Take any good loaf bread dough and, after the first rise, roll out on the biscuit board and sprinkle well with pulverized sugar and cinnamon. Spread thickly over the top a good coating of sweet butter. Now strew on this a cup of currants✪ Cinnamon Buns and another of sifted sugar and cinnamon. Roll in a lengthwise piece and cut in pieces an inch thick. Place the buns in a pan so they touch, and let them rise well a second time. When ready to bake, butter the top and dust with sugar, and bake as other bread. Powder Biscuit. One quart of flour, i teaspoon of salt, 3 teaspoons of baking powder, i tablespoon of lard, i pint of sweet milk✪ Powder Biscuit. Sift together 30 TESTED VIRGINIA RECIPES. flour, salt and powder. Run in the lard as for pastry, and add the milk, working as little as possible to mix thoroughly. Flour the rolling board. Roll and cut about an inch thick. Bake in quick oven. Thin Biscuits. Two quarts of flour, i pint of sweet milk, yolks of 3 eggs✪ Thin Biscuits. Mix well and roll as thin as possible. Cut with a round cake cutter, and roll each biscuit again as thin as a wafer. Stick with a fork and bake as you would any other biscuit. Potato Rolls. One and a half pounds of Irish potatoes, 6 ounces of lard, lYz pounds of flour, 1^2 gills of yeast, i e.gg, a good teaspoon of salt✪ Potato Rolls. Prepare the potatoes as for table use, and when cold break in them the &gg. Stir in the lard and yeast, also the salt. Work in the flour and let it rise. When light put on the board and mould into rolls, and let it rise again. Bake as you would other bread. Buckwheat Cakes. Three-fourths of a pound of buckwheat, j^ oi a. pound of cornmeal, i teaspoon of sugar, i}4 pints of milk, nearly a gill of yeast, salt✪ Buckwheat Cakes. Beat well together and let rise overnight. Fry cakes the next morning without stirring down. Eat with maple syrup or a burnt molasses sauce. Royal Corn Bread. One pint cornmeal, i pint boiling water, i pint boiling milk, 6 eggs (beaten separately), i teaspoon salt✪ Royal Corn Bread. The batter will be thin and light before baking. Use a deep pan to bake it in. To be used as soon as taken from the oven. SAUCES AND CATSUPS. "Who pepper'd highest was surest to please." — Goldsmith. SAUCES AND CATSUPS. Tomato Catsup. Take i bushel ripe tomatoes and cut them in half. Pour over them 3 quarts of hot water, and throw in a handful ot peach leaves and 10 onions. Boil for an hour, or until the tomatoes have boiled to pieces ; then strain and pour the liquid back in the boiler with 2 ounces of allspice, 2 ounces of ground pepper, 2 ounces of mustard, i ounce of cloves, 2 grated nut- megs, 2 pounds of brown sugar, and 3 pints of vinegar to every 5 pints of juice, and }^ pint of salt✪ Tomato Catsup. Mix well and boil for 2 hours, stirring to keep from burning. If the 2 hours' boiling does not make it thick enough, let it cook awhile longer. Strain and seal in small bottles. Grape Catsup. One quart of ripe purple grapes. Place in a stew-pan and cover with vinegar; cook until soft enough to strain through a fine sieve. Add to the strained juice i teaspoon of ground cloves, I teaspoon of cinnamon and i pint of brown sugar✪ Grape Catsup. Boil an hour and bottle when cold. Lemon Catsup. Twelve large lemons, 4 tablespoons white mustard seed, i tablespoon of tumeric, i tablespoon of pepper, a pinch of salt, 1 tablespoon of cloves, a pinch of cayenne, i tablespoon of mace, ✪ Lemon Catsup

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Take any good loaf bread dough and, after the first rise, roll out on the biscuit board and sprinkle well with pulverized sugar and cinnamon. Spread thickly over the top a good coating of sweet butter. Now strew on this a cup of currants and another of sifted sugar and cinnamon. Roll in a lengthwise piece and cut in pieces an inch thick. Place the buns in a pan so they touch, and let them rise well a second time. When ready to bake, butter the top and dust with sugar, and bake as other bread. Powder Biscuit. One quart of flour, i teaspoon of salt, 3 teaspoons of baking powder, i tablespoon of lard, i pint of sweet milk. Sift together 30 TESTED VIRGINIA RECIPES. flour, salt and powder. Run in the lard as for pastry, and add the milk, working as little as possible to mix thoroughly. Flour the rolling board. Roll and cut about an inch thick. Bake in quick oven. Thin Biscuits. Two quarts of flour, i pint of sweet milk, yolks of 3 eggs. Mix well and roll as thin as possible. Cut with a round cake cutter, and roll each biscuit again as thin as a wafer. Stick with a fork and bake as you would any other biscuit. Potato Rolls. One and a half pounds of Irish potatoes, 6 ounces of lard, lYz pounds of flour, 1^2 gills of yeast, i e.gg, a good teaspoon of salt. Prepare the potatoes as for table use, and when cold break in them the &gg. Stir in the lard and yeast, also the salt. Work in the flour and let it rise. When light put on the board and mould into rolls, and let it rise again. Bake as you would other bread. Buckwheat Cakes. Three-fourths of a pound of buckwheat, j^ oi a. pound of cornmeal, i teaspoon of sugar, i}4 pints of milk, nearly a gill of yeast, salt. Beat well together and let rise overnight. Fry cakes the next morning without stirring down. Eat with maple syrup or a burnt molasses sauce. Royal Corn Bread. One pint cornmeal, i pint boiling water, i pint boiling milk, 6 eggs (beaten separately), i teaspoon salt. The batter will be thin and light before baking. Use a deep pan to bake it in. To be used as soon as taken from the oven. SAUCES AND CATSUPS. "Who pepper'd highest was surest to please." — Goldsmith. SAUCES AND CATSUPS. Tomato Catsup. Take i bushel ripe tomatoes and cut them in half. Pour over them 3 quarts of hot water, and throw in a handful ot peach leaves and 10 onions. Boil for an hour, or until the tomatoes have boiled to pieces ; then strain and pour the liquid back in the boiler with 2 ounces of allspice, 2 ounces of ground pepper, 2 ounces of mustard, i ounce of cloves, 2 grated nut- megs, 2 pounds of brown sugar, and 3 pints of vinegar to every 5 pints of juice, and }^ pint of salt. Mix well and boil for 2 hours, stirring to keep from burning. If the 2 hours' boiling does not make it thick enough, let it cook awhile longer. Strain and seal in small bottles. Grape Catsup. One quart of ripe purple grapes. Place in a stew-pan and cover with vinegar; cook until soft enough to strain through a fine sieve. Add to the strained juice i teaspoon of ground cloves, I teaspoon of cinnamon and i pint of brown sugar. Boil an hour and bottle when cold. Lemon Catsup. Twelve large lemons, 4 tablespoons white mustard seed, i tablespoon of tumeric, i tablespoon of pepper, a pinch of salt, 1 tablespoon of cloves, a pinch of cayenne, i tablespoon of mace,

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