Corn Cakes

For Breakfast.

One egg, one-half cup sugar, one cup sour cream, one of corn meal, one of flour, one-half teaspoon soda.

Corn Bread

Two cups of flour, one cup of corn meal ,two eggs, two large spoons of sugar, one large spoon of melted butter, two spoons of yeast powder, salt, and milk enough to make a thin batter; bake in gem pans.

Brown Bread

One pint bowl of corn meal, one pint bowl of rye meal, small coffeecup full of molasses, heaping teaspoonful of soda, salt. Pour your molasses over your meal, add salt, and then wet it quite soft with sour milk; dissolve the soda in boiling water and stir it the last thing. Put it in a vessel with a tight cover, and steam four or five hours. A large loaf will requ re six or more hours.

Baked Brown Bread

Three cups corn meal, two cups rye meal, three-quarters of a cup of molasses, one egg, one quart sweet milk, one tablespoonful of lard, a little salt, two heaping teaspoonfuls of yeast powder; bake in a tin pudding dish or a lard pail, closely covered; for three hours slowly.

Boston Brown Bread

One egg, one-third cup sugar, one pint sour milk, one and one-half cups white flour, two cups corn meal, two teaspoonfuls soda, a little salt. When prepared put it in a buttered pan immediately over boiling water. Steam three hours or more; bake one-half an hour. This will be good without the egg.

Brown Bread

Three and one-half small cups milk, one cup molasses, three cups corn meal, one cup Graham, one cup white flour, one teaspoonful soda, salt. Steam four hours, then bake fifteen minutes.

Graham Bread

Two quarts Graham flour, one pint fine flour, one cup molasses, teaspoonful of salt, and one-fourth of a cake compressed yeast. Stir together at night with little more than a quart of lukewarm water, or milk and water; in the morning when light, knead and mold into loaves the same as white bread, only very soft. When light (but not too light) bake a little longer time than white bread.

Corn Bread

Two cnps of corn meal, one cup of Graham or white flour, one-half cup of molasses, one egg, one cup of sour milk in which is dissolved one teaspoonful of soda. Mix very thin with sweet milk. Put a little melted butter in the pan. Bake about ten minutes in a hot oven. (For other bread and breakfast cakes, see "Chapter for Dyspeptics.")

Cake. Rules For Cake

Have the ingredients all measured and prepared and the tins prepared and buttered before mixing materials.

Sift the cream of tartar, or baking powder, well into the flour; be sure that the baking powder is pure. We heartily recommend the "Melrose." Dissolve the soda in the milk, or, if no milk is used, in a little warm water.

Roll the sugar; beat the butter to a cream; mix butter and sugar together.

Beat the yolks and whites of the eggs separately, and add them gradually to the butter and sugar.

Next add the milk, if used, or the dissolved soda, not using the dregs Last the prepared flour, stir as little as possible after adding the flour.

When fruit is used it should be dredged with flour, and added the last thing.

Cake to be light should be baked slowly at first, until the batter is evenly heated all through.

Cake is much more delicate made with pulverized sugar than with a coarser kind.

Eggs will beat lighter and quicker if they are put in a basin of cold water half an hour before using.