Virginia Cookery-book

One quart of flour at night, two eggs, one large kitchen spoonful of yeast, sweet milk enough to make a thin batter (provide one quart) ; beat all well together and set to rise. If the batter should become too thick, add a little more milk or water. Flannel Cakes, No. 2. When one has sour milk or buttermilk only to spare for cakes they may be made satisfactorily thus : one quart of sifted flour made into a batter with two eggs beaten light, a pint and a half of buttermilk, one teaspoonful of salt, and a piece of butter the size of a walnut ; for leav- ening, put in last, dissolved in a little of the buttermilk, just enough soda to make the milk foam ; stir in quickly and bake directly afterward; an even teaspoonful is the largest measure allowable to one quart of flour in these cakes. Ingleside Waffles. (The Best Made.) Make one pint of Indian meal into mush the usual way; while hot put in a small lump of butter and a dessertspoonful of salt ; set the mush aside to cool ; meanwhile, beat separately till very light the whites and yolks of four eggs; add the eggs to the mush, and cream in gradually one quart of wheaten flour ; add half a pint of buttermilk or sour cream, in which has been dissolved half a teaspoonful of bicarbonate of soda ; lastly, bring to the consistency of thin batter by the addition of sweet milk. Waffle-irons should be put on to heat an hour in advance, that they may be in a proper condition for baking so soon as the batter is ready. Have a brisk fire ; butter the irons thoroughly, but with nicety, and bake quickly. Fill the irons only half-full of batter, that the waffles may have room to rise. Germantown Puffs. Beat thoroughly the whites and yolks (separately) of six eggs till they stand alone ; cream in by degrees nine table-spoonfuls of sifted flour ; put in a tablespoonf ul of melted butter and a teaspoonful of salt ; then make into a batter with one pint of sweet milk ; grate in a delicate flavoring of nutmeg, if you like; bake in little patty-pans. For company you can choose no nicer bread. Chaney's Thin Biscuits, or Notions. Take one pint of flour and make into dough as soft as can be rolled with sweet milk, a salt-spoonful of salt, two ounces of butter, and two ounces of lard. Roll out into round cakes nine inches in diameter, and of wafer-like thinness ; in baking do not allow them to brown, but remove from the oven while they retain their whiteness ; stick here and there with a fork, after rolling out, just as in case of other biscuits. These thin biscuits were highly esteemed in Virginia, being used frequently for tea, and were greatly in request for sending to any invalid or delicate person ; for neighborly attentions of this kind were so common that an interchange of them was considered an essential condition of good neighborhood. Crackers. To three pints of flour put one teaspoonful of soda, dissolved in sour milk ; shorten as you would biscuitdough, with a table-spoonful of butter and lard mixed ; make the dough very stiff ; beat it well and roll very thin ; stick well over the whole surface, and bake slowly. Plainer ones are made in the same way, by omitting the soda and beating more. English Muffins.