Temperance cook book

One quart of sour milk, two cupfuls of stale bread crumbs, one cupful of flour, two eggs, one tablespoonful of melted butter, one teaspoonful of soda, one teaspoonful of salt. Soak the bread in the milk; when soft, run it through a colander, add the soda, with the rest of the ingredients; beat well, and fry slow on a griddle. FRITTERS. One pint of sweet milk, four eggs, one quart of flour, three teaspoonfuls of Equity baking-powder, sifted together. Serve hot with maple syrup. APPLE FRITTERS. Beat six eggs till quite light, then stir in one teaspoonful salt, one tablespoonful of fine, white sugar, and the grated rind and juice of half a lemon, one pint of milk, two cupfuls of chopped apple, two and one-half cupfuls of flour. Stir all well together, mix well into a batter, and fry. SCARBOROUGH PUFFS. Take one pint of new milk, and boil it. Take out one cupful, and stir into it flour enough to make a thick batter. Pour this into the boiling milk. Stir and boil until the whole is thick enough to hold a silver spoon standing upright. Then take it from the fire, and stir in six eggs, one by one. Add a teaspoonful of salt, and less than a tablespoonful of butter. Drop them by the spoonful into boiling lard, and fry like doughnuts. Grate on the outside, sugar and spice. GOLDEN SLICES. Beat four eggs, add half a teacupful of rich, sweet milk, half teaspoonful of salt; cut some bread into slices (dry bread will do), dip it into the mixture, and fry in butter or lard. When brown on one side, turn it over. Raised pies should have a quick oven, well closed up, or they will fall in at the sides. No pie should have water put in it till the minute it goes into the oven, as it makes .the crust bad, and is almost certain to make the pie run. Light paste requires a moderate oven, but not too slow, as that will tend to make it soggy. A quick oven will catch and burn it, and not give it time for what is called the second rising. Butter or lard for pastry should be sweet, fresh, and solid. "When freshly made butter can not be had, work well two or three times in cold, fresh water. A teacupful of lard to a quart of flour is a good rule. It makes a good common crust. This quantity will make two large pies. If you wish to save sugar in the use of gooseberries, rhubarb, etc., you can add a little soda without in the least affecting the flavor, if you do not use too much. For an ordinary sized pie, or pudding, use as much as would cover a five cent piece. If you wash the upper crust with milk, just before putting them into the oven, they will bake a beautiful brown. To prevent the juice of pies from soaking into the under crust, beat an egg well, and with a bit of cloth dipped into it, rub over the crust before filling the pies. To keep pies from running out at the sides, dampen the under crust at the edge before putting on the upper, then free the edge of the under crust from the tin and pinch both together with a knife. G-OOD PLAIN PIE CRUST. Take one heaping quart of sifted flour, and mix into it two teaspoonfuls of cream-tartar. Add two cups of good sweet lard; mix into all of the flour two-thirds of the lard, mixing it quickly