One cup hot water and ½ cup butter boiled together. While boiling stir in 1 cup sifted flour; remove from the fire and stir to a smooth paste. When cold add 3 unbeaten eggs, stirring five minutes. Drop in a greased pan with a small tablespoon and bake in quick oven twenty-five minutes.
Buckwheat flour, when properly ground, is perfectly free from grit. The grain should be run through the smutter with a strong blast before grinding, and the greatest care taken through the whole process. Adulteration with rye or corn cheapens the flour, but injures the quality. The pure buckwheat is best and is unsurpassed for griddle cakes. To make batter warm 1 pint sweet milk and 1 pint water (one may be cold and the other boiling) ; put half this mixture in a stone crock, add 5 teacups buckwheat flour, beat well until smooth, add the rest of the milk and water, and last a teacup of yeast. Or the same ingredients and proportions may be used, except adding 2 tablespoons molasses or sugar, and using 1 quart water instead of 1 pint each of milk and water.
To 1 pint mashed potatoes add 1 egg and enough flour to make into balls. Drop in hot water and boil twenty minutes. Serve with gravy.
To 2 cups of rolled peanuts add ¾ cup of mayonnaise dressing and spread between thin slices of buttered white bread. Very fine for lunches.
One quart graham flour, 1 teaspoon baking powder, 3 eggs and milk or water enough to make thin batter.
One egg, 1 tablespoon brown sugar, 1 teaspoon salt, 3 cups buttermilk, 1 teaspoon soda, 1 tablespoon melted lard, stir in enough graham flour so it will drop (not pour) off the spoon; drop in hot gem pans, well greased, bake in hot oven fifteen minutes.
Three cups buttermilk or sour milk, 3 cups graham flour, 1½ cups white flour, ½ cup molasses, 1 teaspoon salt, 2 teaspoons soda.
One pint flour, large pinch salt, 1 tablespoon sugar, sifted with flour, 4 teaspoons baking powder, 1 cup sweet milk, 2 tablespoons melted butter, 1 egg added last thing. Bake in hot oven twenty minutes.
Season large oysters with salt and pepper, cut fat bacon in very thin slices, wrap an oyster in each slice and fasten with a toothpick. Heat a frying pan and put in the little pigs, cook just long enough to cook the bacon. Place on slices of toast that have been cut into small pieces and serve immediately; do not remove toothpicks. This is a nice relish for lunch or tea, garnished with parsley. The pan must be very hot before the pigs are put in and care must be taken not to burn them.
Take ham, veal, chicken, sardines, etc., with the white of eggs chopped very fine and mixed with sufficient of the dressing to make a paste the consistency of batter; spread this on thin slices of bread, cut in irregular shapes, and you have most delicious sandwiches.
Put chopped olives and grated cheese with a lettuce leaf between slices of buttered bread.