Virginia Cookery-book

are seldom seen save between October and June. If the cook be careful there will be no need for soda or any other bread powder. Such aids should be resorted to as seldom as possible. If the cakes will not brown nicely, add a table-spoonful of molasses. Fine buckwheat cakes should be half an inch thick, but so through lightness. Although buckwheat is higher in price than flour, its use is economical, as saving the expenditure of eggs at the season when they cost most. * Buckwheat Cakes, No. 2. (A very nice but more expensive Recipe.) Half a pint of buckwheat flour, a quarter of a pint of com meal, a quarter of a pint of wheat flour, a little salt, two eggs beaten very light, one quart of new milk (made a little warm, and mixed with the eggs before the flour is put in), one table-spoonful of butter or sweet lard, two large table-spoonfuls of yeast. Set it to rise at night for the morning. If in the least sour, stir in before baking just enough soda to correct the acidity. Buckwheat Cakes (Quickly Made). To three pints of buckwheat made into a batter add one teaspoonful of supercarbonate of soda dissolved in water, one teaspoonful of tartaric acid dissolved in like manner. First apply the soda by sifting ; stir the batter well, then put in the acid. The great advantage of this recipe is, that it may be used when buckwheat cakes are called for in a hurry. Such hasty cakes may also be made satisfactorily with Royal Baking Powder. Mush Batter Cakes. One pint of mush (Indian meal), half a pint of flour, two eggs, a pinch of salt. Make up into a thin batter with sweet milk. Thick batter cakes are very unpalatable. Drop from a spoon, into round shape, on the griddle. Economical Batter Cakes. Three pints of flour and one pint of meal made into a batter with a pint and a half of milk and water lightened with a gill of yeast; add a teaspoonful of salt and a small piece of butter or lard. Bake like flannel cakes on a griddle. Cream Cakes. Melt as much butter in a pint of milk as will make it as rich as cream ; make the flour into a paste with this ; knead well; roll it out frequently; cut in squares and bake on a griddle. Lapland Cakes, No. 1. Beat five eggs separately until perfectly light ; have ready sifted a good pint of flour ; add half a teaspoonful of salt, and make into a batter with a pint of cream. To insure their lightness I have even whipped up the cream. Bake quickly in little tin patty-pans. Nothing in the shape of bread can be more delicate or tempting. This recipe was brought by Mrs. George Tucker from Northampton County, Va. Lapland Cakes, No. 2. One quart of milk, four eggs, to be beaten separately and made into a batter with a light quart of sifted family flour ; bake in cups or little tins. Rice Cakes. One pint of soft-boiled rice, half a pint of milk or water, add twelve spoonfuls of flour and a teaspoonful of salt, with a table-spoonful of butter ; make out into small cakes, and bake in a brisk oven. Chocolats Cakbs. Put half a pound of nice brown sugar into a quart of flour; gift it and make it into a paste with four ounces of butter melted in as much milk as will wet it; knead it till light; roll it tolerably thin; cut it in strips an inch wide, and just long enough to lay in a plate ; bake them on a griddle ; put them on the plate, in rows, to check c^ach other, and serve them to eat with chocolate. Rick Waffles. One quart of flour, half a pint cupful of boiled rice, three eggs, and a very little butter. Make into a batter with milk and bake in waffle-irons ; salt to the taste. Obangb Cakbs. One quart of flour, one teacupf ul of meal, one cup of butter, half a pint of milk, three eggs, half a cup of yeast. Make up at night, and set to rise where it will not be apt to sour. In the morning bake in cups. Flannbl Cakbs, No. 1.