1450. - Rusk

Melt four ounces of butter in half a pint of new milk; then add to this seven eggs, well beaten, a quarter of a pint of yeast, and three ounces of sugar; put this mixture, by degrees, into as much flour as will make an extremely light paste, more like batter, and set it to rise before the fire for half an hour; then add more flour to make it rather stiffer, but not stiff. "Work it well, and divide it into small loaves or cakes, about five or six inches wide, and flatten them. "When baked and cold, slice them the thickness of rusks, and brown them a little in the oven.

1451. - Muffins

Mix a quart of wheat flour smoothly with a pint and a half of lukewarm milk, half a teacup of yeast, a couple of beaten eggs, a heaping teaspoonful of salt, and a couple of table-spoonfuls of lukewarm melted butter. Set the batter in a warm place to rise. "When light, butter your muffin-cups, turn in the mixture, and bake the muffins till a light brown.

1452. - Soft Waffles

Stir into a quart of flour sufficient lukewarm milk to make a thick batter. The milk should be stirred in gradually, so as to have it free from lumps. Put in a table-spoonful of melted butter, a couple of beaten eggs, a teaspoonful of salt, and half a teacup of yeast. "When risen, fill your waffle-irons with the batter - bake them on a bed of coals. When they have been on the fire between two and three minutes, turn the waffle-irons over - when brown on both sides, they are sufficiently baked. The waffle-irons should be well greased with lard, and very hot, before each one is put in. The waffles should be buttered as soon as cooked. Serve them up with powdered white sugar and cinnamon.

For Rice Waffles

Take a teacup and a half of boiled rice - warm it with a pint of milk, mix it smooth, then take it from the fire, stir in a pint of cold milk, and a teaspoonful of salt. Beat four eggs, and stir them in, together with sufficient flour to make a thick batter.

1453. - Short Cakes

Dissolve half a pound of fresh butter in as much milk as will make a pound and a half of flour into a paste, roll it out about a quarter of an inch thick, and cut it into large round cakes. Do them in a frying-pan, and serve them hot. They are eaten with butter.

1455. - Milk Toast

Boil a pint of rich milk, and then take it off and stir into it a quarter of a pound of fresh butter, mixed with a small table-spoonful of flour. Then let it again come to a boil. Have ready two deep plates with half a dozen slices of toast in each. Pour the milk over them hot, and keep them covered till they go to table. Milk toast is generally eaten at breakfast.

The warming of the bread gradually through, on both sides, is a very great improvement upon the quality of the toast.

All kinds of toast must be done the same way; but if to be served under a bird, eggs, or kidneys, it requires to be toasted drier.

Dry toast should not be made until quite ready to serve; when done, place it in a toast-rack, or upon its edges, one piece resting against another. Any kind of toast that has been made half an hour is not worth eating.