Virginia Cookery-book

The same batter dropped from a spoon into cakes of oval shape, and baked in a stove-pan, makes what is familiarly known in Virginia as a "scratch-back." They are nice little com cakes, can be made in a hurry, and serve well for a change. Hoe Cakb. Three spoonfuls of small hominy or grits, two of rice flour, a teaspoonful of butter, and milk sufficient to make the mixture into a thin batter (half a pint would be about the proper thing) ; a salt-spoonful of salt. Bake on a hoe or hot griddle. Alabama Rice Bread. One pint of rice boiled soft, six eggs beaten light, one pint of milk, half a pint of corn meal, a table-spoonful of butter, and a teaspoonful of salt. Rub the ingredients well together, and bake in small tins or muffin-rings. ESPBTANGA COEN BbBAD. Boil three sweet potatoes of the common size (four, if not very sweet), and mash them up with a large spoonful of butter ; to this add a teaspoonful of salt and an egg. When these have been well mixed put in three-quarters of a pint of corn flour, and beat the whole together, adding by degrees three gills of milk. While this is preparing the cover of a Dutch oven must be heated ; and when the mixture is ready, which will be in ten minutes, it must be put into a skillet which has been previously greased and placed on hot coals to receive it; the cover must then be put on, with hot coals over the top. It will take about a quarter of an hour to bake, which must be done as soon as the mixture is prepared, or it will become hard. With sugar, wine, and butter as a sauce this loaf of com bread makes a good pudding. N.B. — ^The cook who uses a rangp or stove, and has any experience iu baking, will find no difl^cwlty in accommodating the above directions to the mode of baking to which she is used. Three or five eggs, a large spoonful of hutter, one pint of nice corn-meal mush, a quart and and a half of flour, and milk enough to make a thin batter. Mrs. Walter's Waffles. Take two eggs, beat the yolks and whites separately, and one quart of flour. Mix them up with buttermilk, and) when ready to bake, put in a teaspoonful of soda. RlCB WaWAFFLES. Boil two gills of rice quite soft, mix with it three gills of flour, a little salt, two ounces of melted butter, two eggs beaten well, and as much milk as will make it a thick batter. Beat it till very light, and bake it in waffle-irons. Waffles Without Eggs. A table-spoonful of lard put into a teacupful of corn meal ; pour scalding water on it until it is 2 1/2 inches as mush; put to this one pint of buttermilk, half a teaspoonful of soda, and one pint of flour. They are very nice if well made. Tea Cakes Without Eggs. Two teacups of sugar, one of butter, one cup of sour cream, one teaspoonful of soda, and as much flour as will make a soft dough. Virginia Egg Egg Bread. Take six table-spoonfuls of flpur and three of corn meal, with half a teaspoonful of salt ; sift them, and make a thin batter with four eggs and about a pint of sweet milk from which the cream has not been skimmed. If your milk is thin and poor, add a dessert-spoonful of butter. Bake in little tin moulds or pie-plates in a quick oven. Hominy Batter Cakbs. Boil one pint of small hominy or grits very soft; add an equal quantity of corn meal, with a teaspoonful of salt and a table-spoonful of butter ; make it into a thin batter with three eggs and a sufficient quantity of milk — that is to say, at least one quart, perhaps three pints. Beat all together some time, and bake them on a griddle, as dropped from a spoon, or in waffle-irons. When well made, and baked very thin, these cakes are luscious, especially when eaten with maple or other nice syrup. When eggs cannot be procured yeast makes a good substitute. Put a large spoonful in the batter, and let it stand several hours to rise. Short Cakes.