Sixteen ounces corn starch, eight of bicarbonate of soda, five of tartaric acid; mix thoroughly. - Mrs. Dr. Allen, Oberlin, Ohio.
Eight ounces flour, eight of English bicarbonate of soda, seven of tartaric acid; mix thoroughly by passing several times through a sieve. - Mrs. Trimble, Mt. Gilead, Ohio. 3
Two table-spoons sugar, two of butter, two eggs, one cup milk, one (scanty) quart flour, one tea-spoon soda, two of cream tartar; bake twenty minutes in a quick oven. - Mrs. Emily L. Burnham, South Norwalk, Conn.
When yeast bread is ready to knead from the sponge, knead and roll out three-fourths of an inch thick, put thin slices of butter on the top, sprinkle with cinnamon, and then with sugar; let rise well and bake. - Miss M. E. Wilcox, Selma, Alabama.
Break one egg into a cup and fill with sweet milk; mix with it half cup yeast, half cup butter, one cup sugar, enough flour to make a soft dough; flavor with nutmeg. Let rise till very light, then mold into biscuit with a few currants. Let rise a second time in pan; bake, and, when nearly done, glaze with a little molasses and milk. Use the same cup, no matter about the size, for each measure. - Mrs. W. A. James.
Cut slices of a uniform thickness, of half an inch; move around over a brisk fire, to have all parts toasted alike; keep only so near the coals that the pieces will be heated through when both sides are well browned. If the slightest point is blackened or charred, scrape it off, or it will spoil the flavor of the whole. If covered with an earthen bowl, it will keep both warm and moist. A clean towel or napkin will answer if it is to go at once to the table. Stale bread may be used for milk-toast; sour bread may be improved by toasting it through, but sweet, light bread, only a day old or less, makes the best toast.
Add to one-half pint of sweet milk two table-spoons sugar, a little salt and a well-beaten egg; dip in this slices of bread (if dry, let it soak a minute), and fry on a buttered griddle until it is a light brown on each side. This is a good way to use dry bread. - Mrs. Dr. Morey,
Beat up three eggs well, add a pint of sweet milk and a pinch of salt; cut slices an inch thick from a loaf of baker's bread, remove crust, dip slices into the eggs and milk, fry like doughnuts in very hot lard or drippings, till a delicate brown, butter and sprinkle with powdered sugar, and serve hot. - Mrs. J. P. Rea,
If the wheat bread is light enough for the oven at breakfast time, have ready some hot lard in a deep kettle; with the thumb and two fingers pull up some of the dough quite thin, and cut it some two or three inches in length; as these pieces are cut, drop them in the lard and fry like doughnuts. At table they are eaten like biscuit; they may also be served in a vegetable dish with a dressing of hot cream, seasoned with pepper and salt. - In the Kitchen.
Lucy's Pop-overs. Two tea-cups sweet milk, two tea-cups sifted flour, heaped a little, butter size of a walnut, two eggs, and one table-spoon sugar, a little salt; bake in hot gem-pans, filled half full, for twenty minutes, and serve immediately. - Mrs. W. A. James, Marshall,