, pour in the milk and mix quickly with enough flour to make a soft dough. Roll on a biscuit-board with the rest of the flour till you have a sheet about one-inch thick ; cut out and place in a dry pan, setting closely together, so that they will rise upward without spreading. Put into a quick oven on the bottom and bake to a light brown. Serve immediately. GREEN-CORN FRITTERS. BY MRS. WM. J. CONNELL. (Wife of Representative from Nebraska.) CUT through each row of kernels of sweet corn with the point of a sharp knife, then with the back of the knife press out the pulp. To one pint of corn-pulp add two well-beaten eggs, a little salt and pepper, and enough flour to keep the corn and eggs together. Fry in small cakes on a buttered griddle, browning well on each side. FRIED CAKES. BY MRS. GEO. H. BRICKNER. (Wife of Representative from Wisconsin.) MEASURE one cup each of milk and granulated sugar into a mixing-bowl; stir till dissolved ; beat three eggs well and stir in ; take two quarts of flour and three heaping teaspoons of baking powder, sifted together; mix the whole into a soft dough, using as little flour in manipulating it as possible. Cut into rings and fry in very hot lard. Mixing the sugar and milk together first keeps the dough from soaking grease, and avoiding the use of a great deal of flour in working with the dough makes the cakes puffy and delicate. WAFFLES. BY MRS. ALBERT C. THOMPSON. (Wife of Representative from Ohio.) ONE pint sour milk, one heaping pint flour, one tablespoonful melted butter, one level teaspoonful soda, three eggs. Stir milk into flour; add melted butter and yolks of eggs. Beat well and add soda dissolved in a little warm water. Stir rapidly and then add the whites of eggs beaten to a froth. LOAF BREAD. BY MRS. DANIEL, M. RANSDELIi. (Wife of United States Marshal for District of Columbia.) THREE quarts of fine white flour well sifted ; one-half pint of good fresh yeast, one tablespoon of lard, one tablespoon of salt, warm water enough to make a dough. Dissolve the lard and salt in warm water ; then add the yeast, then the flour, gradually, stirring it with a spoon ; set it to rise in a warm place over night. In the morning take part of the dough and mold it into rolls for breakfast. Then knead the rest thoroughly on a pie-board, dividing it into three parts, and kneading them separately. Lay them in buttered tins, either separately or all in one long one, set in a warm place, and let it rise almost to the top of the pans. Bake for about half an hour, keeping the oven closed for ten or fifteen minutes before venturing to open the door. CREAM TOAST. BY MISa L. 8. SWAN. (Sister-in-law of Senator Morrill, of Vermont.) ALWAYS bake one loaf to be used especially