General Directions.

Have the pans ready and greased, if necessary, the fire in good condition, and all the ingredients at hand before you begin to put together. By measuring dry things first, then the liquid, one cup will do for all, without washing. Beat the eggs in a small bowl, and use some of the liquid (milk or water) to rinse the egg from the bowl. Measure accurately, and use every grain of dry material and every drop of liquid. Scrape all the dough from the bowl, but never scrape the dough from the knife on the edge of the pan. Put it into the spoon, and then from the spoon into the corner of the pan. Fill the mixing bowl with cold water if not ready to wash it immediately, but if an egg-beater be used, wipe it at once with a damp cloth and then with a dry one.

Corn Cake.

1 c. flour.

1/2 c. fine yellow corn meal.

1/4 c. sugar.

1/2 tsp. salt.

1 tsp. cream of tartar.1

1/2 tsp. soda (mashed fine).

1 c. sweet milk ; if sour milk be used, omit the cream of tartar.

1 egg.

1 tbsp. butter or dripping.

Mix the dry ingredients thoroughly in the order given. Add the milk with the egg (well beaten), and the melted butter last. Beat well and bake in muffin-pans, or a shallow pan in a hot oven about 20 m. This cake is very good without the egg, and when it is to be eaten with meat the egg is unnecessary; but when this is the most substantial part of the meal, the egg should be used.

1 Use 2 tsp. baking powder in place of soda and cream of tartar if preferred.

Eye Muffins.

1 c. rye meal (sifted). 1 c. white flour. 1/4 c. sugar. 1/2 tsp. salt.

2 tsp. baking-powder.

1 egg. 1 c. milk.

Mix the dry ingredients thoroughly. Beat the egg. add the milk, and stir quickly into the dry mixture. Bake in hot gem pans, 25 m.

Ginger-bread.

1/2 c. molasses 1/2 tbsp. ginger 1/4 tsp. salt. 1/2 tsp. soda.

1 tbsp. dripping. 1/4 c. boiling water. 1 c. flour.

Sift the ginger, salt, and soda into the molasses, add the dripping softened; beat well, add the boiling water and flour. Beat thoroughly and bake in a shallow pan in a hot oven about 20 m.

Soft Molasses Cookies.

1/2 c. molasses. 1/2 tsp. salt. 1/2 tbsp. ginger. 1/2 tsp. soda.

Roll out 1/3 inch thick, cut with a small round cutter, and bake about 10 m. Handle as little as possible, and do not use much flour.

These may be made into balls, and placed some distance apart on a greased tin, then flattened with the bottom of a round tin box.

1 tbsp. warm water. 1/4 c. dripping, softened-Flour to mix soft enough to be rolled.

Wheat Crisps.

1/4 c. cream. 1 tbsp. sugar, spk. salt.

1/2 c. fine granulated wheat flour, or enough to make a stiff dough.

Mix quite stiff, knead well, roll out thin as a wafer, cut with a small round cutter, and bake on ungreased tins in a very hot oven.

Fried Eye Muffins.

3/4 c. rye meal.

3/4 c. flour.

1/2 tsp. soda (mashed fine).

1 tsp. cream of tartar.1

1 tbsp. sugar. 1 ssp. salt.

1 egg.

1/2 c. milk.

Mix the dry ingredients thoroughly, beat the egg, add the milk, stir this into the dry mixture. Take up 1/2 tbsp. on the end of a spoon, and with a knife scrape it into the hot fat. Cook until the muffins will not stick when tried with a fork.

Doughnuts.

1 pt. flour.

1/4 c. sugar.

1/2 tsp. salt.

1/2 tsp. soda (mashed fine).

1 tsp. cream of tartar.1

1/2 ssp. cinnamon. 1/2 to 3/4 c. milk. 1 egg. 1 tsp. butter (melted).

Mix in the order given, add 1/2 c. of milk to the beaten egg, and use enough more milk to make the dough as soft as can be handled. Take a small portion at a time, roll out 1/3 inch thick, and cut with a ring cutter. Put the scraps with another portion and roll again. When all are rolled, fry in deep hot fat. Turn when brown, and when done drain on paper or in a colander.

1 Use 2 tsp. baking powder if preferred.